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.