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.
Ingredients
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
Instructions
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.
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).
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.
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.
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.
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