The Ultimate Guide to Chicken Birria Tacos: A Flavorful Twist on a Classic

If you’ve spent any time on food social media, you’ve undoubtedly seen the mesmerizing videos of juicy, crispy tacos being dipped into a rich, consommé. Traditionally, this dish, known as birria, is made with goat or beef. But a delicious and accessible variation has taken the world by storm: Chicken Birria Tacos.

This modern take offers a quicker cooking time and a lighter, yet equally profound, flavor profile. In this comprehensive guide, we’ll walk you through our foolproof chicken birria tacos recipe, explore what makes chicken birria so special, and answer all your birria-related questions.

What is Birria? A Brief History

Before we dive into our chicken birria recipe, it’s important to understand its roots. Birria is a traditional Mexican dish from the state of Jalisco, originally made with goat meat. It’s a celebratory dish, often served at weddings and holidays, and is known for its complex, spice-laden broth and incredibly tender meat. The classic receta de birria de res (beef birria recipe) has become immensely popular, paving the way for creative variations like our chicken version.

Why You’ll Love This Chicken Birria Recipe

Faster & More Accessible: Chicken thighs cook much faster than traditional birria meat type like beef cheek or goat, making this a perfect weeknight-friendly meal.
Incredibly Flavorful: The chicken soaks up the smoky, slightly spicy, and aromatic flavors of the birria broth beautifully.
Lighter Option: For those looking for a less heavy alternative to red meat, chicken is a fantastic choice without sacrificing depth of flavor.
Versatile: Use the shredded meat and consommé for tacos, quesadillas, ramen, or simply enjoy as a stew.

Crafting the Perfect Chicken Birria Tacos: A Step-by-Step Recipe

This chicken birria tacos recipe yields tender meat and a deeply flavorful consommé for dipping.

Ingredients You’ll Need:

For the Chicken Birria:

2 lbs bone-in, skin-on chicken thighs
1 white onion, roughly chopped
4 cloves garlic
3 dried guajillo chiles, seeds and stems removed
2 dried ancho chiles, seeds and stems removed
1 chipotle pepper in adobo sauce (for a smoky kick)
2 Roma tomatoes, quartered
3 cups chicken broth
1 tsp dried oregano (preferably Mexican)
1 tsp ground cumin
1/2 tsp ground cloves
2 bay leaves
Salt and pepper to taste

For Assembling the Tacos:

1 package of white corn tortillas for birria tacos (see note below)
2 cups shredded Oaxaca or Mozzarella cheese
1 white onion, finely chopped
Fresh cilantro, chopped
Limes, quartered

Instructions:

Toast and Rehydrate the Chiles: In a dry skillet over medium heat, toast the guajillo and ancho chiles for 30-60 seconds per side until fragrant. Be careful not to burn them. Place the toasted chiles in a bowl and cover with hot water for 15 minutes to soften.
Create the Adobo Sauce: In a blender, combine the rehydrated chiles, chopped onion, garlic, chipotle pepper, tomatoes, oregano, cumin, and cloves. Add about 1 cup of chicken broth and blend until a completely smooth, vibrant red sauce forms.
Sear and Simmer the Chicken: Season the chicken thighs generously with salt and pepper. In a large Dutch oven or pot, sear the chicken, skin-side down, until golden brown. Pour the blended adobo sauce over the chicken, then add the remaining chicken broth and bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 45-60 minutes, or until the chicken is fall-apart tender.
Shred and Reserve Consommé: Remove the chicken from the pot and let it cool slightly. Discard the skin and bones, then shred the meat with two forks. Skim off any excess fat from the top of the broth remaining in the pot—this is your precious consommé. Keep it warm.
Assemble the Chicken Birria Tacos: This is the fun part!
- Heat a large skillet or griddle over medium-high heat.
- Dip a corn tortilla into the warm consommé, ensuring both sides are coated.
- Place the consommé-dipped tortilla on the hot skillet. Top one half with a generous amount of shredded cheese, then a portion of the shredded chicken birria.
- Fold the tortilla over and cook for 2-3 minutes per side, until the tortilla is crispy and the cheese is perfectly melted.
Serve and Enjoy: Serve your crispy chicken birria tacos immediately with a side of the warm consommé for dipping. Garnish with chopped onion, fresh cilantro, and a squeeze of lime juice.

Pro Tips for the Best Chicken Birria Tacos

The Right Tortilla Matters: The best corn tortillas for birria tacos are slightly thick and sturdy. Thin tortillas can tear when dipped in the consommé. Look for “street taco” size for perfect, handheld portions.
Don’t Skip the Sear: Searing the chicken adds a crucial layer of flavor through the Maillard reaction.
- Make it Ahead: Like many stews, the flavors of chicken birria improve overnight. Make it a day ahead for an even more incredible meal.
Control the Heat: For a milder dish, remove the seeds from the chipotle pepper. For more heat, add an extra one.

FAQ: Your Chicken Birria Questions Answered

What is the traditional birria meat type?
The most traditional meat for birria is goat (chivo). However, beef (res) has become extremely common, leading to the popular receta de birria de res. Our chicken birria is a modern and delicious adaptation.

Can I use chicken breast instead of thighs?
While you can, we highly recommend chicken thighs. Their higher fat content keeps the meat moist and flavorful during the long simmering process, whereas breast meat can become dry.

What’s the best way to reheat leftovers?
Reheat the shredded meat and consommé together in a pot on the stove over low heat. Re-crisp your tacos in a skillet for the best texture.

Whether you’re a birria novice or a seasoned pro, this chicken birria recipe is sure to become a new favorite. It’s a celebration of flavor and texture that honors tradition while embracing a delicious, modern twist.