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These Chicken Birria Tacos have completely stolen my heart and kitchen! After making these countless times I can tell you they're worth every minute of prep. The tender chicken soaks up all those amazing dried chilies and spices creating the most incredible tacos you'll ever taste. My friends beg me to make these whenever they come over!
The Magic Behind These Tacos
Let me tell you why these tacos are so special. The chicken gets fall-apart tender in a rich sauce made from dried chilies and warming spices. Once you stuff that saucy goodness into crispy tortillas and add your favorite toppings you've got pure taco perfection. I love watching people's faces light up when they take their first bite!
What You Need
- Chicken Thighs: 2 pounds boneless, skinless chicken thighs (look for thighs with a rich, slightly fatty texture for best flavor)
- Chicken Broth: 2 cups (preferably low-sodium for better control over seasoning)
- Guajillo Chilies: 2 dried chilies, seeds removed (dark red color, slightly sweet and smoky flavor)
- Ancho Chilies: 2 dried chilies, seeds removed (dark brown, rich, and earthy flavor)
- Onion: 1 medium onion, chopped (use a yellow onion for mild sweetness)
- Garlic: 4 cloves, minced
- Spices: 1 teaspoon cumin, 1 teaspoon dried oregano, 1/2 teaspoon ground cloves, 1/2 teaspoon ground cinnamon (look for whole spices for a more intense flavor)
- Salt and Black Pepper: To taste
- For the Adobo Sauce: Reserved chili soaking water, 2 cloves garlic, 1/2 teaspoon cumin, 1/2 teaspoon dried oregano, 1/2 teaspoon paprika, salt, and black pepper
- For Serving: Small corn tortillas, chopped fresh cilantro, diced red onions, lime wedges
Let's Make Some Amazing Tacos
- Wake Up Those Chilies
- Start by toasting your dried chilies in a dry pan just until they release their aroma about 30 seconds each side. Pop them in hot water and let them soften up for about 20 minutes.
- Create That Amazing Sauce
- Take those softened chilies and blend them with garlic spices and some of that chili water until you've got a smooth vibrant sauce.
- Transform That Chicken
- Get your onions and garlic going in a big pot until they're soft and fragrant. Season your chicken with all those wonderful spices then brown it up nicely. Pour in your sauce and broth let everything simmer until the chicken is tender enough to shred.
- Shred and Simmer
- Pull that chicken apart with two forks then let it swim in that gorgeous sauce for a few more minutes to soak up all the flavors.
- Build Your Tacos
- Warm up your tortillas fill them with that saucy chicken and top with fresh cilantro and onions. Don't forget those lime wedges they make everything pop!
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Time to Feast
Get ready to fall in love with these incredible birria tacos! Every bite is packed with juicy chicken zesty sauce and fresh toppings. Once you try these you'll understand why everyone's obsessed with birria tacos!
Frequently Asked Questions
- → Can I make the adobo sauce ahead of time?
Yes, you can make the sauce up to 3 days ahead and store it in the fridge, or freeze it for up to 3 months. This makes taco assembly much quicker when you're ready to cook.
- → What's the best substitute for Oaxaca cheese?
Mozzarella is the closest substitute, as it has a similar mild flavor and stringy texture. Make sure to use fresh mozzarella and shred it into strings like Oaxaca cheese.
- → Why dip the tortillas in broth before frying?
Dipping the tortillas in the birria broth adds flavor and helps them get crispy when fried. It also gives them that signature red color and prevents them from breaking when folded.
- → Can I use boneless chicken breast instead of thighs?
Yes, but chicken thighs are recommended for more flavor and juiciness. If using breasts, reduce cooking time and watch carefully to avoid drying out the meat.
- → How spicy is this recipe?
The heat level is moderate. The dried chiles provide more flavor than heat, but you can adjust spiciness by changing the number of chiles de arbol or removing them completely.