Description
These Chicken Birria Tacos are crispy, saucy, and packed with smoky chile flavor, served alongside a rich, savory broth for dipping. Made with tender, slow-simmered chicken thighs infused with aromatic spices and chiles, this Mexican-inspired recipe is perfect for a hearty dinner or casual gathering.
Ingredients
Scale
For the Chicken Birria
- 2 lb boneless, skinless chicken thighs
- 2 cups chicken broth
- 2 dried guajillo chiles, seeds removed
- 2 dried ancho chiles, seeds removed
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 tsp cumin
- 1 tsp dried oregano
- 1/2 tsp ground cloves
- 1/2 tsp ground cinnamon
- Salt and black pepper, to taste
For the Adobo Sauce
- Reserved chile soaking water (about 1/2 cup, plus more as needed)
- 2 cloves garlic
- 1/2 tsp cumin
- 1/2 tsp dried oregano
- 1/2 tsp paprika
- Salt and black pepper, to taste
For Serving
- Small corn tortillas
- Chopped fresh cilantro
- Diced red onions
- Lime wedges
Instructions
- Toast the chiles: Heat a dry skillet over medium-high heat. Toast the guajillo and ancho chiles for 20–30 seconds per side until fragrant, being careful not to burn them as that would cause bitterness.
- Soak the chiles: Place the toasted chiles in a bowl and cover with hot water. Soak them for 15–20 minutes until softened. Reserve about 1/2 cup of this soaking water for later use.
- Blend the adobo: In a blender, combine the softened chiles, garlic, cumin, oregano, paprika, salt, pepper, and approximately 1/2 cup of the reserved soaking water. Blend until a smooth sauce forms. Add more soaking water if needed for blending.
- Sauté aromatics: In a large pot, heat a little oil over medium-high heat. Add chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant.
- Season & sear chicken: Season the chicken thighs with cumin, oregano, ground cloves, cinnamon, salt, and pepper. Add the chicken to the pot and sear on all sides until browned, locking in flavor.
- Simmer: Pour in the prepared adobo sauce and chicken broth. Stir to combine. Reduce heat to low, cover the pot, and simmer for 30–40 minutes until the chicken is tender and fully cooked.
- Shred chicken: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot and simmer for an additional 10–15 minutes to allow flavors to meld together.
- Assemble tacos: Warm the corn tortillas until pliable. Fill them with the shredded chicken birria, topped with fresh cilantro and diced red onions. Serve with lime wedges and the savory broth on the side for dipping.
Notes
- Don’t over-toast the chiles as burnt chiles can introduce a bitter flavor.
- If the adobo sauce is too thick to blend smoothly, add a bit more of the reserved chile soaking water.
- For extra-crispy tacos, warm the tortillas in a skillet with a small drizzle of oil before filling.
- Store leftovers with the broth to keep the chicken juicy and flavorful.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Keywords: Chicken Birria Tacos, Mexican Tacos, Birria Recipe, Chicken Tacos, Adobo Sauce, Mexican Cuisine, Comfort Food
