Chicken Birria Tacos

Let’s talk about Chicken Birria Tacos. If your family’s dinner requests are stuck on repeat (“Tacos again?”), it’s time to shake things up—in the best way possible. These juicy, flavor-packed beauties aren’t just another taco night. They’re the taco night. Think tender shredded chicken soaked in rich, smoky sauce, hugged by melty cheese and crispy tortillas. Oh, and did I mention the consommé dip? Game. Changer.

This is the kind of meal you whip up when you want to impress your people without losing your mind in the kitchen. Whether it’s for Taco Tuesday, a cozy weekend dinner, or a casual girls’ night in, these Chicken Birria Tacos bring the heat and the comfort.

Why You’ll Love These Chicken Birria Tacos

They’re not your average weeknight dinner. The spices alone are enough to make your kitchen smell like your favorite taco truck rolled up and parked by your stove. Plus:

• Easy Instant Pot magic = juicy chicken in under 30 minutes.
• Cheesy, crispy tacos? Yes, please.
• The broth (consommé) is chef’s kiss for dipping. Trust me, don’t skip it.

Ingredients You’ll Need

Let’s break it down into two parts: the chicken filling and the tacos themselves.

For the Chicken:

• 2–3 lbs boneless chicken thighs
• 1–2 tbsp vegetable oil
• ½ tsp kosher salt
• ½ tsp ground black pepper
• 2–3 chipotle peppers in adobo sauce
• 1 tbsp adobo sauce
• ½ cup crushed tomatoes
• 2–3 garlic cloves, minced
• 1 yellow onion, chopped
• 1 tbsp ancho chili powder
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp paprika
• ¼ tsp ground cloves
• ½ tsp ground cinnamon
• ¼ cup apple cider vinegar

For the Tacos:

• 2–3 tbsp vegetable oil
• 12–14 small corn tortillas
• 2 cups Monterey Jack or Oaxaca cheese
• 1 cup chopped fresh cilantro
• ¼ cup chopped white onion
• Lime wedges (don’t skip these!)

How to Make Chicken Birria Tacos

Let’s break it down—no fancy tools, just good food in simple steps.

1. Make the Sauce

In a food processor (or a bowl with an immersion blender), blend:

• Chipotle peppers, adobo sauce, crushed tomatoes, garlic, onion, and all the spices and vinegar.
• Pulse until it turns into a thick, spicy paste.
• Add 2 cups of water and pulse a few more times. Set aside.

2. Cook the Chicken

• Season chicken with salt and pepper.
• In your Instant Pot, heat oil on sauté and brown the chicken on both sides (2–3 mins per side).
• Pour in the sauce. Lock the lid and set to manual high pressure for 13 minutes.
• Use the quick release and shred the chicken with two forks.

📝 Pro tip: Don’t toss that sauce! Pour it through a mesh sieve to strain out bits and let the fat rise to the top. That’s your golden birria broth for dipping later.

3. Fry the Tacos

• Heat a bit of oil in a large skillet.
• Dip tortillas into the birria broth and place directly into the skillet.
• Add a tablespoon of cheese and a few spoonfuls of chicken to each tortilla. Fold and cook until crispy on both sides (about 1–2 mins per side).
• Serve hot with cilantro, onion, lime wedges, and that dreamy consommé for dunking.

Tips for the Best Chicken Birria Tacos

• Corn tortillas only. Flour tortillas won’t give you that authentic crispy edge.
• Use the broth. It’s rich, smoky, and downright addictive.
• Make it ahead. You can prep the chicken a day ahead and reheat when ready to taco-party.

💬 This recipe became a family favorite after my youngest dipped her taco in the consommé and said, “Mom, this tastes like taco soup, but better!” High praise from a picky 9-year-old.

FAQs About Chicken Birria Tacos

Conclusion

These Chicken Birria Tacos are more than just dinner—they’re an experience. Crispy, cheesy, and dripping with flavor, they’ll have everyone dipping and devouring with joy. Whether you’re feeding your family or showing off your taco skills, this recipe delivers big flavor with surprisingly little fuss.

Ready to bring some taco magic to your table? Let’s get cooking!

More Taco-Inspired Chicken Recipes You’ll Crave

If these Chicken Birria Tacos have you falling head over heels for saucy, flavorful chicken dinners (honestly, who can blame you?), there are more mouthwatering ideas waiting for you! Whether you’re craving bold Mexican-inspired meals or looking for easy weeknight comfort food, here are a few tasty next steps in your chicken journey:

• Love a sweet-meets-savory vibe? You’ll swoon over these Garlic Butter Honey BBQ Chicken Tacos—they’re sticky, crispy, and totally irresistible.
• Want to keep the fiesta going with zero stress? Try the Crock Pot Fiesta Chicken for a dump-and-go meal that’s perfect for busy days.
• For those who crave bold, saucy dinners with minimal cleanup, this Slow Cooker Mexican Shredded Chicken is a total lifesaver (and a freezer-friendly gem).
• If you’re a burrito lover at heart, don’t miss these Smothered Burritos—loaded, cheesy, and ready to conquer your next dinner craving.

Each of these recipes pairs beautifully with your birria taco night vibes, giving you even more ways to spice up your meal planning routine!

Chicken Birria Tacos

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• Author: Aneta
• Total Time: 50 mins
• Yield: 6 servings (12–14 tacos) 1x

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Description

These Chicken Birria Tacos are crispy, cheesy, and absolutely bursting with smoky, spicy flavor. Shredded chicken is simmered in a bold birria sauce, then tucked into tortillas, pan-fried, and served with rich consommé for dipping. Perfect for taco night or when you’re craving something comforting with a little heat.

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Ingredients

Scale 1x2x3x

For the Chicken:

• 2–3 pounds boneless chicken thighs

• 1–2 tablespoons vegetable oil

• ½ teaspoon coarse kosher salt

• ½ teaspoon ground black pepper

• 2–3 chipotle peppers in adobo sauce

• 1 tablespoon adobo sauce

• ½ cup crushed tomatoes

• 2–3 cloves garlic, minced

• 1 yellow onion, chopped

• 1 tablespoon ancho chili powder

• 1 teaspoon dried oregano

• 1 teaspoon ground cumin

• 1 teaspoon paprika

• ¼ teaspoon ground cloves

• ½ teaspoon ground cinnamon

• ¼ cup apple cider vinegar

• 2 cups water

For the Tacos:

• 2–3 tablespoons vegetable oil (for frying)

• 12–14 small corn tortillas

• 2 cups Monterey Jack or Oaxaca cheese

• 1 cup fresh cilantro, chopped

• ¼ cup white onion, chopped

• Fresh lime wedges, for serving

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Instructions

1. In a food processor or using an immersion blender, combine chipotle peppers, adobo sauce, crushed tomatoes, garlic, onion, ancho chili powder, oregano, cumin, paprika, ground cloves, cinnamon, and apple cider vinegar. Blend until a smooth paste forms. Add 2 cups water and pulse briefly. Set aside.

2. Season chicken thighs with salt and pepper. Turn Instant Pot to sauté mode, add vegetable oil, and brown chicken on both sides (2–3 minutes per side).

3. Pour in the prepared birria sauce. Lock the Instant Pot lid and set to manual high pressure for 13 minutes. Use the quick release once cooking is complete.

4. Remove chicken with a slotted spoon and shred with two forks. Strain the sauce through a mesh sieve and let fat rise to the top to use for frying tortillas.

5. In a large skillet, heat 1–2 teaspoons oil. Dip tortillas in birria broth, then place in skillet. Sprinkle with cheese and add 2–3 tablespoons of shredded chicken. Fold tortillas and cook 1–2 minutes per side until golden and crispy.

6. Serve hot with chopped onion, cilantro, lime wedges, and extra birria consommé for dipping.

Notes

You can substitute chicken breast, but thighs are juicier and more flavorful.
Sauce and chicken can be made 1 day ahead for easy assembly later.
No Instant Pot? Use a slow cooker (6–7 hours on low) or simmer covered on the stove until chicken is tender.
For extra crispy tacos, cook them a bit longer in the skillet and don’t be shy with the cheese.

• Prep Time: 20 mins
• Cook Time: 30 mins
• Category: Main course
• Method: Instant Pot, Skillet
• Cuisine: Mexican

Nutrition

• Serving Size: 2 tacos
• Calories: 410 kcal
• Sugar: 2 g
• Sodium: 560 mg
• Fat: 22 g
• Saturated Fat: 7 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 3 g
• Protein: 27 g
• Cholesterol: 90 mg