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Birria Chicken

Delicious Birria Chicken Tacos You’ll Crave Every Week

Indulge in mouthwatering Birria Chicken tacos, bursting with rich flavors and tender, slow-cooked chicken.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Resting Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 6 tacos
Course: DINNER
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Bone-in chicken thighs
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
For the Adobo Sauce
  • 2 tablespoons Olive oil
  • 1 teaspoon Black peppercorns
  • 1 teaspoon Cumin seeds
  • 1 teaspoon Coriander seeds
  • 2 pieces Whole cloves
  • 1 piece Cinnamon stick
  • 1 cup Yellow onion, chopped
  • 4 cloves Garlic, minced
  • 3 pieces Dried guajillo chiles remove seeds
  • 3 pieces Dried ancho chiles remove seeds
  • 2 pieces Chili de arbol
  • 2 cups Vine-ripe tomatoes, chopped
  • 1 tablespoon Apple cider vinegar
  • 1 teaspoon Dried oregano
  • 1 teaspoon Smoked paprika
  • 1 teaspoon Dried thyme
  • 1 teaspoon Salt
  • 2 pieces Bay leaves
  • 4 cups Reduced sodium chicken broth
For the Tacos
  • 12 pieces Corn tortillas
  • 1 cup Oaxacan cheese or mozzarella
  • 1 piece White onion, diced
  • 1/2 cup Cilantro, chopped
  • 2 tablespoons Lime juice
  • 1 pinch Salt

Equipment

  • Large pot
  • Dry pan

Method
 

Procedure
  1. Season the chicken thighs with salt and pepper to enhance their flavor.
  2. Brown the chicken thighs in a large pot with heated olive oil over medium heat, about 6-8 minutes per side.
  3. Toast the black peppercorns, cumin seeds, coriander seeds, and whole cloves in a dry pan until fragrant.
  4. Combine the toasted spices with the chicken in the pot, adding the cinnamon stick, chopped onion, minced garlic, guajillo chiles, ancho chiles, and chili de arbol.
  5. Mix in chopped tomatoes, apple cider vinegar, oregano, smoked paprika, dried thyme, salt, bay leaves, and chicken broth. Bring to a simmer, cover and lower the heat, cooking for about 1 hour.
  6. Shred the chicken from the pot after it's tender, discarding any bones.
  7. Simmer the shredded chicken in the pot for an additional 10-15 minutes.
  8. Warm the corn tortillas, fill them generously with the chicken mixture, and top with cheese and pico de gallo.
  9. Optionally garnish with extra cilantro and a squeeze of lime.

Nutrition

Serving: 1tacoCalories: 450kcalCarbohydrates: 45gProtein: 25gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 900mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 800IUVitamin C: 10mgCalcium: 200mgIron: 2.5mg

Notes

Ensure to warm the corn tortillas before filling them for optimal flavor and texture.

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