Description

Chicken Birria Tacos are a delicious twist on the traditional Mexican birria, using tender shredded chicken simmered in a rich, spicy adobo sauce and served in crispy, pan-fried tortillas with melted cheese.

Ingredients

Units Scale

2 lbs boneless, skinless chicken thighs
3 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
1 chipotle pepper in adobo
1 tablespoon adobo sauce
4 garlic cloves
1 medium onion, quartered
1 teaspoon cumin
1 teaspoon dried oregano
1/2 teaspoon ground cinnamon
2 cups chicken broth
2 tablespoons apple cider vinegar
Salt to taste
12 corn tortillas
1 1/2 cups shredded Oaxaca or mozzarella cheese
Fresh cilantro, chopped (for garnish)
Diced onion (for garnish)
Lime wedges (for serving)

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Instructions

Toast the dried chiles in a dry skillet for 1-2 minutes until fragrant. Soak them in hot water for 10 minutes to soften.
In a blender, combine the soaked chiles, chipotle pepper, adobo sauce, garlic, onion, cumin, oregano, cinnamon, vinegar, and 1 cup of chicken broth. Blend until smooth.
Pour the sauce into a pot and add the chicken thighs and remaining chicken broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes until the chicken is tender.
Remove the chicken and shred it. Return it to the sauce and simmer for another 10 minutes.
Heat a skillet over medium heat. Dip a tortilla in the sauce, place it on the skillet, sprinkle with cheese, and add shredded chicken. Fold and cook until crispy on both sides.
Repeat with remaining tortillas. Serve hot, garnished with cilantro, diced onion, and lime wedges.

Notes

You can substitute chicken thighs with chicken breasts, but thighs offer more flavor and tenderness.
The birria sauce can be made ahead and stored in the fridge for up to 3 days.
For extra crispy tacos, use a cast iron skillet.

Nutrition

Serving Size: 2 tacos
Calories: 420
Sugar: 3g
Sodium: 580mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 28g
Cholesterol: 85mg