Birria Chicken Tacos Recipe

I absolutely adore making Birria Chicken Tacos at home because they bring an incredible depth of flavor and warmth that feels like a festive celebration on a plate. This Birria Chicken Tacos Recipe captures everything I love about rich, tender chicken simmered in a fragrant, smoky chile sauce, then wrapped in a crispy tortilla with melty cheese. It’s a dish that satisfies comfort cravings while impressing anyone lucky enough to share it with me.

Why You’ll Love This Birria Chicken Tacos Recipe

What really makes this recipe special to me is how layered and vibrant the flavors become after slow-simmering the chicken in a blend of toasted spices, dried chiles, and fresh aromatics. The combination of smoky chipotles with sweet ancho and guajillo peppers creates a sauce that’s both complex and irresistibly rich. When the tender chicken soaks up all those flavors, each bite is like a savory burst of Mexican culinary magic. I love how the subtle heat and the tang of apple cider vinegar balance beautifully here, making it a dish with depth but no overpowering punch.

Aside from its amazing flavor, I’m always drawn to how approachable and straightforward the preparation is. Even if you haven’t tackled homemade birria before, this recipe walks you through every step clearly, and the cooking mostly happens hands-off in the oven. This means more time to relax or prep your sides. I find it perfect for casual family dinners, weekend get-togethers, or when I want to impress friends without working all day in the kitchen. The way the crispy, cheese-filled tacos dunked in warm consomme bring everyone together at the table is just pure joy.

Ingredients You’ll Need

The image shows a flat lay of various raw ingredients arranged neatly on a white marbled surface. In the center, there is a white plate holding four pink boneless skinless chicken thighs. To the right, a white plate with two round, smooth white onion halves sits beside three small green limes. Above these, a can of whole peeled red tomatoes is open, revealing the rich tomato color inside. On the left side, a round block of Oaxaca cheese wrapped in colorful paper and a clear bottle of golden vegetable oil are placed. Nearby, there is a small glass bottle with apple cider vinegar. On the lower left, dried red chiles rest in a small bowl, next to a scalloped white plate with a stack of yellow corn tortillas. On the right side, small white bowls hold cloves of peeled garlic and a mix of whole spices including cinnamon sticks, peppercorns, and coriander seeds, while another bowl contains dried herbs with bay leaves. A small jar with salt and a pepper grinder are positioned near the top right, alongside a container labeled chicken broth and a tin labeled chipotles. The scene is well-lit and all items are clear and colorful, photo taken with an iphone --ar 4:5 --v 7

This recipe relies on a handful of essential ingredients, each playing a crucial role in building the iconic birria flavor profile. The mix of fresh, dried, and toasted spices elevates the chicken, while the combination of chiles and aromatics brings vibrant color and complexity to the sauce.

Vegetable oil: Used for searing the chicken and frying the tortillas, adding richness and crispness.
Chicken thighs (boneless and skinless): I prefer thighs for their juicy texture that stays tender after simmering.
Whole black peppercorns: Toasting them releases a warm, spicy aroma essential to the sauce’s depth.
Cumin seeds: Adds earthiness and a slight bitterness that balances the chiles’ sweetness.
Coriander seeds: Give a fresh, citrusy note that brightens the sauce.
Whole cloves: A little goes a long way to impart a subtle, warming spice.
Mexican oregano: Fresh or dried, it’s indispensable for authentic flavor.
Cinnamon stick: Contributes gentle warmth and complexity.
Dried ancho chile peppers: Adds smoky sweetness with mild heat.
Dried guajillo peppers: Brings bright fruity flavor and medium heat.
White onion: Used both whole for simmering and diced for garnish, it adds sweetness and crunch.
Whole head of garlic: Roasted and blended, garlic adds depth and umami.
Chipotle peppers in adobo: Provide smoky heat and a rich tomato base.
Whole canned tomatoes: Their natural sweetness balances the smoky chiles perfectly.
Bay leaves: Infuse subtle herbal notes during cooking.
Apple cider vinegar: Adds tang to brighten and cut through richness.
Chicken broth: Simmering liquid that ensures juiciness and comfort in every bite.
Corn tortillas: For wrapping the birria, their sturdy texture crisps beautifully.
White onion (small diced) and chopped cilantro: Classic fresh toppings that add brightness.
Limes: Essential for a fresh squeeze of acidity right before eating.
Oaxacan cheese: Melts wonderfully inside the tacos, creating that perfect quesataco experience.

Directions

Step 1: Preheat your oven to 350℉ (180℃) so it’s ready for the slow cooking step later.

Step 2: Heat 2 tablespoons of vegetable oil in a large Dutch oven over medium-high heat. Meanwhile, pat the chicken thighs dry and season generously with salt and pepper on both sides.

Step 3: When the oil is shimmering hot, carefully place the chicken thighs in batches. Avoid crowding the pan to ensure a nice sear on all sides. Brown each piece well and transfer them to a plate once done.

Step 4: Toast the black peppercorns, cumin seeds, coriander seeds, cloves, and oregano in the now-empty pot for about two minutes until fragrant. Add the quartered white onion, whole garlic cloves, dried ancho and guajillo peppers, and canned whole tomatoes.

Step 5: Pour in enough water (around 2 cups) to cover the ingredients and simmer uncovered for about 15 minutes until the dried chiles soften.

Step 6: Strain the softened mixture through a fine-mesh sieve to remove solids, but be sure to keep the cinnamon stick and bay leaves aside. Transfer the solids to a high-powered blender along with one cup of chicken broth and blend until completely smooth.

Step 7: Return the Dutch oven to the stove and add the blended chili sauce, seared chicken thighs, reserved bay leaves, cinnamon stick, remaining chicken broth, and apple cider vinegar. Stir to combine well.

Step 8: Cover the Dutch oven and place it in the preheated oven. Let the chicken cook for 30 to 45 minutes, or until it’s fall-apart tender and can be easily shredded.

Step 9: Using tongs, remove the chicken breasts onto a cutting board or large plate. Shred the meat finely and then toss it in some of the cooking liquid to keep it juicy and flavorful.

Step 10: To make the tacos, heat the remaining vegetable oil in a cast iron skillet or plancha over medium-high heat. Dip a corn tortilla into the reserved warm consomme, then lay it carefully on the skillet.

Step 11: Quickly pile shredded chicken and Oaxacan cheese onto one half of the tortilla. Fold the tortilla in half over the filling and press gently with a spatula for about 30 seconds, letting the cheese melt and the tortilla crisp.

Step 12: Transfer the quesatacos to a baking sheet and keep warm. Serve immediately with bowls of consomme for dipping, and sprinkle diced white onions, chopped cilantro, and fresh lime wedges on the side.

Servings and Timing

This Birria Chicken Tacos Recipe makes about 12 servings, perfect for sharing at a lively gathering or family dinner. The prep time is roughly 25 minutes, including chopping and searing. Simmering and baking take about 1 hour and 10 minutes combined, leading to a total cooking time near 1 hour and 35 minutes. There’s no extended resting time, but allowing the chicken to soak a few minutes in the consomme before shredding ensures maximum flavor absorption.

How to Serve This Birria Chicken Tacos Recipe

A close-up view shows a woman's hand holding a folded quesadilla with three visible layers: a browned, slightly charred tortilla on the outside with green sauce spots, a layer of shredded meat that is orange-brown, and melted cheese peeking out. The quesadilla is being dipped into a white bowl filled with smooth red sauce that has small green bits floating inside. The bowl sits on a white marbled surface. In the background, a white plate holds more quesadilla pieces topped with small white cheese crumbles and green herbs, while lime halves and a glass of water with lime slices are scattered nearby. Drops of red sauce drip from the quesadilla into the bowl photo taken with an iphone --ar 4:5 --v 7

When I serve these birria chicken tacos, I love to keep things vibrant and fun. Offering a spread of classic Mexican accompaniments like pickled red onions, fresh jalapeño slices, and a variety of salsas lets guests customize their tacos to taste. For sides, I often pair this dish with Mexican street corn (elote) or a simple cilantro-lime rice to round out the meal.

Presentation-wise, I arrange the tacos on a large platter with small bowls of the warm consomme for dipping. Topping each taco with diced white onion, chopped cilantro, and a generous squeeze of fresh lime juice truly elevates the flavors and adds bursts of brightness in every bite. The combination of crispy tortilla, molten cheese, and juicy chicken accentuated by fresh garnishes creates an irresistible visual and culinary delight.

For drinks, I personally enjoy light Mexican beers, a chilled glass of sangria, or a classic margarita with this dish. If you prefer non-alcoholic options, a cold horchata or fresh lime agua fresca complement the smoky, spicy notes beautifully. These tacos are perfect for casual weeknight dinners, festive parties, or any occasion where you want to impress with bold flavors served family-style and shared joyfully.

Variations

One of the best things about this Birria Chicken Tacos Recipe is how adaptable it is to different tastes and dietary needs. While I love using chicken thighs for their richness, you can also try shredded beef or lamb if you prefer a traditional meat option. For a vegetarian twist, I find that marinated jackfruit or hearty mushrooms work surprisingly well when sautéed in the sauce.

If you need to keep this gluten-free, just ensure your tortillas and broths are free of any gluten additives — corn tortillas are naturally gluten-free, so they’re a safe bet. For a dairy-free version, swap the Oaxacan cheese for a plant-based melty cheese alternative or simply enjoy the birria filling on its own with fresh toppings.

To experiment with flavor, you can adjust the chile blend to your preference by adding more chipotle for smoky heat, or even a touch of smoked paprika for an extra dimension. If you’re short on time, using a slow cooker instead of the oven can let you simmer the chicken gently all day, resulting in the same tender, flavorful meat with minimum hands-on effort.

Storage and Reheating

Storing Leftovers

I always store leftover birria chicken and consomme separately in airtight containers to keep everything fresh. The shredded chicken stays juicy and fragrant for 3 to 4 days in the refrigerator. Keeping the consomme chilled apart helps maintain the best texture and makes assembling tacos again even better.

Freezing

You can absolutely freeze the leftover chicken and sauce to enjoy later. I recommend portioning the chicken and birria consomme into meal-sized freezer-safe containers or heavy-duty freezer bags. This meal freezes well for up to 2 months. Just thaw it slowly in the fridge overnight before reheating.

Reheating

The best way to reheat birria chicken is gently on the stovetop over low heat, adding a splash of consomme or chicken broth if it looks dry. This helps the meat stay tender and flavorful. Avoid microwaving if you can, as it sometimes dries out the chicken. Reheat tortillas separately in a hot skillet or oven to regain their crispness before assembling your tacos again.

FAQs

What cut of chicken works best for birria tacos?

Chicken thighs are my favorite because they remain juicy and tender after long cooking, unlike chicken breasts which can dry out. Using boneless, skinless thighs makes shredding easier and the texture perfect for tacos.

Can I make this birria chicken recipe ahead of time?

Absolutely! I often prepare the birria chicken a day ahead because the flavors deepen overnight in the fridge. Just store the shredded chicken and consomme separately and reheat gently before assembling your tacos.

How spicy are birria chicken tacos?

This recipe offers a mild to medium heat level, thanks to the smoky chipotles and dried chiles. If you prefer it milder, you can reduce the chipotle peppers or remove seeds from the dried chiles. For more spice, add fresh jalapeños or hot sauce when serving.

Can I use fresh chiles instead of dried ones?

Fresh chiles have a different moisture content and flavor profile, so while it’s possible, dried ancho and guajillo chiles provide the signature smoky sweetness crucial to birria. Dried chiles also blend well into the sauce, making them the ideal choice here.

What cheese can I substitute if I can’t find Oaxacan cheese?

If you can’t find Oaxacan cheese, try using mozzarella or Monterey Jack for that melty, mild texture. Queso Chihuahua is another great substitute if available, as it melts nicely and complements the rich birria flavors.

Conclusion

I hope this Birria Chicken Tacos Recipe inspires you to bring the bold, comforting flavors of traditional birria right into your own kitchen. It’s been one of my favorite dishes to make and share, always bringing laughter and satisfaction around the dinner table. Give it a try, and trust me — once you taste these tender, cheesy tacos dunked in flavorful consomme, they’ll quickly become one of your go-to crowd-pleasers too!