Ah, Chicken Birria Tacos! Just saying the name makes my taste buds do a happy dance. There’s something so comforting and satisfying about diving into a warm, cheesy taco filled with tender, flavorful chicken, all while still having that little kick from the spices. I was first introduced to birria during a family picnic, where my cousin brought a huge pot of it, and I remember thinking, “Why have I been living without this in my life?” Since then, it’s become a regular feature at my gatherings—and trust me, no one can resist these tacos!
What I love most about making Chicken Birria Tacos is that it’s not just a meal; it’s an experience! From the aroma of toasting chiles to the sound of sizzling cheese in the pan, each step is a joy. Plus, you have the option to customize them with your favorite garnishes. If I can get my friends and family together around a table with a platter of these beauties, I’m a happy cook!
What’s in Chicken Birria Tacos?
Now, let’s dive into the goodies that make these tacos irresistible!
Chicken Thighs: I prefer using boneless and skinless chicken thighs because they stay juicy and flavorful. Plus, they shred beautifully, making them perfect for filling those tacos.
Dried Guajillo Chiles: These chiles bring a deep, rich flavor with mild heat. Their sweetness complements the savory elements in the dish.
Dried Ancho Chiles: Slightly fruity and smoky, ancho chiles add complexity to the marinade. They really elevate the flavor profile!
Onion and Garlic: Both of these aromatic ingredients work together to enhance the overall taste of the chicken. Who can resist the smell of sizzling onions and garlic on the stove?
Chicken Broth: This adds moisture and depth to your marinade. I use low-sodium broth to control the salt levels in my dish.
Apple Cider Vinegar: A splash of acidity is crucial for balancing flavors—trust me on this one!
Cumin, Oregano, and Smoked Paprika: These spices are the MVPs here, contributing warmth, earthiness, and a bit of smokiness. They truly tie everything together!
Corn Tortillas: I love corn tortillas—they’re the perfect vessel for holding all that delicious filling. Warm them up for the best results!
Cheese: I typically use mozzarella for an ooey-gooey effect. It melts beautifully and adds that cheesy goodness we crave.
Fresh Cilantro, Diced Tomatoes, and Onions: These garnishes add freshness and crunch, balancing out the rich flavors of the chicken.
Lime Wedges & Chiles: A squeeze of lime juice adds brightness, while jalapeños or serrano peppers can kick up the heat if you’re feeling adventurous!
Is Chicken Birria Tacos Good for You?
You might be wondering if these tacos can fit into a balanced diet. I say yes! The chicken is a great source of protein, which is essential for muscle repair and overall health. Plus, the use of dry herbs and spices means a lot of flavor without adding unnecessary calories or additives.
However, if you’re keeping an eye on your sodium intake, consider using low-sodium broth, and control the amount of salt you add to the marinade. The tortillas are a source of carbs, so if you’re watching your carb intake, maybe try smaller portions or serve with a side salad. Overall, these tacos can be a part of a healthy meal when eaten in moderation.
Ingredients List
– 2 lbs chicken thighs, boneless and skinless
– 3-4 dried guajillo chiles
– 2-3 dried ancho chiles
– 1 medium onion, roughly chopped
– 5-6 cloves garlic
– 2 cups chicken broth
– 1 tbsp apple cider vinegar
– 1 tsp cumin
– 1 tsp dried oregano
– 1 tsp smoked paprika
– Salt and pepper to taste
– Corn tortillas (12-15)
– 1-2 cups mozzarella cheese, shredded
– Fresh cilantro, chopped (for garnish)
– 1 cup diced tomatoes (for garnish)
– 1 cup onion, finely chopped (for garnish)
– Lime wedges (for serving)
– Jalapeños or serrano peppers (optional, for garnish)
This recipe yields around 12-15 tacos—perfect for sharing!
How to Make Chicken Birria Tacos?
1. Begin by carefully removing the stems and seeds from the dried guajillo and ancho chiles. In a skillet over medium heat, toast them for about 2 minutes until they become fragrant—be careful not to burn them!
2. Throw those toasted chiles into a blender along with the chopped onion, garlic, chicken broth, apple cider vinegar, cumin, oregano, smoked paprika, salt, and pepper. Blend until you have a smooth, delicious marinade.
3. Next, place your chicken thighs in a large bowl or a zip-top bag and pour that awesome marinade all over them. Make sure they are nice and coated, then marinate for at least an hour (overnight is even better!).
4. Preheat your oven to 300°F (150°C). Transfer the marinated chicken to a baking dish and cover it with foil. Bake for about 2 hours. Your kitchen will smell heavenly!
5. Once cooked, shred the chicken with two forks and make sure to save that cooking liquid—it’s essential for dipping!
6. To assemble your tacos, heat a skillet over medium heat. Place a corn tortilla in the skillet and sprinkle a bit of mozzarella cheese on half of it. Add a generous portion of shredded chicken, then fold that tortilla in half.
7. Cook the taco until the cheese melts and the tortilla gets crispy, about 2-3 minutes on each side. Repeat this with the remaining tortillas and filling.
8. Serve the tacos warm, garnished with chopped cilantro, diced tomatoes, and onions. Don’t forget those lime wedges and optional chiles for an extra kick!
9. And here’s the best part—serve with a small bowl of that reserved cooking liquid for dipping. It adds an extra layer of flavor to each taco!
Taco Tips & Tricks for Perfectly Crispy Tacos!
– If you’re short on time, you can use a pressure cooker to cook the chicken faster while still retaining that juicy flavor.
– Want to switch it up? Try adding avocado slices or pickled onions as additional toppings!
– If you have any leftover chicken birria filling, it’s delicious in burritos, quesadillas, or even as a topping for nachos!
I really hope you give these Chicken Birria Tacos a try! It’s hard to resist the warmth and flavor they bring. Plus, if you make them at home, you can adjust everything to your taste. I would love to hear how yours turn out—feel free to share your taco-making stories with me! Happy cooking!
