Chicken Birria Tacos: Flavor-Packed Twist on Mexican Classic

What Is Birria?

Birria is a traditional Mexican stew originating from the state of Jalisco. It’s typically made with goat, beef, or lamb and features a deeply seasoned broth of dried chiles, tomatoes, garlic, and spices. Originally prepared for celebrations, birria has gained popularity worldwide thanks to its bold flavors and the rise of the now-iconic birria taco.

When served as tacos, the birria meat is shredded, placed into corn tortillas, and pan-fried with cheese until crispy. These tacos are usually dipped into the rich consommé (the cooking broth) for an unforgettable bite.

Why Use Chicken?

While red meats have their place in birria, using chicken offers several advantages:

1. Lighter Flavor: Chicken has a milder taste that still takes on bold birria seasoning beautifully.
2. Faster Cooking Time: Chicken (especially thighs) cooks much faster than beef or goat.
3. Budget-Friendly: Chicken is more accessible and affordable for most home cooks.
4. Healthier Option: Lower in fat and calories, making it suitable for those watching their diet.

Ingredients Breakdown

Before we get into the step-by-step cooking instructions, let’s break down the main ingredients that makeup chicken birria tacos.

1. For the Chicken Birria:Chicken Thighs: Bone-in, skin-on thighs are best for flavor, but boneless skinless thighs or even breasts work too.
2. Dried Chiles: Guajillo, ancho, and pasilla chiles bring smoky, earthy depth.
3. Aromatics: Onion, garlic, bay leaves.
4. Spices: Cumin, oregano, cinnamon, cloves, smoked paprika.
5. Acid: Vinegar adds brightness and balance.
6. Tomatoes: Roasted or canned tomatoes add richness to the broth.
7. Chicken Broth: Acts as the base of the consommé.

For the Tacos:

1. Corn Tortillas: Sturdier than flour and perfect for frying.
2. Shredded Chicken Birria: Tender and well-seasoned.
3. Cheese: Oaxaca or mozzarella for that gooey stretch.
4. Onion & Cilantro: Classic garnish for freshness.
5. Lime Wedges: A citrusy finish.

Step 1: Prepare the Dried Chiles

Start by removing the stems and seeds from the dried guajillo, ancho, and pasilla chiles. Lightly toast them in a dry skillet over medium heat for 1-2 minutes until fragrant. Then, soak them in hot water for 15-20 minutes until they are softened.

Step 2: Make the Birria Sauce

In a blender, combine the soaked chiles, a can of fire-roasted tomatoes, garlic cloves, half an onion, cumin, Mexican oregano, cinnamon stick (or ground cinnamon), cloves, paprika, and a splash of white vinegar. Blend until smooth. Add chicken broth as needed for a silky consistency.

Pro tip: Strain the sauce through a sieve to remove any gritty bits.

Step 3: Simmer the chicken

• In a large Dutch oven or heavy pot, heat some oil and sear the chicken thighs skin-side down until browned. Flip and sear the other side briefly. Pour the birria sauce over the chicken, add bay leaves, and more chicken broth to cover about 75% of the chicken.
• Bring to a simmer, cover, and cook for 35–45 minutes until the chicken is fall-off-the-bone tender.If using a slow cooker, cook on low for 6–7 hours or on high for 3–4 hours.
• If using an Instant Pot: Pressure cook on high for 12–15 minutes with a natural release.

Step 4: Shred the Chicken

Remove the chicken and shred it with two forks. Return it to the pot and let it soak in the flavorful birria broth (consommé). Keep warm.

Step 5: Fry the Tacos

Heat a cast iron skillet or non-stick pan over medium heat. Dip a corn tortilla into the consommé to coat it in the signature red color. Place it in the pan, add some shredded cheese, then spoon in the birria chicken. Fold in half and cook until crispy on both sides.Repeat with the rest of the tortillas.

Step 6: Garnish and Serve

Serve the tacos with chopped onion, fresh cilantro, and a side of consommé for dipping. Don’t forget the lime wedges for that finishing zing!

• Use dark meat chicken, such as thighs, for juicier tacos.
• Toast your spices and chiles for deeper flavor.
• Don't skip the consommé dip—it's what makes birria tacos special.
• Make ahead: Birria tastes even better the next day after the flavors have had a chance to meld.
• Freeze leftovers: You can freeze the birria and consommé for up to 3 months.

Variations and Substitutions

• Make it spicy: Add chipotle peppers or a splash of adobo sauce for heat.
• Add toppings: Try avocado, pickled onions, or a drizzle of crema.
• Go gluten-free: Use certified gluten-free corn tortillas.
• Try shredded rotisserie chicken: For an even faster meal, mix pre-cooked chicken with birria sauce and simmer for a brief period.

Serving Ideas

1. Birria Quesadillas: Use flour tortillas and make cheesy birria-filled quesadillas.
2. Birria Nachos: Layer tortilla chips with birria chicken, cheese, and broil.
3. Birria Ramen: Add consommé and chicken to instant noodles for a spicy soup twist.
4. Birria Enchiladas: Roll shredded birria in tortillas, top with sauce and cheese, and bake.

A Dish Worth Sharing

• Chicken birria taco combines the traditional richness of Mexican birria with a more approachable, weeknight-friendly protein. Whether you're serving them for Taco Tuesday, a family gathering, or just because you're craving something deeply comforting, this dish is guaranteed to impress.
• And the best part? Once you've made this once, it becomes second nature. You can easily batch-cook the chicken birria and freeze it, whip it out on busy days, or wow your friends with taco nights that rival your favorite taquería.
• So grab your tortillas, get that skillet sizzling, and enjoy the bold, juicy, cheesy explosion that is the chicken birria taco. One bite and you'll wonder why you didn't try this sooner.

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