Chicken Birria Tacos: Crispy, Juicy, and Packed with Flavor

The first time I tried chicken birria tacos, I was standing at a little taco stand in Jalisco, Mexico. The sound of tortillas sizzling on the griddle, the smell of smoky chilies in the air, and the sight of tacos being dipped into rich, red consomé before hitting the hot pan it was unforgettable. Unlike beef birria, this lighter chicken version felt approachable, quick to prepare, and just as bold in flavor. That one bite was enough to make me fall in love. Ever since, chicken birria tacos have become one of my favorite ways to bring authentic Mexican street food into my kitchen.

These tacos check all the boxes: they’re juicy, cheesy, crispy, and perfect for dipping into flavorful consomé. Whether you go for the traditional stovetop braise or a faster Instant Pot version, they’re worth every step.

What Are Chicken Birria Tacos?

Chicken birria tacos, or birria de pollo, are a twist on the classic Mexican birria, traditionally made with beef or goat. The chicken version delivers the same smoky, spicy, and savory flavors but cooks faster and feels a little lighter. You’ll still get that signature red consomé made from dried chilies, tomatoes, garlic, and spices. Tortillas are dipped into this rich broth, filled with shredded chicken and cheese, then pan-fried until golden and crispy.

What makes chicken birria tacos stand out is the combination of textures: tender chicken, gooey cheese, crisp tortilla, and the dunk into warm consomé. It’s not just a taco it’s an experience.

Ingredients You’ll Need

The secret to unforgettable chicken birria tacos is using quality ingredients. Here’s a quick breakdown:

How to Make Chicken Birria Tacos

This recipe may look complex, but each step builds layers of flavor.

1. Prepare the Chilies
   Remove stems and seeds from dried chilies. Toast lightly in a skillet until fragrant, then soak them in hot water for 15 minutes.
2. Blend the Sauce
   In a blender, combine softened chilies, tomatoes, onion, garlic, and spices. Blend until smooth.
3. Cook the Chicken
   In a Dutch oven, brown chicken thighs. Pour in the blended sauce and chicken stock. Simmer until chicken is tender, about 40 minutes.
4. Shred and Strain
   Remove chicken and shred. Strain the sauce into a clean pot to create the dipping consomé.
5. Assemble the Tacos
   Dip tortillas into the consomé, lay them on a hot skillet, fill with chicken and cheese, and fold. Cook until crispy on both sides.
6. Serve
   Garnish with cilantro, onions, and lime. Serve with a side of consomé for dipping.

Stovetop, Instant Pot, and Slow Cooker Methods

No matter how much time you have, there’s a way to make chicken birria tacos:

Variations Worth Trying

One reason these tacos are so popular is their adaptability. Here are a few twists:

• Spicy Chicken Birria Tacos: Add more dried chilies or a chipotle in adobo.
• Cheesy Chicken Birria Tacos: Double up on Oaxaca cheese for extra gooeyness.
• Quick Rotisserie Version: Use pre-cooked chicken to cut down on cooking time.
• Vegetarian Birria Tacos: Swap chicken for jackfruit or mushrooms.
• Mild Family-Friendly: Use fewer chilies and balance with more tomato.

Serving and Garnish Ideas

Chicken birria tacos are irresistible on their own, but the sides and toppings make them shine:

• Garnishes: Cilantro, onions, avocado slices, pickled red onions
• Sides: Mexican rice, refried beans, elote (street corn)
• Dips: Always serve with consomé, and try with guacamole or salsa verde

FAQs

Nutrition Breakdown (per taco)

Why You’ll Love This Recipe

Few meals deliver the punch of flavor, texture, and aroma that chicken birria tacos do. They’re ideal for taco night, game day gatherings, or just a cozy family dinner. And while they look impressive, they’re surprisingly easy to master with the right steps. From the first crunch of the tortilla to the last dip into that rich consomé, these tacos will win a permanent spot on your table.

Conclusion

Chicken birria tacos are more than just a meal they’re a feast for the senses. Crispy tortillas, juicy chicken, melty cheese, and that flavorful dipping broth make them unforgettable. Whether you stick to the stovetop or try a quick Instant Pot hack, these tacos are sure to satisfy.

If you love authentic flavors and hearty meals, follow me on Pinterest for more taco night recipes, Mexican-inspired dishes, and easy family dinners.

Chicken Birria Tacos

Juicy shredded chicken simmered in a rich chile adobo consomé, folded into crispy corn tortillas with melty Oaxaca cheese. A flavorful twist on traditional birria tacos, perfect for dipping and savoring.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings: 6 tacos

Course: Dinner

Cuisine: Mexican

Calories: 450

Ingredients Method Notes

Ingredients

  

• 2 lbs boneless, skinless chicken thighs bone-in, skin-on also works
• 2 tablespoons vegetable oil for searing
• 1 white onion peeled and halved
• 6 cloves garlic peeled
• 1 stick cinnamon whole
• 1 teaspoon cumin seeds or ground cumin
• 1 teaspoon whole black peppercorns
• 2 bay leaves
• 3 dried guajillo chiles stems and seeds removed
• 2 dried ancho chiles stems and seeds removed
• 2 chipotle peppers in adobo sub chile de arbol for more heat
• 1 14-oz can whole canned tomatoes
• 4 cups chicken broth
• 1 tablespoon apple cider vinegar
• 1 teaspoon dried oregano
• 12 corn tortillas
• 2 cups Oaxaca cheese, shredded or mozzarella if unavailable
• lime wedges for serving
• fresh cilantro optional garnish

Method

 

1. Season chicken thighs with salt and pepper. Heat oil in a Dutch oven over medium-high heat and sear chicken until golden brown on both sides. Remove and set aside.
2. Add onion, garlic, cinnamon stick, cumin seeds, and black peppercorns to the pot. Toast spices until fragrant.
3. Add dried guajillo and ancho chiles, chipotle in adobo, canned tomatoes, chicken broth, vinegar, oregano, and bay leaves. Simmer 15–20 minutes until chiles soften.
4. Remove bay leaves and cinnamon stick. Blend sauce until smooth. Return sauce to the pot.
5. Add seared chicken back to the sauce. Cover and braise at 350°F (175°C) in the oven for 1 hour, until chicken is tender and shreds easily.
6. Shred chicken in the sauce to create the birria and consomé.
7. Dip tortillas into the consomé, then place on a hot skillet. Sprinkle cheese, add birria chicken, and fold into tacos. Fry until crispy and cheese is melted.
8. Serve tacos hot with lime wedges, cilantro, and a bowl of consomé for dipping.

Notes

For extra flavor, use bone-in chicken thighs. Fry tacos in a cast iron skillet for maximum crispiness. Adjust spice level by swapping chipotle with chile de arbol. Store birria up to 3 days in the fridge or freeze for up to 3 months. Consomé makes a great soup base for rice or ramen.