Chicken Birria Tacos

These Chicken Birria Tacos are rich, saucy, and packed with bold Mexican-inspired flavor. Shredded chicken is simmered in a deeply seasoned chile sauce, then tucked into crispy, cheese-filled tortillas and served with extra sauce for dipping. They’re comforting, satisfying, and easier than traditional beef birria.

Why You’ll Love This Recipe

• Deep, slow-simmered flavor without hours of cooking
• Crispy, cheesy tacos with juicy shredded chicken
• Customizable spice level
• Perfect for weeknight dinners or entertaining
• Halal-friendly and family-approved

Ingredients

Chicken

• 3–4 cups shredded chicken (rotisserie or home cooked)

Birria Sauce

• 1/2 teaspoon olive oil
• 1 medium white onion, quartered
• 2 Roma tomatoes, quartered
• 4 garlic cloves
• 2 teaspoons dried oregano
• 1 teaspoon paprika
• 1 teaspoon black pepper
• 1/2 teaspoon cinnamon
• 1 teaspoon cumin
• 1 teaspoon salt
• 3–4 dried guajillo chiles, deseeded
• 2 dried chiles de árbol (adjust to spice level)
• 2 tablespoons apple cider vinegar
• 2 teaspoons honey or brown sugar, plus more to taste
• 2 dried bay leaves
• 3 cups low-sodium chicken broth

Tacos & Toppings

• 12–15 corn tortillas
• 1/2 cup mozzarella cheese (pepper jack or Oaxacan also works)
• 1/2 cup pico de gallo
• 1/4 cup fresh cilantro, chopped
• 1 lime, sliced (optional)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and sauté until softened. Add garlic and cook 1 minute.
2. Stir in oregano, paprika, black pepper, cinnamon, cumin, and salt. Toast spices for 1 minute.
3. Add guajillo chiles, chiles de árbol, tomatoes, apple cider vinegar, honey, bay leaves, and chicken broth.
4. Bring to a simmer and cook 10–15 minutes until dried chiles are very soft.
5. Remove and discard bay leaves. Transfer mixture to a blender and blend until smooth. Taste and adjust salt or sweetness.
6. Add shredded chicken to the skillet over low-medium heat and pour half of the sauce over it. Warm through. Reserve remaining sauce for dipping and brushing tortillas.
7. Heat a skillet over medium-low. Lightly brush a tortilla with reserved sauce and place sauce-side down in the pan.
8. Add cheese and sauced chicken, fold, and toast until crispy on both sides.
9. Repeat with remaining tortillas. Serve with pico de gallo, cilantro, lime wedges, and extra sauce for dipping.

Tips & Tricks

• Remove seeds from chiles for less heat
• Blend sauce carefully while hot
• Use freshly shredded cheese for better melting
• Keep cooked tacos warm in a low oven

Details

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 12–15 tacos
• Category: Dinner
• Method: Stovetop
• Cuisine: Mexican-Inspired
• Difficulty: Medium
• Dietary Notes: Halal-friendly

Notes

This recipe is perfect for using leftover chicken. The sauce can be made ahead and stored for up to 3 days in the refrigerator.

Nutrition (Approximate per taco)

• Calories: 260
• Protein: 18g
• Carbohydrates: 22g
• Fat: 11g

FAQ

Can I make Chicken Birria Tacos ahead of time?
Yes, prepare the chicken and sauce ahead and assemble tacos when ready to serve.

How spicy are these tacos?
Mild to medium. Adjust chiles de árbol for heat.

Can I bake the tacos instead?
Yes, bake at 400°F until crispy, flipping once.

What cheese melts best?
Mozzarella, Oaxacan, or pepper jack.

Is this authentic birria?
It’s a simplified chicken version inspired by traditional birria flavors.

Storage

• Fridge: Store chicken and sauce separately for up to 3 days
• Freezer: Sauce freezes well up to 2 months
• Reheat: Warm chicken and sauce on the stovetop

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Chicken Birria Tacos

Crispy chicken birria tacos

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Course dinner

Cuisine Mexican-Inspired

Ingredients

  

Chicken

• 3 –4 cups shredded chicken rotisserie or home cooked

Birria Sauce

• 1/2 teaspoon olive oil
• 1 medium white onion quartered
• 2 Roma tomatoes quartered
• 4 garlic cloves
• 2 teaspoons dried oregano
• 1 teaspoon paprika
• 1 teaspoon black pepper
• 1/2 teaspoon cinnamon
• 1 teaspoon cumin
• 1 teaspoon salt
• 3 –4 dried guajillo chiles deseeded
• 2 dried chiles de árbol adjust to spice level
• 2 tablespoons apple cider vinegar
• 2 teaspoons honey or brown sugar plus more to taste
• 2 dried bay leaves
• 3 cups low-sodium chicken broth

Tacos & Toppings

• 12 –15 corn tortillas
• 1/2 cup mozzarella cheese pepper jack or Oaxacan also works
• 1/2 cup pico de gallo
• 1/4 cup fresh cilantro chopped
• 1 lime sliced (optional)

Instructions

 

• Heat olive oil in a large skillet over medium heat. Add onion and sauté until softened. Add garlic and cook 1 minute.
• Stir in oregano, paprika, black pepper, cinnamon, cumin, and salt. Toast spices for 1 minute.
• Add guajillo chiles, chiles de árbol, tomatoes, apple cider vinegar, honey, bay leaves, and chicken broth.
• Bring to a simmer and cook 10–15 minutes until dried chiles are very soft.
• Remove and discard bay leaves. Transfer mixture to a blender and blend until smooth. Taste and adjust salt or sweetness.
• Add shredded chicken to the skillet over low-medium heat and pour half of the sauce over it. Warm through. Reserve remaining sauce for dipping and brushing tortillas.
• Heat a skillet over medium-low. Lightly brush a tortilla with reserved sauce and place sauce-side down in the pan.
• Add cheese and sauced chicken, fold, and toast until crispy on both sides.
• Repeat with remaining tortillas. Serve with pico de gallo, cilantro, lime wedges, and extra sauce for dipping.

Notes

This recipe is perfect for using leftover chicken. The sauce can be made ahead and stored for up to 3 days in the refrigerator.

 

Conclusion

These Chicken Birria Tacos deliver all the rich, saucy, crispy goodness you crave with a lighter twist. Easy enough for weeknights and impressive enough for guests, they’re a recipe you’ll want on repeat.