Chicken Birria Tacos

Main Dish
Written By Janie E.

Chicken cooked low and slow in a spicy chile and tomato sauce served in a crispy tortilla with melted cheese.

I really love birria made with beef, however, those beef prices can make me cringe and although chicken isn’t much better, chicken breast is much easier to stomach than a chuck roast as far as prices go. I have made one chicken birria recipe before and really enjoyed it. This one is just slightly different and we really enjoyed it as well. This one uses canned tomatoes instead of Romas and is exclusively made on the stovetop whereas the other goes in the oven.

What You Need:

For the Chicken Birria:

  • 2 dried guajillo chilies, stems and seeds removed

  • 1 dried ancho chili, stem and seeds removed

  • 1 chipotle in adobo pepper

  • 1 cup boiling water

  • 1 Tbsp. oil, for sauce

  • 1 medium onion, diced

  • 4 cloves garlic, peeled

  • 2 tsp. ground cumin

  • 1 tsp. ground coriander

  • 1 tsp. ground black pepper

  • 1/2 tsp. ground cinnamon

  • 1/4 tsp. ground cloves

  • 1 tsp. paprika

  • 1 can (14.5 oz) diced tomatoes

  • 1 Tbsp. oil, for chicken

  • 3 lb. chicken thighs or breasts

  • Salt and pepper to taste

  • 2 cups chicken broth

  • 2 tsp. oregano

  • 2 bay leaves

  • 1 Tbsp. apple cider vinegar

For the Tacos:

  • 12 small corn tortillas

  • 1 1/2 cups shredded Monterey jack cheese

  • 1/4 cup diced onion

  • 2 Tbsp. chopped cilantro

  • 1 lime, sliced

Directions:

  1. For the Chicken Birria: Soak dried chile peppers in just boiled water for about 20 minutes until tender.

  2. Heat oil in a large skillet over medium heat. Add onion and cook for about 7 minutes or until tender.

  3. Add garlic, cumin, coriander, pepper, cinnamon, cloves, and paprika. Cook for about 1 minute or until fragrant.

  4. Add tomatoes and simmer for 5 minutes, breaking them apart while they simmer.

  5. Add soaked chile peppers to the sauce. Then transfer to a food processor or blender OR use an immersion blender and puree.

  6. Meanwhile, heat oil in a large, deep skillet over medium-high heat. Add chicken and season with salt and pepper.

  7. Cook chicken for 7 to 10 minutes per side or until golden brown on each side and cooked through. Set aside.

  8. Add sauce to the chicken skillet with broth, oregano, and bay leaves.

  9. Add chicken. Bring to a boil and then reduce heat to a simmer. Cover and cook until chicken is falling apart, about 45 to 60 minutes.

  10. Remove chicken and shred. Set aside. Add a little sauce if needed.

  11. Add vinegar to sauce and season with salt and pepper to taste. Skim grease off the top and set aside for tacos.

  12. For the Tacos: Heat a bit of oil in a large skillet over medium-high heat.

  13. In batches, dip tortillas in sauce. Add to skillet and top with cheese and chicken.

  14. Cook until cheese starts to melt, then fold tortillas in half. Cook until golden brown on each side.

  15. Serve garnished with onion and cilantro with lime wedges to squeeze over the top and birria sauce to tip tacos in.

Recipe from Closet Cooking

Janie E.
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