Why Chicken Birria Tacos Are a Must-Try
There’s something magical about the smell of spices toasting in a pan. It takes me back to my first attempt at making Chicken Birria Tacos, a dish I once thought was too fancy for my humble kitchen. Spoiler alert: it’s easier than you think! These tacos are like a warm hug wrapped in a tortilla. The tender chicken, smoky consommé, and gooey cheese make every bite unforgettable. Whether you’re hosting a casual dinner or craving a taste of authentic Mexican street food, this recipe will win hearts.
A Little History About Birria
Birria hails from Jalisco, Mexico, where it started as a hearty stew made with goat or lamb. Over time, creative cooks swapped proteins, giving rise to versions like beef and chicken birria. This dish is traditionally served at celebrations—weddings, holidays, or even late-night taco runs. My love affair with Chicken Birria Tacos began when I stumbled upon a food truck in LA that served them dipped in rich consommé. I knew I had to recreate it at home, and now, it’s become my go-to recipe for impressing friends and family.
Why You’ll Love This Recipe
This recipe is all about bold flavors without the fuss. The blend of toasted spices and roasted chilies creates a sauce so good, you’ll want to drink it straight from the bowl (don’t worry—I’ve been there). Plus, using chicken instead of tougher meats makes it beginner-friendly. Whether you’re new to cooking Mexican cuisine or a seasoned pro, these Chicken Birria Tacos will become your favorite weekend project.
Perfect Occasions for Chicken Birria Tacos
These tacos shine at any gathering, big or small. Picture a cozy Sunday brunch, a lively game night, or even a themed “Taco Tuesday.” They’re also perfect for feeding a crowd since they’re easy to scale up. Trust me; no one leaves hungry when these Chicken Birria Tacos are on the menu!
Ingredients List
- For the Chicken:
- 1.3 kg bone-in chicken thighs
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
- For the Adobo Sauce/Consommé:
- 1 yellow onion, chopped
- 8 garlic cloves, sliced
- 6 dried guajillo peppers, stemmed and seeded
- 4 dried ancho peppers, stemmed and seeded
- 1 árbol chili, stemmed and seeded
- 4 ripe tomatoes, roughly chopped
- 2 tbsp apple cider vinegar
- 1 tbsp dried oregano
- 1 tsp smoked paprika
- 1 tsp dried thyme
- ½ tsp salt
- 4 bay leaves
- 750 ml low-sodium chicken broth
- For the Tacos:
- 12-14 corn tortillas
- 340 g Oaxaca or mozzarella cheese, shredded
- Pico de gallo or garnish mix (½ white onion, diced; ½ cup cilantro, chopped; 1-2 tbsp lime juice; pinch of salt)
Substitution Options
If you can’t find certain ingredients, don’t panic! Swap dried peppers with canned chipotle peppers for a smoky kick. Use regular paprika if smoked isn’t available. For the cheese, Monterey Jack works just as well as Oaxaca. And if fresh cilantro isn’t handy, parsley adds a nice touch too.
Preparation Steps
Step 1: Toast Spices and Peppers
Heat your pot over medium heat and toss in the whole spices—cumin seeds, coriander seeds, peppercorns, cloves, and cinnamon. Let them toast until fragrant, which should take about 2 minutes. Remove them and set aside. Next, toast the dried peppers until they puff slightly and release their aroma. Keep an eye on them to avoid burning. The scent alone will transport you to a bustling mercado in Mexico City.
Pro tip: Grind the toasted spices in a mortar or spice grinder for a finer texture.
Step 2: Sear the Chicken
Season the chicken thighs generously with salt and pepper. Heat olive oil in the same pot and sear the chicken until golden brown on both sides. Don’t overcrowd the pan—this ensures a crispy exterior. Once done, remove the chicken and let it rest while you prep the sauce. That sizzle sound? Pure satisfaction.
Step 3: Make the Adobo Sauce
In the same pot, sauté the onions until soft and translucent. Add garlic and cook for another minute. Stir in the toasted spices, toasted peppers, tomatoes, herbs, and broth. Simmer everything together for 10-15 minutes. As the sauce thickens, your kitchen will fill with mouthwatering aromas. Imagine earthy chilies meeting zesty garlic—it’s a match made in heaven.
Step 4: Blend the Sauce
Carefully transfer the sauce mixture to a blender and puree until smooth. If needed, strain it through a fine mesh sieve to catch any stubborn bits. The result? A velvety red sauce ready to transform your chicken into birria perfection.
Step 5: Braise and Shred the Chicken
Return the chicken to the pot and pour the blended sauce over it. Cover and bake at 350°F for 20-30 minutes. When the chicken is fork-tender, shred it and discard the bones. This step turns tough cuts into melt-in-your-mouth goodness.
Step 6: Assemble the Tacos
Dip each tortilla into the consommé before frying lightly in a skillet. Fill with shredded chicken and cheese, then fold and crisp on both sides. Garnish with pico de gallo or the onion-cilantro mix. Serve alongside extra consommé for dipping. Voilà—your masterpiece awaits!
Chef’s Tip
To elevate your tacos, sprinkle a pinch of cotija cheese on top before serving. Its salty tang pairs beautifully with the richness of the birria.
Timing Breakdown
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 25 minutes
Chef’s Secret
The key to amazing birria lies in toasting the spices and chilies properly. Take your time here—it builds layers of flavor that no shortcut can replicate.
Extra Info
Fun fact: Birria gained popularity in Southern California during the pandemic, thanks to viral TikTok videos showcasing its cheesy, dip-worthy glory. Who knew social media could spark a global taco trend?
Necessary Equipment
- Large pot or Dutch oven
- Blender or food processor
- Frying pan
- Tongs
Storage Tips
Leftover birria keeps well in the fridge for up to 3 days. Store the chicken and sauce separately to maintain freshness. Reheat gently on the stovetop or microwave.
If freezing, portion the chicken and sauce into airtight containers. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
For tortillas, wrap them tightly in foil and freeze. To reheat, pop them directly into a hot skillet for a few seconds per side.
Tips and Advice
- Use gloves when handling dried chilies to avoid skin irritation.
- Adjust the number of árbol chilies based on your heat preference.
- Serve with lime wedges for an extra burst of citrus.
Presentation Ideas
- Garnish with edible flowers for a pop of color.
- Serve in a wooden tray for a rustic vibe.
- Add a mini chalkboard sign labeling the dish.
Healthier Alternatives
Here are six ways to lighten up your Chicken Birria Tacos:
- Grilled Tortillas: Skip frying and grill tortillas for fewer calories.
- Low-Fat Cheese: Opt for reduced-fat Oaxaca or part-skim mozzarella.
- Leaner Protein: Substitute chicken breasts for thighs.
- Veggie Base: Replace half the chicken with roasted mushrooms or cauliflower.
- Broth Swap: Use vegetable broth instead of chicken broth.
- Herb Boost: Increase fresh herbs for added nutrients.
Common Mistakes to Avoid
Mistake 1: Skipping the Spice Toasting
Some rush past this step, but trust me, toasting spices unlocks their full potential. Without it, your sauce might taste flat. Patience pays off—just a couple minutes makes all the difference.
Mistake 2: Overloading the Tortillas
Tortillas are delicate, so stuffing them too much leads to breakage. Stick to moderate portions for sturdy tacos. Pro tip: Warm tortillas briefly to make them more pliable.
Mistake 3: Burning the Peppers
Burnt peppers bring bitterness to the sauce. Keep the heat moderate and stir often. Your nose will thank you.
Mistake 4: Not Straining the Sauce
If your sauce feels gritty, strain it. A silky texture enhances the overall experience.
Mistake 5: Rushing the Braising
Braising takes time, but skipping it results in tough chicken. Low and slow is the way to go.
FAQ Section
What is birria?
Birria is a traditional Mexican stew known for its rich, spicy flavors. Originally made with goat or lamb, modern versions use chicken, beef, or even vegetables.
Can I make birria ahead of time?
Absolutely! In fact, the flavors deepen overnight. Just store the components separately and reheat when ready to serve.
What if I can’t find dried chilies?
Substitute canned chipotle peppers or add a dash of chili powder for a similar effect.
Is birria very spicy?
It depends on the peppers used. Adjust the árbol chili quantity to control the heat level.
Can I use flour tortillas?
While corn tortillas are traditional, flour tortillas work in a pinch. They won’t absorb the consommé as well, though.
How do I prevent soggy tacos?
Dry the tortillas thoroughly after dipping them in consommé before frying.
What sides pair well with birria tacos?
Try Mexican rice, refried beans, or a simple avocado salad.
Can I make this vegetarian?
Yes! Replace chicken with jackfruit or mushrooms for a plant-based twist.
Why is my sauce bitter?
Bitterness usually comes from burnt chilies or spices. Lower the heat next time.
Where can I buy Oaxaca cheese?
Look for it at Latin markets or specialty grocery stores. Mozzarella is a great alternative.
Final Thoughts
With its vibrant flavors and comforting warmth, Chicken Birria Tacos deserve a spot in your recipe rotation. Whether you’re cooking for loved ones or treating yourself, this dish promises joy in every bite. So grab those spices, fire up the stove, and let the magic happen. Happy cooking!