If you are craving something deeply comforting, richly spiced, and utterly irresistible, this Chicken Birria Tacos Recipe is exactly what your kitchen needs. These tacos bring together tender, juicy chicken slow-cooked in a luscious blend of traditional Mexican spices and tangy tomato broth, creating layers of flavor that will have you coming back for seconds no matter the occasion. The combination of melty Oaxaca cheese and warm corn tortillas makes every bite a perfect harmony of textures and tastes. You might think birria is only for beef or goat, but this chicken version is a stunning, accessible twist that’s about to become your new favorite weeknight dinner or party show-stopper.
Ingredients You’ll Need
Gathering these ingredients is simpler than you might think, and each one plays a star role in delivering the authentic taste, inviting aroma, and satisfying texture that make this Chicken Birria Tacos Recipe shine. From spices that beautifully balance heat and earthiness to luscious broth and fresh herbs, these ingredients come together like an orchestra tuning up for a perfect performance.
- 2 pounds boneless, skinless chicken thighs: The ideal cut for juicy, tender meat that shreds perfectly after slow cooking.
- 1 tablespoon vegetable oil: Used to sear the chicken and sauté aromatics, locking in flavor early on.
- 2 cups beef broth: Adds deep umami and richness to the cooking liquid, making the chicken extra juicy.
- 1 cup diced tomatoes: Brings natural acidity and sweetness, brightening the overall flavor.
- 1/2 cup diced onion: Provides savory depth and sweetness as it sautés to softness.
- 4 cloves garlic, minced: Garlic infuses the broth with warmth and a gentle pungency that’s irresistible.
- 2 tablespoons ground cumin: Offers a nutty, earthy base that is classic in birria seasoning.
- 1 tablespoon dried oregano: Adds herbal pungency that elevates all the spices.
- 1 teaspoon smoked paprika: Delivers a subtle smoky flavor, enhancing that slow-cooked vibe.
- 1 teaspoon salt: Enhances and balances all the other robust flavors.
- 1/2 teaspoon black pepper: Provides mild heat and complexity.
- 1/4 teaspoon ground cloves: Injects a surprising layer of sweet-spicy warmth.
- 1/4 teaspoon ground cinnamon: A warm and comforting spice that rounds out the seasoning.
- 1/4 teaspoon ground ginger: Adds a hint of brightness and spice complexity.
- 1/4 teaspoon cayenne pepper: Brings a touch of heat without overpowering the flavors.
- 1/2 cup apple cider vinegar: Adds tang and lifts the dish with a subtle fruity acidity.
- 1/4 cup chopped fresh cilantro: Freshens up each bite with its distinctive, citrusy note.
- 10-12 corn tortillas: The perfect soft, slightly sweet vessel to hold all the delicious filling.
- 2 cups shredded Oaxaca cheese or Monterey Jack cheese: Melts beautifully, adding creaminess and a mild flavor that complements the spices.
How to Make Chicken Birria Tacos Recipe
Step 1: Preheat and Prepare
Start by warming your oven to 350°F (180°C). This sets the stage for slow cooking the chicken to fall-apart tenderness, which is crucial for authentic birria texture.
Step 2: Sauté Aromatics
Heat your vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Then add the diced onion and minced garlic. Let them soften and release their fragrant aroma for 2-3 minutes, creating a flavorful base layer that the chicken will cook on top of.
Step 3: Brown the Chicken
Add the chicken thighs and brown them on all sides, about 5-7 minutes. This step locks in moisture and gives the final dish a lovely caramelized dimension that elevates every bite.
Step 4: Add Tomatoes, Broth, and Spices
In go the diced tomatoes, the rich beef broth, and all your thoughtfully chosen spices: cumin, oregano, smoked paprika, salt, pepper, cloves, cinnamon, ginger, and cayenne. Stir everything to combine so the flavors start mingling immediately.
Step 5: Simmer and Bake
Bring the pot to a soft simmer on the stovetop, then cover it and transfer to your preheated oven. Let it bake for 2 to 2.5 hours until the chicken becomes delectably tender and shreds easily with a fork.
Step 6: Shred the Chicken and Finish
Carefully remove the pot from the oven, and shred the chicken right in the pot using two forks. This helps the meat soak up even more of the rich, spiced broth. Stir in the apple cider vinegar and chopped fresh cilantro to brighten and balance the sauce.
Step 7: Warm Tortillas and Assemble
Heat your corn tortillas until soft and warm, either in a dry skillet or on a comal. Spoon the luscious shredded chicken mixture onto each tortilla and top generously with shredded Oaxaca or Monterey Jack cheese. The warmth will help the cheese melt perfectly.
Step 8: Serve and Enjoy
Serve your Chicken Birria Tacos Recipe piping hot. Don’t forget to provide lime wedges, extra cilantro, and bowls of the savory cooking broth on the side for dipping. It’s the perfect finishing touch that turns each bite into a fiesta of flavor.
How to Serve Chicken Birria Tacos Recipe
Garnishes
Fresh garnishes take these tacos to the next level. Bright lime wedges add a zesty pop, diced onions bring crunch, and more chopped cilantro adds herbal brightness. Some like to add thinly sliced radishes or a drizzle of creamy avocado sauce to balance the rich flavors perfectly.
Side Dishes
Keep your meal balanced and exciting by pairing the Chicken Birria Tacos with simple sides like Mexican rice, refried beans, or a crisp cabbage slaw. The slaw provides crunch and sharpness that contrast beautifully with the tender, juicy chicken.
Creative Ways to Present
For gatherings and celebrations, you can serve these tacos buffet-style, letting guests build their own masterpieces from a variety of toppings and salsas. Or, for a restaurant-style presentation, stack the tacos on rustic plates with a small bowl of consommé for dipping—the visual and taste experience is simply unbeatable.
Make Ahead and Storage
Storing Leftovers
Any leftover shredded chicken and broth can be stored in an airtight container in the fridge for up to 4 days. Keep the tortillas separately wrapped so they stay fresh and pliable.
Freezing
You can freeze the shredded chicken and broth mixture in freezer-safe containers for up to 3 months. Make sure it’s fully cooled before freezing to preserve texture and flavor. Thaw overnight in the fridge before reheating.
Reheating
Reheat the chicken gently on the stovetop or in the microwave with a splash of broth to keep it moist. Warm your tortillas separately on a skillet to prevent them from becoming soggy. Then assemble and enjoy your delicious Chicken Birria Tacos Recipe all over again.
FAQs
Can I use chicken breasts instead of thighs?
While chicken breasts can work, thighs are preferred because they stay moist and tender through the slow cooking process, which is key for the perfect texture in this Chicken Birria Tacos Recipe.
Is it possible to make this recipe in a slow cooker?
Absolutely! You can brown the chicken and sautée aromatics first, then transfer everything to a slow cooker for 4-6 hours on low. This is a great hands-off way to achieve tender, flavorful chicken.
What kind of cheese is best for these tacos?
Oaxaca cheese melts beautifully and has a mild flavor that pairs perfectly here, but Monterey Jack cheese is a great alternative if you can’t find it. Both provide that creamy, gooey topping everyone loves.
How spicy is this Chicken Birria Tacos Recipe?
The recipe has a gentle heat balance mostly from the cayenne pepper and smoked paprika, so it’s flavorful but not overwhelming. You can adjust the cayenne amount based on your personal spice preference.
Can I prepare the filling ahead of time?
Yes, the shredded chicken can be made a day or two ahead and refrigerated. Reheat gently before assembling the tacos, which makes for an easy meal on busy days or parties.
Final Thoughts
This Chicken Birria Tacos Recipe is a true celebration of bold Mexican flavors brought together in an approachable, home-cook friendly way. Whether you’re making it for a casual family dinner or impressing friends at your next gathering, the tender chicken, rich broth, and melty cheese wrapped in warm tortillas will create memories worth savoring. So pull out your pots and tortillas, and get ready to indulge in one of my all-time favorite taco experiences!
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
This Chicken Birria Tacos recipe offers a delicious twist on the traditional Mexican birria, using tender, slow-baked chicken thighs simmered in a richly spiced broth. The chicken is shredded and served in warm corn tortillas, topped with melted Oaxaca or Monterey Jack cheese, creating a savory, comforting meal perfect for taco lovers.
Ingredients
Chicken and Broth
- 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
Spices and Seasonings
- 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
Toppings and Tortillas
- 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.
- Sauté Aromatics: Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add diced onion and minced garlic, and sauté until softened and fragrant, about 2-3 minutes.
- Sear Chicken: Add the boneless, skinless chicken thighs to the pot and sear until browned on all sides, approximately 5-7 minutes.
- Add Liquids and Spices: Stir in diced tomatoes, beef broth, ground cumin, dried oregano, smoked paprika, salt, black pepper, ground cloves, ground cinnamon, ground ginger, and cayenne pepper until well combined.
- Simmer and Bake: Bring the mixture to a simmer on the stovetop. Cover the pot with a lid and transfer it to the preheated oven. Bake for 2 to 2.5 hours until the chicken is tender and can be shredded easily.
- Shred Chicken: Remove the pot from the oven. Using two forks, shred the chicken directly in the flavorful broth to absorb all the spices.
- Finish with Vinegar and Cilantro: Stir in apple cider vinegar and chopped fresh cilantro to add brightness and freshness to the birria.
- Warm Tortillas: Heat corn tortillas in a dry skillet or on a comal until soft and pliable, ready for taco assembly.
- Assemble Tacos: Place a spoonful of the shredded chicken mixture onto each tortilla.
- Add Cheese: Top each taco with shredded Oaxaca or Monterey Jack cheese for a melty, creamy finish.
- Serve: Serve the chicken birria tacos hot, accompanied by additional cilantro, lime wedges, and a side of the flavorful broth for dipping. Enjoy your meal!
Notes
- For added richness, you can briefly broil the assembled tacos to melt the cheese further and crisp the tortillas slightly.
- If you prefer a spicier birria, adjust the cayenne pepper to taste or add finely chopped fresh chilies.
- Leftover birria can be refrigerated for up to 3 days and reheated gently with some broth to keep it moist.
- Use a heavy-bottomed pot or Dutch oven for even cooking and to avoid burning the spices.
- Substitute beef broth with chicken broth if preferred; however, beef broth adds extra depth to the traditional birria flavor.
