Birria Tacos Sauce
Hey, let’s talk about something that’s going to totally upgrade your taco game.
If you’ve never had Chicken Birria Tacos before, you’re in for a real treat.
And guess what? I’m about to show you how to make the sauce that’ll take these tacos from good to next-level amazing. Trust me, I’ve got your back on this one. 😊
Now, I know cooking can sometimes feel like a challenge, but I promise you, this sauce is so simple and totally worth it.
You won’t need to run around hunting for crazy ingredients—just a few basic ones, and you’ll be good to go. The best of all? Once you start making this sauce, you’ll never look at regular tacos the same way again.
You and I both know how satisfying it is to make something that actually tastes better than what you get at a restaurant, right?
Well, that’s exactly what this Chicken Birria Taco sauce will do for you. It’s rich, flavorful, and just the right amount of spicy—but don’t worry, I’ll show you how to tweak it to fit your taste.
So grab your apron and get ready for some seriously delicious tacos. I’ll be here guiding you every step of the way—let’s make this cooking thing fun together!
Ingredients for Chicken Birria Tacos Sauce
- 2 lbs chicken thighs (bone-in or boneless – bone-in will add more flavor!)
- 3 dried guajillo chilies (for that rich, smoky flavor)
- 2 dried pasilla chilies (adds a little extra depth)
- 2 dried ancho chilies (a mild, sweet heat)
- 3 cloves garlic (fresh and aromatic)
- 1 medium onion (chopped)
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp ground cloves (optional, but it really brings it all together!)
- 1 cinnamon stick (adds a little warmth)
- 3 cups chicken broth (you can also use water if you’re in a pinch)
- 1 tbsp apple cider vinegar (balances out the richness)
- 1 tbsp salt (adjust to taste)
- 1 tbsp olive oil (for sautéing)
- Taco tortillas (corn or flour, your choice)
- Fresh cilantro (for garnish)
- Lime wedges (for serving)
Key Substitutions:
- Chicken thighs: If you prefer, you can use chicken breast for a leaner option, though thighs give a juicier, more flavorful result.
- Dried chilies: If you can’t find all the dried chilies, feel free to swap in chipotle peppers for a smoky heat or use canned chipotle in adobo sauce.
- Chicken broth: You can use vegetable broth or beef broth for a different flavor base, though chicken broth is most traditional.
Now that you’ve got your ingredients, let’s get cooking!
How to Cook Chicken Birria Tacos Sauce
(Step-by-Step Directions)
Ready to make these tacos? Let’s jump right in. Grab your ingredients and let’s get cooking!
- Prep the Chilies: Start by removing the stems and seeds from the dried guajillo, pasilla, and ancho chilies. No need to be gentle here—just rip them apart. Don’t forget to wear gloves if you’re sensitive to chili oils!
- Toast the Chilies: In a hot, dry skillet, toast the chilies for about 1-2 minutes, just until they start to smell incredible—don’t let them burn!
- Soak the Chilies: Throw the toasted chilies in a bowl and pour over 2 cups of hot water. Let them soak for about 10-15 minutes, until they’re soft and ready to blend.
- Sauté the Aromatics: In a big pot, heat the olive oil over medium heat. Toss in the chopped onion and garlic and sauté for 3-4 minutes, until they smell delicious and look golden brown. It’s the base of your flavor explosion!
- Blend the Sauce: Once the chilies are soft, blend them with the onions, garlic, cumin, oregano, cloves, cinnamon stick, apple cider vinegar, and 1 cup of chicken broth. Blend it all until it’s smooth and velvety. You just made the magic sauce.
- Cook the Chicken: Add the chicken thighs to a pot and pour the chili sauce over them. Add the remaining 2 cups of chicken broth and salt. Bring it to a boil, then reduce to a simmer. Cover and cook for 1 to 1.5 hours, until the chicken is tender and falling apart.
- Shred the Chicken: Once the chicken is cooked, remove it from the pot. Shred the chicken with two forks and toss it back into the delicious sauce. You want every bit of chicken to soak up that amazing flavor.
- Warm Your Tortillas: While the chicken is soaking up the sauce, warm your tortillas in a hot pan or on a grill. You want them soft and ready to hold all that goodness.
- Assemble the Tacos: Spoon the shredded chicken and sauce onto your tortillas. Top with fresh cilantro and a squeeze of lime for that extra burst of freshness.
And there you have it! Delicious, flavorful Chicken Birria Tacos are ready to impress. Enjoy!
Common Mistakes to Avoid
We all make mistakes, but don’t worry, I’ve got you covered with these pro tips to keep your Chicken Birria Tacos on point. Let’s avoid those taco slip-ups, shall we?
- Burning the Chilies
Mistake: Toasting those chilies for too long and ending up with a bitter flavor.
How to avoid it: Keep an eye on them! Toast them for only 1-2 minutes, just until they release their amazing aroma. They should smell smoky and delicious, not burnt! - Not Soaking the Chilies Long Enough
Mistake: Skipping the soaking step or rushing through it, which can make the sauce gritty.
How to avoid it: Let the chilies soak in hot water for 10-15 minutes. The longer they soak, the softer they get, and your sauce will be silky smooth. - Overcooking the Chicken
Mistake: Letting the chicken cook for too long and turning it dry and tough.
How to avoid it: Simmer the chicken for 1 to 1.5 hours, but check it every so often. You want it to fall apart easily with a fork—tender and juicy, not rubbery! - Not Tasting the Sauce
Mistake: Forgetting to taste your sauce before cooking!
How to avoid it: Always taste that sauce before adding the chicken. Is it too spicy? Too salty? Adjust the seasonings as needed. You want it to be perfect! - Skipping the Lime and Cilantro
Mistake: Serving your tacos without that fresh pop of lime and cilantro. - Using the Wrong Tortillas
Mistake: Using overly thick or dry tortillas that make the tacos feel like a chore to eat.
How to avoid it: Opt for soft corn or flour tortillas, and warm them up just before serving. No one likes a dry, tough taco shell!
Variations & Customizations
Want to get creative with your Chicken Birria Tacos? Here are a few fun ways to mix things up and make the recipe even more your own!
- Spicy Version (For the Heat Lovers): If you love a fiery kick, take this taco to the next level by adding a chipotle pepper or a jalapeño to the sauce. Blend them in with the dried chilies for that smoky heat. You can also add a few dashes of hot sauce into the finished sauce or on top of the tacos for some extra fire.
- Keto-Friendly Birria Tacos: Craving that low-carb life? You can easily make this recipe keto-friendly by swapping the regular tortillas for lettuce wraps or almond flour tortillas. You’ll still get all the flavor but without the carbs. Plus, you’ll feel like a taco genius when you serve them up in lettuce wraps!
- Vegetarian Birria Tacos (For the Plant-Based Lovers): Don’t eat meat? No problem! Replace the chicken with jackfruit, which has a great texture and soaks up all those amazing flavors from the sauce. Or, for a different twist, try mushrooms (like portobello) for that meaty texture without the meat. The sauce will still do its thing, making these tacos just as delicious!
Bonus: Add some crispy cheese! Fry a little shredded cheese in a pan to make cheese crisps. Add these to your tacos for a crunchy, cheesy twist. Who doesn’t love a bit of crunch with that soft, juicy chicken?
Serving and Presentation Tips for Your Chicken Birria Tacos
Now that your Chicken Birria Tacos are ready, let’s make them look as good as they taste. Here’s how to serve them up like a taco pro!
- Warm Up Your Plates: Start by warming your plates. Just pop them in the oven on low for a few minutes or give them a quick blast in the microwave. Warm plates help keep your tacos at the perfect temperature and give your dish that extra touch.
- Perfect Tortilla Placement: Take your tortillas (whether you’re using corn or flour) and heat them up just before serving. You want them soft and pliable, not crispy. To do this, warm them in a dry skillet or griddle for 30 seconds on each side.
- Fill the Tortilla Generously: Now, it’s time to fill those tortillas with the shredded chicken and sauce. Don’t be shy here—load them up with as much juicy chicken as they can handle, making sure each taco gets plenty of that flavorful sauce. The sauce is the star, so don’t skimp on it!
- Top with Fresh Garnishes: Add a little flair with your garnishes! Sprinkle fresh cilantro and a squeeze of lime over the top of each taco. The cilantro adds a burst of color and freshness, and the lime gives it that perfect tangy bite. If you like a bit of crunch, throw in some thinly sliced onions or radishes.
- Serve with Dipping Sauce: Serve your tacos with a small bowl of the rich, flavorful sauce you’ve cooked the chicken in. This makes for perfect dipping action and helps soak up any extra sauce you might want on the side. Trust me, it makes the experience next-level.
- Add a Side of Salsas or Guac: A fresh salsa (whether mild or spicy) or some creamy guacamole will complement these tacos perfectly. Keep them simple but flavorful. You can even serve them with a side of pickled red onions for a tangy kick!
- Get Ready to Feast: Serve these tacos with a side of your favorite drink—whether that’s a cold Mexican soda, a chilled cerveza, or a fresh iced tea. The key is to keep it refreshing and fun.
Best Tips for Making Chicken Birria Tacos
Want to make these Chicken Birria Tacos even better? Here are some pro tips to ensure they turn out absolutely delicious every time!
- Use Bone-In Chicken for More Flavor: While boneless chicken is fine, using bone-in chicken (like chicken thighs or a whole chicken) adds more flavor to your sauce. The bones help create a richer, more savory broth, which is perfect for dipping and soaking your tacos.
- Don’t Skip the Resting Time: Let your chicken rest in the sauce for a few minutes before shredding it. This allows the flavors to soak in, making each bite extra juicy and flavorful. Trust me, it’s worth the wait!
- Toast Your Tortillas for Extra Flavor: Don’t just heat your tortillas—toast them lightly on a dry skillet. This adds a touch of crispness that helps hold up against all that saucy goodness.
- Use a Slow Cooker or Instant Pot: If you’ve got time, slow cook the chicken for a few hours. If you’re short on time, an Instant Pot can do the job in under 30 minutes while still getting that deep, rich flavor. Either method will give you tender, flavorful chicken!
- Keep the Sauce Simmering: Keep the sauce simmering gently as you shred the chicken. You want it to stay warm and flavorful for dipping, and it helps keep the chicken nice and juicy when you assemble your tacos.
- Serve Immediately After Assembling: These tacos are best enjoyed fresh! Once you assemble them with all your toppings, serve them immediately while everything is warm and fresh. Don’t let them sit around too long—your guests will thank you for it!
- Add Extra Sauce for Dipping: The sauce is everything! Don’t just drizzle it on the tacos—serve extra sauce on the side for dipping. It makes every bite even more flavorful and adds that satisfying, juicy finish.
Storage and Freezing Tips for Chicken Birria Tacos
Got leftovers? No worries, here’s how to store them and keep them tasting fresh!
- Storing Leftovers in the Fridge: If you have leftover chicken and sauce, let them cool completely before storing them in an airtight container. You can keep them in the fridge for up to 3 days. Just reheat everything in a skillet or microwave when you’re ready to enjoy round two!
- Storing Tortillas: Tortillas are best stored separately. Wrap them in foil or place them in a ziplock bag and store them in the fridge for up to 3 days. If you’ve already filled your tacos, it’s best to eat them fresh since the tortillas can get soggy.
- Freezing the Chicken and Sauce: For longer storage, you can freeze the chicken and sauce. Let the chicken and sauce cool completely, then place them in a freezer-safe bag or container. They’ll keep well for up to 3 months. When you’re ready to use them, simply thaw overnight in the fridge and reheat.
- Freezing Tortillas: You can also freeze tortillas! Just wrap them in plastic wrap and place them in a ziplock bag. They’ll last up to 3 months in the freezer. When ready to use, heat them up on a skillet or in the microwave for a few seconds.
- Reheating Tips:When reheating your tacos, I recommend not microwaving the tortillas if you want them to stay soft and fresh. Instead, heat them on a skillet for a minute or two. As for the chicken and sauce, just heat them up gently on the stove until warm.
Frequently Asked Questions (FAQs)
- Can I use chicken breasts instead of thighs for this recipe?
Yes, you can! While chicken thighs are ideal for their flavor and tenderness, chicken breasts work just fine too. They might not be as juicy, but they’ll still soak up all that delicious sauce. - Can I make the sauce ahead of time?
Absolutely! You can make the birria sauce a day or two in advance. Just store it in the fridge in an airtight container and heat it up when you’re ready to cook the chicken. It’ll actually taste even better after the flavors have had time to meld! - How spicy is this recipe?
The heat level of the sauce depends on the types of chiles you use. If you prefer it milder, you can skip or reduce the amount of dried chiles. If you like it spicy, feel free to add more or use hotter varieties! - Can I make this recipe in a slow cooker?
Yes! The slow cooker is a perfect option for this recipe. Simply add the chicken, spices, and sauce ingredients to the slow cooker and cook on low for 6-7 hours. You’ll get incredibly tender chicken with minimal effort! - What can I serve with Chicken Birria Tacos?
For a complete meal, serve your tacos with Mexican rice, refried beans, or a simple salad. For extra flavor, a side of guacamole or salsa will complement these tacos perfectly. - Can I make this recipe vegetarian?
Yes, you can swap the chicken for vegetarian options like mushrooms, jackfruit, or even tofu. Just make sure to cook them in the sauce the same way you would the chicken to soak up all that flavor! - How do I keep the tacos from getting soggy?
To prevent sogginess, don’t soak the tortillas in the sauce for too long. Quickly dip them in and then immediately fill with the chicken. If you’re making a lot, you can also toast the tortillas slightly in a dry pan for a little extra crunch!
Conclusion
There you have it—your new favorite Taco recipe! Trust me, once you’ve tasted these Chicken Birria Tacos, you’ll never look at store-bought versions the same way again.
They’re easy, flavorful, and guaranteed to impress anyone who takes a bite.
I’d love to see how your tacos turn out! Don’t forget to share your version with me, whether you add your personal touch or stick to the classic, it’s always fun to see how others make this recipe their own.
So go ahead, get cooking, and let these tacos bring some serious flavor to your kitchen. You’ll be the taco hero of the day!
You may want to try
Chicken Birria Tacos
These Chicken Birria Tacos are a flavorful, saucy delight that will impress your friends and family. Tender chicken is slow-cooked in a rich, spiced broth, then shredded and served in warm tortillas, perfect for dipping in the delicious birria sauce. Whether you make them in a slow cooker or Instant Pot, this recipe is easy to follow and full of flavor. The tacos are versatile, so you can customize them with your favorite toppings. If you’re looking for a taco recipe that’s sure to stand out, these Chicken Birria Tacos are a must-try!
Ingredients
Ingredients for Chicken Birria Tacos Sauce:
- 2 lbs chicken thighs bone-in or boneless – bone-in will add more flavor!
- 3 dried guajillo chilies for that rich, smoky flavor
- 2 dried pasilla chilies adds a little extra depth
- 2 dried ancho chilies a mild, sweet heat
- 3 cloves garlic fresh and aromatic
- 1 medium onion chopped
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp ground cloves optional, but it really brings it all together!
- 1 cinnamon stick adds a little warmth
- 3 cups chicken broth you can also use water if you're in a pinch
- 1 tbsp apple cider vinegar balances out the richness
- 1 tbsp salt adjust to taste
- 1 tbsp olive oil for sautéing
- Taco tortillas corn or flour, your choice
- Fresh cilantro for garnish
- Lime wedges for serving
Key Substitutions:
- Chicken thighs: If you prefer you can use chicken breast for a leaner option, though thighs give a juicier, more flavorful result.
- Dried chilies: If you can’t find all the dried chilies feel free to swap in chipotle peppers for a smoky heat or use canned chipotle in adobo sauce.
- Chicken broth: You can use vegetable broth or beef broth for a different flavor base though chicken broth is most traditional.
- Now that you’ve got your ingredients let’s get cooking!
Instructions
How to Cook Chicken Birria Tacos Sauce: A Step-by-Step Guide
- Ready to make these tacos? Let’s jump right in. Grab your ingredients and let’s get cooking!
Prep the Chilies
- Start by removing the stems and seeds from the dried guajillo, pasilla, and ancho chilies. No need to be gentle here—just rip them apart. Don't forget to wear gloves if you’re sensitive to chili oils!
- Pro Tip: If you can't find these specific chilies, chipotle or even chili powder will work in a pinch.
Toast the Chilies
- In a hot, dry skillet, toast the chilies for about 1-2 minutes, just until they start to smell incredible—don’t let them burn!
- Why? Toasting releases all that smoky, spicy goodness.
Soak the Chilies
- Throw the toasted chilies in a bowl and pour over 2 cups of hot water. Let them soak for about 10-15 minutes, until they’re soft and ready to blend.
Sauté the Aromatics
- In a big pot, heat the olive oil over medium heat. Toss in the chopped onion and garlic and sauté for 3-4 minutes, until they smell delicious and look golden brown. It's the base of your flavor explosion!
Blend the Sauce
- Once the chilies are soft, blend them with the onions, garlic, cumin, oregano, cloves, cinnamon stick, apple cider vinegar, and 1 cup of chicken broth. Blend it all until it’s smooth and velvety. You just made the magic sauce.
Cook the Chicken
- Add the chicken thighs to a pot and pour the chili sauce over them. Add the remaining 2 cups of chicken broth and salt. Bring it to a boil, then reduce to a simmer. Cover and cook for 1 to 1.5 hours, until the chicken is tender and falling apart.
Shred the Chicken
- Once the chicken is cooked, remove it from the pot. Shred the chicken with two forks and toss it back into the delicious sauce. You want every bit of chicken to soak up that amazing flavor.
Warm Your Tortillas
- While the chicken is soaking up the sauce, warm your tortillas in a hot pan or on a grill. You want them soft and ready to hold all that goodness.
Assemble the Tacos
- Spoon the shredded chicken and sauce onto your tortillas. Top with fresh cilantro and a squeeze of lime for that extra burst of freshness.
Devour
- Now, sit down, take a bite, and enjoy. I’m not saying it’ll change your life, but your taste buds will thank you.
- And there you have it! Delicious, flavorful Chicken Birria Tacos ready to impress. Enjoy!
Notes
- For a richer sauce, use bone-in chicken.
- Feel free to adjust the spice level by adding or reducing the number of chiles.
- You can make the sauce and chicken ahead of time to save time.
- Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
