Easy Chicken Birria Tacos

Rich, flavorful, and packed with spice, these crispy birria tacos are made with tender, slow-simmered chicken and served with a side of consomé for dipping.

Ingredients

For the Chicken Birria:

🌶️ Dried guajillo peppers

🌶️ Dried ancho peppers

🌶️ Chipotle peppers in adobo

🍅 Roma tomatoes

🧄 Garlic cloves

🧅 Onion

🥩 Boneless chicken breast or thighs

🫒 Olive oil

🧂 Salt

🫚 Ground cumin

🌿 Dried oregano

🫙 Vinegar

🫗 Chicken broth

For the Tacos:

🌮 Corn tortillas

🧈 Butter or oil for frying

🧀 Shredded Oaxaca or mozzarella cheese

🌿 Chopped cilantro

🧅 Diced white onion

Equipment

• Blender

• Large pot

• Skillet

• Strainer

• Tongs

Prep Time

• 20 minutes

Calories & Macros (per taco)

• Calories: ~250 kcal

• Protein: ~15g

• Carbs: ~20g

• Fat: ~12g

Instructions

1. Prepare the Birria Sauce

o Remove seeds from the dried peppers and soak them in hot water until softened.

o Blend the soaked peppers with tomatoes, garlic, onion, cumin, oregano, vinegar, and chicken broth until smooth.

o Strain the sauce to remove solids for a smooth consistency.

2. Cook the Chicken

o Heat oil in a large pot and sear the chicken until golden brown.

o Pour the blended birria sauce over the chicken, add more broth if needed, and simmer for 45-60 minutes until the chicken is tender.

o Shred the cooked chicken and mix it back into the sauce.

3. Assemble the Tacos

o Heat a skillet and dip each tortilla into the birria broth before placing it in the skillet.

o Add shredded chicken and cheese to one side of the tortilla and fold it over.

o Cook until crispy, flipping once to ensure even browning.

4. Serve & Enjoy

o Garnish with chopped cilantro and diced onion.

o Serve with a side of consomé (strained birria broth) for dipping.

Cooking and Serving Tips

• Use chicken thighs for juicier meat.

• If the birria sauce is too thick, add more broth to adjust consistency.

• For extra crispiness, press the tacos down with a spatula while frying.

Mrs Bakers Kitchen

Easy Chicken Birria Tacos