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Why I Fell in Love with This Birria Chicken Tacos Recipe

How I Discovered the Magic of Birria Chicken Tacos

birria chicken tacos recipe served with consommé

It all started on a chilly Sunday afternoon when my craving for bold, comforting food kicked in. I didn’t have beef on hand, but I did have chicken—and plenty of dried chiles. That’s when the idea hit me: what if I made birria chicken tacos? After hours of simmering, shredding, and frying, I took my first bite. The crispy tortilla, soaked in that rich, chili-infused consommé, wrapped around juicy, flavorful chicken was pure perfection. That moment took me back to the joy of experimenting in my kitchen, much like when I first created my one-pan creamy chicken pesto pasta bake—easy but deeply satisfying.

Birria tacos usually star beef or goat, but this birria chicken tacos recipe proves chicken can hold its own. It soaks up all the rich flavors of the sauce while remaining tender and juicy. I love how this version feels lighter without sacrificing depth. The flavors cling to the shredded chicken, creating tacos that are just as irresistible, if not more. And the best part? Chicken cuts down on cook time without cutting corners on flavor.

Over the years, I’ve shared this recipe at family gatherings and casual taco nights with friends. It’s always a hit—especially when served with a fun drink like matcha latte with strawberry syrup or something sweet like my raspberry lemon tiramisu. Whether you’re new to birria or just want a quicker, easier version, this birria chicken tacos recipe is one you’ll come back to again and again.

Why Birria Works So Well with Chicken

Birria’s brilliance lies in its sauce—a smoky blend of dried chiles, warm spices, and garlic that turns humble meat into something extraordinary. While beef offers a deeper richness, chicken lightens the dish without losing that iconic flavor. Plus, chicken cooks faster and shreds more easily, making it perfect for weeknight dinners.

What makes this birria chicken tacos recipe stand out is how well the chicken absorbs the adobo marinade. The smoky heat from the guajillo and ancho chiles pairs beautifully with tender chicken thighs. Once cooked low and slow, the meat becomes incredibly soft and flavorful. Then comes the best part: dipping the tortillas in the consommé, crisping them on a skillet, and loading them with melty cheese and chicken. That satisfying crunch, that juicy bite—it’s what taco dreams are made of.

If you’re into creative spins on classics, like healthy dill pickle chicken salad, this recipe will be right up your alley. It takes something traditional and makes it accessible, fun, and totally craveable.

Building Layers of Flavor in Birria Chicken Tacos

Key Ingredients for Authentic Birria Sauce

The heart of every great birria chicken tacos recipe lies in the sauce. Deep, smoky, and a little spicy, it’s the flavor bomb that transforms shredded chicken into something unforgettable. To start, you’ll need dried guajillo and ancho chiles. These bring that earthy, sweet-smoky flavor without overwhelming heat. You’ll also want to add chipotle peppers in adobo for a gentle kick and a bit of tang.

Onions, garlic, cumin, oregano, bay leaves, and cinnamon build the backbone of the sauce, while apple cider vinegar gives it balance. To make the base, toast the dried chiles briefly in a skillet—just until fragrant. Then soak them in hot water to rehydrate. Blend them with the other aromatics and simmer into a rich, red sauce. This sauce is where all the magic begins.

You can also roast a tomato or two to round out the flavor with sweetness. That slight char adds incredible depth and complexity. It’s a small step, but it makes a big difference. If you enjoy building flavor like this, you’d love dishes like my salmon with hot honey glaze, where bold elements come together with harmony.

Once blended smooth, strain the sauce if you want an extra silky texture. Then pour it over your chicken in preparation for a slow, flavor-packed simmer.

Marinating the Chicken for Maximum Flavor

For the best birria chicken tacos, don’t skip the marinade step. Once the sauce is blended, pour it over bone-in or boneless chicken thighs. Let it sit for at least one hour—or overnight if you can. The longer the chicken bathes in that rich chile mixture, the more pronounced and complex the flavor will be.

Chicken thighs are ideal because they stay juicy after simmering and shred beautifully. But you can use chicken breasts if that’s what you have on hand. Just be mindful not to overcook them. If you’re a fan of using lean cuts in flavorful recipes—like in my California roll cucumber salad—this trick will feel familiar.

Let the chicken marinate in the fridge, covered, and give it a quick stir once or twice to make sure it’s evenly coated. You’re now just a simmer away from mouthwatering tacos.

Simmering, Shredding, and Getting That Chicken Just Right

toasting chiles and blending birria sauce

How to Simmer the Chicken for Tender Perfection

After marinating, it’s time to bring your birria chicken tacos recipe to life. Transfer the marinated chicken and all of its sauce to a large pot or Dutch oven. Add about 2 to 3 cups of low-sodium chicken broth—just enough to cover the chicken by half. Drop in a couple of bay leaves and a cinnamon stick to deepen the flavor. Then, cover and simmer over medium-low heat for 40 to 60 minutes, depending on the cut and size of your chicken pieces.

Keep the heat gentle. You don’t want to boil—it should barely bubble. This slow cook is what transforms the marinated chicken into a fall-apart masterpiece. By the time it’s done, the chicken will be fork-tender and infused with that deep, smoky birria flavor.

What makes this step so crucial is the broth it creates—this is your consommé. It’s what you’ll dip the tortillas in and serve alongside the tacos. It’s rich, full-bodied, and has all the goodness from the spices and chicken fat. For best results, skim off excess fat, but reserve some for crisping the tortillas later—it’s liquid gold. I use this same layering of textures and richness in recipes like my biscoff banana cream pudding, where texture and flavor build together beautifully.

Shredding and Returning to the Sauce

Once your chicken is tender and fully cooked, remove it from the pot and let it rest for a few minutes. Then shred it using two forks. Don’t rush this part. You want it to be pulled just enough to create texture, not mashed. The strands of chicken will soak up more sauce if they’re not over-shredded.

After shredding, return the chicken to the pot. Let it simmer uncovered for another 10 minutes so the meat can absorb even more of the rich consommé. This is also when you taste for seasoning. Add salt or a splash more vinegar if needed to brighten the flavor.

This process is where the magic happens. The chicken gets deeply seasoned, juicy, and perfect for taco filling. You can even freeze a portion at this stage for future taco cravings.

Pair this process with something light and no-fuss like my matcha latte with strawberry syrup for a sweet kitchen reward while your pot simmers.

Assembling, Frying & Serving Birria Chicken Tacos the Right Way

Prepping the Tortillas and Frying Birria Tacos

Now that your birria chicken is juicy and flavorful, it’s time to assemble the tacos. Start with corn tortillas—these hold up better to frying and soaking than flour ones. If they’re a bit stiff, warm them briefly on a skillet or microwave under a damp towel to make them pliable.

Ladle some of the consommé into a shallow bowl. Dip each tortilla into the broth, coating both sides lightly. This adds flavor and helps the tortilla crisp up beautifully in the skillet. Then, heat a nonstick or cast iron pan over medium heat with a little oil or reserved fat skimmed from the consommé.

Place the dipped tortilla in the pan, add shredded birria chicken, and sprinkle in a good handful of shredded cheese—like Oaxaca, Monterey Jack, or mozzarella. Fold the tortilla in half and press it gently. Cook until the underside is golden and crispy, about 2 to 3 minutes per side. The cheese melts, the tortilla crisps, and the chicken warms through—pure taco magic.

If you loved the flavor layering in my raspberry lemon tiramisu, this frying step offers the same kind of satisfying finish. Every element comes together with one bite: crunch, melt, and spice.

Repeat the process for each taco, keeping finished ones warm in a low oven. Pro tip: use tongs when dipping and flipping to avoid tortilla tears and saucy fingers.

Serving with Consommé and Garnishes

To serve your birria chicken tacos right, don’t forget the consommé. This rich broth is perfect for dunking—warm, savory, and full of deep chili flavor. Serve it on the side in small bowls with a sprinkle of chopped cilantro and diced onion.

Garnish your tacos with fresh chopped onions, cilantro, and a squeeze of lime. Add a spoonful of consommé inside the taco if you want extra juiciness. For some heat, serve with sliced jalapeños or hot sauce.

This dish is the perfect showstopper for taco nights or laid-back weekend dinners. And if you need a creamy or tangy side, pair it with a dish like healthy dill pickle chicken salad or something contrasting and refreshing like a california roll cucumber salad.

Whether you’re feeding a crowd or meal-prepping for the week, these tacos deliver flavor and texture in every bite. Don’t forget to save leftover consommé—it’s perfect for reheating or even adding to rice or soup.

FAQ: Birria Chicken Tacos Recipe

What is birria tacos sauce made of?
Birria taco sauce, also known as consommé, is made from dried chiles (like guajillo and ancho), onions, garlic, tomatoes, vinegar, spices (such as cumin, oregano, cinnamon), and broth. The sauce is simmered with the meat, creating a deep, rich, and smoky base that’s used for both cooking and dipping the tacos.

What ingredients do you need for birria tacos?
To make birria chicken tacos, you’ll need dried chiles (guajillo, ancho), chipotle in adobo, onions, garlic, tomatoes, chicken (thighs are best), chicken broth, spices (cumin, cinnamon, oregano), apple cider vinegar, bay leaves, corn tortillas, cheese, and garnishes like cilantro, onion, and lime.

What is a birria chicken taco?
A birria chicken taco is a taco filled with shredded chicken that’s been slow-cooked in a richly spiced birria sauce. The tortilla is dipped in the broth (consommé), fried until crispy, and typically stuffed with melty cheese and chicken, then served with the consommé for dipping.

What is the main ingredient in birria?
Traditionally, birria is made with goat or beef, but in this version, chicken is the star. The main component that defines birria is the spiced chili sauce used to marinate and braise the meat, making the flavor bold and distinctive regardless of the protein.

Conclusion

Birria chicken tacos offer a mouthwatering way to enjoy all the flavor of traditional birria with a lighter, faster twist. From the smoky, chili-infused sauce to the tender shredded chicken and crispy, cheesy tortillas, this recipe delivers a complete experience in every bite. It’s a meal that feels festive, yet easy enough for a weeknight dinner. Whether paired with a cooling salad or followed by a no-bake dessert like biscoff banana cream pudding, these tacos are guaranteed to impress.