chicken birria tacos

Perfectly tender chicken, melty cheese, and crunchy tortillas. Chicken Birria Tacos are incredibly delicious and full of bold flavors.

Chicken Birria Tacos

chiles,

ancho chiles,

unsalted chicken broth

tomatoes,

white onion,

garlic

bay leaf

sugar

white vinegar

Kosher salt

Mexican oregano

cloves

cumin

black pepper

chicken thighs

lime

Canola or avocado oil

corn tortillas

shredded Oaxaca or Monterey Jack cheese

Add the chiles, broth, tomatoes, onion, garlic, and bay leaf to a medium-sized saucepan over medium-high heat. Once the mixture reaches a boil, reduce the heat to maintain a simmer.

Stir occasionally and allow to simmer for about 15 minutes, or until the onions and chiles are fork-tender.

Remove from the heat and discard the bay leaf. Transfer the mixture to a blender or a food processor fitted with a blade attachment, and add the sugar, vinegar, salt, oregano, cloves, and cumin.

Cover, remove the small blender cap or feed tube, cover with a dishtowel, and blend until smooth. Reserve about a 3/4 cup of guajillo sauce for dipping.

MAKE THE ADOBO SAUCE:

In a small bowl, mix the Kosher salt, cumin, pepper, and oregano.

Add about a half cup of guajillo sauce to the crockpot and set it aside. Pat the exterior of the chicken dry with a paper towel and sprinkle with the seasoning. Rub all over to adhere and transfer the seasoned meat to the crockpot. Pour the remaining guajillo sauce over the chicken thighs.

Place the lid on the slow cooker, and cook for 3 hours on the low setting.

Once the chicken is fully cooked through, skim the grease off the top of the cooking liquid and place it in a shallow dish, like a pie plate. Then, transfer the chicken to a work surface, remove the skin, and shred the chicken using two forks. Add it back to the crockpot, along with the juice of fresh lime, and stir.

COOK THE CHICKEN:

Have ready a nonstick sauté pan over medium heat with a scant drizzle of oil. Once the pan has come to temperature, dip a tortilla in the reserved grease and place it directly in the hot pan.

Sprinkle about 2 tablespoons of cheese across the tortilla and add about a 1/3 cup of shredded chicken over half of the tortilla.

Once the cheese has melted, fold the tortilla over the chicken and hold it closed with a spatula for about 30 seconds. Flip the taco and allow it to cook for about 2 minutes more, or until crispy to your liking.

Once all of the tacos are assembled, serve with guajillo sauce on the side and enjoy!

MAKE THE BIRRIA TACOS:

These EASY Birria Tacos, packed spicy, earthy, and aromatic flavors are made with chicken instead of beef! They will have you looking forward to taco Tuesday at home!

Chicken Birria Taco Recipe

vegetable oil

½ teaspoon coarse kosher salt

chipotle peppers in adobo sauce

adobo sauce

tomatoes

garlic (, minced)

yellow onion (, chopped)

ancho chili powder

oregano

paprika

cinnamon

apple cider vinegar

Monterey Jack cheese

cilantro (, chopped)

white onion (, chopped)

In a large food processor or a large bowl with an immersion blender, combine the chipotle peppers, adobo sauce, tomatoes, garlic, onion, chili powder, oregano, cumin, paprika, cloves, cinnamon and vinegar. Pulse until you form a paste. Add 2 cups of water and pulse several times. Set aside.

Season the chicken with salt and pepper. Heat the vegetable oil over sauté in the instant pot.

Add the chicken, browning on all sides, about 2-3 minutes per side.

Add the reserved sauce. Place the lid on, lock in place and set to manual high pressure for 13 minutes. Use quick release method.

Using a slotted spoon, remove the chicken to a bowl and use 2 forks to shred, discarding any large bits of fat.

Pour the sauce through a mesh sieve or colander to remove larger pieces. Allow the fats to settle on top.

Chicken:

Heat 1-2 teaspoons of the vegetable oil in a large skillet. Dip 2-3 corn tortillas (how many will fit in the skillet) in the birria broth and directly into the hot skillet.

Sprinkle 1 tablespoons of cheese in each tortilla, then 2-3 tablespoons of shredded chicken. Fold over the tortilla to form a taco. Sear on each side for 1-2 minutes or until browned.

Remove and serve with fresh cilantro, onion, lime wedges and extra birria consommé for dipping.

Tacos:

I don’t care for the combo of cinnamon and cloves.  Do these two ingredients add pronounced taste or can they be left out and the recipe still be yummy?

Yum! The spices in this recipe made it super flavorful and satisfying! We loved it!

This is wonderful!  Easy, delicious and so many great flavors.  No leftovers with this dish!

Fantastic tacos! I just can never say no to a good taco recipe. Love these!

This is such a flavorful sweet and spicy spin on tacos! Yum!

These look so good! I've made a ton of chicken taco recipes, but I've never made one quite like this before.

Top 2 chicken birria tacos recipes from across the web

The most viewed chicken birria tacos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chicken Birria Tacos

Chicken Birria Taco Recipe

Top 2 chicken birria tacos recipes from across the web

The most viewed chicken birria tacos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Birria Tacos

Chicken Birria Taco Recipe

The most viewed chicken birria tacos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine