Imagine the rich aroma of tender chicken slowly simmering in a blend of chilies and spices, filling your kitchen with warmth.
Chicken Birria Tacos aren’t only easy to make but also offer a cozy, indulgent meal that feels like a hug in taco form.
As the chicken marinates and transforms, the flavors deepen, creating a dish that’s both simple and special.
Let’s bring this delicious creation to life!
Kitchen Tools Required
- 1 Large pot
- 1 Blender
- 1 Skillet
- 1 Tongs
- 1 Knife
- 1 Cutting board
- 1 Measuring cups
- 1 Measuring spoons
Ingredients
- 2 pounds chicken thighs, boneless and skinless
- 2 tablespoons vegetable oil
- 4 dried guajillo chilies, stemmed and seeded
- 2 dried ancho chilies, stemmed and seeded
- 4 cloves garlic, peeled
- 1 medium onion, quartered
- 2 cups chicken broth
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 bay leaf
- 12 corn tortillas
- 1 cup Oaxaca cheese, shredded
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- Salt to taste
- Pepper to taste
Cook & Prep Time
To efficiently manage your time while preparing and cooking Chicken Birria Tacos, you can follow the timeline below, which includes prep work, cooking activities, and additional time for reading and understanding the recipe:
- Reading and Understanding the Recipe: 10 minutes
- Read through the entire recipe to understand the steps and gather all necessary equipment and ingredients.
- Preparation: 20 minutes
- Gather all the ingredients and equipment.
- Prep ingredients: stem and seed chilies, peel garlic, quarter onion, chop cilantro, and cut lime into wedges.
- Cooking the Chicken and Sauce: 1 hour and 40 minutes
- 0:00 – 0:10: Heat a large pot over medium heat, add vegetable oil.
- 0:10 – 0:20: Sear the chicken thighs until browned on both sides. Remove from pot.
- 0:20 – 0:30: In the same pot, sauté guajillo and ancho chilies, garlic, and onion until fragrant.
- 0:30 – 0:35: Add chicken broth, apple cider vinegar, cumin, oregano, and bay leaf. Bring to a simmer.
- 0:35 – 0:40: Transfer mixture to a blender and blend until smooth.
- 0:40 – 0:45: Return sauce to the pot, add seared chicken, salt, and pepper.
- 0:45 – 2:15: Cover and simmer on low heat for 1.5 hours until chicken is tender.
- Shredding and Assembling Tacos: 20 minutes
- 2:15 – 2:20: Remove chicken from sauce and shred using two forks.
- 2:20 – 2:30: Dip each tortilla into the sauce and cook on a skillet until slightly crispy. Fill with shredded chicken, top with Oaxaca cheese, and fold tacos. Cook until cheese is melted.
- Resting and Serving: 10 minutes
- 2:30 – 2:40: Allow tacos to rest for a few minutes, garnish with cilantro, and serve with lime wedges.
Adjust the timing as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Heat a large pot over medium heat and add the vegetable oil.
Sear the chicken thighs until browned on both sides, then remove them from the pot.
In the same pot, add guajillo and ancho chilies, garlic, and onion, and sauté until fragrant.
Pour in chicken broth, apple cider vinegar, cumin, oregano, and bay leaf, then bring to a simmer.
Transfer the mixture to a blender and blend until smooth.
Return the sauce to the pot and add the seared chicken, salt, and pepper.
Cover and simmer on low heat for 1.5 hours until the chicken is tender.
Remove the chicken and shred it using two forks.
Dip each tortilla into the sauce and cook on a skillet until slightly crispy.
Fill each tortilla with shredded chicken and top with Oaxaca cheese.
Fold the tacos in half and cook until the cheese is melted.
Garnish with cilantro and serve with lime wedges.
Serving Tips
- Mexican Rice: A classic accompaniment that complements the rich flavors of birria with its subtle spiciness and vibrant color.
- Black Beans: Serve alongside for a hearty and protein-rich side dish that pairs perfectly with the tacos.
- Pico de Gallo: A revitalizing tomato-based salsa that adds a burst of freshness and acidity to balance the richness of the tacos.
- Guacamole: Creamy and flavorful, it provides a delicious contrast to the savory tacos.
- Margaritas: A classic cocktail that enhances the Mexican dining experience with its tangy citrus notes.
Storage
Store leftover chicken birria in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet or microwave.
Add a splash of broth to prevent dryness.
Freezing
To freeze Chicken Birria Tacos, store the shredded chicken and sauce separately in airtight containers.
Defrost in the refrigerator overnight before reheating and assembling the tacos for best texture and flavor.
Reheating
To reheat chicken birria tacos, use a skillet over medium heat.
Add a bit of oil to maintain crispiness.
Alternatively, use an oven at 350°F for 10 minutes.
Final Thoughts
Chicken Birria Tacos offer a delicious twist on traditional birria, making them a fantastic option for any meal.
The combination of tender chicken, flavorful sauce, and melted Oaxaca cheese creates a mouthwatering experience.
Remember to take the extra step of marinating the chicken for enhanced flavor.
Adjust the spiciness to your preference by adding chipotle peppers if desired.
With a little preparation, you can enjoy these tacos as a delightful dish that showcases the rich flavors of Mexican cuisine.
Frequently Asked Questions
Can I Use Chicken Breasts Instead of Thighs for the Tacos?
You can substitute chicken breasts for thighs in the recipe. Make sure you adjust cooking time to prevent dryness. Monitor internal temperature closely, aiming for 165°F. Breasts may lack the richness of thighs but still yield delicious results.
How Can I Make the Tacos Gluten-Free?
To guarantee gluten-free tacos, substitute corn tortillas explicitly labeled gluten-free. Verify all spices and broth are free from gluten-containing additives. Use precise measurements and check ingredient labels to avoid cross-contamination. Enjoy your culinary creation!
What Can I Substitute for Oaxaca Cheese?
For a substitute, use 1 cup of Monterey Jack or mozzarella cheese. Both melt similarly to Oaxaca, providing that creamy texture. Guarantee an even distribution by finely shredding. Adjust seasoning if needed to maintain desired taste profile.
Are There Vegetarian Alternatives for Chicken Birria Tacos?
You can substitute chicken with jackfruit or mushrooms for a vegetarian alternative. Use 2 cups of jackfruit or 1 pound of mushrooms, and adjust seasoning to taste. Confirm you maintain the same cooking techniques for flavor integration.
How Can I Adjust the Recipe for a Slow Cooker?
To adapt for a slow cooker, brown the chicken first, then transfer it with the sauce mixture. Cook on low for 6-8 hours. Guarantee the tortillas are dipped and crisped separately in a skillet before serving.
Chicken Birria Tacos
Equipment
- 1 Large pot
- 1 Blender
- 1 Skillet
- 1 Tongs
- 1 Knife
- 1 Cutting board
- 1 Measuring cups
- 1 Measuring spoons
Ingredients
- 2 pound chicken thighs boneless and skinless
- 2 tablespoon vegetable oil
- 4 dried guajillo chilies stemmed and seeded
- 2 dried ancho chilies stemmed and seeded
- 4 clove garlic peeled
- 1 medium onion quartered
- 2 cup chicken broth
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 bay leaf
- 12 corn tortillas
- 1 cup Oaxaca cheese shredded
- 1/4 cup fresh cilantro chopped
- 1 lime cut into wedges
- Salt to taste
- Pepper to taste
Instructions
- Heat a large pot over medium heat and add the vegetable oil.
- Sear the chicken thighs until browned on both sides, then remove them from the pot.
- In the same pot, add guajillo and ancho chilies, garlic, and onion, and sauté until fragrant.
- Pour in chicken broth, apple cider vinegar, cumin, oregano, and bay leaf, then bring to a simmer.
- Transfer the mixture to a blender and blend until smooth.
- Return the sauce to the pot and add the seared chicken, salt, and pepper.
- Cover and simmer on low heat for 1.5 hours until the chicken is tender.
- Remove the chicken and shred it using two forks.
- Dip each tortilla into the sauce and cook on a skillet until slightly crispy.
- Fill each tortilla with shredded chicken and top with Oaxaca cheese.
- Fold the tacos in half and cook until the cheese is melted.
- Garnish with cilantro and serve with lime wedges.
Notes
