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
Scale
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.
