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Chicken Birria Tacos

Chicken Birria
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Indulge in the vibrant flavors of Chicken Birria Tacos, a delightful twist on the traditional recipe that will bring excitement to your table. This dish features tender, juicy shredded chicken marinated in a rich adobo chili sauce, creating an explosion of taste with every bite. Perfect for weeknight dinners or festive gatherings, these tacos are quick and easy to prepare, ensuring you spend less time cooking and more time enjoying with family and friends. Serve them hot, garnished with fresh pico de gallo, lime wedges, and your choice of toppings for a truly satisfying meal.

Ingredients

Scale
  • 3 pounds bone-in chicken thighs
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons olive oil
  • 1 tablespoon black peppercorns (may sub 1 teaspoon ground pepper)
  • 1 tablespoon cumin seeds (may sub 1 tsp ground)
  • 1 tablespoon coriander seeds (may sub 1 tsp ground)
  • 6 whole cloves (may sub ¼ teaspoon ground)
  • ½ cinnamon stick smashed/broken up (sub ¼ teaspoon ground)
  • 1 yellow onion, chopped
  • 8 cloves garlic, minced
  • 6 dried guajillo chiles, stems and seeds removed
  • 4 dried ancho chiles, stems and seeds removed
  • 1 chili de arbol, stem and seeds removed
  • 4 vine-ripe tomatoes, roughly chopped (or Roma tomatoes)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon dried oregano
  • 1 tsp EACH smoked paprika, dried thyme
  • ½ teaspoon salt
  • 4 bay leaves
  • 3 cups reduced sodium chicken broth
  • 12–14 corn tortillas
  • 12 ounces Oaxacan cheese or mozzarella (separated into strings)
  • ½ white onion, chopped
  • ¼ cup cilantro, minced
  • 1–2 tablespoons lime juice
  • (pinch of salt)

Instructions

  1. Season chicken thighs with salt and pepper. In a Dutch oven, heat olive oil and sear chicken until browned on both sides. Remove and set aside.
  2. In the same pot, sauté black peppercorns, cumin seeds, coriander seeds, cloves, cinnamon stick, onion, and garlic until fragrant. Stir in guajillo chiles, ancho chiles, tomatoes, vinegar, oregano, smoked paprika, thyme, salt, bay leaves, and chicken broth.
  3. Simmer for about 5 minutes to soften the ingredients. Blend until smooth.
  4. Return the sauce to the pot with seared chicken. Bring to a boil then reduce heat and simmer covered for about 45 minutes until chicken is tender.
  5. Shred the chicken and return it to the pot to soak in the sauce.
  6. Lightly fry corn tortillas in a skillet; dip briefly in birria broth before filling with shredded chicken and cheese.
  7. Fold tacos and pan-fry until crispy on both sides.

Nutrition

Find it online: https://tastykitchenjoy.com/chicken-birria/