Chicken birria tacos are a chicken-based take on the classic Mexican birria taco. This simplified riff keeps the rich, smoky birria flavors but uses chicken instead of beef, cutting the long braising time while still delivering a savory consomé and juicy shredded meat. It’s a great weeknight option for anyone who loves bold taco flavors and can be prepared in about an hour.
What is Birria?
Birria is a traditional Mexican stew that originated in Jalisco. Traditionally made with goat, beef, or lamb, birria is known for its deep, layered flavor created by dried chiles, garlic, tomatoes, and warming spices like cumin, cinnamon, oregano, and cloves. The meat is braised until tender and served with its flavorful broth, known as consomé.
When served as tacos, the tortillas are dipped in the consomé, filled with the shredded meat, and pan-fried until golden and slightly crispy. The finished tacos are typically garnished with chopped onion, fresh cilantro, and a squeeze of lime and often served alongside a small bowl of consomé for dipping.
This recipe preserves the classic birria spice profile but swaps in chicken to shorten cook time without losing character. I drew inspiration from traditional beef birria preparations and adapted the technique so you can enjoy similar flavors with less time and effort.
Ingredient Notes and Substitutions
- Chicken: Boneless chicken breast is used here for a lean result, but thighs (boneless or bone-in) will yield more fat and flavor if you prefer richer meat.
- Dried chiles: Guajillo and ancho chiles provide sweetness and mild heat; árbol chiles add a sharper spice if you want more heat. Remove stems and seeds before rehydrating.
- Onion: White onion is recommended for the sauce and for topping the tacos; yellow onion can be substituted if that’s what you have.
- Broth: Chicken broth complements the chicken meat, but you may use beef broth or water in a pinch.
- Cinnamon and spices: Mexican cinnamon (canela) is traditional and more aromatic; ground cinnamon works fine. Oregano can be Mexican oregano for authenticity, but Mediterranean oregano is acceptable.
- Cheese: Oaxaca cheese melts beautifully and is traditional for these tacos. Monterey Jack or mozzarella are good substitutes.
See the recipe ingredients and exact quantities in the recipe section below.
Watch How to Make Chicken Birria Tacos
A short video demonstration can help visualize the process of toasting, rehydrating chiles, blending the consomé, and building the tacos. If you prefer video guidance, look for a concise tutorial that shows the chile-softening step, how to shred the cooked chicken, and the method for dipping and crisping the tortillas.
Expert Tips
- Fry the tacos in a hot cast-iron or stainless steel skillet with a little oil for best crisping. A non-stick pan will also work but may not brown as deeply.
- If you make tacos in batches, keep finished tacos warm on a baking sheet in a low oven until ready to serve.
- Because chicken is leaner than beef, the consomé may not have a heavy fat layer. Add a little oil to the skillet when crisping the tortillas if needed.
- Assemble the taco directly in the pan: dip tortillas in consomé, place in the skillet, add cheese, shredded chicken, diced onion, and cilantro, then more cheese. Fold and press with a spatula, flipping once or twice until both sides are golden and the cheese is melted.
More Taco Recipes
Slow Cooker Pork Carnitas Tacos
Carne Asada Street Tacos
Spicy Shrimp Tacos
“Birria” Style Quick Chicken Tacos
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Chicken Birria Tacos
By: Shawn Williams
Servings: 4
Prep: 10 mins Cook: 15 mins Total: 25 mins
Chicken birria tacos deliver the classic birria flavor profile—smoky chiles, warming spices, and tangy tomatoes—while using chicken for a quicker, weeknight-friendly meal. The consomé is the flavorful sauce used for cooking and dipping the tortillas.
Ingredients
Chicken birria
- 2–3 pounds chicken breast
- 6 guajillo chiles, stemmed and seeded (about 2 oz)
- 5 ancho chiles, stemmed and seeded (about 2 oz)
- 3 árbol chiles, stemmed (optional)
- 3 roma tomatoes
- ½ large white onion
- 3 cups chicken broth
- 4 cloves garlic
- 2 tablespoons white vinegar
- ½ tablespoon salt (adjust to taste)
- 2 teaspoons ground cinnamon (or 1–2 Mexican cinnamon sticks, steeped)
- 1 teaspoon whole or cracked black pepper
- 1 teaspoon dried oregano (Mexican or regular)
- ½ teaspoon ground cumin
- ½ teaspoon ground cloves
- Oil for searing and frying
Tacos
- Corn tortillas
- Shredded Oaxaca, Monterey Jack, or mozzarella cheese
- Diced white onion
- Chopped cilantro
- Limes, cut into wedges
Instructions
- Add the dried chiles, halved white onion, and tomatoes to a Dutch oven or large lidded pot. If using Mexican cinnamon sticks, add them now. Cover with cold water and bring to a gentle simmer over medium heat. Reduce heat, cover, and simmer for 15 minutes to soften the chiles and loosen the skins.
- Strain the softened peppers, onion, and tomatoes from the liquid and transfer them to a blender. Add garlic, broth, white vinegar, salt, pepper, oregano, cumin, cloves, and ground cinnamon (if using). Blend until very smooth, about 1–2 minutes. If desired, pass the blended sauce through a fine-mesh strainer for an extra-smooth consomé.
- Season the chicken liberally with salt. Heat a generous splash of oil in the same pot or Dutch oven over medium heat and sear the chicken 2–3 minutes per side until lightly browned. Pour the blended sauce over the chicken, bring to a simmer, and cook 10–15 minutes or until the internal temperature reaches 165°F. Remove the chicken and shred finely, reserving the consomé.
- Heat oil in a cast-iron skillet or heavy pan. Dip each corn tortilla briefly into the top of the consomé (try to capture some of the flavorful surface), place it in the skillet, and sprinkle one half with cheese. Add shredded chicken, a little diced onion and cilantro, then more cheese. Fold the tortilla over, press with a spatula, and sear until golden and crispy on both sides. Repeat for remaining tortillas, keeping finished tacos warm in a low oven if necessary.
- Serve the tacos hot with a small bowl of consomé for dipping and lime wedges on the side. Garnish with extra onion and cilantro to taste.
Notes
These tacos develop the best texture and flavor when fried in a hot skillet. Because chicken yields less fat than beef, you may need to add a little oil to the pan to achieve a crisp exterior. Assemble and sear each taco in the pan so the cheese melts and the tortilla crisps evenly. Keep cooked tacos warm on a baking sheet in a low oven while you finish the rest.
Nutrition
Serving: 2 tacos
Calories: 452 kcal
Carbohydrates: 40 g
Protein: 55 g
Fat: 9 g (Saturated fat: 2 g)
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Course: Dinner
Cuisine: Mexican
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