Chicken Birria Tacos
Table of Contents
A Chicken Birria Tacos Recipe Worth Setting Aside a Sunday For
Birria has a history that goes back long before it ever became a viral taco. The dish traces back to the state of Jalisco in western Mexico, where it started as a way for ranching families to turn tougher, humbler cuts of meat into something rich and deeply flavored through hours of slow simmering. This chicken birria tacos recipe borrows that same technique and philosophy, just built around chicken thighs instead of the traditional goat, which makes it a faster and more approachable version to pull off on a weekend at home.
What gives birria its signature color and depth is the sauce, and that starts with dried guajillo chiles. Once toasted and simmered, guajillo chiles soften into something mellow and fruity rather than sharply spicy, and they bring more to the pot than just heat. Guajillo chiles carry a mild dose of capsaicin along with antioxidants and trace vitamins, which is part of why the sauce tastes so layered even with a fairly short ingredient list.
The chicken itself matters just as much as the sauce surrounding it. Bone in thighs are the right cut here because they hold up through a long simmer without drying out, and they happen to be a genuinely solid source of nutrition too, since dark meat chicken thighs deliver a strong dose of protein along with iron, zinc, and B vitamins that white meat cuts do not carry in quite the same amount. That extra bit of fat is also exactly what keeps the shredded meat so tender once it has soaked in the birria sauce for an hour.
Once the chicken is fork tender and shredded, everything gets tucked into corn tortillas that are dipped straight into the reserved birria fat before hitting a hot skillet. This is also a good moment to appreciate the tortillas themselves, since corn tortillas are naturally gluten free and classified as a whole grain food thanks to how the corn is processed, giving this dish a sturdier, more nutrient dense base than a flour tortilla would.
No birria taco is complete without a generous pull of melted cheese in the center, and Oaxaca cheese is the classic choice for a reason. Its stretchy, stringy texture comes from a technique that traces back to Dominican friars who brought Italian cheesemaking methods to the Oaxaca region centuries ago, which is why it melts so beautifully and pulls into those long, satisfying strands the moment the taco is cut open.
As with any recipe built around raw chicken, a little extra care during prep goes a long way. Keeping raw chicken properly chilled, avoiding cross contamination with other ingredients, and cooking it through fully are all worth taking seriously, and the USDA’s guidance on safe poultry handling is a solid reference if you want a refresher before you get started. Once that part is handled, the rest of this birria chicken tacos recipe really just comes down to patience while the pot simmers.
Why You’ll Love This Recipe
The sauce is what sets this recipe apart, with toasted guajillo chiles, tomatoes, onion, and garlic simmering into a smooth, deeply red consome that carries all that flavor into the chicken as it cooks.
Bone in chicken thighs make this a forgiving recipe to cook, since they stay moist through a long simmer with little risk of drying out.
The crispy, cheese filled taco is the payoff for all that simmering. Dipping the tortillas in the reserved birria fat before frying gives them that deep golden color, and the melted Oaxaca cheese pulls into satisfying strands with every bite.
This recipe is also great for meal prep, since both the chicken and consome reheat well, leaving only the quick frying step for whenever you are ready to eat.
What to Serve With Chicken Birria Tacos
A bowl of Mexican rice is one of the easiest sides here, soaking up any extra consome left over from dipping.
For some crunch, a pickled onion or radish salad cuts through the richness of the meat and keeps each bite balanced.
A pot of refried or whole beans is a natural addition for a heartier spread, and grilled corn or elote adds a sweet, smoky bite in warmer months.
A cold glass of horchata or a Mexican beer rounds things out as the classic pairing for birria.
How These Chicken Birria Tacos Come Together
This recipe leans on one pot doing double duty, since the same sauce that flavors the chicken also becomes the dippable consome served alongside the tacos.
The process is largely hands off once the sauce is built, with most of the work happening while the chicken simmers low and slow until it is tender enough to shred with almost no resistance.
The final step is where it all comes together, as the shredded chicken gets tucked into tortillas dipped in the reserved fat, then pan fried until golden and crisp. Here is everything you will need.
Chicken Birria Tacos Recipe
Chicken Birria Tacos
Equipment
- Large pot
- Blender
- Skillet
- Tongs
- Two forks (for shredding)
Ingredients
- 3 pounds bone in chicken thighs
- 5 dried guajillo chiles
- 1 white onion
- 6 garlic cloves
- 2 tomatoes
- 4 cups chicken broth
- 2 tbsp apple cider vinegar
- 2 tsp Mexican spice blend oregano, cumin, and cinnamon
- 2 tsp salt
- 2 cups shredded Oaxaca or mozzarella cheese
- 1 lime cut into wedges
- 18 corn tortillas
Instructions
- Make the Birria SauceRemove the stems and seeds from the guajillo chiles, then lightly toast them in a dry pot over medium heat until fragrant. Add the tomatoes, onion, garlic, and chicken broth, and bring to a simmer until the chiles and vegetables have fully softened. Transfer to a blender with the spice blend and salt, and blend until smooth and deeply red.
- Cook and Shred the ChickenReturn the blended sauce to the pot and add the chicken thighs along with the apple cider vinegar. Bring to a gentle simmer, cover, and cook until the chicken is completely tender and falling apart, about an hour. Remove the chicken, shred with two forks, then stir it back into the sauce.
- Assemble and Fry the TacosSkim a bit of the fat from the top of the pot and set it aside. Dip each corn tortilla into the reserved fat, then place it in a hot skillet. Add shredded cheese and shredded chicken to one half, fold over, and fry a couple of minutes per side until golden and crisp. Top with chopped onion, cilantro, and a squeeze of lime.
Notes
- Toast the chiles lightly before simmering, since a light toast builds flavor while overdoing it can turn the sauce bitter.
- Simmer the chicken until it truly falls apart, since undercooked chicken will be difficult to shred and less tender in the final tacos.
- Skim the fat from the top of the pot and save it, since dipping the tortillas in this fat before frying is what gives the tacos their signature color and flavor.
- Do not overfill the tortillas, since too much filling will make the tacos difficult to fold and fry evenly.
- Fry in batches so the pan stays hot and every taco gets that crisp, golden exterior.
- Serve the consome on the side in small bowls so everyone can dip their tacos as they eat, just like a proper taqueria.
Frequently Asked Questions
Is this the best recipe for birria chicken tacos for beginners?
Yes, this version is designed to be approachable even if you have never made birria before. The sauce comes together with a blender and a pot, and the technique stays forgiving as long as you give the chicken enough time to become fully tender before shredding.
Can I use chicken breasts instead of thighs?
Bone in thighs are recommended here since they stay moist and tender through the long simmer, while breasts can dry out and become stringy. If you do use breasts, keep a close eye on the cooking time and pull them as soon as they are fully cooked through.
Why did my sauce turn out bitter instead of rich and savory?
This usually happens when the dried chiles are toasted for too long or at too high a heat before simmering. A light toast just until fragrant is all that is needed, since scorched chiles can turn the whole sauce bitter rather than deep and smoky.
Can I make the birria ahead of time?
Yes, this is actually one of those recipes that tastes even better the next day. The chicken and sauce can be made a day or two in advance and stored in the refrigerator, then reheated gently on the stove before assembling and frying the tacos fresh.
Can I skip blending the sauce?
You can strain the broth and skip blending for a thinner, more traditional consome, though blending the softened chiles, tomatoes, onion, and garlic gives the sauce its classic thick, rich texture. Blending also helps nothing go to waste from the simmered vegetables.
How do I store leftover birria?
Store any leftover shredded chicken and consome in separate airtight containers in the refrigerator for up to four days. Reheat the chicken and broth gently on the stovetop until warmed through. For the best texture, fry fresh tacos when you are ready to serve instead of reheating already fried tortillas, as they tend to lose their crispness.
Can I use this sauce for other proteins?
Yes, this same guajillo based sauce works wonderfully with beef chuck, pork shoulder, or even lamb, though cooking times will vary depending on the cut. Just be sure to simmer until the meat is fully tender enough to shred easily with a fork.
Recipes You May Enjoy
- Sweet Potato Taco Bowl
- Chicken and Cheese Taquitos
- Marry Me Chicken (Sun-Dried Tomato Chicken)
- Greek Chicken Meatballs
- Steak Pizzaiola
- Chicken Paella
A Recipe Worth Simmering Again and Again
What makes this birria chicken tacos recipe so satisfying is how a handful of dried chiles and a few pantry spices can turn into something this deeply flavorful. A simmered pot of sauce, tender shredded chicken, and a quick pan fry come together into something that tastes like it belongs at a busy taqueria, yet it is entirely achievable in your own kitchen with a little time and attention.
Once you have made this a few times, it becomes one of those recipes worth keeping in regular rotation, whether it is for a weekend dinner, a gathering with friends, or a batch of consome to reheat throughout the week.
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