Chicken Birria Tacos Recipe: Authentic Mexican Flavor (Oven, Instant Pot & Slow Cooker)

Chicken Birria Tacos Recipe

Experience bold, juicy chicken birria tacos inspired by the flavors of Jaliscoperfected for oven, Instant Pot, or slow cooker. Packed with expert tips, detailed steps, and nutrition info for US cooks seeking the best chicken birria recipe.

Wondering how to make flavorful, melt-in-your-mouth chicken birria tacos at home? This recipe brings the vibrant taste of birria de pollo to your kitchen using classic Mexican ingredients and three easy methods oven, slow cooker, and Instant Pot. Whether you’re craving quick weeknight tacos or authentic party fare, you’ll find every tip here to get it right.​

What is Chicken Birria?

Chicken birria is a savory, slow-stewed Mexican dish originating from Jalisco. Traditionally made with goat or beef, this lighter adaptation uses tender shredded chicken simmered in a smoky, pepper-rich sauce perfect for folding into crispy tacos or spooning over rice.

• Origin: Jalisco, Mexico
• Modern adaptation: Quick, accessible methods for US home cooks
• Why it’s trending: Healthier, faster, and easier to adapt to different diets

Chicken vs. Beef Birria: Comparison Table

Ingredients & Substitutes

Main Ingredients

• Chicken thighs (juiciest result; substitute breasts or rotisserie)
• Dried guajillo peppers (or ancho, cascabel, arbol for spice)
• Onion & garlic
• Roma tomato (adds body)
• Whole cloves, bay leaf, cumin, Mexican oregano
• Chicken stock (depth)
• Vinegar (brightness)
• Oil (for frying)
• Oaxaca cheese (swap mozzarella or Monterey Jack if needed)
• Corn tortillas (or gluten-free options)

Substitution Guide

• Use chipotle or adobo sauce for added smoke
• Dairy-free cheese for allergies
• Gluten-free tortillas for celiac-friendly version

Equipment Needed

• Dutch oven, Instant Pot, or slow cooker
• Blender (sauce smoothness)
• Cast iron skillet (for frying tacos)
• Tongs, bowls, basic utensils

Step-by-Step Instructions

Chicken birria tacos bring the authentic flavors of Jalisco, Mexico, right to your kitchen. Tender chicken is simmered in a homemade chile-adobo broth, then shredded and layered into crispy, cheesy tacos served with rich consommé for dipping. This crowd-pleasing recipe can be made in the oven, Instant Pot, or slow cooker, and is perfect for meal prep and weeknight dinners.

Total Time: 1 hour and 23 minutes

 Prep the Chiles and Veggies

Remove stems and seeds from dried chiles. Roughly chop the onion, garlic, and tomatoes for faster cooking.

Step 2: Toast the Chiles

In a hot, dry skillet, toast the chiles for 2–3 minutes, turning often, until they puff up and release aroma. Don’t let them burn as this will cause bitterness.

Step 3: Make the Adobo Sauce

Add toasted chiles, onion, garlic, and tomatoes to the skillet with a splash of oil. Sauté for about 5 minutes, letting everything soften and char slightly.

Step 4: Simmer and Blend

Add spices, bay leaf, cinnamon (if using), chicken stock, and vinegar to the skillet. Simmer for 10 minutes. Remove bay leaf/cinnamon, then blend everything until smooth.

Step 5: Sear the Chicken

Season chicken thighs with salt and pepper. In your Dutch oven, Instant Pot, or slow cooker on sauté mode, sear chicken for 3 minutes per side until lightly browned.

Step 6: Braise the Chicken

Pour blended adobo sauce over the chicken.
If using Dutch oven: Cover and bake at 350°F (180°C) for 45–60 minutes.
If using Instant Pot: Pressure cook 15 minutes, 10-minute natural release.
If using slow cooker: Cook on HIGH for 3 hours, or LOW for 6–7 hours.

Step 7: Shred the Chicken

When cooked through, remove chicken and let it cool until safe to handle. Shred the meat, discarding skin and bones. Return the shredded meat to the pot with the broth.

Step 8: Prepare the Tacos

Dip tortillas in the top layer of the birria broth (for color and flavor). Place in a skillet, add shredded chicken and cheese, then fold and crisp each taco on both sides.

Step 9: Serve with Consommé

Spoon some broth (consommé) into small bowls for dipping.
Serve tacos hot, garnished with chopped onion, fresh cilantro, lime wedges, and your favorite salsa.

Estimated Cost: 12 USD

Supply:

• 2 pounds chicken thighs (bone-in, skin-on for more flavor)
• 3 dried guajillo chiles (or a mix of guajillo/ancho/cascabel)
• 2 dried ancho or chipotle chiles (optional for smokiness/heat)
• 1 large onion
• 4 garlic cloves
• 2 roma tomatoes
• 2 cups chicken stock
• 1 bay leaf
• 1 tsp ground cumin
• 1 tsp Mexican oregano
• 1 stick cinnamon (optional)
• 2 tbsp white or apple cider vinegar
• 1 cup Oaxaca cheese (or mozzarella/Monterey Jack)
• 12 corn tortillas
• Salt & black pepper to taste

Tools:

• Large Dutch oven, Instant Pot, or slow cooker
• Cast iron skillet or nonstick pan
• Blender
• Tongs
• Large bowl & basic utensils

Materials: Measuring spoons & cupsKnife & cutting boardLadleSmall bowl (for consommé)Food-safe gloves (optional for shredding chicken)

Tips, Variations, & Pro Hacks

• Flavor tweaks: More chipotle for heat, Mexican crema on top, squeeze of lime to finish.
• Freezer tip: Birria freezes well store in sauce, then reheat gently before filling tacos.
• Meal prep: Cook in advance for parties, freeze in single servings.
• Expert touch: If possible, quote or link to a trusted Mexican chef’s technique or use a short “how-to” video.

Serving Suggestions & Sides

• Classic: diced onion, cilantro, radishes, lime wedges
• Toppings: salsa verde, pickled jalapeños, shredded lettuce
• Perfect sides: Mexican rice, black beans, elote (street corn)
• Tortillas: corn for authentic taste, but flour or cassava works too

Nutrition Facts & Allergen Info

• Approximate per serving: 320 calories, 25g protein, 12g fat, 24g carbs
• Allergen notes: Use dairy-free cheese and gluten-free tortillas as needed

FAQs

Recipe Card

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Sarah Yummyum Recipes

Chicken Birria Tacos Recipe

5 from 1 vote

Chicken birria tacos bring the authentic flavors of Jalisco, Mexico, right to your kitchen. Tender chicken is simmered in a homemade chile-adobo broth, then shredded and layered into crispy, cheesy tacos served with rich consommé for dipping. This crowd-pleasing recipe can be made in the oven, Instant Pot, or slow cooker, and is perfect for meal prep and weeknight dinners.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 25 minutes mins

Servings: 12 tacos

Course: Dinner, Lunch, Main Course

Cuisine: Latin American, Mexican, Southwestern

Calories: 230

Ingredients Equipment Method Notes

Ingredients

  

• 2 pounds chicken thighs bone-in, skin-on preferred, or boneless
• 3 dried guajillo chiles or a mix of guajillo, ancho, cascabel
• 2 dried ancho or chipotle chiles for more heat/smoke, optional
• 1 large onion peeled and quartered
• 4 garlic cloves peeled
• 2 roma tomatoes chopped
• 2 cups chicken stock
• 1 bay leaf
• 1 teaspoon ground cumin
• 1 teaspoon Mexican oregano
• 1 stick cinnamon optional
• 2 tablespoons white or apple cider vinegar
• 1 cup Oaxaca cheese or mozzarella/Monterey Jack
• 12 corn tortillas
• Salt and freshly ground black pepper to taste

Equipment

• Large Dutch oven, Instant Pot, or slow cooker
• Cast iron skillet or nonstick pan
• Blender
• Tongs
• Ladle
• Knife & cutting board
• Bowls

Method

 

1. Prep Chiles & Veggies: Remove stems and seeds from dried chiles. Roughly chop onion, garlic, and tomatoes.
   
2. Toast the Chiles: In a dry skillet over medium heat, toast dried chiles for 2–3 minutes until fragrant and slightly puffed, turning to avoid burning.
   
3. Make the Adobo Sauce: Add toasted chiles, onion, garlic, and tomatoes to the skillet with a drizzle of oil. Sauté 5 minutes until softened and charred.
   
4. Simmer & Blend: Add spices, bay leaf, cinnamon (if using), chicken stock, and vinegar. Simmer 10 minutes. Remove bay leaf and cinnamon, blend mixture until smooth.
   
5. Sear the Chicken: Season chicken with salt/pepper. Sear in Dutch oven (or Instant Pot on Sauté) 3–4 minutes per side for a golden crust.
   
6. Braise the Chicken: Pour blended adobo sauce over chicken.

   Oven: Cover and bake at 350°F (180°C) for 45–60 min.

   Instant Pot: Pressure cook 15 min, 10-min natural release.

   Slow Cooker: High 3 hr, or low 6–7 hr.
   
7. Shred the Chicken: Remove chicken, cool briefly, shred meat and discard skin/bones. Return to pot with broth.
   
8. Prepare the Tacos: Dip tortillas in top layer of birria broth, fill with shredded chicken and cheese. Cook in skillet until golden and crispy both sides.
   
9. Serve with Consommé: Ladle birria consommé into bowls for dipping. Garnish tacos with chopped onion, cilantro, and lime.
   
10. Enjoy your authentic chicken birria tacos!

Notes

Substitute rotisserie chicken to save time simmer in adobo sauce for flavor.

For more spice, add dried arbol or chipotle chiles.

Store leftovers in broth in fridge for up to 3 days or freeze up to 2 months.

Great for meal prep prep ingredients ahead and assemble tacos when ready to serve.

NUTRITION (per taco, approx): 230 calories | 15g protein | 10g fat | 18g carbs
ALLERGENS: Dairy, gluten-free option if using GF tortillas and cheese.

Storage, Meal Prep & Reheating

• Store leftover birria in broth, refrigerate up to 3 days, or freeze up to 2 months.
• Reheat gently on stovetop or microwave; add a splash of broth if needed.

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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 tips.