There’s something truly irresistible about chicken birria tacos —the way the slow-cooked shredded chicken soaks up the bold, smoky flavors of guajillo peppers, adobo sauce, and Mexican spices, then crisps up beautifully on a sizzling pan. If you’ve ever craved authentic Mexican tacos with a rich, savory bite and a side of spiced consommé for dipping, this recipe is for you.
Birria tacos are traditionally made with beef or goat, but this juicy, spicy chicken version is just as flavorful and even easier to prepare. Whether you’re using a Dutch oven or slow cooker, the meat turns out tender, infused with deep, aromatic flavors that make every bite unforgettable. And let’s not forget the final touch—crispy corn tortillas layered with melty cheese, fresh cilantro, and a squeeze of lime, creating a perfect balance of textures and tastes.
These homemade birria tacos are perfect for family dinners, weekend gatherings, or anytime you’re craving a comforting, restaurant-quality meal at home. Ready to make your own? Let’s dive into the recipe!
Key Benefits of Chicken Birria Tacos
If you love bold flavors and tender, juicy meat wrapped in crispy, cheese-filled tortillas, these chicken birria tacos are a must-try. Unlike traditional beef birria, this version is lighter, quicker to cook, and just as rich in taste. Here’s why you’ll love this recipe:
1. Packed with Authentic Mexican Flavors
Every bite is infused with the deep, smoky essence of guajillo peppers, adobo sauce, and Mexican spices like cumin, oregano, and cloves. The slow-cooked shredded chicken absorbs all these flavors, creating an irresistible balance of spice and savoriness.
2. Juicy, Tender, and Easy to Make
Cooking the chicken low and slow ensures it stays moist and fall-apart tender. Whether you use a Dutch oven, slow cooker, or Instant Pot, the process is simple, making it perfect for home cooks of all levels.
3. Crispy, Cheesy, and Perfectly Dippable
Birria tacos aren’t just about the filling—the corn tortillas are dipped in the rich, spiced consommé before hitting the pan, giving them a golden, crispy texture. A layer of melty Mexican cheese (like Oaxaca or Monterey Jack) adds the perfect contrast to the crunch.
4. Versatile and Customizable
These tacos can be adapted to suit your taste:
- Prefer more heat? Add chipotle peppers or extra chili flakes.
- Want a richer broth? Simmer the sauce a little longer for a deeper flavor.
- Looking for a healthier option? Use bone-in chicken thighs for more flavor or swap tortillas for lettuce wraps.
5. Restaurant-Quality Tacos at Home
Skip the long lines at taco trucks and make these at home with fresh ingredients. Paired with a warm bowl of spiced consommé for dipping, these tacos bring an authentic Mexican street food experience straight to your kitchen.
Ready to make the best homemade birria tacos? Let’s get started!
Ingredients for the Best Chicken Birria Tacos
Gathering the right ingredients is the key to making authentic, flavor-packed birria tacos. This recipe uses a mix of traditional Mexican spices, dried chilies, and slow-cooked shredded chicken to create a rich, smoky depth of flavor.
1.For the Chicken Birria
- 2 lbs bone-in chicken thighs (or boneless for convenience)
- 3 dried guajillo peppers, stems and seeds removed
- 2 dried ancho chilies, stems and seeds removed
- 2 chipotle peppers in adobo sauce, for smoky heat
- 1 small onion, roughly chopped
- 4 cloves garlic, minced
- 2 medium tomatoes, chopped
- 2 cups chicken broth, for simmering
- 1 tablespoon apple cider vinegar, to balance flavors
- 2 teaspoons ground cumin
- 1 teaspoon dried Mexican oregano
- ½ teaspoon ground cloves, for depth
- 1 teaspoon smoked paprika
- 1 cinnamon stick, optional but enhances warmth
- Salt and black pepper, to taste
2.For the Tacos
- 12 corn tortillas (flour tortillas work too, but corn gives the best texture)
- 1 cup Oaxaca or Monterey Jack cheese, shredded
- ½ cup fresh cilantro, chopped
- ½ cup white onion, finely diced
- Lime wedges, for serving
3.For the Consommé (Dipping Sauce)
- Reserved cooking liquid from the birria
- 1 extra cup chicken broth, if needed for thinning
- Chopped fresh cilantro and onions, for garnish
4.Ingredient Tips & Substitutions
- Can’t find guajillo or ancho chilies? Substitute with New Mexico or pasilla chilies for a similar smoky flavor.
- Want it extra spicy? Add an extra chipotle pepper or a pinch of cayenne.
- Prefer a richer consommé? Simmer the broth longer to intensify the flavors.
- Using boneless chicken? It cooks faster but may not be as juicy as bone-in cuts.
With all the ingredients ready, let’s move on to the cooking process and bring these juicy, crispy birria tacos to life!
How to Make Chicken Birria Tacos
Now that we have all the ingredients, let’s break down the process into simple, easy-to-follow steps. This method ensures tender, flavorful shredded chicken and crispy, cheesy tacos with a rich consommé for dipping.
Step 1: Prepare the Birria Sauce
- Toast the dried chilies – In a dry pan over medium heat, lightly toast the guajillo and ancho chilies for about 30 seconds per side until fragrant. This step enhances their smoky depth.
- Soak the chilies – Place the toasted chilies in a bowl, cover with hot water, and let them soak for 10 minutes until softened.
- Blend the sauce – In a blender, combine the softened chilies, chipotle peppers in adobo, tomatoes, onion, garlic, apple cider vinegar, cumin, oregano, cloves, cinnamon stick, smoked paprika, and 1 cup of chicken broth. Blend until smooth. If the sauce is too thick, add a bit more broth.
Step 2: Cook the Chicken
- Sear the chicken – Heat a large Dutch oven or deep skillet over medium-high heat. Add a bit of oil and sear the chicken thighs for 2-3 minutes per side until golden brown.
- Simmer in the sauce – Pour the blended birria sauce over the chicken, add the remaining chicken broth, and bring to a gentle simmer. Cover and cook for 45-60 minutes on low heat until the chicken is fall-apart tender.
- Slow Cooker Method: Cook on low for 6-8 hours or high for 4 hours.
- Instant Pot Method: Pressure cook on high for 25 minutes, then allow a natural release.
- Shred the chicken – Remove the chicken from the pot and shred it using two forks. Return it to the sauce, mixing well so it absorbs all the rich, spiced flavors.
Step 3: Make the Consommé (Dipping Sauce)
- Strain the cooking liquid – Remove any solid bits from the sauce, leaving a smooth, flavorful consommé.
- Adjust seasoning – Taste and add salt, pepper, or extra broth if needed for the perfect balance.
Step 4: Assemble and Cook the Tacos
- Heat a skillet over medium heat.
- Dip the tortillas – Lightly dip each corn tortilla into the consommé to coat it with flavor.
- Fill and fold – Place the tortilla on the skillet, sprinkle with Oaxaca or Monterey Jack cheese, and add a generous portion of the shredded chicken. Fold in half.
- Crisp up the tacos – Cook for 2-3 minutes per side until golden brown and crispy, pressing lightly with a spatula.
- Repeat with the remaining tortillas.
Step 5: Serve and Enjoy
- Serve the tacos hot with a side of consommé for dipping.
- Garnish with fresh cilantro, diced onions, and lime wedges for an extra burst of flavor.
These crispy, cheesy chicken birria tacos are packed with bold, authentic flavors and are sure to become a favorite. Up next, let’s explore some pro tips and delicious variations!
Pro Tips and Variations for the Best Chicken Birria Tacos
Mastering chicken birria tacos is all about balancing bold flavors with the right techniques. Whether you’re making them for the first time or looking to perfect your method, these expert tips and creative variations will help you achieve tender, juicy chicken and crispy, flavor-packed tacos.
Pro Tips for the Best Results
- Marinate for Deeper Flavor – If time allows, marinate the chicken in the birria sauce for at least 2 hours or overnight before cooking. This helps the flavors soak in, making the meat even more delicious.
- Use Bone-In Chicken for Richer Broth – While boneless thighs are convenient, cooking with bone-in, skin-on chicken thighs adds extra depth to the consommé. Remove the skin before shredding for a perfect texture.
- Strain the Consommé for a Smoother Dip – If you prefer a cleaner broth for dipping, strain the liquid after simmering. This removes any excess solids while keeping the rich, smoky essence intact.
- Don’t Skip the Cheese – Melting cheese like Oaxaca, Monterey Jack, or mozzarella inside the tortilla not only enhances the flavor but also helps hold everything together.
- Press Down While Cooking – After folding the tortilla, gently press it down with a spatula while crisping. This ensures even browning and helps the cheese and meat meld together perfectly.
Creative Variations to Try
- Extra Crispy Birria Tacos – For an ultra-crispy texture, lightly brush the tacos with oil before frying. Cook them over medium heat to avoid burning while ensuring a golden, crunchy exterior.
- Spicy Chicken Birria – Want more heat? Add extra chipotle peppers, a dash of cayenne, or diced serrano peppers to the birria sauce for a fiery kick.
- Birria Quesadillas – Swap the smaller tortillas for large flour tortillas, fill them with shredded chicken and cheese, and cook until golden brown. Cut into wedges and serve with consommé.
- Low-Carb or Gluten-Free Option – Replace tortillas with lettuce wraps or serve the birria chicken over cauliflower rice for a lighter, keto-friendly meal.
- Slow Cooker or Instant Pot Option – If you want a hands-off approach, cook the birria in a slow cooker on low for 6-8 hours or use an Instant Pot on high pressure for 25 minutes, followed by a natural release.
These expert techniques and tasty variations make it easy to customize your chicken birria tacos to your liking. Next, let’s explore the best sides and toppings to serve them with!
If you love bold, authentic Mexican flavors, there are plenty of delicious dishes to explore alongside these chicken birria tacos. Pair them with a refreshing bowl of elote pasta salad, a creamy, smoky twist on the classic Mexican street corn that perfectly balances the rich, savory flavors of the tacos. For those looking to try another must-try taco variation, tacos de lengua offer a tender, melt-in-your-mouth experience that showcases the depth of traditional slow-cooked meats. Whether you’re craving something creamy, smoky, or deeply savory, these dishes create the perfect Mexican-inspired feast.
For a flavorful taco experience, try our Chicken Taco Marinade for juicy, well-seasoned chicken,
Serving Suggestions for Chicken Birria Tacos
The beauty of chicken birria tacos lies not just in their rich, smoky flavor but also in how they pair with the right sides and toppings. Whether you’re serving them for a casual dinner or a festive gathering, these accompaniments will take your tacos to the next level.
Best Toppings for Chicken Birria Tacos
- Fresh Cilantro & Diced Onion – A classic combination that adds freshness and a bit of crunch.
- Lime Wedges – A squeeze of lime brightens up the flavors and balances the richness of the consommé.
- Avocado or Guacamole – Creamy avocado or a spoonful of guacamole provides a cool contrast to the spicy, smoky chicken.
- Pickled Red Onions – Their tangy bite cuts through the richness, adding an extra layer of flavor.
- Crumbled Queso Fresco or Cotija Cheese – A sprinkle of salty, crumbly cheese enhances the overall taste.
- Jalapeño Slices or Hot Sauce – For those who love extra heat, fresh or pickled jalapeños add a spicy kick.
Perfect Side Dishes to Serve
- Mexican Rice – A classic pairing, this fluffy, tomato-infused rice complements the smoky depth of birria.
- Refried Beans – Creamy and savory, refried beans add heartiness to the meal.
- Elote (Mexican Street Corn) – Grilled corn slathered with mayo, cotija cheese, lime, and chili powder is a flavorful side that enhances every bite.
- Chips & Salsa or Pico de Gallo – A simple yet satisfying side, perfect for dipping and snacking.
- Consommé for Dipping – Don’t forget to serve a bowl of the rich, spiced broth on the side for dipping each taco.
- Mexican Slaw – A crisp, tangy slaw made with cabbage, lime juice, and cilantro adds a refreshing crunch.
Best Drinks to Pair
- Horchata – A sweet, creamy rice drink that balances out the spices.
- Agua Fresca – Refreshing fruit-infused waters like tamarind or hibiscus complement the meal.
- Margaritas – A classic lime or spicy jalapeño margarita pairs perfectly with the smoky flavors of birria.
- Mexican Beer – A crisp lager like Modelo or Pacifico is a great match for these tacos.
With these perfect pairings and toppings, you can create a well-rounded meal that highlights the deep, bold flavors of chicken birria tacos. Up next, let’s wrap it all up with a final thought on why this dish is a must-try!
Conclusion: Why You’ll Love These Chicken Birria Tacos
If you’re looking for a dish that’s bold, comforting, and packed with flavor, these chicken birria tacos are a must-try. From the tender, juicy shredded chicken to the crispy, golden tortillas dipped in rich consommé, every bite is an explosion of smoky, spicy goodness.
Not only are these tacos incredibly delicious, but they’re also versatile. Whether you’re making them for a weeknight dinner, game day, or a festive gathering, they never fail to impress. Plus, with options to customize the spice level, use different cheeses, or even make them in a slow cooker, you can tailor them to your taste and schedule.
The best part? They pair perfectly with fresh toppings, classic sides, and refreshing drinks, making them a complete, satisfying meal. So go ahead, grab your ingredients, and get ready to enjoy one of the most flavorful taco experiences you’ll ever have!
Mexican Dried Chiles Guide – A deep dive into the key ingredients that give birria its signature depth of flavor.
– Explore this guide on Chili Pepper Madness
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Chicken Birria Tacos
Ingredients
For the Chicken Birria
- 2 lbs bone-in chicken thighs or boneless for convenience
- 3 dried guajillo peppers stems and seeds removed
- 2 dried ancho chilies stems and seeds removed
- 2 chipotle peppers in adobo sauce for smoky heat
- 1 small onion roughly chopped
- 4 cloves garlic minced
- 2 medium tomatoes chopped
- 2 cups chicken broth for simmering
- 1 tablespoon apple cider vinegar to balance flavors
- 2 teaspoons ground cumin
- 1 teaspoon dried Mexican oregano
- ½ teaspoon ground cloves for depth
- 1 teaspoon smoked paprika
- 1 cinnamon stick optional but enhances warmth
- Salt and black pepper to taste
For the Tacos
- 12 corn tortillas flour tortillas work too, but corn gives the best texture
- 1 cup Oaxaca or Monterey Jack cheese shredded
- ½ cup fresh cilantro chopped
- ½ cup white onion finely diced
- Lime wedges for serving
For the Consommé (Dipping Sauce)
- Reserved cooking liquid from the birria
- 1 extra cup chicken broth if needed for thinning
- Chopped fresh cilantro and onions for garnish
Ingredient Tips & Substitutions
- Can’t find guajillo or ancho chilies? Substitute with New Mexico or pasilla chilies for a similar smoky flavor.
- Want it extra spicy? Add an extra chipotle pepper or a pinch of cayenne.
- Prefer a richer consommé? Simmer the broth longer to intensify the flavors.
- Using boneless chicken? It cooks faster but may not be as juicy as bone-in cuts.
Instructions
Step 1: Prepare the Birria Sauce
- Toast the dried chilies – In a dry pan over medium heat, lightly toast the guajillo and ancho chilies for about 30 seconds per side until fragrant. This step enhances their smoky depth.
- Soak the chilies – Place the toasted chilies in a bowl, cover with hot water, and let them soak for 10 minutes until softened.
- Blend the sauce – In a blender, combine the softened chilies, chipotle peppers in adobo, tomatoes, onion, garlic, apple cider vinegar, cumin, oregano, cloves, cinnamon stick, smoked paprika, and 1 cup of chicken broth. Blend until smooth. If the sauce is too thick, add a bit more broth.
Step 2: Cook the Chicken
- Sear the chicken – Heat a large Dutch oven or deep skillet over medium-high heat. Add a bit of oil and sear the chicken thighs for 2-3 minutes per side until golden brown.
- Simmer in the sauce – Pour the blended birria sauce over the chicken, add the remaining chicken broth, and bring to a gentle simmer. Cover and cook for 45-60 minutes on low heat until the chicken is fall-apart tender.
- Slow Cooker Method: Cook on low for 6-8 hours or high for 4 hours.
- Instant Pot Method: Pressure cook on high for 25 minutes, then allow a natural release.
- Shred the chicken – Remove the chicken from the pot and shred it using two forks. Return it to the sauce, mixing well so it absorbs all the rich, spiced flavors.
Step 3: Make the Consommé (Dipping Sauce)
- Strain the cooking liquid – Remove any solid bits from the sauce, leaving a smooth, flavorful consommé.
- Adjust seasoning – Taste and add salt, pepper, or extra broth if needed for the perfect balance.
Step 4: Assemble and Cook the Tacos
- Heat a skillet over medium heat.
- Dip the tortillas – Lightly dip each corn tortilla into the consommé to coat it with flavor.
- Fill and fold – Place the tortilla on the skillet, sprinkle with Oaxaca or Monterey Jack cheese, and add a generous portion of the shredded chicken. Fold in half.
- Crisp up the tacos – Cook for 2-3 minutes per side until golden brown and crispy, pressing lightly with a spatula.
- Repeat with the remaining tortillas.
Step 5: Serve and Enjoy
- Serve the tacos hot with a side of consommé for dipping.
- Garnish with fresh cilantro, diced onions, and lime wedges for an extra burst of flavor.
Notes
- Calories: 450
- Protein: 35g
- Carbohydrates: 38g
- Fat: 18g
- Saturated Fat: 6g
- Cholesterol: 95mg
- Sodium: 780mg
- Fiber: 4g
- Sugar: 3g
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