Tacos have long been celebrated as one of the most versatile, flavorful, and comforting foods in Mexican cuisine. Over time, they have crossed borders, inspired countless variations, and become a global favorite. Among the many taco styles that have captured the hearts of food enthusiasts is birria tacos—a dish traditionally made with goat or beef, slow-cooked until tender and infused with a rich chile-based broth.
But what if you could enjoy all the deep, smoky, and savory flavors of birria while cutting down the cooking time and making the dish a little lighter? That’s where Chicken Birria Tacos come in. This creative twist on a Mexican classic uses chicken thighs as the base, producing juicy, tender meat that soaks up the bold flavors of a chile and spice-infused consommé. The result? A taco that feels both indulgent and balanced—perfect for weeknight dinners, family gatherings, or even a festive occasion.
This article is your complete guide to Chicken Birria Tacos. We’ll explore the history and inspiration behind birria, the advantages of using chicken, detailed step-by-step instructions, customization options, nutrition facts, and expert tips for perfecting the recipe. By the end, you’ll have not just a recipe, but a deep understanding of how to master and enjoy this dish at home.
1. What Are Chicken Birria Tacos?
Chicken birria tacos are a modern interpretation of traditional birria—a dish that originated in Jalisco, Mexico. Traditionally, birria was made with goat meat, slow-cooked in a fragrant sauce of dried chiles, spices, and herbs until the meat became tender enough to shred. Over time, beef became a common substitute, especially outside Mexico, giving rise to the popular beef birria tacos.
The chicken version is a healthier and faster alternative. By using chicken thighs, which cook more quickly than beef or goat, you can achieve the same melt-in-your-mouth tenderness without hours of simmering. The meat is cooked in a rich chile sauce, shredded, and tucked into crispy corn tortillas that have been dipped in the consommé (the cooking broth). Garnished with fresh onions, cilantro, lime, and sometimes melted cheese, these tacos deliver a combination of textures and flavors that is truly irresistible.
2. Why Choose Chicken Over Traditional Birria Meats?
Many people wonder why chicken works so well in birria tacos. Here are some clear reasons:
- Faster Cooking Time – Chicken thighs become tender in just 30–40 minutes, compared to the 2–3 hours often needed for beef or goat.
- Healthier Option – Chicken is lower in fat and calories, making it suitable for people watching their diet while still providing ample protein.
- Budget-Friendly – Chicken thighs are generally more affordable than beef short ribs or goat.
- Milder Flavor – Chicken absorbs spices and sauces beautifully, allowing the chile sauce to shine without being overpowered by the meat.
- Versatile – Works for gluten-free, dairy-free, and even low-carb diets with small substitutions.
In short, chicken makes birria accessible, balanced, and versatile, while still delivering bold flavor.
3. Ingredients You’ll Need for Chicken Birria Tacos
Here’s the ingredient list broken down into essentials and garnishes:
Essential Ingredients
- 1 kg boneless, skinless chicken thighs – tender, juicy, and ideal for shredding.
- 6 dried guajillo chiles – mild, smoky, and slightly sweet.
- 2 dried ancho chiles – earthy with deep flavor.
- 2 chipotle peppers in adobo sauce – smoky heat and tang.
- 1 large tomato – adds acidity and sweetness.
- 4 garlic cloves – the flavor foundation.
- 1 medium onion (divided) – half for sauce, half for topping.
- 2 bay leaves – subtle herbal notes.
- 1 cinnamon stick – adds warmth and complexity.
- 1 teaspoon ground cumin – classic earthy spice.
- 1 teaspoon dried oregano – aromatic depth.
- 4 cups chicken broth – the base of the consommé.
- 12 corn tortillas – authentic, naturally gluten-free base.
- 1 cup shredded cheese (optional) – for quesabirria-style tacos.
Garnishes
- Fresh cilantro, chopped onions, and lime wedges for brightness and acidity.
4. Step-by-Step Guide to Making Chicken Birria Tacos
This recipe is simple, but it shines when you take your time with each step.
Step 1: Toast and Soak the Chiles
- Heat a skillet and toast the guajillo and ancho chiles for 1–2 minutes until fragrant.
- Soak in hot water for 10 minutes until softened.
Step 2: Blend the Birria Sauce
- In a blender, add soaked chiles, chipotle peppers, tomato, garlic, half the onion, cumin, oregano, cinnamon, and about 1 cup of soaking water.
- Blend until smooth, then strain for a silky sauce.
Step 3: Cook the Chicken in Sauce
- Sear chicken thighs in oil until golden.
- Add strained sauce, chicken broth, bay leaves, and simmer 30–40 minutes until chicken is tender.
Step 4: Shred the Chicken
- Remove chicken, shred with forks, and return to sauce.
Step 5: Assemble the Tacos
- Dip tortillas in consommé and fry lightly in a skillet.
- Add shredded chicken, cheese (optional), and fold into tacos.
- Cook 2–3 minutes per side until crispy.
Step 6: Serve
- Garnish with onions, cilantro, lime juice, and serve with a side of consommé for dipping.
5. Dietary Variations and Substitutions
- Gluten-Free – Already gluten-free if using corn tortillas.
- Dairy-Free – Skip cheese or use plant-based alternatives.
- Low-Carb/Keto – Replace tortillas with lettuce wraps or almond-flour tortillas.
- Vegetarian/Vegan – Use jackfruit or mushrooms instead of chicken and vegetable broth instead of chicken broth.
6. Pro Tips for Mastering Chicken Birria Tacos
- Grill tomatoes, onions, and garlic before blending for a smoky twist.
- Add arbol chiles for extra heat.
- Always strain the sauce for a smooth texture.
- Make a double batch of consommé—it freezes beautifully.
- For restaurant-style quesabirria, use Oaxaca or mozzarella cheese for perfect meltiness.
7. Storage and Meal Prep
- Refrigerator – Store chicken and broth separately in airtight containers for 4 days.
- Freezer – Chicken and broth freeze up to 3 months.
- Reheating – Reheat chicken in a skillet, broth in a saucepan, and crisp tortillas in a pan or oven.
8. Nutrition Breakdown (Per 2 Tacos Without Cheese)
- Calories – 320
- Protein – 24g
- Fat – 12g
- Carbohydrates – 30g
- Fiber – 4g
- Sodium – Variable depending on broth and tortillas
9. Frequently Asked Questions
Q1: Can I use chicken breasts instead of thighs?
Yes, but thighs stay juicier and shred better.
Q2: Can I make this in a slow cooker or Instant Pot?
Absolutely! Cook on low for 6 hours in a slow cooker, or 25 minutes on high pressure in an Instant Pot.
Q3: How spicy are these tacos?
Mild to medium. Adjust spice by adding or reducing chipotle peppers and arbol chiles.
Q4: Can I prepare this dish in advance?
Yes, it actually tastes better the next day as the flavors deepen.
Q5: What cheese works best for quesabirria-style tacos?
Oaxaca cheese is most authentic, but mozzarella works well too.
10. Conclusion: Why You’ll Love This Recipe
Chicken Birria Tacos bring together the best of both worlds: the rich, complex flavors of traditional birria with the convenience and health benefits of chicken. They are flavorful enough for special occasions but simple enough for weeknight dinners. With endless variations, storage-friendly broth, and restaurant-quality results, this recipe deserves a permanent spot in your cooking repertoire.
Whether you’re serving them with melty cheese, dipping into rich consommé, or enjoying them with fresh lime and cilantro, these tacos promise a meal that’s hearty, satisfying, and unforgettable.