Crispy Chicken Beef Birria Tacos Recipe
These tacos combine the rich flavors of birria with the satisfying crunch of a crispy taco shell.
Tender shredded chicken and beef are simmered in a flavorful broth, then tucked into tortillas with melted cheese and pan-fried to perfection.
Why You’ll Love This Recipe
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Flavorful Fusion: Combines the best of chicken and beef birria.
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Crispy Texture: Pan-fried tortillas add a satisfying crunch.
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Cheesy Goodness: Melted cheese complements the rich meat filling.
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Versatile: Great for gatherings or a cozy dinner.
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Dippable Delight: Served with a savory consommé for dipping.
Ingredients List
For the Birria:
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2 lbs boneless beef chuck roast, cut into chunks
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2 lbs boneless, skinless chicken thighs
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4 dried guajillo chiles, stems and seeds removed
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2 dried ancho chiles, stems and seeds removed
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1 white onion, quartered
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6 cloves of garlic
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1 tablespoon ground cumin
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1 teaspoon dried oregano
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2 bay leaves
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6 cups chicken broth
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Salt and black pepper to taste
For the Tacos:
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18 corn tortillas
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2 cups shredded Oaxaca or Monterey Jack cheese
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Vegetable oil for frying
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Chopped fresh cilantro for garnish
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Diced white onion for garnish
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Lime wedges for serving
Preparation Tips
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Chili Prep: Toast dried chiles lightly before soaking to enhance flavor.
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Meat Choice: Use a mix of chicken and beef for depth of flavor.
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Cheese Selection: Oaxaca cheese melts beautifully, but Monterey Jack is a good substitute.
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Tortilla Handling: Warm tortillas before assembling to prevent cracking.
Step-by-Step Cooking Instructions
Step 1: Prepare the Chiles
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Toast guajillo and ancho chiles in a dry skillet over medium heat until fragrant, about 1-2 minutes.
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Place toasted chiles in a bowl and cover with hot water. Soak for 15 minutes until softened.
Step 2: Make the Birria Sauce
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In a blender, combine soaked chiles, onion, garlic, cumin, oregano, and 1 cup of chicken broth. Blend until smooth.
Step 3: Cook the Meat
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In a large pot, add beef chunks and chicken thighs. Season with salt and pepper.
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Pour the blended sauce over the meat. Add bay leaves and remaining chicken broth.
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Bring to a boil, then reduce heat to low. Cover and simmer for 2-3 hours until the meat is tender.
Step 4: Shred the Meat
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Remove meat from the pot and shred using two forks. Return shredded meat to the pot and mix with the sauce.
Step 5: Assemble the Tacos
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Heat a skillet over medium heat and add a small amount of vegetable oil.
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Dip a tortilla into the birria broth, then place it in the skillet.
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Add shredded meat and cheese to one half of the tortilla. Fold the tortilla over to form a taco.
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Cook until the tortilla is crispy and the cheese is melted, about 2-3 minutes per side.
Step 6: Serve
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Serve tacos hot, garnished with chopped cilantro and diced onion.
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Provide a bowl of the birria broth (consommé) on the side for dipping.
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Add lime wedges on the side for an extra burst of flavor.
Pro Tips for the Best Crispy Chicken, Beef Birria Tacos
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Consommé Clarity: Strain the broth before serving for a smoother dipping sauce.
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Cheese Control: Don’t overstuff with cheese to prevent leakage during frying.
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Batch Cooking: Keep cooked tacos warm in a low oven while preparing the rest.
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Spice Level: Adjust the number of chiles to control the heat.
How to Best Serve Crispy Chicken, Beef Birria Tacos
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With Consommé: Always serve with a side of the rich broth for dipping.
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Toppings: Offer a variety of toppings like sliced radishes, avocado, or pickled onions.
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Side Dishes: Pair with Mexican rice or a fresh salad for a complete meal.
Common Mistakes to Avoid & How to Perfect the Recipe
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Skipping the Toasting: Toasting chiles enhances their flavor; don’t skip this step.
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Overcrowding the Pan: Fry tacos in batches to ensure they crisp up properly.
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Neglecting the Broth: The consommé is integral; make sure it’s well-seasoned and flavorful.
Best Side Dishes for Crispy Chicken, Beef Birria Tacos
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Mexican Rice: A classic accompaniment.
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Refried Beans: Adds a creamy texture contrast.
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Elote (Mexican Street Corn): Sweet and spicy corn on the cob.
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Guacamole and Chips: For a refreshing side.
Storage and Reheating Instructions
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Storage: Store leftover meat and broth separately in airtight containers in the refrigerator for up to 3 days.
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Reheating: Reheat meat in a skillet over medium heat. Warm tortillas separately before assembling tacos.
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Freezing: The birria meat and broth can be frozen for up to 3 months. Thaw in the refrigerator before reheating.
FAQs
Q: Can I use only chicken or beef?
A: Yes, you can use either meat exclusively, based on your preference.
Q: What if I can’t find guajillo or ancho chiles?
A: Substitute with other mild dried chiles like pasilla or New Mexico chiles.
Q: Can I make this in a slow cooker?
A: Yes, cook the meat and sauce on low for 6-8 hours until tender.
Q: Is the consommé supposed to be thin?
A: Yes, it’s a flavorful broth meant for dipping, not a thick sauce.
Q: Can I make the birria ahead of time?
A: Absolutely, the flavors deepen over time. Reheat gently before assembling tacos.
Q: What cheese works best?
A: Oaxaca cheese is traditional, but Monterey Jack or mozzarella are good alternatives.
Q: How do I prevent the tortillas from breaking?
A: Warm them before assembling to make them more pliable.
Conclusion
These Crispy Chicken Beef Birria Tacos are a flavorful and satisfying dish that brings a taste of Mexican cuisine to your kitchen.
Whether for a special occasion or a weeknight dinner, they’re sure to impress.
You Might Also Want To Try
- Ground Beef Stroganoff With Mushroom
- Delicious Greek Chicken Gyros
- Crispy Hot Honey Garlic Chicken Sauce
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Crispy Chicken Beef Birria Tacos
Ingredients
- For the Birria:
- 2 lbs boneless beef chuck roast, cut into chunks
- 2 lbs boneless, skinless chicken thighs
- 4 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 white onion, quartered
- 6 cloves of garlic
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 2 bay leaves
- 6 cups chicken broth
- Salt and black pepper to taste
- For the Tacos:
- 18 corn tortillas
- 2 cups shredded Oaxaca or Monterey Jack cheese
- Vegetable oil for frying
- Chopped fresh cilantro for garnish
- Diced white onion for garnish
- Lime wedges for serving
Instructions
Step 1: Prepare the Chiles
- Toast guajillo and ancho chiles in a dry skillet over medium heat until fragrant, about 1-2 minutes.
- Place toasted chiles in a bowl and cover with hot water. Soak for 15 minutes until softened.
Step 2: Make the Birria Sauce
- In a blender, combine soaked chiles, onion, garlic, cumin, oregano, and 1 cup of chicken broth. Blend until smooth.
Step 3: Cook the Meat
- In a large pot, add beef chunks and chicken thighs. Season with salt and pepper.
- Pour the blended sauce over the meat. Add bay leaves and remaining chicken broth.
- Bring to a boil, then reduce heat to low. Cover and simmer for 2-3 hours until the meat is tender.
Step 4: Shred the Meat
- Remove meat from the pot and shred using two forks. Return shredded meat to the pot and mix with the sauce.
Step 5: Assemble the Tacos
- Heat a skillet over medium heat and add a small amount of vegetable oil.
- Dip a tortilla into the birria broth, then place it in the skillet.
- Add shredded meat and cheese to one half of the tortilla. Fold the tortilla over to form a taco.
- Cook until the tortilla is crispy and the cheese is melted, about 2-3 minutes per side.
Step 6: Serve
- Serve tacos hot, garnished with chopped cilantro and diced onion.
- Provide a bowl of the birria broth (consommé) on the side for dipping.
- Add lime wedges on the side for an extra burst of flavor.
Notes
Nutrition Information
Yield 6Amount Per Serving Calories Approximately 450 per serving
