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Close-up of three Chicken Birria Tacos, filled with shredded chicken and cheese, garnished with cilantro and onion, served with lime wedges.

Chicken Birria Tacos

Chicken Birria Tacos deliver all the rich smoky flavor and crispy texture of the viral favorite with a lighter protein option that still feels incredibly indulgent. Juicy shredded chicken simmers in a deeply seasoned chile sauce before getting tucked into crispy tortillas with melted cheese and fresh toppings. Perfect for weeknight dinners, parties, or comforting summer meals with bold flavor in every bite.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican-inspired
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken and Broth
  • 2 pounds boneless skinless chicken thighs
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 4 dried guajillo chiles seeded
  • 2 dried ancho chiles seeded
  • 1 chipotle pepper in adobo sauce
  • 1 small white onion chopped
  • 5 cloves garlic
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 3 cups low sodium chicken broth
  • 1 cup water
  • 2 bay leaves
For the Tacos
  • 12 corn tortillas
  • 2 cups shredded Oaxaca cheese
  • 1 cup chopped cilantro
  • 1 cup diced white onion
  • 1 lime cut into wedges

Equipment

  • Large pot or Dutch oven
  • Saucepan
  • blender
  • Skillet

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
  2. Season the chicken thighs with salt, black pepper, garlic powder, and onion powder.
  3. Sear the chicken for 3 to 4 minutes per side until lightly browned. Transfer to a plate.
  4. Place the dried guajillo chiles and ancho chiles into a saucepan with water. Simmer for 10 minutes until softened.
  5. Add the softened chiles to a blender along with the chipotle pepper, chopped onion, garlic cloves, tomato paste, oregano, cumin, smoked paprika, and 1 cup chicken broth. Blend until smooth.
  6. Pour the chile sauce into the pot and cook for 2 minutes while stirring.
  7. Return the chicken to the pot. Add the remaining chicken broth, water, and bay leaves.
  8. Bring to a gentle simmer. Cover and cook on low heat for 45 minutes until the chicken reaches 165°F and shreds easily.
  9. Remove the chicken from the broth and shred using two forks.
  10. Return the shredded chicken to the broth and simmer for 5 more minutes.
  11. Heat a skillet over medium heat. Dip each tortilla lightly into the birria broth.
  12. Place the tortilla onto the hot skillet. Add shredded chicken and Oaxaca cheese to one half.
  13. Fold the tortilla over and cook for 2 to 3 minutes per side until crispy and golden with melted cheese.
  14. Repeat with the remaining tortillas.
  15. Serve hot with chopped cilantro, diced onion, lime wedges, and small bowls of birria broth for dipping.

Notes

For the crispiest tacos, avoid soaking the tortillas too long in the broth. A quick dip gives the perfect balance of flavor and crunch.