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
Scale
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.
