If you are craving something vibrant, rich, and deeply comforting, this Chicken Birria Tacos Recipe is an absolute must-try. Imagine tender, slow-braised chicken swimming in a symphony of warming spices, nestled within warm corn tortillas, and topped with melty cheese that stretches with every bite. This dish captures the heart and soul of traditional birria but swaps out beef for juicy, succulent chicken, making for a lighter yet equally unforgettable taco experience. It is perfect for impressing friends or cozy nights at home when you want a dish bursting with Mexican flavors and a little bit of magic.
Ingredients You’ll Need
This recipe calls for a handful of simple yet essential ingredients that come together to create a complex and irresistible flavor profile. Each component plays a special role, from the tender chicken thighs that soak up all the spices to the tang of apple cider vinegar that brightens every bite.
- 2 pounds boneless, skinless chicken thighs: These provide tender, juicy meat that perfectly absorbs the rich sauce.
- 1 tablespoon vegetable oil: For sautéing the aromatics and searing the chicken to deepen the flavor.
- 2 cups beef broth: Adds a rich, savory base that forms the essence of the birria sauce.
- 1 cup diced tomatoes: Brings natural sweetness and a vibrant color to the dish.
- 1/2 cup diced onion: Adds subtle sweetness and texture when cooked down.
- 4 cloves garlic, minced: Intensifies the savory notes with its aromatic punch.
- 2 tablespoons ground cumin: Offers warm earthiness that’s critical for authentic birria flavor.
- 1 tablespoon dried oregano: Enhances the herbal backbone of the stew.
- 1 teaspoon smoked paprika: Provides a smoky depth with a mild peppery kick.
- 1 teaspoon salt: Balances and elevates all flavors.
- 1/2 teaspoon black pepper: Adds a gentle heat that awakens the palate.
- 1/4 teaspoon ground cloves: Delivers a warm, slightly sweet spice that harmonizes with others.
- 1/4 teaspoon ground cinnamon: Adds warmth and complexity to the sauce.
- 1/4 teaspoon ground ginger: Lends a subtle zing that complements the savory ingredients.
- 1/4 teaspoon cayenne pepper: Gives the perfect amount of heat to liven the dish up.
- 1/2 cup apple cider vinegar: Brightens the rich stew with a tangy contrast.
- 1/4 cup chopped fresh cilantro: Brings freshness and an herbaceous lift.
- 10-12 corn tortillas: The classic vessel for serving your birria chicken in true Mexican style.
- 2 cups shredded Oaxaca cheese or Monterey Jack cheese: Melts beautifully, adding creamy, gooey goodness to the tacos.
How to Make Chicken Birria Tacos Recipe
Step 1: Prepare Your Oven and Ingredients
Start by preheating your oven to 350°F (180°C). This sets the stage for slow and gentle cooking, allowing the spices to fully infuse the chicken over time. Gathering all ingredients ahead ensures a smooth cooking flow and prevents last-minute scrambles.
Step 2: Sauté Aromatics and Sear Chicken
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the diced onion and minced garlic, sautéing just until fragrant and softened, roughly 2 to 3 minutes. Then, add the chicken thighs, searing them until golden brown on all sides — about 5 to 7 minutes. This step locks in flavor and builds a rich base for your birria sauce.
Step 3: Build the Flavorful Broth
Next, stir in diced tomatoes, beef broth, and the aromatic spices: ground cumin, dried oregano, smoked paprika, salt, black pepper, ground cloves, cinnamon, ginger, and cayenne pepper. This mix creates a complex and inviting broth that’s where the magic happens, bathing the chicken in layers of warmth and spices.
Step 4: Simmer and Slow-Bake for Tenderness
Bring everything to a gentle simmer on the stovetop, then cover with a lid and transfer your pot to the preheated oven. Bake for 2 to 2.5 hours until the chicken is incredibly tender and easily shredded. This slow cooking not only infuses deep flavor but makes the chicken melt-in-your-mouth perfect.
Step 5: Shred Chicken and Finish With Freshness
After baking, remove the pot from the oven and use two forks to shred the chicken right in the broth, ensuring every shred is soaked with those delicious spices. Then stir in apple cider vinegar and freshly chopped cilantro — this bright, fresh finish balances all the rich flavors beautifully.
Step 6: Warm Tortillas and Assemble Tacos
Warm corn tortillas in a dry skillet or on a comal until soft and pliable. Spoon a hearty amount of shredded birria chicken onto each tortilla and top generously with shredded Oaxaca or Monterey Jack cheese. The warmth from the chicken will melt the cheese, creating that perfect gooey texture you’re dreaming of.
Step 7: Serve Hot and Enjoy
Serve these hot, packed with the braising broth on the side for dipping. A squeeze of fresh lime and extra cilantro on top adds brightness that enhances each bite. Now you’re ready to savor your very own Chicken Birria Tacos Recipe in all its flavorful glory.
How to Serve Chicken Birria Tacos Recipe
Garnishes
The magic of serving Chicken Birria Tacos Recipe is in the details. Freshly chopped cilantro adds herbaceous brightness, a wedge of lime brings a lively tang, and thinly sliced onions provide a subtle crunch. Don’t forget a side bowl of the rich broth for dipping the tacos — it makes every bite extra juicy and satisfying.
Side Dishes
Pair your birria tacos with traditional Mexican sides like Spanish rice, refried beans, or a fresh jicama salad for balance. Pickled jalapeños or radishes can be fantastic for adding a spicy or crisp contrast. These accompaniments round out the meal and bring even more layers of flavor and texture.
Creative Ways to Present
For a fun twist on presentation, try serving your chicken birria tacos on a large wooden board with bowls of garnishes and broth in the center for a communal, family-style feast. Alternatively, layer the shredded chicken and cheese inside crispy double-fried tortillas to create super crunchy birria quesatacos—an indulgent way to impress hungry guests.
Make Ahead and Storage
Storing Leftovers
Place leftover birria chicken and broth in an airtight container and store in the refrigerator for up to 4 days. Keeping the broth separate or mixed in will depend on your reheating preferences, but either way, the flavors deepen beautifully overnight.
Freezing
You can freeze the cooked chicken birria in its sauce for up to 3 months. Use freezer-safe containers or heavy-duty freezer bags, leaving some space at the top for expansion. Thaw in the refrigerator overnight before reheating to maintain the dish’s texture and flavor integrity.
Reheating
Reheat the birria gently on the stovetop over medium heat, stirring occasionally and adding a splash of broth or water if needed to keep it moist. Warm the tortillas separately to avoid sogginess, then assemble fresh for the best taste and texture.
FAQs
Can I use chicken breasts instead of thighs?
While chicken breasts can be used, thighs are preferred because they stay juicy and tender during long cooking. Breasts tend to dry out and become stringy in slow-braised dishes like birria.
What makes chicken birria different from traditional beef birria?
Chicken birria swaps the classic beef for chicken thighs, resulting in a lighter, quicker-cooking version. The spice blend and rich broth remain similar, offering a familiar, comforting flavor with a slightly milder profile.
Do I need a Dutch oven to make this recipe?
A Dutch oven is ideal for even heat distribution during braising, but a heavy-bottomed pot with a tight-fitting lid will also work well. The key is to maintain a gentle simmer and trap moisture during cooking.
Can I prepare the sauce ahead of time?
Absolutely! The sauce can be made a day in advance to let the flavors meld even more. Store it refrigerated, then add the chicken and bake when ready for a quick assembly.
What cheese works best for these birria tacos?
Oaxaca cheese is traditional thanks to its excellent melting qualities and mild, creamy flavor. Monterey Jack is a great substitute if you can’t find Oaxaca, offering a similarly smooth melt and mild taste.
Final Thoughts
There is something truly special about making and sharing this Chicken Birria Tacos Recipe. It’s a celebration of bold spices, tender chicken, and the simple joy of warm tortillas filled with melted cheese and flavorful meat. Whether you’re a taco lover or a kitchen adventurer, this recipe invites you to bring a little bit of Mexican tradition into your home. Trust me, once you try it, this will become one of your favorite dishes to make and share time and again.
Print
Chicken Birria Tacos Recipe
- Prep Time: 0h 20m
- Cook Time: 2h 30m
- Total Time: 2h 50m
- Yield: 10-12 tacos
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
These Chicken Birria Tacos are a flavorful twist on the traditional Mexican birria, featuring tender, slow-baked chicken simmered in a rich, spiced broth. Served on warm corn tortillas and topped with melted Oaxaca or Monterey Jack cheese, these tacos deliver a deliciously comforting and savory meal perfect for any occasion.
Ingredients
Chicken Birria
- 2 pounds boneless, skinless chicken thighs
- 1 tablespoon vegetable oil
- 2 cups beef broth
- 1 cup diced tomatoes
- 1/2 cup diced onion
- 4 cloves garlic, minced
- 2 tablespoons ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper
- 1/2 cup apple cider vinegar
- 1/4 cup chopped fresh cilantro
Tacos
- 10–12 corn tortillas
- 2 cups shredded Oaxaca cheese or Monterey Jack cheese
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C) to prepare for slow-baking the chicken birria.
- Heat Oil: In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat to prepare for sautéing the aromatics.
- Sauté Aromatics: Add the diced onion and minced garlic to the pot, cooking until they are softened and fragrant, about 2-3 minutes.
- Sear Chicken: Add the boneless, skinless chicken thighs to the pot and sear them until browned on all sides, approximately 5-7 minutes, enhancing flavor.
- Add Broth and Spices: Stir in the diced tomatoes, beef broth, ground cumin, dried oregano, smoked paprika, salt, black pepper, ground cloves, ground cinnamon, ground ginger, and cayenne pepper, combining all ingredients well.
- Simmer and Bake: Bring the mixture to a simmer on the stovetop. Then cover with a lid and transfer the pot to the preheated oven.
- Bake Chicken: Bake for 2 to 2.5 hours, until the chicken is tender and easily shredded with a fork.
- Shred Chicken: Remove the pot from the oven and use two forks to shred the chicken directly in the flavorful broth to retain moisture and flavor.
- Add Vinegar and Cilantro: Stir in the apple cider vinegar and chopped fresh cilantro to brighten the flavors.
- Warm Tortillas: Warm the corn tortillas in a dry skillet or on a comal until soft and pliable, ready for assembly.
- Assemble Tacos: Place a spoonful of the shredded chicken mixture in the center of each warm tortilla.
- Add Cheese: Top each taco with shredded Oaxaca or Monterey Jack cheese, allowing it to melt slightly from the heat.
- Serve: Serve the chicken birria tacos hot with additional cilantro, lime wedges, and a side of the flavorful broth for dipping. Enjoy this comforting meal!
Notes
- Use a heavy-bottomed Dutch oven for even heat distribution during baking.
- For extra flavor, you can marinate the chicken with spices overnight before cooking.
- If you prefer a spicier taco, increase the cayenne pepper slightly.
- Leftover birria can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
- For gluten-free options, ensure the beef broth and tortillas are certified gluten-free.
