Chicken Birria Tacos: The Ultimate Recipe for Crispy, Juicy Flavor

Chicken Birria Tacos

Craving a bold twist on traditional Mexican street tacos? Discover why chicken birria tacos​​ crisp, juicy, and dipped in rich consommear e taking over culinary trends in the US. This in-depth guide brings the authentic flavors of Jalisco right to your kitchen, balancing expert tips, mouthwatering variations, and all the essential information you need to master the best chicken birria tacos​​ ever. Read on for a step-by-step recipe, unique serving ideas, and insider secrets that will make your tacos the talk of any table.​

What Are chicken birria tacos​​?

Chicken birria tacos​​ (birria de pollo) originate from Jalisco, Mexico, where birria began as a celebratory stew made with goat or lamb, but modern recipes in the US often use chicken for speed, tenderness, and accessibility. The magic of birria lies in marinating and braising the protein in an adobo of dried chiles, tomatoes, aromatic spices, and herbs. After cooking, the meat is shredded, stuffed in tortillas with melty cheese, fried for a golden crisp, and served alongside the signature consomme for dipping a flavor experience that elevates every bite.​

Essential Ingredients for chicken birria tacos​​

• Chicken: Bone-in, skin-on chicken thighs or legs for rich flavor and juiciness.
• Chiles: Dried guajillo, ancho, cascabel, and chipotle peppers create a smoky, mildly spicy sauce. Substitute with canned chipotle or dried New Mexico/California chiles if needed.
• Cheese: Oaxaca cheese is classic for authentic birria tacos; mozzarella or Monterey Jack works as substitutes.
• Aromatics: Onion, garlic, tomatoes, bay leaves, and cinnamon infuse depth.
• Spices: Cumin, smoked paprika, dried oregano, ground cloves, allspice, coriander, and black pepper.
• Vinegar: Apple cider or red wine vinegar adds tang, balancing the sauce.
• Tortillas: Thick corn tortillas for the perfect crisp; flour tortillas are a soft alternative.
• Garnishes: Chopped onions, cilantro, lime wedges, sour cream, guacamole, pickled onions, and salsa macha.

Pro Tip: For gluten-free tacos, use certified corn tortillas. Expanding your cheese choices or adding vegan alternatives helps reach broader audiences.​

Equipment Needed

• Instant Pot, Slow Cooker, or Dutch oven (for braising chicken)
• Cast iron skillet or nonstick frying pan (for taco crisping)
• Blender or immersion blender (for smooth adobo sauce)
• Tongs, spatula, sharp knife, baking sheet
• Citrus juicer, cheese grater

Chicken Birria Tacos​​ Step-By-Step Cooking Instructions

Chicken Birria Tacos are crispy, juicy Mexican street tacos filled with flavorful shredded chicken stewed in a rich adobo chile sauce, then pan-fried with cheese until golden. Serve with consomme for dipping and your favorite toppings for the ultimate taco experience.

Total Time: 1 hour

Step 1: Prepare the Adobo Sauce

Toast cascabel and guajillo chiles in a skillet until fragrant. Add onions, garlic, tomatoes, and cook until soft. Blend with chipotles, chicken stock, vinegar, and spices until smooth. Strain sauce to remove solids.

Step 2: Braise the Chicken

Place chicken legs in the braising pot. Pour the adobo sauce over the chicken. Braise on medium heat for 45 minutes or pressure cook for 20 minutes, until meat is tender and easily shreddable.​

Step 3: Shred the Chicken

Remove chicken from the pot, discard skin/bones, and shred the meat into bite-sized pieces. Toss with a few spoonfuls of consomme (the braising liquid) to keep juicy.​

Step 4: Prep the Tortillas

Dip each corn tortilla in the fat layer from the consomme for extra flavor, then set aside for assembly.​

Step 5: Assemble the Tacos

Place tortillas on a hot skillet, add shredded chicken and cheese to one half, fold over, and press down lightly. Pan-fry 2–3 minutes per side until crispy and golden.​

Step 6: Serve Your Tacos

Plate tacos and serve with bowls of consomme for dipping. Garnish with onions, cilantro, lime, or your favorite toppings like guacamole and salsa.

Step 7: Store Leftovers

Refrigerate leftover chicken and sauce separately for up to 4 days. Reheat and reassemble tacos before eating for best texture.​

Estimated Cost: 15 USD

Supply:

• 3–4 bone-in, skin-on chicken legs (or thighs)
• 2 dried cascabel peppers
• 2 dried guajillo peppers
• 2 canned chipotle peppers in adobo
• 1 small onion
• 4 cloves garlic
• 2 medium tomatoes
• 450 ml chicken stock
• 1 tbsp red wine vinegar
• Spice rub (see below)
• 8–12 small corn tortillas
• 2 cups shredded cheese (Oaxaca, Monterey Jack, or mozzarella)
• Vegetable oil
• Salt
• Optional: lime wedges, cilantro, creme fraiche, guacamole

Tools:

• Cast iron skillet or frying pan
• Dutch oven or Instant Pot (for braising)
• Blender
• Tongs
• Measuring spoons
• Strainer

Materials: Paper towelsBowls (for prepping ingredients)Cutting boardKnifeGloves (optional for handling chiles)

Tips for the Best chicken birria tacos​​

• Marination: For maximum flavor, marinate chicken in sauce overnight.
• Pepper Selection: Dried chiles (guajillo, ancho, cascabel) are crucial buy in bulk and store for future use.
• Tortilla Choice: Corn tortillas soak up the consomme beautifully; for extra softness, choose a blend of corn and wheat.
• Cheese: Oaxaca is preferred, but mozzarella, Monterey Jack, or fiesta blends are easy, melty alternatives.
• Spice Level: Remove pepper seeds to reduce heat; keep them for a bolder kick.
• Crispiness: Cook low and slow; avoid burning by monitoring closely.
• Make Ahead: Prepare chicken and sauce in advance for quick assembling.

Serving Suggestions and Pairings

• Mexican rice
• Elote (street corn)
• Black or refried beans
• Green Tabasco, guacamole, pico de gallo
• Pickled onions or jalapenos
• Creme fraiche or sour cream with lime and garlic

Authentic Variations & Toppings

Birria tacos welcome countless regional and creative twists:

• Substitute beef, pork, lamb, or vegan jackfruit for chicken.
• Experiment with blends of dried and fresh chiles.
• Add alternative garnishes like mango salsa, salsa macha, or diced avocado.
• Offer grilled rather than fried tortilla for lighter option.
• Pair birria chicken with sides like cilantro lime rice or street corn salad.​

Storage & Reheating Guide

• Store chicken and broth together for up to 4 days in the fridge, 3 months frozen.
• Refrigerate assembled tacos for 1 day; tortillas may get soggy, so reassemble before frying.
• To reheat: Warm chicken in microwave or saucepan, fry fresh tortillas and fill as desired.​

Nutrition Information

Estimated per serving (2 tacos):

• Calories: 425
• Protein: 32g
• Carbs: 30g
• Fat: 18g
• Sodium: 580mg

Note: Adjust for cheese, garnishes, and tortillas used. Nutrition boosts can be achieved by using lean meats or low-fat cheeses.​

chicken birria tacos​​ Frequently Asked Questions

Expert Insights and Personal Tips

• Chef’s tip: Marinate chicken with sauce and let sit overnight for deeper flavor.
• Taste test different cheese combos for signature taste.
• Use a blender for smooth, emulsified sauce this guarantees richness in every bite.
• Share your creation or leave feedback on recipe pages for community tips and variations.​

Related Recipes & Internal Links

• Beef Birria Tacos
• Pork Carnitas Tacos
• Slow Cooker Chicken Mole
• Cilantro Lime Rice
• Mexican Street Corn Salad
• Pico de Gallo
• Guacamole

Sarah Yummyum Recipes

Chicken Birria Tacos

Crispy chicken birria tacos, bursting with flavorful shredded chicken braised in rich, authentic adobo sauce, then pan-fried and served with classic Mexican consomme for dipping. These tacos are inspired by the vibrant flavors of Jalisco, making them the ultimate taco night upgrade! Perfect for weeknight dinners or a celebration. Try these chicken birria tacos and enjoy the best of Mexican cuisine at home.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 12 tacos

Course: Appetizer, Dinner, Lunch, Main Course

Cuisine: Latin American, Mexican, Tex-Mex

Calories: 420

Ingredients Method Notes

Ingredients

  

For the Chicken and Sauce:

• 3 bone-in skin-on chicken thighs (or legs)
• 2 dried guajillo peppers seeds removed
• 2 dried cascabel peppers seeds removed
• 2 chipotle peppers in adobo
• 1 small white onion chopped
• 4 garlic cloves peeled
• 2 ripe tomatoes roughly chopped
• 2 cups chicken stock
• 1 tbsp apple cider vinegar or red wine vinegar
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried Mexican oregano
• ½ tsp ground coriander
• ¼ tsp ground cloves
• ¼ tsp allspice
• 1 cinnamon stick
• 2 bay leaves
• 1.5 tsp kosher salt
• ½ tsp black pepper

For Frying & Assembly:

• 8 fresh corn tortillas
• 1.5 cups Oaxaca mozzarella, or Monterey Jack cheese, shredded
• Vegetable oil for frying

For Serving:

• Chopped white onions
• Chopped cilantro
• Lime wedges
• Salsa or guacamole
• Consomme reserved birria broth

Method

 

1. Make the Adobo Sauce:

   Toast the guajillo and cascabel peppers in a dry skillet over medium heat until fragrant (1–2 minutes). Do not burn.

   Add onions, garlic, and tomatoes. Sauté another 3–4 minutes until lightly charred.

   Transfer mixture to blender. Add chipotle peppers, cumin, paprika, oregano, coriander, cloves, allspice, vinegar, and half the chicken stock. Blend until smooth.

   Strain sauce through a fine mesh sieve for a silky consistency.
   
2. Braise the Chicken:

   In a Dutch oven, Instant Pot, or slow cooker, add chicken pieces, cinnamon stick, bay leaves, salt, and pepper.

   Pour adobo sauce and remaining chicken stock over chicken.

   For Dutch oven: Cover and bake at 350°F for 60 minutes. For Instant Pot: Pressure cook 18 minutes, natural release 10 minutes. For slow cooker: 4 hours on high or 6 hours on low.
   
3. Shred the Chicken:

   Remove cooked chicken; discard bones and skin. Shred meat with forks.

   Return shredded chicken to the pot. Mix with some consomme to keep juicy.
   
4. Prep the Tortillas:

   Skim fat from the birria broth and pour into a wide bowl.

   Dip both sides of each tortilla in the flavored fat.
   
5. Assemble and Fry Tacos:

   Heat skillet over medium heat. Add tortillas; sprinkle cheese and top with shredded chicken. Fold and press gently.

   Fry 2–3 minutes per side until tortillas are golden and crispy, and cheese is melted.
   
6. Serve:

   Plate tacos with onions, cilantro, and lime wedges.

   Serve each with a bowl of hot consomme for dipping. Add salsa or guacamole if desired.
   

Notes

Tips

• Marinate chicken in the adobo sauce overnight for extra flavor.
• Use Oaxaca cheese for ultimate melt, but mozzarella or Monterey Jack are great substitutes.
• For spicier tacos, add extra chipotle peppers or keep some chili seeds.
• For lighter tacos, use boneless, skinless chicken breast.

Nutrition (Estimated Per 2 Tacos)

• Calories: 420
• Protein: 32g
• Carbs: 28g
• Fat: 17g
• Sodium: 570mg

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Author Bio

Recipe and photos by YummyUmRecipes.com. Dedicated to bringing you the best viral drink recipes, lunch ideas, and family-friendly food inspiration... Follow on Pinterest YumYum Foodie for daily recipes and creative kitchen