Chicken Birria Tacos Recipe

These chicken birria tacos are everything you want in a satisfying taco night: tender shredded chicken, a rich chile-infused sauce, golden crispy tortillas, melted cheese, and a warm bowl of consommé for dipping.

Instead of spending hours cooking beef, this chicken version uses juicy chicken thighs and a deeply flavored homemade adobo sauce. The chicken becomes wonderfully tender, while the sauce gives every bite a smoky, savory, slightly tangy flavor.

The best part? You can turn the chicken and sauce into delicious tacos with just a skillet, tortillas, and your favorite toppings.

Serve these homemade chicken birria tacos with chopped onions, fresh cilantro, lime wedges, and plenty of consommé. They are perfect for a weekend dinner, taco night, or whenever you want something more exciting than ordinary chicken tacos.

Why You’ll Love These Chicken Birria Tacos

There are plenty of reasons to make this recipe at home:

Tender, flavorful chicken: Boneless chicken thighs stay juicy while simmering in the chile sauce.
Rich homemade sauce: Dried chiles, tomatoes, garlic, and spices create a flavorful base.
Crispy tortillas: Dipping the tortillas in the flavorful broth before cooking gives them a beautiful red-golden color and extra flavor.
Melted cheese: Add Oaxaca, mozzarella, or another good melting cheese for delicious chicken quesabirria tacos.
Consommé for dipping: The leftover cooking broth becomes a flavorful dipping sauce.
Customizable heat: You can adjust the chiles to make the tacos mild or spicy.
Great for leftovers: The chicken and sauce can be prepared ahead of time and reheated when you’re ready to make tacos.

What Are Chicken Birria Tacos?

Chicken birria tacos are a chicken-based variation of birria, a traditional Mexican dish associated with Jalisco. Birria has historically been prepared with meats such as goat, while modern variations commonly use beef or chicken.

For this recipe, chicken is simmered in a seasoned chile sauce until tender, then shredded and tucked into tortillas. The tortillas are coated with flavorful broth or chile-infused fat and cooked on a skillet until crisp.

When cheese is added, the tacos are often called chicken quesabirria tacos.

The finished tacos are usually served with consommé on the side. Dip the crispy taco into the warm broth, add a squeeze of lime, and enjoy.

Ingredients You’ll Need

This recipe is divided into three simple parts: the chicken, the chile sauce, and the taco assembly.

For the Chicken

Ingredient	Amount
Boneless, skinless chicken thighs	2 pounds
Olive oil or neutral cooking oil	1 tablespoon
Chicken broth	3 cups
Bay leaves	2
Salt	1 teaspoon, or to taste

Why chicken thighs? Chicken thighs contain more fat than chicken breasts, which helps them remain moist during simmering. They are particularly suitable for shredding and absorbing the flavors of the sauce.

You can use chicken breasts, but take care not to overcook them.

For the Homemade Birria Sauce

Ingredient	Amount
Dried guajillo chiles	4
Dried ancho chiles	2
Dried chile de árbol	1–2, optional
Roma tomatoes	2 medium
White onion	½ medium
Garlic cloves	4
Apple cider vinegar	1 tablespoon
Ground cumin	1 teaspoon
Mexican oregano	1 teaspoon
Ground cinnamon	¼ teaspoon
Ground black pepper	½ teaspoon
Ground cloves	⅛ teaspoon
Salt	½ teaspoon, plus more to taste
Chicken broth or chile-soaking liquid	½–1 cup, as needed

Ingredient notes:

Guajillo chiles: Provide a fruity, earthy chile flavor and deep red color.
Ancho chiles: Add a slightly sweet, rich flavor.
Chile de árbol: Adds heat. Leave it out for a milder sauce.
Apple cider vinegar: Brings acidity that balances the richness of the sauce.
Mexican oregano: Adds a distinctive herbal flavor. Regular oregano can be used if necessary.
Cinnamon and cloves: Use small amounts to add warmth without overpowering the chiles.

For the Tacos

Ingredient	Amount
Small corn tortillas	12–16
Oaxaca cheese, mozzarella, or Monterey Jack	1½–2 cups, shredded
Finely diced white onion	½ cup
Fresh cilantro, chopped	¼ cup
Lime wedges	For serving
Cooking oil or reserved chile-infused fat	As needed

You can leave out the cheese if you prefer traditional chicken birria tacos without the quesabirria-style filling.

How to Make Chicken Birria Tacos

Step 1: Prepare the Dried Chiles

Start by removing the stems from the guajillo and ancho chiles. Shake out most of the seeds.

If you want a spicier sauce, you can leave some seeds in the chile de árbol, although the seeds themselves are not the main source of heat.

Place a dry skillet over medium-low heat. Add the chiles and toast them briefly on both sides, about 10–15 seconds per side.

Be careful not to burn them. Over-toasted chiles can become bitter and affect the flavor of the entire sauce.

Transfer the toasted chiles to a bowl and cover them with hot water. Let them soak for approximately 15–20 minutes, until softened.

Tip: If the chiles smell bitter or smoky rather than pleasantly toasted, they may have been overheated.

Step 2: Prepare the Chile Sauce

While the chiles are soaking, prepare the other ingredients.

Add the tomatoes, onion, and garlic to a skillet or saucepan. Cook over medium heat until the tomatoes begin to soften and develop a little color.

Drain the softened chiles and add them to a blender along with:

Cooked tomatoes
Onion
Garlic
Apple cider vinegar
Cumin
Mexican oregano
Cinnamon
Cloves
Black pepper
Salt

Pour in about ½ cup of chicken broth or chile-soaking liquid.

Blend until the mixture becomes as smooth as possible.

If the sauce is too thick, add a little more liquid. If your blender struggles, work in small batches.

Important: Allow hot ingredients to cool slightly before blending, and follow your blender manufacturer’s instructions for blending warm liquids.

For a smoother consommé, strain the sauce through a fine-mesh sieve. This step is optional, but it removes tough chile skin and seeds.

Step 3: Sear the Chicken

Pat the chicken thighs dry with paper towels and season them lightly with salt.

Heat 1 tablespoon of oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

Add the chicken in a single layer. Sear for approximately 2–3 minutes per side, until lightly browned.

The chicken does not need to be cooked through at this stage.

Transfer the chicken to a plate.

Why sear the chicken? Browning adds extra savory flavor and gives the finished dish more depth.

If you’re short on time, you can skip this step, but searing is worth the extra few minutes.

Step 4: Simmer the Chicken in the Birria Sauce

Pour the blended chile sauce into the same pot.

Stir in the remaining chicken broth and add the bay leaves.

Bring the mixture to a gentle simmer, then return the chicken to the pot.

The chicken should be mostly covered by the sauce. If necessary, add a little more broth.

Reduce the heat to low, cover the pot, and simmer for approximately 25–35 minutes, depending on the size and thickness of the chicken thighs.

Turn the chicken occasionally so it cooks evenly.

The chicken is ready when it is tender and reaches a safe internal temperature of 165°F (74°C).

Do not rely on cooking time alone. Use a food thermometer to check the thickest part of the chicken.

Step 5: Shred the Chicken

Remove the cooked chicken from the pot and place it on a cutting board or plate.

Let it rest for a few minutes, then shred it using two forks.

Return the shredded chicken to the pot and stir it into the sauce.

Allow it to simmer gently for another 5 minutes so the shredded meat absorbs more of the chile flavor.

Taste the sauce and adjust the seasoning.

You may want to add:

More salt for depth.
A splash of broth if the sauce is too thick.
A little lime juice for brightness.
A pinch of sugar if the sauce tastes unusually sharp or bitter.

Remove the bay leaves before serving.

Step 6: Prepare the Consommé

The flavorful liquid left in the pot is your chicken birria consommé.

For a more refined broth, remove the chicken and strain the liquid through a fine-mesh sieve.

If there is a layer of chile-infused fat on the surface, you can spoon some of it into a small bowl. This flavorful fat can be used to coat the tortillas before frying.

Taste the consommé.

If it is too concentrated, add a little chicken broth. If it is too thin, simmer it uncovered for a few minutes to reduce it.

Keep the consommé warm while you prepare the tacos.

Remember: The consommé should be flavorful enough to enjoy on its own. It should not taste like plain broth.

Step 7: Warm the Tortillas

Corn tortillas can crack if they are cold or dry.

Warm them briefly on a dry skillet, griddle, or comal until flexible.

Alternatively, wrap them in a damp kitchen towel and warm them in the microwave for short intervals.

Keep the tortillas covered while working so they stay soft.

Step 8: Assemble the Chicken Birria Tacos

Heat a skillet or griddle over medium heat.

Add a small amount of oil or reserved chile-infused fat.

Take one tortilla and lightly dip one side into the consommé or chile-infused fat.

Do not soak the tortilla for too long. Excess liquid can make it difficult to crisp.

Place the tortilla, coated side down, on the hot skillet.

Add a portion of shredded chicken to one half of the tortilla.

Sprinkle with shredded Oaxaca cheese, mozzarella, or Monterey Jack.

Add a little diced onion and cilantro if desired.

Fold the tortilla over the filling.

Cook for approximately 2–3 minutes on each side, or until the tortilla is crisp and the cheese has melted.

Repeat with the remaining tortillas and filling.

For extra-crispy tacos: Avoid overcrowding the skillet. Cook in batches if necessary.

Step 9: Serve With Consommé and Toppings

Transfer the finished tacos to a serving plate.

Pour warm consommé into small bowls.

Serve the tacos with:

Diced white onion
Fresh cilantro
Lime wedges
Extra consommé
Sliced jalapeños, if desired

Dip each taco into the consommé before taking a bite.

The contrast between the crisp tortilla, juicy chicken, melted cheese, and rich broth is what makes these tacos so satisfying.

Recipe Card: Chicken Birria Tacos

Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 4
Yield: Approximately 12–16 tacos
Cuisine: Mexican-inspired
Course: Main Course
Method: Stovetop
Difficulty: Intermediate

Ingredients

Chicken and Consommé

2 pounds boneless, skinless chicken thighs
1 tablespoon neutral cooking oil
3 cups chicken broth
2 bay leaves
1 teaspoon salt, or to taste

Chile Sauce

4 dried guajillo chiles
2 dried ancho chiles
1–2 dried chile de árbol, optional
2 medium Roma tomatoes
½ medium white onion
4 garlic cloves
1 tablespoon apple cider vinegar
1 teaspoon ground cumin
1 teaspoon Mexican oregano
¼ teaspoon ground cinnamon
½ teaspoon ground black pepper
⅛ teaspoon ground cloves
½ teaspoon salt
½–1 cup broth or chile-soaking liquid, as needed

Tacos

12–16 small corn tortillas
1½–2 cups shredded Oaxaca cheese, mozzarella, or Monterey Jack
½ cup diced white onion
¼ cup chopped cilantro
Lime wedges
Oil or reserved chile-infused fat, as needed

Instructions

Remove the stems and most of the seeds from the dried chiles.
Toast the chiles briefly in a dry skillet over medium-low heat.
Soak the chiles in hot water for 15–20 minutes, until softened.
Cook the tomatoes, onion, and garlic in a skillet until softened.
Blend the softened chiles, cooked vegetables, vinegar, spices, salt, and broth until smooth.
Strain the sauce if desired.
Season the chicken with salt.
Sear the chicken thighs in oil until lightly browned.
Add the chile sauce, chicken broth, and bay leaves.
Cover and simmer gently for 25–35 minutes, or until the chicken reaches 165°F (74°C).
Remove the chicken, shred it, and return it to the sauce.
Simmer the shredded chicken for another 5 minutes.
Reserve some of the cooking liquid as consommé.
Warm the tortillas until flexible.
Dip each tortilla lightly into the consommé or chile-infused fat.
Cook the tortilla on a skillet, then add chicken and cheese.
Fold and cook until crisp and golden on both sides.
Serve hot with consommé, onion, cilantro, and lime.

Tips for the Best Chicken Birria Tacos

1. Don’t burn the dried chiles

Toasting the chiles briefly enhances their flavor, but burning them can make the sauce bitter.

Keep the heat moderate and watch them carefully.

2. Use chicken thighs for juicy meat

Boneless chicken thighs are forgiving and shred well after simmering.

Chicken breasts can work, but they require closer attention because they can become dry if overcooked.

3. Strain the sauce for a smoother consommé

Blending the sauce is enough for a rustic result.

Straining removes chile skins and seeds and creates a smoother broth that is especially pleasant for dipping.

4. Don’t oversoak the tortillas

A quick dip is usually enough.

If the tortilla absorbs too much liquid, it can become fragile and difficult to crisp.

5. Use medium heat when crisping

Very high heat can burn the outside before the cheese melts.

Medium heat gives the tortilla time to become crisp while the filling warms through.

6. Taste the consommé before serving

The broth should have a balanced flavor.

Adjust the salt, broth, acidity, or heat before serving it alongside the tacos.

7. Let the chicken absorb the sauce

Returning the shredded chicken to the pot for a few minutes makes it more flavorful and helps keep it moist.

Easy Ingredient Substitutions

Can I use chicken breasts?

Yes. Chicken breasts can replace chicken thighs.

Use the same general method, but check the internal temperature early to prevent overcooking.

What if I can’t find guajillo chiles?

You can use another mild dried red chile, such as New Mexico chiles, depending on availability.

The flavor and heat will change, but the recipe can still produce a delicious chile-based sauce.

Can I leave out chile de árbol?

Absolutely.

Chile de árbol adds heat, so omitting it is an easy way to make the tacos milder.

What cheese is best?

Oaxaca cheese is a great choice because it melts beautifully.

Mozzarella and Monterey Jack are practical substitutes.

For a more traditional taco without the quesabirria-style filling, simply omit the cheese.

Can I use flour tortillas?

Yes, although corn tortillas are the more traditional choice for this style of taco.

Flour tortillas may produce a different texture and flavor.

What to Serve With Chicken Birria Tacos

These tacos are already filling, but a few sides can turn them into a complete meal.

Mexican Rice

Fluffy rice seasoned with tomato, garlic, and onion pairs well with the rich chile sauce.

Refried Beans

Creamy refried beans provide a comforting side and help balance the heat of the tacos.

Fresh Pico de Gallo

A fresh mixture of tomatoes, onion, cilantro, lime, and jalapeño adds brightness and crunch.

Mexican Street Corn

Grilled or skillet-cooked corn with lime and a creamy topping makes a delicious addition to taco night.

Simple Cabbage Slaw

A crisp cabbage slaw with lime dressing adds freshness and contrast to the rich chicken.

How to Store Leftover Chicken Birria

Allow the chicken and consommé to cool, then transfer them to airtight containers.

Store them in the refrigerator and use within 3–4 days, provided they were cooled and refrigerated promptly.

Keep the chicken and consommé separate when possible.

Store tortillas separately so they do not become soggy.

How to Reheat

Reheat the chicken and consommé in a saucepan over medium-low heat until steaming hot.

For the tacos, assemble them with the reheated chicken and cook in a skillet until the tortillas are crisp.

Avoid reheating already-crisp tacos in the microwave if you want to preserve their texture.

Can You Freeze Chicken Birria?

Yes. The cooked chicken and consommé can be frozen in airtight, freezer-safe containers.

For best quality, use within approximately 2–3 months.

Thaw in the refrigerator, then reheat thoroughly before assembling the tacos.

Can You Make Chicken Birria in a Slow Cooker?

Yes. A slow cooker is a convenient option if you want to prepare the chicken ahead of time.

Prepare the chile sauce as directed, then place the sauce and chicken in the slow cooker.

Cook on LOW until the chicken reaches 165°F (74°C) and is tender enough to shred. The exact time depends on the size of the chicken pieces and the slow cooker.

Remove the chicken, shred it, and return it to the sauce before assembling the tacos.

For the best flavor, sear the chicken first and prepare the chile sauce separately before adding everything to the slow cooker.

Frequently Asked Questions

What is the difference between chicken birria tacos and regular chicken tacos?

Regular chicken tacos often use seasoned grilled, sautéed, or roasted chicken.

Chicken birria tacos use chicken cooked in a rich chile-based sauce. The chicken is shredded, and the tortillas are often coated with flavorful broth or chile-infused fat before being crisped in a skillet.

They are commonly served with consommé for dipping.

Are chicken birria tacos spicy?

They can be, but the heat level is adjustable.

Guajillo and ancho chiles generally contribute more flavor and color than intense heat. Chile de árbol can be added for extra spice.

For mild chicken birria tacos, omit the chile de árbol and adjust the seasonings to taste.

Why are my birria tacos not crispy?

Several factors can affect crispiness:

The skillet may not be hot enough.
The tortilla may have absorbed too much liquid.
Too much filling may prevent the tortilla from crisping.
The skillet may be overcrowded.
The tacos may need more cooking time.

Use a lightly coated tortilla and cook over medium heat until golden and crisp.

Can I make chicken birria tacos without cheese?

Yes. Cheese is optional.

The chicken, chile sauce, crispy tortilla, and consommé are enough to make flavorful tacos.

Can I use leftover rotisserie chicken?

Yes, but the result will be different from chicken simmered in the sauce from the beginning.

Prepare the chile sauce and simmer it briefly, then add shredded rotisserie chicken and warm it through.

This is a convenient shortcut when you need a faster meal.

Why is my birria sauce bitter?

The most common causes include burnt dried chiles, too many bitter chile seeds, or excessive use of certain spices.

Toast the chiles gently, avoid burning them, and taste the sauce before adding more seasonings.

A little acidity or additional broth may help balance the flavor, but severe bitterness can be difficult to correct.

Can I prepare the chicken birria ahead of time?

Yes. The chicken and consommé can be prepared ahead and refrigerated.

In fact, preparing the chicken in advance can make taco assembly easier.

Reheat the chicken and broth thoroughly, then crisp the tortillas just before serving.

Final Thoughts

These chicken birria tacos bring together tender shredded chicken, a bold homemade chile sauce, crisp tortillas, and a rich consommé for dipping.

They take a little preparation, but the result is well worth it. Whether you add melted cheese for chicken quesabirria tacos or keep them simple with onion, cilantro, and lime, this recipe makes an unforgettable homemade meal.

If you love flavorful tacos with a crispy finish and plenty of dipping sauce, this chicken birria recipe deserves a place in your regular dinner rotation.

Make a batch, serve them hot, and don’t forget the consommé!