Chicken Birria Tacos Recipe

Easy Chicken Birria Tacos Recipe

Normally, birria tacos are made with lamb or beef, but this chicken version is cheaper, more tender, and still highly flavorful.

To really amp up the flavor, the tortilla is dipped in sauce from the stew, called consommé, before being fried. It tastes delicious, but is time-consuming.

The birria tacos I made here are not difficult to make or take up a lot of your time, so you will have delicious birria tacos for your dinner in no time.

Why Are These Tacos Different?

In order to prepare birria tacos, meat or chicken must be slow-cooked in a stew made of spices, tomatoes, and peppers.

In this recipe, leftover rotisserie chicken is paired with onions, peppers, and a sauce that is very simple.

This version of birria tacos is suitable for those who want to try a new type of taco without having to spend all day in the kitchen. It does not, however, imply that they lack flavor or taste anything different from the original birria tacos.

How To Make The Sauce

Creating the sauce for the birria tacos takes around three to four hours.

In this simple sauce, I combine water, tomato paste, adobo sauce, spices, and cornstarch (as a thickener).

The original sauce is very thick, and cornstarch is needed to achieve that thickness.

This sauce can also be made ahead and reheated as needed.

How To Make The Filling

Using shredded chicken, taco sauce, onions, and some peppers, you can make chicken birria tacos easily.

Instead, you can stir in chicken, onions, and peppers, and simmer the sauce for a few minutes to give it more flavor.

How To Fry The Tacos

I prefer to use a skillet. You can use a non-stick skillet or a cast-iron skillet. If you use a cast-iron skillet, use some canola oil so that the tacos don’t stick.

Because the sauce is thick, it will stick nicely to the tortillas (corn or whole-wheat).

The tortilla should be placed in the skillet, topped with cheese, chicken, and more cheese if desired. Fold the tortilla over, press down with a spatula, and sear on both sides until golden and crispy.

How To Serve Birria Tacos

Birria tacos don’t require any additions, but for a full meal, you can serve them with:

  • Vegetables grilled

  • Sweet potatoes roasted in the oven

  • Salsa is refreshing

  • Pimento de gallo

  • Avocado sauce or guacamole

  • The sour cream

  • The tacos can also be served with some lime wedges to balance out the flavor

How To Make Slow-Cooked Consomme?

Here is how to make the longer version of the sauce:

You will need:

  • Skin-on, bone-in 1.5 lb chicken breasts

  • Tomato sauce, 5 ounces

  • Cilantro, 1 small bunch

  • Onion, 1 small

  • Four dried chilies

  • Minced 2 cloves of garlic

  • Cumin, 2 teaspoons

  • Oregano, 1 teaspoon

  • To taste, salt and pepper

  • Cayenne pepper, 12 tsp

  • 20 ounces of chicken broth or stock

  • Powdered chicken bouillon, 2 tsp

  • Tomatoes, one

  • One or two bay leaves

How to make it:

Cook chicken breasts (with salt and pepper) over medium-high heat for 10 minutes or until nicely browned, then remove chicken and add onions.

Place back in the chicken and add tomato sauce, garlic, tomatoes, chilies, garlic, cumin, oregano, cayenne pepper, chicken stock or broth, and crumbled chicken bouillon. Add bay leaf on top.

Put two cups of chicken stock or broth in a food processor and blend until smooth. Remove the chicken with a slotted spoon. Scoop out the peppers and transfer them to a food processor.

Put the tortillas in the sauce, then cook them in a skillet with cheese and chicken shreds until crispy and golden.

Easy Chicken Birria Tacos Recipe

Time required for preparation: 10 minutes

20 minutes for cooking

Four servings

Ingredients

For the chicken:

  • Shredded rotisserie chicken, 4 lbs

  • Chop 1 onion

  • Shredded Mexican blend cheese, 1 cup

  • Corn tortillas, 8

  • Serving lime wedges

  • For serving, chop cilantro

  • Chopped sweet or spicy peppers

For the sauce:

  • Water in two cups

  • Tomato paste, 2 tablespoons

  • 2 tablespoons marinade sauce

  • Vegetable or canola oil, 1 tablespoon

  • Minced garlic, 12 tsp

  • Cornstarch, 1 teaspoon

  • Cumin, 14 teaspoons

  • To taste, oregano

Instructions

In a sauce pot, combine all the sauce ingredients.

Bring the mixture to a simmer.

Cook until smooth and thickened.

4. Dip or brush the tortillas in the sauce.

Heat a skillet and place the tortilla in it.

Combine chicken, onion, and peppers in a bowl.

7. Drizzle 1/3 cup of sauce over the chicken or top it with the sauce while it’s still in the skillet.

If needed, top with cheese, chicken, and more cheese.

On both sides, fold the tortilla and press it down with a spatula. Cook until golden and crispy.

Serve tacos warm with lime wedges.

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Easy Chicken Birria Tacos Recipe

This recipe yields 4 servings

Preparation time: 10 minutes

Cooking time: 20 minutes

30 minutes in total

Spice up your taco nights with this flavor-packed, cheesy chicken birria taco recipe!

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Ingredients

The chicken should be prepared as follows:

  • Shredded 4 lb rotisserie chicken

  • Chop 1 onion

  • Shredded Mexican blend cheese, 1 cup

  • Corn tortillas, 8

  • Serving lime wedges

  • For serving, chop cilantro

  • Chopped sweet or spicy peppers

For the sauce:

  • Water in two cups

  • Tomato paste, 2 tablespoons

  • 2 tablespoons marinade sauce

  • Vegetable or canola oil, 1 tablespoon

  • Minced garlic, 12 tsp

  • Cornstarch, 1 teaspoon

  • Cumin, 14 teaspoons

  • To taste, oregano

Instructions

    1. In a sauce pot, combine all the sauce ingredients.

    2. Cook until smooth and thickened.

    3. Combine chicken, onion, and peppers in a bowl to make the tacos.

    4. In the skillet with tortillas, drizzle 1/3 cup of sauce over the chicken, or top the chicken with sauce while it’s in the skillet.

    5. To cover the tortillas with sauce, dip them in the remaining sauce or brush them with it.

    6. Using a heated skillet, place the tortilla. Top with cheese, chicken, and more cheese, if desired.

    7. On both sides, fold the tortilla and press down with the spatula. Cook until golden and crispy.

    8. Warm tacos should be served with lime wedges.

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