When I first made Chicken Birria Tacos, I was instantly hooked. The vibrant flavors, the juiciness of the chicken, and the toasty tortillas created magic in the kitchen. It’s a comforting dish that feels gourmet but is surprisingly easy to pull together with a few tricks.
Perfect for taco night or impressing guests, this recipe will make you want seconds (or thirds). Trust me, you’ll love soaking up every last drop of the flavorful sauce!
Credit: sweetsimplemasala
Ingredients
Here’s everything you need to whip up these incredible tacos. Each ingredient plays a vital role in enhancing the overall flavor and texture.
- shredded chicken (3–4 cups): Rotisserie chicken works best for effortless shredding and juicy bites.
- olive oil (½ tsp): Adds a hint of richness while preventing sticking.
- white onion (1 medium, quartered): Deepens the savory flavors in the sauce.
- roma tomatoes (2, quartered): Provides a tangy, natural base for the sauce.
- garlic cloves (4): For an aroma that elevates the entire dish.
- dried oregano (2 tsp): Packs in herbal notes to complement the peppers.
- paprika (1 tsp): Adds mild smokiness to the dish.
- black pepper (1 tsp): Balances the spices.
- cinnamon (½ tsp): Adds warmth and complexity to the sauce.
- cumin (1 tsp): Bold and earthy, enhancing the Mexican flavors.
- salt (1 tsp): For seasoning everything perfectly.
- guajillo chiles (3–4, deseeded): Mildly smoky and integral to the traditional flavor.
- chiles de árbol (2, or to taste): Bring the heat; use fewer for a milder kick.
- apple cider vinegar (2 tbsp): Adds a tangy zing to balance the sauce.
- honey (2 tsp, or brown sugar): Mellow out the spiciness with a hint of sweetness.
- dried bay leaves (2): Infuse subtle aromatics into the sauce.
- low-sodium chicken broth (3 cups): Creates the saucy base to bring everything together.
- corn tortillas (12–15): Essential for building your tacos.
- mozzarella cheese (½ cup): Stretchy and gooey, perfect for melting. Other options include pepper jack or Oaxacan cheese.
- pico de gallo (½ cup): A fresh, zesty topping for added brightness.
- fresh cilantro (¼ cup, chopped): The perfect garnish for a pop of flavor and color.
- lime slices (optional): For an extra splash of citrus.
Note: This recipe serves about 6 people generously, with plenty of sauce left for dipping.
Variations
Customizing this recipe is easy! Here are some ideas to fit different dietary needs or flavor profiles:
- Dairy-free: Swap mozzarella for dairy-free shredded cheese or skip it entirely.
- Extra smoky: Add a chipotle pepper in adobo sauce to the blender for deeper depth.
- Gluten-free: Corn tortillas are naturally gluten-free, but double-check packaging to be safe.
- Milder version: Reduce or eliminate the chiles de árbol for a spice-free option.
Cooking Time
Here’s how the time breaks down for this recipe:
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
Equipment You Need
You won’t need much, but a few tools make the process seamless:
- Large skillet: For simmering the sauce and warming the tacos.
- High-speed blender: To create a smooth, velvety sauce.
- Tongs: For flipping the tortillas without breaking them.
- Ladle: To drizzle sauce over ingredients effectively.
How to Make Chicken Birria Tacos?
Creating these tacos is easier than it looks. Follow these simple steps:
Sauté Your Aromatics
Begin by heating olive oil in a large skillet over medium heat. Toss in the quartered onions and sauté until softened. Next, add minced garlic and cook until fragrant. Season the skillet with oregano, paprika, black pepper, cinnamon, cumin, and salt, allowing the spices to toast and bloom for a minute.
Make the Sauce Base
Add your deseeded guajillo chiles, chiles de árbol, quartered tomatoes, apple cider vinegar, honey, and bay leaves into the skillet. Pour in the chicken broth to cover everything evenly. Simmer for 10–15 minutes until the dried peppers fully soften and release their flavors.
Blend the Sauce
Carefully remove and discard the bay leaves. Pour everything into a high-speed blender and process until velvety smooth. Taste the sauce, adjusting sweetness or salt if necessary. This step transforms the sauce into the flavorful backbone of the dish.
Combine Chicken and Sauce
Shred the rotisserie chicken and warm it in the skillet over low to medium heat. Pour half the blended sauce over the chicken, stirring until well coated. This makes the chicken juicy and deeply flavorful. Reserve the other half of the sauce for dipping or tortilla brushing.
Assemble the Tacos
Brush one side of each corn tortilla lightly with the reserved sauce. Heat a clean skillet over medium-low heat and place the tortilla sauced-side down. Sprinkle shredded mozzarella cheese on half the tortilla and top with the sauced chicken. Fold the tortilla gently and toast on both sides until crispy and gooey.
Repeat until all your tacos are done. Don’t forget to serve them with pico de gallo, fresh cilantro, and extra dipping sauce!
Credit: carlsbadcravings
Additional Tips for Making this Recipe Better
From my experience, these tips will make your tacos truly exceptional:
- Always use fresh, warmed tortillas to prevent cracking.
- Blend your sauce until ultra-smooth for the perfect texture.
- Toast the spices in oil for a more robust flavor.
- Save extra sauce to drizzle over tacos or serve as a side dip.
- If you want a richer taste, mix a little butter into the chicken filling.
How to Serve Chicken Birria Tacos?
Presentation matters just as much as flavor! Here’s how I make these tacos irresistible on the plate:
- Arrange tacos in a semi-circle around a small bowl of extra dipping sauce.
- Garnish with chopped cilantro and lime wedges for color and zing.
- Sprinkle a little cheese on top for added indulgence.
- Serve alongside a fresh salad or creamy avocado slices for balance.
Nutritional Information
Here’s a quick breakdown of the nutrition profile per serving of two tacos:
- Calories: 314
- Protein: 26g
- Carbohydrates: 33g
- Fat: 9g
Make Ahead and Storage
Keep your leftovers fresh by following these storage guidelines:
- Storing: Place leftover chicken and sauce in an airtight container in the fridge for up to 4 days.
- Freezing: The saucy chicken freezes well in a sealed container for up to 2 months. Reheat before assembly.
- Reheating: Warm the chicken and sauce slowly in a skillet or microwave, and toast the tortillas fresh.
Why You’ll Love This Recipe?
These Chicken Birria Tacos are a fantastic blend of ease, flavor, and versatility. There’s so much to love:
- Quick and easy: Simple shortcuts like rotisserie chicken mean less effort, more reward.
- Customizable spice: Make it mild or fiery hot to suit your preferences.
- Crowd-pleaser: Your guests will rave over these juicy, cheesy tacos.
- Meal prep-friendly: Tacos taste just as good (if not better) the next day.
Chicken Birria Tacos are a game-changer for taco enthusiasts and newbies alike. Get your skillet ready and prepare to wow your taste buds!