This is a lengthy guide full of history, tips of tricks. You can use the “jump to recipe” button at the top to skip directly to the recipe card if you wish.
HOW TO MAKE chicken birria tacos VIDEo
chicken birria tacos ingredients
The ingredients list for this Birria Chicken Tacos recipe is broken down into four parts: 1) the chicken, 2) the spices for the adobo sauce, 3) the remaining ingredients for the adobo sauce and 4) the tacos. The ingredients list may look long at first glance, but that’s just because it’s packed with flavorful spices!
The Chicken
The chicken is first seared to lock in its juices and add flavor then mixed into the adobo sauce and finished in the oven, .
Bone-in chicken thighs: This is your juiciest, richest tasting option so I highly suggest them over chicken breasts. However, boneless chicken thighs are a close second. You may substitute with chicken breasts, but take extra care not to overcook. Salt and pepper: You always want to flavor each layer of a dish. Olive oil: You’ll need just a little oil to sear the chicken in.
The Whole Spices
The Sauce
In addition to the whole spices, the adobo sauce is made with whole ground chilies, onions, garlic, tomatoes and apple cider vinegar for its signature tanginess. I’ve provided more information on the dried chiles further down this post, but here’s an overview of these ingredients:
FOR THE Chicken QUESA BIRRIA TACOS
HOW TO MAKE chicken birria tacos
Making Chicken Birria Tacos takes about a third less time than making Beef Birria Tacos because the chicken only takes about 30 minutes to cook. So, while there are a few steps, you will LOVE the end result! Here’s a breakdown of this recipe with step by step photos (full recipe measurements in the recipe card at the end of the post):
Step 1: Remove the Seeds from the Chiles
The seeds need to be removed from the chilies before using because the seeds contain most of the heat – if you leave them in, your mouth will be on fire and the adobo sauce will be inedible. The easiest way to remove the seeds is to cut the tops off of the chilies with kitchen shears. Next, cut the chilies along one edge and open them like a book to expose the seeds inside. Scrape out all of the seeds. Next, toast the chilies in a dry skillet for just a few minutes. Set aside until ready to use.
Step 2: Toast the Whole Spices
Dry toast the whole spices over medium heat until super fragrant. You can do this any time before making the recipe. Set aside until ready to use.
Step 3: sear the chicken
Season both sides of the chicken with salt and black pepper. Sear the chicken in batches in sizzling hot oil over medium-high heat. I recommend using the same pot you’re going to make the adobo sauce in to capitalize on all those browned flavor bits that will be stuck to the bottom of the pan! Remove the chicken from the pan but leave the drippings.
Step 4: Sauté the Aromatics
Now it’s time to scrape up those brown bits! Heat some oil in the chicken drippings. Add the onions and sauté until softened. Add the garlic and sauté for 1 minute.
Step 4: Stew the Chilies
Add the toasted spices, deseeded chilies, tomatoes, apple cider vinegar, dried oregano, smoked paprika, dried thyme and bay leaves. Add 3 cups of chicken broth. Bring to a simmer for 10-15 minutes, until the peppers are very soft, stirring occasionally.
Step 5: Blend the sauce
Transfer the mixture to a high-powered blender and puree until smooth.
Step 6: braise the chicken
Add the chicken back to the Dutch oven (I use my braiser) followed by the adobo sauce. Cover, bring to a simmer, then transfer to the oven to bake for about 30 minutes. Remove the chicken from the bones and shred.
Step 7: make the tacos
Cook the tortilla. Heat some vegetable oil in a cast iron skillet or nonstick skillet over medium heat. Working with one tortilla at a time, dip it into the top of the broth and add it to the skillet. Press the tortilla down with a spatula because it will start to bubble and pull away as it cooks. Cook for 1-2 minutes until the bottom is golden.
Make it cheesy. Flip the tortilla over and immediately add cheese. Cover, and cook until the cheese is mostly melted. If you aren’t using cheese, then don’t cover the taco. Add meat. Uncover and top half of the cheese with shredded chicken. Fold. Cook until the bottom of the tortilla is lightly charred then fold the tortilla over in half to form a taco.
Step 8: SERVING chicken BIRRIA TACOS:
Serve the tacos on a plate with a side of the consume (remaining sauce) and top the tacos with desired onions/cilantro or pico de gallo and dunk into the dipping sauce. And drool.
Add or omit cheese. Chicken Quesa Birria Tacos are of course decadently fabulous but you may omit the cheese if you’d like. Use a different cheese. Oaxaca is the traditional cheese of choice but you can use other melting cheeses as well such mozzarella, Chihuahua, asadero, or Monterrey Jack cheese. Make softer tacos. Make the tacos as crispy or as soft as you’d like depending on how long you pan fry the tortillas. Baked crispy tacos. Spray a baking sheet with cooking spray. Preheat oven to 425 degrees F. Add a layer of cheese to the the tortilla and top it with shredded chicken. Fold the tortillas over in half and lightly press so they stay folded. Bake at 425 degrees for 8 minutes, flip the tacos over and bake an additional 5-8 minutes, or until the cheese is melted and the tacos are crispy. Make soft tacos. Make street-style chicken tacos by adding the chicken adobado to a charred or toasted corn tortilla and pile it with your favorite toppings. Spice them up. Serve the tacos with sliced or chopped jalapenos or hot sauce. Add Sour cream or Mexican Crema. Its refreshing, bright, silky creaminess compliments and cuts through the crunchy, cheesy richness. Top with pico de gallo. Add tomatoes to your chopped onions and cilantro to make pico de gallo for vibrant, punchy freshness. You can use my homemade pico de gallo recipe or store bought. You can make the salsa ahead of time and store it in an airtight container in the fridge. Bring to room temperature before serving. Top with salsa. Top the chicken tacos with traditional restaurant style salsa, or chunky salsas with varying textures and flavors like my black bean corn salsa, avocado corn salsa, charred corn salsa, pineapple salsa, or mango salsa– all SO good! Add extra toppings. Go as simple or as extravagant as you’d like. More topping ideas include: guacamole, sliced avocados, avocado crema, shredded lettuce, Cotija, pickled red onions, pickled jalapenos etc.
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