Okay, friends, let me tell you about my latest obsession: Chicken Birria Tacos! Seriously, these aren’t just any tacos. We’re talking fall-apart tender chicken swimming in a rich, savory broth, all tucked into crispy, cheesy tortillas. It’s like a warm hug in every bite! And the best part? This Chicken Birria Tacos recipe is way easier than you think – even on a busy weeknight. Trust me; if I can do it (and I’m kinda famous for kitchen chaos!), you definitely can.
I’ve always loved traditional birria, but sometimes I just crave something a little… faster. So, I thought, why not make Chicken Birria Tacos? It’s my little twist on a classic, and boy, does it deliver! This recipe is all about maximum flavor with minimum fuss. And after years of experimenting in my own kitchen, I’ve finally nailed it. So, get ready to ditch the takeout menu and dive into a batch of these amazing tacos!
Why You’ll Love These Chicken Birria Tacos
Seriously, you NEED these Chicken Birria Tacos in your life! Why? Let me break it down for ya:
Quick and Easy Chicken Birria Tacos
Look, I’m all about delicious food, but I don’t have all day! This recipe is surprisingly simple, even if it *tastes* like you slaved away. Perfect for those busy weeknights when you’re craving something special.
Incredibly Flavorful Chicken Birria Tacos
The broth, oh my goodness, the broth! It’s rich, savory, and packed with all those amazing Mexican spices. The chicken just soaks it all up, making every bite an explosion of flavor. My favorite part is the little kick from the peppers – just enough to keep things interesting!
Perfect for a Crowd
Got friends coming over? Need a dish that’ll wow everyone? These Chicken Birria Tacos are your answer! They’re always a hit, and they’re so easy to scale up. Just double or triple the recipe, and you’re good to go!
Ingredients for Chicken Birria Tacos
Alright, let’s talk ingredients! This is where the magic starts. Here’s what you’ll need to whip up these amazing Chicken Birria Tacos. Don’t skimp – each ingredient plays a super important role!
- 2 lbs boneless, skinless chicken thighs – Trust me, thighs are the way to go! They stay juicy and tender, unlike chicken breasts that can dry out.
- 1 tbsp olive oil – For searing the chicken and starting that flavorful base.
- 1 onion, chopped – Just a regular yellow onion will do. Get it chopped into roughly 1/2-inch pieces.
- 4 cloves garlic, minced – Freshly minced is best! The jarred stuff just doesn’t have the same punch.
- 2 tomatoes, chopped – I usually use Roma tomatoes, but any kind works. Just get ’em roughly chopped.
- 4 dried guajillo peppers, seeded and deveined – These give the broth that deep, rich flavor. Make sure you remove the seeds and veins – those can make it bitter!
- 2 dried ancho peppers, seeded and deveined – Ancho peppers add a touch of sweetness and smokiness. Same deal – remove those seeds!
- 1 tsp cumin – Ground cumin, please!
- 1 tsp oregano – Dried oregano is perfect here.
- 1/2 tsp cinnamon – Just a pinch! It adds a warm, cozy vibe.
- 1/4 tsp cloves – A little goes a long way with cloves!
- 4 cups chicken broth – Low sodium is always a good idea, so you can control the salt level.
- Salt and pepper to taste – Don’t be shy! Season generously.
- 12 corn tortillas – Corn tortillas are a must for that authentic taco experience!
- 2 cups shredded cheese (Monterey Jack or Oaxaca) – Monterey Jack melts beautifully, but Oaxaca cheese is my personal fave for that extra stretchiness.
- Chopped cilantro and onion for garnish – Gotta have that fresh cilantro and onion for the finishing touch!
- Lime wedges for serving – A squeeze of lime brightens everything up!
How to Make Chicken Birria Tacos: Step-by-Step Instructions
Okay, here’s the lowdown on how to make these incredible Chicken Birria Tacos. Don’t let the long list of ingredients scare you – it’s actually pretty straightforward! Just follow along, and you’ll be chowing down on taco heaven in no time!
Preparing the Chicken Birria
First, grab your biggest pot or Dutch oven. Heat up that olive oil over medium-high heat. We’re gonna sear those chicken thighs! This step is super important because it builds a ton of flavor. Sear the chicken for about 3-4 minutes per side, until they’re nice and browned. Don’t worry about cooking them all the way through – we’re just looking for color. Remove the chicken from the pot and set it aside. Now, don’t clean that pot! All those browned bits are pure gold!
Making the Birria Broth
Add the chopped onion and minced garlic to the pot. Cook for about 5 minutes, until they’re softened and fragrant. Then, toss in the chopped tomatoes, guajillo peppers, ancho peppers, cumin, oregano, cinnamon, and cloves. Cook for another 2-3 minutes, stirring constantly. Careful, those peppers can be a little spicy when they’re heated up! This step is all about blooming the spices and releasing their flavors. Next, return the chicken to the pot and pour in the chicken broth. Bring everything to a boil, then reduce the heat to low, cover the pot, and simmer for 1.5-2 hours. You want the chicken to be super tender and practically falling apart. Seriously, the longer it simmers, the better it tastes! Once the chicken is cooked, take it out of the pot and shred it with two forks. It should shred really easily! Now, this is important: strain the broth and reserve it. That broth is liquid gold! We’ll use it to dip the tortillas later, so don’t you dare throw it away!
Assembling the Chicken Birria Tacos
Now for the fun part – assembling the tacos! Heat up a griddle or skillet over medium heat. Dip each corn tortilla in the reserved birria broth – both sides! This is what gives the tacos that amazing flavor and color. Don’t soak them, just a quick dip. Place the dipped tortilla on the hot griddle. Fill it with shredded chicken and shredded cheese (Monterey Jack or Oaxaca, whatever you like!). Cook the tacos for about 2-3 minutes per side, until the cheese is melted and gooey and the tortillas are crispy and golden brown. Keep a close eye on them, because they can burn quickly! Finally, garnish with chopped cilantro and onion, and serve with lime wedges. Squeeze that lime juice all over – it really brightens up the flavors! And there you have it – the most amazing Chicken Birria Tacos you’ve ever tasted!
Tips for the Best Chicken Birria Tacos
Okay, so you’ve got the basics down, but wanna take your Chicken Birria Tacos to the *next level*? Here are a few pro tips I’ve learned over the years that’ll make ’em truly unforgettable!
Choosing the Right Cheese for Chicken Birria Tacos
Cheese can make or break a taco, trust me! Monterey Jack is a classic choice – it melts like a dream and has a mild flavor that lets the birria shine. But if you’re feeling adventurous, try Oaxaca cheese! It’s got this amazing stretchy, stringy texture that’s just… *chef’s kiss*. Queso quesadilla is another good melty option! Experiment and see what you like best!
Getting Crispy Tortillas
Soggy tortillas are a HUGE no-no! To get those tortillas perfectly crispy, make sure your griddle or skillet is nice and hot. Also, don’t overcrowd the pan! Cook the tacos in batches, so they have room to crisp up. And a little trick I learned from my abuela: brush the tortillas with a tiny bit of oil or reserved broth *before* you cook them. Seriously, game-changer!
Spice Level Adjustment for Chicken Birria Tacos
Not a fan of super spicy food? No problem! You can easily adjust the heat level of these Chicken Birria Tacos. Just use fewer guajillo and ancho peppers, or remove the seeds and veins *really* well. If you’re a spice fiend like me, add a pinch of cayenne pepper to the broth. Or, for even more heat, throw in a chopped serrano pepper. Just be careful – those things are HOT!
Chicken Birria Tacos Variations
Okay, so you’ve mastered the original Chicken Birria Tacos recipe (go you!). Now, let’s get a little crazy and explore some fun variations! Because who says you can’t mess with perfection? (Okay, maybe some people do, but not me!).
Spicy Chicken Birria Tacos
Alright, spice lovers, this one’s for you! Want to kick up the heat? Easy! Throw in a chopped habanero pepper (careful, those are HOT!), a dash of your favorite hot sauce, or even some red pepper flakes into the broth. Trust me, it’ll wake you right up!
Slow Cooker Chicken Birria Tacos
Short on time? No sweat! You can totally make these Chicken Birria Tacos in a slow cooker. Just toss all the ingredients (except the tortillas and cheese, duh!) into your slow cooker, set it on low for 6-8 hours, and walk away. Shred the chicken, strain the broth, and you’re good to go! It’s seriously the easiest thing ever.
Vegetarian Chicken Birria Tacos
Okay, so you’re not a meat-eater? No problem! You can still enjoy the amazing flavors of birria. Just swap out the chicken for some shredded jackfruit, hearty mushrooms, or even seasoned lentils. It won’t be *exactly* the same, but it’ll still be delicious!
Serving Suggestions for Chicken Birria Tacos
Okay, you’ve got your amazing Chicken Birria Tacos ready to go… but what do you serve with them? Here are a couple of my go-to sides and sauces that’ll make your meal complete!
Complementary Sides for Chicken Birria Tacos
You know what goes great with these tacos? A side of fluffy Mexican rice! Or some refried beans – yum! If you’re trying to keep things a little lighter, a simple salad with a zesty lime vinaigrette is also a winner. Honestly, you can’t go wrong!
Dipping Sauces for Chicken Birria Tacos
While these tacos are amazing on their own, a little dipping sauce never hurt anyone! My all-time favorite is a classic salsa verde. But a creamy avocado salsa or even just a dollop of sour cream works wonders too. Don’t be afraid to experiment and find your perfect dipping companion!
Storing and Reheating Your Chicken Birria Tacos
Leftovers? What leftovers?! Okay, okay, *if* you happen to have any of these Chicken Birria Tacos remaining (highly unlikely!), here’s how to keep ’em fresh and delicious for later!
Proper Storage Instructions for Chicken Birria Tacos
First things first: separate the chicken birria from the tortillas. Store the shredded chicken in an airtight container in the fridge – it’ll keep for about 3-4 days. Store the reserved broth separately, too! As for the tortillas… honestly, they’re best fresh. But if you *must* save them, wrap ’em tightly in plastic wrap and store them at room temperature. They might get a little stale, though.
Reheating Recommendations for Chicken Birria Tacos
Okay, time to revive those leftovers! Reheat the chicken birria in a skillet over medium heat, adding a splash of the reserved broth to keep it moist. For the tortillas, I recommend heating them up on a dry griddle or skillet until they’re warm and pliable. Then, assemble your tacos just like before, and enjoy! You can even pop them in the oven at 350°F for a few minutes to get them extra crispy. Trust me, they’ll taste just as good as the first time!
Chicken Birria Tacos: Frequently Asked Questions
Got questions about these amazing Chicken Birria Tacos? I got answers! Here are a few of the most common questions I get asked, so you can make these tacos with confidence!
Can I make Chicken Birria Tacos ahead of time?
Absolutely! In fact, I often think they taste even BETTER the next day! Just cook the chicken birria as directed, let it cool completely, and store it in an airtight container in the fridge. You can even make it a day or two in advance. Then, when you’re ready to eat, just reheat the chicken and assemble your tacos. Easy peasy!
What kind of cheese is best for Chicken Birria Tacos?
Oh, the cheese question! As I mentioned before, Monterey Jack is a solid choice because it melts so beautifully. Oaxaca cheese is my personal favorite for its amazing stretch. But honestly, you can use whatever melty cheese you like! Queso quesadilla, mozzarella… go wild! Just make sure it melts well, that’s the key!
How do I prevent my Chicken Birria Tacos from getting soggy?
Soggy tacos are the enemy! To avoid them, don’t soak the tortillas in the broth for too long – just a quick dip on each side is all you need. Also, make sure your griddle or skillet is nice and hot, so the tortillas crisp up quickly. And don’t overcrowd the pan! Cook the tacos in batches, and they’ll be perfectly crispy every time!
Can I use different types of peppers for Chicken Birria Tacos?
Sure thing! The guajillo and ancho peppers give the broth its signature flavor, but you can definitely experiment with other types of dried peppers. Pasilla peppers are a good substitute for ancho, and California peppers are similar to guajillo. Just keep in mind that different peppers have different heat levels, so adjust accordingly! If you’re not sure, start with a smaller amount and taste as you go. Have fun with it!
Nutritional Information for Chicken Birria Tacos
Okay, so here’s the deal: the nutritional info can vary *a lot* depending on the exact ingredients you use. I’m not a nutritionist, so don’t take this as gospel, okay? Just a rough estimate!
Enjoy Your Delicious Chicken Birria Tacos!
Alright, friends, go make these Chicken Birria Tacos and tell me what you think! Seriously, leave a comment below – I wanna hear all about your taco triumphs (or oopsies!). And if you loved this recipe, share it with your friends! Taco love is meant to be spread!
Print
Devour 15 Amazing Chicken Birria Tacos, A Sinful Recipe
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 30 minutes
- Yield: 12 tacos 1x
- Category: Main Course
- Method: Braised/Griddled
- Cuisine: Mexican
- Diet: Low Lactose
Description
Savory and flavorful Chicken Birria Tacos, perfect for a delicious meal.
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1 tbsp olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tomatoes, chopped
- 4 dried guajillo peppers, seeded and deveined
- 2 dried ancho peppers, seeded and deveined
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp cinnamon
- 1/4 tsp cloves
- 4 cups chicken broth
- Salt and pepper to taste
- 12 corn tortillas
- 2 cups shredded cheese (Monterey Jack or Oaxaca)
- Chopped cilantro and onion for garnish
- Lime wedges for serving
Instructions
- In a large pot or Dutch oven, heat olive oil over medium-high heat. Sear chicken thighs until browned on all sides. Remove chicken and set aside.
- Add onion and garlic to the pot and cook until softened, about 5 minutes. Add tomatoes, guajillo peppers, ancho peppers, cumin, oregano, cinnamon, and cloves. Cook for 2-3 minutes, stirring frequently.
- Return chicken to the pot. Pour in chicken broth. Bring to a boil, then reduce heat and simmer for 1.5-2 hours, or until chicken is very tender.
- Remove chicken from the pot and shred with two forks. Strain the broth and reserve.
- Dip each corn tortilla in the reserved broth, then fill with shredded chicken and cheese.
- Cook tacos on a griddle or in a skillet over medium heat until cheese is melted and tortillas are crispy, about 2-3 minutes per side.
- Garnish with chopped cilantro and onion. Serve with lime wedges.
Notes
- For spicier tacos, add a pinch of cayenne pepper to the broth.
- You can also use a slow cooker for this recipe. Cook on low for 6-8 hours.
- Serve with your favorite salsa or dipping sauce.
Nutrition
- Serving Size: 2 tacos
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg
