Savory Chicken Birria Tacos Made Easy

If you love tacos that are rich, bold, and bursting with flavor, these Savory Chicken Birria Tacos will hit the spot. They’re inspired by traditional birria—a beloved Mexican dish often made with beef or goat—but this version uses chicken for a faster, lighter twist that doesn’t sacrifice flavor.

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What sets chicken birria tacos apart is the deeply seasoned sauce. A blend of dried chiles, garlic, tomatoes, chipotle peppers in adobo sauce, and warm spices come together to create a birria sauce that’s smoky, spicy, and just a little tangy. Once the chicken simmers in this sauce, it becomes tender and easy to shred, soaking up all those rich flavors.

Then comes the magic: tortillas are dipped in the flavorful broth, loaded with the shredded chicken, and pan-fried until crispy and golden. The result? A taco that’s crispy on the outside, juicy on the inside, and unforgettable from the first bite.

Why You’ll Love This Recipe

These chicken birria tacos bring all the rich flavor of traditional birria without the long wait or heavy ingredients. If you’re looking for a taco night upgrade, here’s why this recipe is a must-try:

1. Deep, Authentic Flavor — Made Easy
You don’t need a long simmer or a specialty kitchen to get incredible depth of flavor. With dried chiles, garlic, adobo sauce, and warm spices, this birria sauce turns simple chicken into something extraordinary in just a few steps.

2. Juicy Shredded Chicken in Every Bite
By using bone-in or skinless chicken thighs, the meat turns out tender and full of flavor. Once shredded and mixed back into the birria sauce, it becomes the perfect taco filling—rich, juicy, and satisfying.

3. Crispy, Golden Tacos with a Signature Finish
The tortillas are dipped in the birria broth, filled with chicken, and pan-seared until crisp. This gives the tacos that golden crust on the outside and melty, savory filling inside. It’s the best part of birria tacos—and it’s easier than you think.

4. Works with Any Cooking Method
You can make these tacos in a slow cooker, Instant Pot, or right on the stovetop. No matter which you choose, you’ll get bold, consistent results every time.

5. Crowd-Pleasing, Freezer-Friendly, and Totally Addictive
These tacos are great for gatherings, but they also store well. Make a big batch, freeze some for later, and reheat whenever you need a flavor-packed meal fast.

Ingredients

This chicken birria taco recipe uses simple, pantry-friendly ingredients to create bold, restaurant-quality flavor. Here’s what you’ll need:

For the Chicken and Birria Sauce:

2 ½ to 3 lbs chicken thighs (bone-in or boneless, skinless preferred for richer flavor)
1 tablespoon oil (neutral oil like canola or vegetable)
1 white onion, roughly chopped
5 garlic cloves, peeled
3 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
1–2 chipotle peppers in adobo sauce (adjust to taste)
2 tablespoons adobo sauce (from the chipotle can)
1 teaspoon cumin
1 teaspoon dried oregano (Mexican oregano if possible)
½ teaspoon smoked paprika
½ teaspoon ground cinnamon
1 bay leaf
1 tablespoon white vinegar
3 cups chicken broth (or chicken stock)
1 teaspoon salt (or to taste)
½ teaspoon black pepper
Optional: 1 chicken bouillon cube (for extra depth)

For Assembling the Tacos:

12 corn tortillas (or more depending on size)
1 ½ cups shredded Mexican cheese (Oaxaca, mozzarella, or Monterey Jack work well)
½ cup chopped fresh cilantro
½ cup finely chopped white onion
Lime wedges, for serving
Reserved birria broth, for dipping

Instructions

These step-by-step instructions guide you through making savory chicken birria tacos using a stovetop, but variations for Instant Pot and slow cooker are included below. The process is straightforward—cook the chicken in birria sauce, shred it, then pan-fry the tacos until crispy.

Step 1: Prep the Chiles

Remove stems and seeds from the dried guajillo and ancho chiles.
In a small pot, cover them with water and simmer for 10 minutes until soft.
Drain and set aside to blend.

Step 2: Make the Birria Sauce

Blender filled with birria sauce ingredients

In a blender, combine the softened chiles, chipotle peppers, adobo sauce, garlic, onion, vinegar, cumin, oregano, smoked paprika, cinnamon, salt, and pepper.
Pour in 1 cup of chicken broth and blend until smooth.
If the sauce is too thick, add a bit more broth to loosen.

Step 3: Sear the Chicken

Heat 1 tablespoon of oil in a large pot over medium-high heat.
Season the chicken thighs lightly with salt and pepper.
Sear the chicken for 2–3 minutes per side until lightly browned.
Remove from heat.

Step 4: Simmer the Chicken in Sauce

Chicken thighs cooking in red birria sauce

Pour the birria sauce into the pot with the seared chicken.
Add bay leaf and the remaining 2 cups of chicken broth (and optional bouillon cube).
Cover and simmer over low heat for 40–50 minutes, or until the chicken is tender and fully cooked.

Step 5: Shred the Chicken

Remove the chicken from the pot and transfer to a bowl.
Let it cool slightly, then shred with two forks.
Return the shredded chicken to the pot and stir to coat with the sauce.

Step 6: Fry the Tacos

Heat a nonstick skillet or griddle over medium heat.
Dip a corn tortilla into the top layer of the birria broth, coating both sides.
Place the tortilla on the hot pan.
Add a scoop of shredded chicken, a sprinkle of cheese, and fold it in half.
Cook 2–3 minutes per side until crispy and golden.
Repeat with remaining tortillas.

Step 7: Serve

Serve the tacos with chopped onion, fresh cilantro, and lime wedges.
Pour some birria broth into a small bowl for dipping—don’t skip this step, it’s what makes them truly crave-worthy.

Instant Pot Version

Use Sauté mode to sear the chicken.
Add sauce and broth, then cook on High Pressure for 15 minutes with a 10-minute natural release.
Shred the chicken and continue with taco assembly.

Slow Cooker Version

Add seared chicken, sauce, bay leaf, and broth to the crock pot.
Cook on Low for 6–7 hours or High for 3–4 hours until chicken is tender.
Shred and finish tacos as above.

Pro Tips and Variations

Mastering chicken birria tacos is easy with a few smart tips. These simple adjustments and variations will help you customize the recipe to match your taste and cooking preferences.

Pro Tips for the Best Chicken Birria Tacos

1. Use Bone-In Chicken Thighs for More Flavor
While boneless chicken thighs or breasts work fine, bone-in thighs deliver deeper, richer flavor. Remove the bones after cooking for easy shredding.

2. Don’t Skip the Chile Soak
Soaking dried guajillo and ancho chiles before blending softens them and brings out their natural oils. This gives your birria sauce the right texture and depth.

3. Strain the Sauce (Optional)
For an ultra-smooth birria broth, strain the blended sauce before simmering. It’s optional but helps remove any chile skins for a velvety finish.

4. Crisp the Tacos in a Hot Pan
To get those signature crispy tacos, your pan must be hot before placing the dipped tortilla. Let each side brown fully to develop that golden crust.

5. Add Cheese Before Folding
Sprinkling cheese on the tortilla before folding helps hold everything together. Oaxaca or Monterey Jack melt beautifully and balance the spice.

6. Adjust the Heat
Prefer it mild? Use fewer chipotle peppers in adobo. Want it spicy? Add more or toss in a dried chile de árbol.

7. Store Leftovers Properly
Store shredded birria chicken separately from tortillas to maintain freshness. It will keep in the fridge for up to 4 days, or freeze for up to 3 months.

Easy Variations

Make it with Chicken Breasts
If you prefer leaner meat, you can use chicken breasts, but keep an eye on cook time to prevent drying out. Bone-in breasts work better than boneless for moisture.

Try Flour Tortillas
Corn tortillas are traditional, but small flour tortillas crisp nicely too and are less likely to tear if you’re new to taco folding.

Make Quesabirria Tacos
Add a generous amount of cheese to both sides of the tortilla and let it melt before folding for extra cheesy quesabirria-style tacos.

Use Leftover Chicken
Pressed for time? Use shredded rotisserie chicken and simmer it briefly in the birria sauce until heated through.

Serve it Bowl Style
Skip the tortillas and serve your birria chicken over rice, topped with onions, cilantro, and a drizzle of sauce for a low-carb option.

Serving Suggestions

Chicken birria tacos are rich, bold, and satisfying on their own—but pairing them with the right sides and extras can elevate your meal even more. Whether you’re hosting friends or making a weeknight dinner, here’s how to round out the experience.

Top It Right

These tacos are best served hot and crisp straight from the pan, but a few fresh toppings help balance the richness:

Chopped white onion – Adds crunch and brightness.
Fresh cilantro – Offers a pop of herbal freshness.
Lime wedges – A squeeze of lime brings balance to the spicy birria sauce.
Sliced jalapeños or pickled red onions – Add a zesty kick.

Don’t Skip the Consomé

One of the best parts of chicken birria tacos is dipping them in the warm, flavorful broth. Pour the reserved birria broth (consomé) into small bowls and serve alongside the tacos for dipping. It’s rich, savory, and completely addictive.

Pair with Classic Mexican Sides

Make it a full meal with easy sides that complement the deep flavors of the birria:

Mexican rice – Light and fluffy with tomato and garlic.
Refried beans or charro beans – Creamy or smoky, both work beautifully.
Grilled street corn (elote) – Sweet, smoky, and perfect with a dash of lime and cotija cheese.
Simple avocado salad – Diced avocado, tomato, and onion with lime and olive oil.

Drink Pairings

Agua fresca (like hibiscus or tamarind) for something sweet and refreshing.
Cold Mexican beer such as Modelo or Pacifico balances the spice.
Margaritas or micheladas for a festive touch.

Hosting Tips

If you’re serving these for a gathering:

Prep and shred the chicken ahead of time.
Set up a taco station with warm tortillas, toppings, and bowls of consomé.
Let guests build their own tacos and dip them fresh off the griddle.

Conclusion

If you’ve been looking for a bold, comforting meal that’s simple to prepare but full of flavor, these Savory Chicken Birria Tacos are the answer. They combine juicy shredded chicken with smoky, spicy birria sauce, all wrapped in golden, crispy tortillas. The result? A taco that’s rich, satisfying, and unforgettable.

Unlike traditional beef birria, this chicken version cuts down on cooking time without sacrificing taste. You get the same depth of flavor, thanks to the dried chiles, chipotle peppers in adobo sauce, and warming spices—all of which come together to create a sauce you’ll want to use again and again.

Whether you’re using an Instant Pot, slow cooker, or stovetop, this recipe fits into any routine. It’s approachable for beginners, adaptable for busy cooks, and impressive enough to serve to guests.

Chicken Birria Tacos

Emily

Make flavorful chicken birria tacos at home with this easy recipe, tender, spicy, and perfect for dipping in rich, homemade birria broth.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 50

Total Time 1 10

Course Dinner

Cuisine Mexican

Servings 6 Servings

Calories 410 kcal