What Are Chicken Birria Tacos?
Chicken birria tacos have taken the food world by storm, and for good reason! These aren’t your average tacos – they’re a flavorful Mexican delicacy that transforms simple ingredients into something extraordinary. The chicken birria tacos recipe combines tender, slow-cooked chicken that’s been marinated in a rich blend of dried chiles, aromatics, and spices, then shredded and stuffed into tortillas that are dipped in the flavorful cooking broth before being crisped to perfection.
Traditional birria originated in Jalisco, Mexico, and was typically made with goat meat. However, the chicken version (birria de pollo) has become incredibly popular for its accessibility and shorter cooking time. A chicken birria taco recipe delivers all the complex flavors of traditional birria but with the familiarity and tenderness of chicken that everyone loves.
What makes these tacos truly special is the consommé – the strained cooking liquid that becomes a rich, savory dipping sauce. When you bite into a crispy chicken birria taco and then dunk it into the warm consommé, you experience a perfect harmony of textures and flavors that’s absolutely unforgettable.
Why You’ll Love This Chicken Birria Tacos Recipe
There are countless reasons why this chicken birria tacos recipe deserves a spot in your regular meal rotation:
- Approachable Authenticity: While staying true to traditional flavors, this recipe uses easily accessible ingredients you can find at most grocery stores.
- Make-Ahead Friendly: The chicken and consommé can be prepared up to 3 days ahead, making meal prep a breeze.
- Crowd-Pleaser: These tacos impress everyone from picky eaters to gourmands with their rich flavors and crispy-yet-juicy texture.
- Economical: Chicken thighs are affordable but become extraordinarily flavorful in this preparation.
- Versatile: The leftover chicken and consommé can be repurposed into multiple meals throughout the week.
- Customizable: Adjust the heat level to suit your preference without sacrificing authentic flavor.
- Restaurant-Quality at Home: Achieve the trendy birria taco experience without the restaurant price tag.
Once you master this chicken birria taco recipe, you’ll find yourself craving these flavor-packed tacos regularly. The combination of chile-infused chicken, melty cheese, and crispy tortillas dipped in rich consommé creates a truly memorable dining experience.
Ingredients for Chicken Birria Tacos
For the Birria Chicken:
- 3 pounds boneless, skinless chicken thighs
- 3 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 chipotle pepper in adobo sauce (plus 1 tablespoon sauce)
- 1 medium white onion, quartered
- 6 garlic cloves, peeled
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 3 cups chicken broth, divided
- 3 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 2 bay leaves
- 1 cinnamon stick (or 1 teaspoon ground cinnamon)
- 1 tablespoon dried oregano (preferably Mexican)
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
- 2 teaspoons salt (plus more to taste)
- ¼ teaspoon ground cloves
For the Tacos:
- 12-16 corn tortillas (6-inch)
- 2 cups shredded Oaxaca or Monterey Jack cheese
- ½ cup finely chopped white onion
- ½ cup fresh cilantro, chopped
- 2-3 limes, cut into wedges
- Vegetable oil for frying tacos
Kitchen Equipment Needed
Before diving into this chicken birria tacos recipe, gather these essential tools:
- Blender or food processor
- Large Dutch oven or heavy-bottomed pot with lid
- Strainer or fine-mesh sieve
- Tongs
- Large skillet for frying tacos
- Small bowl for dipping tortillas
- Cutting board and sharp knife
- Measuring cups and spoons
- Meat shredding claws or two forks
How to Make Chicken Birria Tacos
Preparing the Chile Sauce
Toast the dried chiles: In a dry skillet over medium heat, toast the guajillo and ancho chiles for about 30 seconds per side until they become fragrant but not burnt. This awakens their flavor and is a crucial first step in an authentic chicken birria tacos recipe.
Soak the chiles: Place toasted chiles in a bowl and cover with 2 cups of hot water. Let them rehydrate for 20-30 minutes until soft and pliable.
Prepare the sauce base: While the chiles soak, heat 1 tablespoon olive oil in a large pot over medium heat. Add the quartered onion and whole garlic cloves. Sauté until softened and slightly browned, about 5 minutes.
Blend the sauce: Drain the soaked chiles (reserve the soaking liquid if needed). In a blender, combine the rehydrated chiles, sautéed onion and garlic, fire-roasted tomatoes, chipotle pepper with adobo sauce, apple cider vinegar, oregano, thyme, cumin, black pepper, salt, and cloves. Add 1 cup of chicken broth and blend until completely smooth. If the sauce is too thick, add some of the reserved chile soaking liquid.
Strain the sauce: For an ultra-smooth sauce, strain the mixture through a fine-mesh sieve back into a bowl, pushing through with a spatula. This extra step ensures your chicken birria taco recipe has the silkiest texture.
Cooking the Chicken Birria
Season the chicken: Pat the chicken thighs dry with paper towels and season lightly with salt and pepper on both sides.
Sear the chicken: Heat the remaining tablespoon of olive oil in a Dutch oven or large pot over medium-high heat. Working in batches if necessary, sear the chicken thighs for 2-3 minutes per side until nicely browned. This step adds depth of flavor to your birria chicken tacos recipe.
Combine with sauce: Pour the strained chile sauce over the chicken in the pot. Add the remaining 2 cups of chicken broth, bay leaves, and cinnamon stick. The liquid should mostly cover the chicken; add a bit more broth if needed.
Simmer: Bring to a boil, then reduce heat to low, cover, and simmer for 1.5-2 hours, until the chicken is extremely tender and easily shreds with a fork. For a chicken birria tacos recipe slow cooker variation, transfer everything to a slow cooker after searing and cook on low for 6-7 hours or high for 3-4 hours.
Shred the chicken: Remove the chicken from the pot and shred using two forks or meat claws. Discard the bay leaves and cinnamon stick from the consommé.
Return to sauce: Return the shredded chicken to the pot with the consommé and simmer for an additional 15-20 minutes to allow the flavors to meld. Taste and adjust seasoning if needed.
Assembling and Cooking the Tacos
Prepare the consommé: Remove about 2 cups of the cooking liquid (consommé) and set aside for dipping. Keep it warm.
Dip and fill tortillas: Heat a large skillet over medium heat. Dip a corn tortilla into the remaining consommé in the pot (with some of the fat floating on top), then place it in the hot skillet. Immediately add a small handful of shredded cheese to one half of the tortilla.
Add the chicken: Place about 2-3 tablespoons of the shredded chicken birria on top of the cheese, then fold the tortilla in half to create a half-moon shape.
Crisp the tacos: Cook the taco for about 2 minutes per side until the tortilla is crispy and the cheese is melted. The consommé-dipped tortillas will turn a beautiful reddish color as they crisp up, which is signature to an authentic chicken birria tacos recipe.
Repeat: Continue this process with the remaining tortillas and filling.
Serving Your Chicken Birria Tacos
For the full birria taco experience, serve your crispy chicken birria tacos immediately with:
- Small bowls of warm consommé for dipping
- Lime wedges for squeezing over tacos
- Finely chopped white onion
- Fresh cilantro
- Your favorite hot sauce or salsa
- Sliced radishes for a fresh, peppery crunch
The classic way to enjoy these tacos is to take a bite, then dip the end into the consommé before taking another bite. This creates an explosion of flavors and contrasting textures that makes birria chicken tacos so incredibly addictive.
Tips for the Best Chicken Birria Tacos
- Use chicken thighs: They’re more flavorful and stay juicy through the long cooking process, essential for the best chicken birria taco recipe.
- Don’t skip toasting the chiles: This simple step brings out their complex flavors and is crucial for authentic taste.
- Simmer low and slow: Patience yields the most tender chicken and richest consommé.
- Make extra consommé: It’s liquid gold! Use it for rice, soup bases, or to make more tacos later.
- Try different cheeses: While Oaxaca is traditional, Monterey Jack, mozzarella, or quesadilla cheese work beautifully too.
- Double the recipe: Birria freezes well, so make extra for future quick meals.
- Heat control is key: When frying the tacos, maintain medium heat to ensure the tortillas crisp without burning.
- Warm your tortillas: If your corn tortillas are cracking when folded, warm them slightly before dipping into the consommé.
- Don’t overcrowd the skillet: Cook just 2-3 tacos at a time for the crispiest results.
Make-Ahead and Storage Instructions
This chicken birria tacos recipe is perfect for meal prep:
Make-Ahead: Prepare the birria chicken and consommé up to 3 days in advance. Store them separately in airtight containers in the refrigerator. The flavors actually improve as they sit!
Storing Leftovers: Refrigerate leftover assembled tacos in an airtight container for up to 3 days. Store leftover consommé separately.
Freezing: The shredded chicken birria freezes beautifully for up to 3 months. The consommé can also be frozen in ice cube trays, then transferred to freezer bags for easy portioning.
Reheating: For the crispiest results, reheat leftover tacos in a dry skillet over medium heat for 2-3 minutes per side. Alternatively, place them in a 350°F oven for 10 minutes. Reheat the consommé separately on the stovetop or in the microwave.
Variations on Chicken Birria Tacos
Slow Cooker Chicken Birria Tacos Recipe
For busy weeknights, try this effortless chicken birria tacos recipe slow cooker method:
- Prepare the chile sauce as directed.
- Sear the chicken thighs briefly in a skillet.
- Add the seared chicken, chile sauce, and remaining ingredients to your slow cooker.
- Cook on low for 6-7 hours or high for 3-4 hours until the chicken is fall-apart tender.
- Proceed with shredding and assembling tacos as in the original recipe.
This hands-off approach yields equally delicious results—perfect for busy days when you still crave amazing birria tacos!
Instant Pot Chicken Birria
For an even faster preparation:
- Use the Instant Pot’s sauté function to toast chiles and sear chicken.
- Add all ingredients and pressure cook for 25 minutes.
- Allow natural release for 10 minutes, then shred chicken and reduce sauce using the sauté function if needed.
👉 Want the full step-by-step recipe? Click here to check it out!
Healthier Chicken Birria Tacos
To lighten up your chicken birria taco recipe:
- Use chicken breasts instead of thighs
- Remove excess fat from the consommé by chilling it and skimming off the hardened fat
- Brush tortillas with consommé instead of dipping them completely
- Use reduced-fat cheese
- Bake the assembled tacos at 425°F for 10-12 minutes instead of pan-frying
Quesabirria Variation
For cheese lovers, try this indulgent twist:
- Place a corn tortilla in a hot skillet
- Add a generous amount of cheese to cover the entire tortilla
- Once the cheese begins melting, add the birria chicken
- Fold and continue cooking as directed
- The result is an extra cheesy, crispy taco that’s absolutely irresistible
👉 Want the full step-by-step recipe? Click here to check it out!
What to Serve with Chicken Birria Tacos
Complete your Mexican feast by serving these sides with your chicken birria tacos recipe:
Sides
- Mexican Rice: The perfect vessel for soaking up extra consommé
- Refried or Charro Beans: A classic pairing that adds protein and fiber
- Avocado Slices or Guacamole: Their creaminess balances the rich flavors
- Mexican Street Corn (Elote): Sweet corn with tangy cream and cheese
- Simple Green Salad: A light, refreshing counter to the rich tacos
Drinks
- Horchata: Sweet cinnamon rice milk complements the spicy tacos
- Agua Fresca: Refreshing fruit waters like watermelon or pineapple
- Mexican Beer: A light lager with lime
- Margaritas: Classic or fruit-flavored for a festive meal
- Jamaica (Hibiscus Tea): A tart, ruby-red beverage served cold
Frequently Asked Questions
What is a chicken birria taco?
A chicken birria taco is a Mexican specialty featuring tender, chile-marinated chicken slow-cooked in a rich broth of dried chiles, tomatoes, and spices. The shredded chicken is placed in a tortilla that’s been dipped in the flavorful cooking liquid (consommé) and then crisped on a griddle. Typically served with more consommé for dipping, these tacos offer an incredible depth of flavor and a perfect combination of crispy exterior and juicy interior.
Can I make chicken birria tacos in a slow cooker?
Absolutely! The chicken birria tacos recipe slow cooker method is perfect for busy days. Prepare the chile sauce as directed, briefly sear the chicken, then combine everything in your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours until the chicken is fall-apart tender. The slow, gentle cooking creates incredibly tender chicken and a rich, flavorful consommé.
What’s the difference between birria tacos and quesabirria?
Both use the same birria meat and consommé-dipped tortillas, but quesabirria adds a generous layer of cheese that melts as the tacos cook. Quesabirria typically uses more cheese, creating a gooey, stretchy texture when you bite into them. Traditional birria tacos may include cheese but in smaller amounts, focusing more on the meat and consommé flavors.
Can I make birria tacos with chicken breast instead of thighs?
Yes, you can substitute chicken breasts in your chicken birria taco recipe, but chicken thighs are recommended for their higher fat content and richer
More Easy Recipes
Enchiladas Potosinas: How to Make This Authentic Mexican Delicacy
Japanese Chicken Curry Recipe: Easy Steps for a Flavorful Dish
How to Make Beef Barbacoa Grilled Cheese Recipe
Sloppy Joe Recipe: Easy Steps for a Flavorful Family Dinner
Spanish Appetizers: Easy Recipes for Your Next Gathering
Chicken Birria Tacos Recipe: How to Make the Best Tacos Ever
Description
Every family gathering sparked joy with these savory chicken birria tacos. Discover how to make the best tacos ever with our chicken birria tacos recipe. Try it today!
Ingredients
For the Birria Chicken:
For the Tacos:
Instructions
- Toast the Chiles: In a dry skillet over medium heat, toast the guajillo and ancho chiles for 30 seconds per side until fragrant, not burnt.
- Soak the Chiles: Place toasted chiles in a bowl and cover with 2 cups of hot water. Soak for 20–30 minutes until soft.
- Sauté Aromatics: In a large pot, heat 1 tbsp olive oil over medium heat. Sauté the quartered onion and garlic cloves until lightly browned.
- Blend the Sauce: In a blender, combine soaked chiles (drained), sautéed onion and garlic, diced tomatoes, chipotle with adobo, vinegar, oregano, thyme, cumin, pepper, salt, cloves, and 1 cup broth. Blend until smooth.
- Strain the Sauce: Strain the sauce through a fine-mesh sieve for a silky texture. Set aside.
- Season the Chicken: Pat chicken thighs dry and season with salt and pepper.
- Sear the Chicken: In a Dutch oven, heat 1 tbsp olive oil over medium-high heat. Sear chicken 2–3 minutes per side until browned.
- Simmer the Birria: Pour the chile sauce over the chicken. Add 2 cups broth, bay leaves, and cinnamon stick. Bring to a boil, then cover and simmer on low for 1.5–2 hours until tender.
- Shred the Chicken: Remove chicken, shred with forks, and discard bay leaves and cinnamon stick.
- Return to Sauce: Return shredded chicken to the pot and simmer for 15–20 minutes more.
- Prep the Consommé: Set aside 2 cups of consommé for dipping. Keep warm.
- Assemble Tacos: Dip a tortilla in consommé and place on a hot skillet. Add cheese and chicken to one side, then fold.
- Crisp the Tacos: Cook 2 minutes per side until crispy and cheese is melted. Repeat with remaining tortillas.
- Serve: Serve tacos hot with consommé, lime wedges, onion, cilantro, salsa, and radishes.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 28g44%
- Saturated Fat 9g45%
- Cholesterol 115mg39%
- Sodium 820mg35%
- Total Carbohydrate 24g8%
- Dietary Fiber 3g12%
- Sugars 2g
- Protein 28g57%
- Calcium 180 mg
- Iron 2.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
I’ve tested so many chicken birria taco recipes, but this one is hands-down my favorite. The flavors are bold yet balanced, and the chicken turns out incredibly tender every time. My tip? Don’t skip toasting the dried chiles — it seriously unlocks a deep, smoky flavor that takes the consommé to the next level.
give it a try and let me know how it turned out in the comments below — I’d love to hear your experience!