Chicken Birria Tacos Recipe
Chicken birria tacos are a Mexican dish made with slow-cooked and shredded chicken that is served in warm corn tortillas.
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Servings: 8 people
Calories: 29kcal
Equipment
- 1 Non-stick pan or cast iron skillet
- 1 large dutch oven or pot
- 1 Slotted spoon
- 1 Cutting Board
Ingredients
For the chicken:
- 1 dried chile de arbol or more if you like spicy, adding a fiery and intense heat, perfect for those who enjoy a spicy kick.
- 1/2 cup of chicken broth adding moisture and creating a flavorful sauce for the chicken.
- 1/2 teaspoon of salt seasoning the chicken and balancing the flavors.
- 1/2 medium onion quartered, adding a savory and aromatic base, enhancing the overall depth of the dish.
- 1 roma tomato quartered, offering a bright and slightly tangy flavor, adding freshness to the dish.
- 1/4 teaspoon of ground cumin imparting a warm and earthy flavor, enhancing the overall taste profile.
- 2 cloves garlic smashed, providing a pungent and robust flavor, enhancing the overall taste profile.
- 1.5 dried guajillo chiles bringing a mild and slightly fruity taste, adding a smoky and complex flavor to the sauce.
- 1 bay leaf infusing a subtle and aromatic note, enhancing the overall flavor profile.
- 1 teaspoon of oregano providing a herbaceous and slightly floral taste, adding depth to the dish.
- 1/2 teaspoon of paprika adding a smoky and slightly sweet flavor, enhancing the overall taste profile.
- 1 pound bone-in chicken thighs offering tender and juicy meat, perfect for flavorful tacos.
- 1/4 teaspoon of ground cinnamon offering a warm and fragrant note, adding complexity to the dish.
- 1/2 tablespoon of neutral high-heat cooking oil such as grapeseed oil, providing a light and clean taste, allowing the flavors of the spices to shine.
For the tacos:
- 1/4 cup of chopped cilantro bringing a bright and herbaceous taste, adding freshness and enhancing the overall flavor profile.
- 1/4 cup of finely diced onion adding a crunchy and refreshing element, providing a contrast of flavors and textures.
- 8 corn tortillas offering a traditional and authentic base for the tacos, providing a slightly sweet and nutty flavor.
- 1/2 cup of shredded Mexican melting cheese such as Oaxaca or Monterey Jack (e.g., pepper jack), creating a creamy and gooey texture, adding richness to the tacos.
Instructions
- Place a medium-sized pot over high heat and add the cooking oil. Once it’s hot, add onion, tomatoes, garlic, guajillo chiles, arbol chiles and bay leaves. Stir for a few minutes until everything starts to soften up.
- Add the chicken and all of the spices to the pot. Stir everything together, then add enough chicken broth to cover up the chicken. Bring this mixture up to a boil, then reduce heat to low, cover with a lid, and simmer for 30-40 minutes or until the chicken is cooked through.
- Once the chicken is cooked through, use a fork to shred the chicken directly in the pot. Once it’s shredded up, add another cup of chicken broth if needed and bring it back to a simmer for about 10 minutes. This will help infuse all of those flavors into your tacos.
- Warm up your corn tortillas on a hot skillet or comal to assemble the tacos. Place two tablespoons of chicken birria onto each tortilla and top with cheese, onion and cilantro. Serve immediately.
Notes
- When shredding the chicken, make sure to scrape all the meat bits off the bone and discard the bones.
- If using store-bought tacos shells, you don’t need to preheat them on a skillet or comal fill.
- The filling can be made ahead of time and stored in the fridge for up to 5 days. Just warm it up before assembling the tacos.
