Chicken Birria Tacos: A Flavorful Twist on a Classic
Birria, traditionally made with goat or beef, is a deeply flavorful Mexican stew that’s slow-cooked until the meat is incredibly tender and the broth is rich and intensely savory. This recipe takes the essence of birria and adapts it for chicken, resulting in a lighter yet equally satisfying version perfect for tacos. Chicken birria offers a fantastic alternative, providing a delicious experience that’s often quicker and more accessible to prepare. These chicken birria tacos boast tender, shredded chicken soaked in a complex, aromatic broth, all served in crispy, cheese-crusted tortillas. Get ready for a flavor explosion that will leave you craving more!
Why Chicken Birria Tacos?
* **Flavorful and Accessible:** Chicken birria retains the signature smoky, spicy, and savory flavors of traditional birria while using a more readily available and often more budget-friendly protein.
* **Quicker Cooking Time:** Compared to goat or beef birria, chicken cooks considerably faster, making this a great option for a weeknight meal without sacrificing depth of flavor.
* **Versatile:** The shredded chicken can be used in various ways, not just tacos! Think quesadillas, burritos, or even as a topping for nachos.
* **Customizable Spice Level:** You can easily adjust the amount of chili peppers to control the heat, making it suitable for different palates.
Ingredients You’ll Need
Before you start cooking, gather all your ingredients. This recipe involves a blend of fresh and dried ingredients to create that authentic birria flavor.
**For the Chicken:**
* 2-3 lbs boneless, skinless chicken thighs (approximately 6-8 thighs)
* 1 tablespoon olive oil
* 1 large onion, roughly chopped
* 4-5 cloves garlic, minced
* 2-3 medium tomatoes, roughly chopped
* 2-3 bay leaves
* 1 teaspoon dried oregano
* 1 teaspoon ground cumin
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground cloves
* Salt and black pepper to taste
* 6-8 cups chicken broth (low sodium preferred)
**For the Birria Chile Paste:**
* 6-8 dried guajillo peppers, stemmed and seeded
* 2-3 dried ancho peppers, stemmed and seeded
* 2-3 dried pasilla peppers (optional, for extra depth of flavor), stemmed and seeded
* 1/4 cup apple cider vinegar
* 1 teaspoon dried thyme
* 1/2 teaspoon ground ginger
* 1/4 teaspoon smoked paprika
* 1/4 teaspoon marjoram
* Pinch of ground coriander
**For the Tacos:**
* Corn tortillas
* Oaxaca cheese (or Monterey Jack, or a Mexican cheese blend), shredded
* Chopped cilantro, for garnish
* Diced onion, for garnish
* Lime wedges, for serving
* Optional: Your favorite hot sauce or salsa
## Step-by-Step Instructions: Making Chicken Birria Tacos
Now, let’s get cooking! Follow these detailed instructions to create the most flavorful chicken birria tacos.
**Step 1: Prepare the Dried Chiles**
This is a crucial step, as the dried chiles are the foundation of the birria flavor.
1. **Toast the Chiles:** Heat a large, dry skillet over medium heat. Toast the dried chiles for 2-3 minutes per side, pressing down occasionally. Be careful not to burn them, as this will make them bitter. The chiles should become fragrant and slightly pliable.
2. **Rehydrate the Chiles:** Place the toasted chiles in a large bowl and cover with hot water. Let them soak for at least 30 minutes, or until they are softened and pliable. This rehydration process is essential for creating a smooth and flavorful chile paste.
**Step 2: Make the Birria Chile Paste**
Once the chiles are rehydrated, you can create the birria chile paste.
1. **Blend the Chiles:** Drain the rehydrated chiles, reserving about 1 cup of the soaking liquid. Place the chiles in a blender along with the apple cider vinegar, thyme, ground ginger, smoked paprika, marjoram, and coriander. Add a little of the reserved soaking liquid to help the blending process.
2. **Blend Until Smooth:** Blend until the mixture is completely smooth. You may need to stop and scrape down the sides of the blender a few times. Add more of the reserved soaking liquid as needed to achieve a smooth, pourable consistency. Set the birria chile paste aside.
**Step 3: Sear the Chicken**
Searing the chicken adds an extra layer of flavor to the birria.
1. **Season the Chicken:** Pat the chicken thighs dry with paper towels and season generously with salt and black pepper.
2. **Sear the Chicken:** Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken thighs in batches, being careful not to overcrowd the pot. Sear the chicken for 3-4 minutes per side, until nicely browned. Remove the chicken from the pot and set aside.
**Step 4: Sauté the Aromatics**
Sautéing the aromatics releases their flavors and creates a flavorful base for the birria.
1. **Sauté Onion and Garlic:** Add the chopped onion to the pot and cook over medium heat until softened, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant.
2. **Add Tomatoes and Spices:** Add the chopped tomatoes, bay leaves, oregano, cumin, cinnamon, and cloves to the pot. Cook for 2-3 minutes, stirring occasionally, until the tomatoes begin to break down.
**Step 5: Combine and Simmer**
This is where all the flavors come together to create the birria broth.
1. **Add Chile Paste and Chicken Broth:** Pour the birria chile paste into the pot and cook for 2-3 minutes, stirring constantly, to allow the flavors to meld. Then, pour in the chicken broth, scraping up any browned bits from the bottom of the pot.
2. **Return Chicken to the Pot:** Return the seared chicken thighs to the pot. Bring the mixture to a simmer, then reduce the heat to low, cover, and simmer for at least 1.5-2 hours, or until the chicken is very tender and easily shreds with a fork. The longer it simmers, the more flavorful the birria will become.
**Step 6: Shred the Chicken**
Once the chicken is cooked through, shred it using two forks.
1. **Remove Chicken and Shred:** Carefully remove the chicken thighs from the pot and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Discard the bay leaves.
2. **Return Shredded Chicken to the Broth:** Return the shredded chicken to the pot with the birria broth. Stir to combine.
**Step 7: Assemble the Tacos**
Now for the best part – assembling the delicious chicken birria tacos!
1. **Warm the Tortillas:** Warm the corn tortillas in a dry skillet or on a griddle over medium heat for a few seconds per side, until softened and pliable. Alternatively, you can briefly microwave them wrapped in a damp paper towel.
2. **Dip Tortillas in Birria Broth (Optional):** For extra flavor and authenticity, dip each tortilla into the birria broth before placing it in the skillet. This step is optional but highly recommended.
3. **Add Cheese to the Tortillas:** Place a generous amount of shredded Oaxaca cheese (or your cheese of choice) on one half of each tortilla while it’s in the skillet. The cheese will melt and create a delicious, crispy crust.
4. **Add Chicken and Fold:** Top the cheese with a generous amount of the shredded chicken birria. Fold the tortilla in half, pressing down gently.
5. **Cook Until Crispy:** Cook the tacos for 2-3 minutes per side, or until the tortillas are golden brown and crispy and the cheese is melted and bubbly.
**Step 8: Serve and Enjoy!**
Serve the chicken birria tacos immediately, garnished with chopped cilantro, diced onion, and a squeeze of lime juice. Don’t forget to serve them with a small bowl of the birria broth for dipping – this is essential for the full birria experience! You can also add your favorite hot sauce or salsa for an extra kick.
Tips for the Best Chicken Birria Tacos
* **Don’t Skip the Chile Paste:** The birria chile paste is what gives birria its signature flavor. Don’t be tempted to skip this step or use a shortcut. Taking the time to rehydrate and blend the chiles is well worth the effort.
* **Toast the Chiles:** Toasting the dried chiles before rehydrating them enhances their flavor and aroma. Be careful not to burn them, as this will make them bitter.
* **Simmer for a Long Time:** The longer you simmer the birria, the more flavorful it will become. Allow at least 1.5-2 hours for the chicken to become very tender and the flavors to meld.
* **Use Good Quality Broth:** Using a good quality chicken broth will make a big difference in the flavor of the birria. Low-sodium broth is preferred, as you can always add salt to taste.
* **Adjust the Spice Level:** Adjust the amount of dried chiles to control the heat level. If you prefer a milder birria, use fewer chiles. If you like it spicy, add more.
* **Garnish Generously:** Don’t be shy with the garnishes! Chopped cilantro, diced onion, and lime wedges add freshness and brightness to the tacos.
* **Serve with Broth for Dipping:** Serving the tacos with a small bowl of the birria broth for dipping is essential for the full birria experience. It adds an extra layer of flavor and keeps the tacos nice and moist.
* **Make it Ahead:** The birria can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually improve over time. Simply reheat the birria before assembling the tacos.
Variations and Additions
* **Spicy Birria:** For a spicier birria, add a few dried chile de árbol to the chile paste.
* **Smoked Paprika:** Add an extra teaspoon of smoked paprika to the chile paste for a smoky flavor.
* **Chipotle Peppers:** Add 1-2 canned chipotle peppers in adobo sauce to the birria while it simmers for a smoky and spicy flavor.
* **Vegetarian Birria:** Substitute the chicken with mushrooms or jackfruit for a vegetarian version. Use vegetable broth instead of chicken broth.
* **Instant Pot Birria:** Short on time? You can make chicken birria in an Instant Pot. Simply follow the same steps, but cook the chicken on high pressure for 20-25 minutes, followed by a natural pressure release.
* **Slow Cooker Birria:** You can also make chicken birria in a slow cooker. Combine all the ingredients in the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.
Serving Suggestions
Chicken birria tacos are delicious on their own, but here are a few serving suggestions to make it a complete meal:
* **Rice and Beans:** Serve the tacos with a side of Mexican rice and refried beans.
* **Guacamole and Chips:** Offer a side of guacamole and tortilla chips for a classic Mexican appetizer.
* **Mexican Salad:** Pair the tacos with a refreshing Mexican salad with a cilantro-lime dressing.
* **Elote (Mexican Street Corn):** Serve the tacos with elote for a flavorful and authentic Mexican experience.
* **Agua Fresca:** Cool down with a refreshing agua fresca, such as horchata or hibiscus tea.
Chicken Birria Tacos: The Perfect Comfort Food
Chicken birria tacos are a delicious and satisfying meal that’s perfect for any occasion. Whether you’re looking for a flavorful weeknight dinner or a crowd-pleasing party dish, these tacos are sure to be a hit. With their tender, shredded chicken, rich and aromatic broth, and crispy, cheese-crusted tortillas, they’re a flavor explosion in every bite. So, gather your ingredients, follow these detailed instructions, and get ready to enjoy the best chicken birria tacos you’ve ever tasted!
Enjoy this flavorful twist on a Mexican classic! Remember to share your creations and tag us on social media! We love seeing your culinary adventures.