Chicken Birria Tacos

Total Time Prep: 45 min. + marinating Cook: 2 hours
Yield 10 servings
Test Kitchen Approved
Our chicken birria taco recipe features meat simmered in a red chile broth, and served in sauce-soaked corn tortillas that are grilled until golden.

Ingredients

  • 8 dried guajillo chiles, stems removed
  • 2 dried pasilla chiles, stems removed
  • 4 cups hot water
  • 1 medium white onion, halved and divided
  • 1 plum tomato, quartered
  • 4 garlic cloves
  • 1-1/2 teaspoons chicken bouillon granules
  • 8 whole peppercorns
  • 1 teaspoon dried thyme
  • 1 teaspoon dried Mexican oregano
  • 1/2 teaspoon cumin seeds
  • 3 pounds boneless skinless chicken breasts and thighs
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 bay leaves
  • 20 corn tortillas (6 inches)
  • Shredded Oaxaca cheese or other melting cheese, optional
  • Optional toppings: Chopped onion, chopped cilantro, sliced radishes and lime wedges

Directions

  1. In a large bowl, combine chiles and hot water; let stand 30 minutes. In a blender, puree 1 onion half, the tomato, garlic, bouillon, peppercorns, thyme, oregano, cumin and soaked chiles with soaking liquid until smooth. Strain through a fine sieve.
  2. Place chicken in a Dutch oven; sprinkle with salt and pepper. Add bay leaves and remaining onion half. Add strained sauce and 2 cups cold water; stir to combine. Refrigerate, covered, 2 hours or up to 24 hours.
  3. Place Dutch oven over medium heat. Bring mixture to a boil; reduce heat and simmer, covered, until chicken is tender and starting to fall apart, 1-1/2 to 2 hours. Remove meat and set aside; remove onion pieces and bay leaves and discard. Continue to simmer liquid, uncovered, until reduced by half, about 30 minutes. Shred meat with 2 forks; return to pan.
  4. To serve, dip a tortilla into the meat mixture, thoroughly coating with sauce. Place the tortilla onto a griddle, comal or cast-iron skillet over medium heat. Sprinkle with cheese if desired; cook until cheese melts. Top with chicken; fold tortilla over to form a taco. Serve with toppings as desired.

Nutrition Facts

2 tacos: 263 calories, 5g fat (1g saturated fat), 75mg cholesterol, 451mg sodium, 24g carbohydrate (1g sugars, 4g fiber), 31g protein.

Birria tacos have gained traction all over social media. If you haven’t seen them yet, they’re juicy tacos loaded with a brothy red sauce and tender shredded meat. What a treat! —Erika Sanchez, La Habra, California
Recipe Creator

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