Irresistibly Juicy Chicken Birria Tacos You Need to Try
The Moment My Taste Buds Awoke Do you remember the first time you had a taco that changed your life? Picture this: a vibrant street corner, the sizzling of some magical concoction on a grill mingling with laughter and chatter around you. That was where I first tasted chicken birria tacos, a revelation of flavors…
The Moment My Taste Buds Awoke
Do you remember the first time you had a taco that changed your life? Picture this: a vibrant street corner, the sizzling of some magical concoction on a grill mingling with laughter and chatter around you. That was where I first tasted chicken birria tacos, a revelation of flavors that awakened something deep within my culinary soul. Those rich, tender bits of chicken bathing in sumptuous broth, wrapped in fresh tortillas, ignited a passion for cooking I didn’t know I had. I couldn’t shake the desire to recreate that irresistible deliciousness at home, and after countless renditions, I’m thrilled to share my perfected recipe for these Irresistibly Juicy Chicken Birria Tacos.
Meet the Ingredients That Bring It All Together
For this culinary journey, you’ll need a reliable roster of ingredients, each one playing a key role in achieving that authentic flavor. We’ll start with 2 pounds of chicken thighs, which are juicy and tender—feel free to swap in chicken breasts if you prefer. Next, to evoke the rich, smoky flavors that define birria, grab 3 dried guajillo chiles and 2 dried ancho chiles. To unlock the full potential of these chiles, toasting them lightly before blending is essential.
You’ll also want 1 onion, ideally yellow or white, for a robust foundation, along with 4 cloves of fresh minced garlic for that aromatic kick. Seasonings matter, so make sure to include 1 teaspoon of ground cumin, 1 teaspoon of dried oregano ( Mexican oregano is the gold standard), and 1 teaspoon of smoked paprika. For the liquid gold of your birria, 2 cups of low-sodium chicken broth will do just fine; salt and pepper will help to season the dish to your taste.
Then we have our vehicle for all this deliciousness: 8 corn tortillas (warm them up for the best texture; flour tortillas can work in a pinch). Lastly, don’t forget 1 cup of fresh cilantro for garnish and 2 lime wedges to serve, adding that final burst of brightness.
The Secret is in the Broth
Starting with your chicken, season the thighs with salt and pepper. In a large pot over medium heat, add a splash of olive oil. Once shimmering, add the chicken and sear it until golden brown on both sides—this step is crucial for flavor!
While the chicken is cooking, your chiles need a quick toast. In a dry skillet over medium heat, toast the guajillo and ancho chiles for about 1-2 minutes until fragrant. Once toasted, remove from the heat and soak them in hot water for about 15 minutes. Once they are soft, blend them with your onion, garlic, cumin, oregano, smoked paprika, and a bit of the soaking water until smooth—this is the soul of your birria!
Pour this vibrant paste back into the pot with the chicken and add the chicken broth. Cover and simmer on low for about 45 minutes, stirring occasionally, until the chicken is fork-tender. Once done, remove the chicken, shred it with a fork, and return it to the pot. This rich broth is what sets these birria tacos apart—the secret weapon in our flavor arsenal.
A Little Personal Touch
As I’ve experimented with this recipe over the years, I’ve come to realize that food is about more than just nourishment—it’s about connection. Sharing these delicious tacos with my family brings back those lively street scenes and reminds us of our love for bold flavors in each bite.
Exploring Variations
If you’re up for some variations, why not try switching the dried ancho chiles with chipotle peppers for that extra kick of spice? Or, for an herby twist, add a handful of fresh thyme to the broth—it adds a beautiful touch that warms up the flavors. If you’re looking for a quicker option, a rotisserie chicken can serve the purpose of shredded chicken, just make sure to add enough of the flavorful broth!
Pairings That Elevate the Experience
These tacos can stand alone, but they shine even brighter with the right accompaniments. Consider serving them with a side of pinto beans, an avocado salsa, or even a fresh corn salad. The bright and tangy flavors of these sides perfectly complement the deeply rich, savory notes of the birria.
When You Know You’ve Done It Right
You’ll know these chicken birria tacos are ready when the chicken easily shreds apart with a fork and is well-infused with the broth’s aromatic goodness. The broth should be a beautiful deep red, and the whole kitchen will smell heavenly!
Storing for Later
In the event you have leftovers (though I doubt they’ll last long), simply store the shredded chicken and broth separately in airtight containers. They can last up to 3 days in the fridge or a month in the freezer—giving you the perfect excuse for a quick meal any day of the week.
As you embark on your cooking adventure, remember: the tastiest dishes tell the most delightful stories, and each bite of your chicken birria tacos will take you right back to that vibrant street corner where flavors come alive. So gather your ingredients, bring a bit of love into your kitchen, and enjoy every moment of crafting this masterpiece. Happy cooking!
Chicken Birria Tacos
Ingredients
Method
- Season chicken thighs with salt and pepper.
- In a large pot over medium heat, add a splash of olive oil.
- Once shimmering, add the chicken and sear until golden brown on both sides.
- In a dry skillet over medium heat, toast the guajillo and ancho chiles for about 1-2 minutes until fragrant.
- Remove from heat and soak the chiles in hot water for 15 minutes.
- Blend the toasted chiles with onion, garlic, cumin, oregano, smoked paprika, and a bit of the soaking water until smooth.
- Pour the blended paste back into the pot with the chicken and add chicken broth.
- Cover and simmer on low for about 45 minutes, stirring occasionally, until chicken is fork-tender.
- Remove the chicken, shred with a fork, and return to the pot.
