Chicken Birria Tacos

Highlighted under: Wanderlust Cooking Creations

Needed something for dinner that would warm us up and satisfy our cravings, and Chicken Birria Tacos came to the rescue. I love how comforting they are, filled with tender chicken and rich spices. Honestly, it’s a blessing that I had a few pantry staples on hand, which made this the kind of dish that comes together without much fuss. The broth is full of flavor, and it makes the tacos taste homemade in the best way. If you haven’t tried making these yet, you’re in for a treat, and don't worry if you make a mess, it just adds to the fun!

Created by

The Tastycrafter Team

Last updated on 2026-06-04T23:14:19.169Z

What I Love About This

You can use rotisserie chicken for a quicker fix
The dipping broth is truly comforting
All the spices make your kitchen smell amazing

The Secret to This Chicken Birria Tacos

The magic of Chicken Birria Tacos lies in the balance of the rich broth and the tender chicken. Choosing quality dried chiles can make a difference, as they bring a depth that you really notice in the simmering stage. I’ve had days where I wasn’t able to find guajillo chiles, and honestly, using just ancho worked fine, but the flavor won't be quite the same. It’s all about what you can get your hands on!

The broth is key here; it should look glossy and have a beautifully deep color once it simmers with the chicken. If it seems too thick, don’t hesitate to add a splash more chicken broth while it simmers. The aroma from the spices will fill up your kitchen, creating a cozy atmosphere that makes it all worthwhile.

Ingredients

You’ll need:

For the chicken birria:

1 lb boneless chicken thighs, skinless
1 small onion, chopped
3 cloves garlic, minced
2 dried guajillo chiles, stems and seeds removed
2 dried ancho chiles, stems and seeds removed
1 tsp smoked paprika
1 tsp cumin
1 tsp oregano
1 tsp salt
1/2 tsp black pepper
3 cups chicken broth
1 tbsp olive oil

For serving:

Corn tortillas
Chopped cilantro
Diced onion
Lime wedges

Enjoy your Chicken Birria Tacos!

Instructions

Here's how to make them:

Prep the chiles

Bring some water to a simmer and add the guajillo and ancho chiles. Let them soak for about 10 minutes until they soften. This really helps them blend better into the sauce.

Make the broth

In a pot, heat the olive oil over medium heat. Add the onion and garlic, cooking until they’re fragrant and the onion becomes translucent. Drain the chiles, then add them to a blender with the onion mixture, smoked paprika, cumin, oregano, salt, and pepper. Blend until smooth, adding a splash of chicken broth if it’s too thick.

Cook the chicken

In the same pot, combine the blended chile mix with the chicken broth and add the chicken thighs. Bring it to a gentle simmer and cover for about 40 minutes until the chicken is tender. Stir occasionally to prevent sticking. You'll know it's done when the chicken easily shreds.

Shred the chicken

Remove the chicken from the pot and shred it with two forks. Return it to the pot and stir until it’s well coated in the flavorful broth. This should smell amazing by now!

Prepare the tortillas

Warm the corn tortillas in a skillet for about 30 seconds on each side. This makes them pliable and helps them hold up to the filling without tearing.

Assemble the tacos

Spoon some of the shredded chicken into each tortilla, adding chopped cilantro and onion on top. Don’t skip the lime juice for that fresh zing!

Serve with dip

Ladle some of the broth into small bowls for dipping. It’s the best way to enjoy these tacos, trust me. Just be careful not to spill it everywhere, or you'll have a tasty mess!

Enjoy your delicious Chicken Birria Tacos!

Pro Tips

If you want extra crunch, throw some crispy radishes on top.
Feel free to adjust the spice level by using more or less chiles based on your preference.
Make a big batch and freeze leftovers, they reheat really well!

What to Serve with Chicken Birria Tacos

These tacos are comforting on their own, but don't skimp on the sides. A simple salad of chopped onions, cilantro, and a squeeze of lime can really brighten things up. If you have a bit of avocado lying around, guacamole makes a refreshing addition, too. And let’s not forget about a crispy slaw; it’s crunchy and adds a nice contrast to the soft texture of the tacos.

I sometimes like to serve some quesadillas on the side, especially if we have leftover chicken. Toss in some cheese and you’ve got yourself a delightful duo that everyone enjoys.

Make-Ahead Tips

Chicken Birria Tacos can be a great dish for meal prepping. You can make the chicken filling ahead of time, store it in an airtight container in the fridge, and warm it up just before serving. The flavors tend to deepen overnight, making the tacos even more flavorful.

If you're planning on making this dish for a crowd or a special occasion, you can also prepare the broth in advance and freeze it. Just make sure to label your containers. I’ve learned the hard way how confusing it can be when you have multiple pots in the freezer!

Questions About Recipes

→ Can I make this in a slow cooker?

Absolutely! Just throw everything in and let it cook on low for about 6-8 hours. You'll get the same delicious result with less hands-on time.

→ What if I can't find guajillo chiles?

Honestly, I skip this half the time and just use whatever dried chiles I have. It's not a deal-breaker; the flavor will still be good.

→ Is there a vegetarian option for this recipe?

You can use jackfruit or beans in place of chicken. Just adjust the spices a bit to enhance the flavor since they’re milder.