Savory Chicken Birria Tacos Recipe Easy Delicious

As I sit here reminiscing about my childhood, the fragrance of birria floats through my mind, transporting me back to sunny afternoons and family gatherings. My abuela would whip up a giant pot of her famous birria, the rich scent of spices and slow-cooked chicken filling the house, beckoning everyone to the dining table. Today, I want to share that same joy and comfort with you through this Chicken Birria Tacos Recipe. Whether you’re celebrating a special occasion or looking for a cozy weeknight dinner, this recipe will fill your home with warmth and deliciousness.

These tacos are not just a meal; they are an experience. Imagine biting into a crispy tortilla filled with succulent, tender chicken, complemented by a savory consomé for dipping. Every bite is a burst of flavor, reminding us of cherished moments and the love that goes into cooking. So grab your apron, and let’s dive into the world of birria together!

Why You’ll Love This Recipe

• Easy Weeknight Dinner: This recipe is simple enough for any night of the week, yet feels special enough for gatherings.
• Comforting Flavors: The deep flavors from the spices and slow-cooking process create a warm hug in every taco.
• Budget-Friendly: Chicken is a versatile and affordable option, perfect for feeding a crowd without breaking the bank.
• Customizable: Feel free to get creative with toppings and spices to suit your own taste!

Ingredients

Here’s what you’ll need for these flavorful Chicken Birria Tacos:

• 2 lbs: bone-in chicken thighs (skin removed for less grease)
• 4: dried guajillo chilies (remove stems and seeds)
• 2: dried ancho chilies (remove stems and seeds)
• 1: medium onion, chopped
• 4: cloves of fresh garlic, minced (fresh adds more punch than powdered)
• 2: tsp ground cumin
• 1: tsp dried oregano
• 1: tsp smoked paprika
• 4: cups chicken broth
• 1: bay leaf
• Salt & pepper: to taste
• 12: corn tortillas
• Toppings: diced onion, chopped cilantro, lime wedges, and shredded cheese (the classic cotija is divine!)

Step-by-Step Instructions

Now that we have everything ready, let’s get cooking!

1. Soak the Chilies: In a pot of boiling water, add guajillo and ancho chilies. Let them soak for about 20 minutes until soft.
2. Blend the Sauce: In a blender, combine the soft chilies, chopped onion, minced garlic, cumin, oregano, smoked paprika, and a pinch of salt. Add a cup of chicken broth to help it blend smoothly. Puree until you have a silky sauce.
3. Brown the Chicken: In a large pot, heat a drizzle of oil over medium-high heat. Season the chicken thighs with salt and pepper. Add them to the pot and brown for about 5 minutes on each side.
4. Add the Sauce: Pour the chili sauce over the browned chicken. Add the remaining chicken broth and the bay leaf. Bring it to a gentle boil.
5. Slow Cook: Lower the heat and cover the pot. Let it simmer for 1.5 to 2 hours, or until the chicken is tender and falls off the bone. You may need to add a bit of water if it becomes too thick.
6. Shred the Chicken: Once cooked, remove the chicken from the pot and let it cool slightly. Shred it with two forks and set aside.
7. Prepare the Consomé: Strain the cooking liquid to make a delicious consomé. This will be your dipping sauce! You can add more seasoning if desired.
8. Warm the Tortillas: In a skillet, heat the corn tortillas one at a time until warm and pliable, about 30 seconds on each side.
9. Assemble the Tacos: Add a generous portion of the shredded chicken to each tortilla, sprinkling diced onion and cilantro on top. Optional: a squeeze of lime and a sprinkle of cheese for extra deliciousness.
10. Serve and Enjoy: Serve immediately with a small bowl of consomé for dipping. Trust me, this is where the magic happens!

Pro Tips & Variations

Feeling adventurous? Here are some fun twists and tips for your Chicken Birria Tacos:

• Spice it Up: Want a little more heat? Add a chopped chipotle pepper to the sauce for an extra kick!
• Veggie Swap: If you want a vegetarian option, try using jackfruit or mushrooms instead of chicken. Just make sure to adjust the cooking time accordingly.
• Toppings Galore: Try avocado slices, radish, or even a creamy avocado sauce for a refreshing contrast.
• Extra Crispiness: For a cheesy crunch, sprinkle shredded cheese on the open tortilla and let it melt under a broiler for a minute before adding the chicken and toppings.

Serving Suggestions

When it comes to serving these delectable tacos, try pairing them with:

• Spanish Rice: A flavorful side that complements the tacos perfectly.
• Refried Beans: Dished up loaded with cheese and spices for even more flavor.
• A Fresh Salad: A light salad with crisp greens and tangy dressing to balance the rich flavors of the birria.
• Refreshing Drinks: A chilled horchata or a tart limeade will beautifully counterbalance the richness of the tacos.

Storage Tips

If you’re lucky enough to have leftovers (which I highly doubt, but just in case!), here’s how to store them:

• Refrigeration: Store the shredded chicken and consomé separately in airtight containers in the fridge for up to 3 days.
• Freezing: You can freeze the chicken and consomé for up to 2 months. Just make sure to label those bags with the date!
• Reheating: For the best flavor, reheat the chicken on the stovetop with a splash of consomé until piping hot. You can warm the tortillas in a skillet or microwave just before serving.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! While thighs provide a richer flavor and moisture, chicken breasts can work too. Just keep an eye on them so they don’t dry out during cooking.

Can I prepare the consomé in advance?

Yes! The consomé actually tastes even better the next day as the flavors meld. Just be sure to reheat it gently before serving.

What can I do with the leftover consomé?

Use it as a flavorful broth for soups, or even as a base for cooking rice or lentils. It’s a fantastic way to add depth to your meals!

Can I make these tacos ahead of time?

You can prep the chicken and consomé in advance. Just store them separately in the fridge, and then assemble the tacos fresh when you’re ready to enjoy!

Conclusion

And there you have it—a warm, inviting Chicken Birria Tacos Recipe that will bring joy to your table and remind you of beautiful memories. I would love for you to try this recipe and share your thoughts or any creative twists you come up with! So grab your ingredients and get started, and don’t forget to invite your friends and family to enjoy these amazing tacos with you. Happy cooking!

Savory Chicken Birria Tacos Recipe Easy Delicious

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• Author: mery
• Total Time: 2 hours 30 minutes
• Yield: 4 servings 1x

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Description

Discover this easy delicious Chicken Birria tacos recipe perfect for family dinners Savor the rich flavors with every bite 154 chars

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Ingredients

Scale 1x2x3x

2 lbs bone-in chicken thighs (skin removed for less grease)

4 dried guajillo chilies (remove stems and seeds)

2 dried ancho chilies (remove stems and seeds)

1 medium onion, chopped

4 cloves of fresh garlic, minced

2 tsp ground cumin

1 tsp dried oregano

1 tsp smoked paprika

4 cups chicken broth

1 bay leaf

Salt & pepper to taste

12 corn tortillas

Toppings: diced onion, chopped cilantro, lime wedges, shredded cheese

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Instructions

Soak the chilies in a pot of boiling water for about 20 minutes until soft.

Blend soft chilies with chopped onion, minced garlic, cumin, oregano, smoked paprika, and a pinch of salt. Add a cup of chicken broth and puree until smooth.

Brown seasoned chicken thighs in oil over medium-high heat for about 5 minutes on each side.

Pour the chili sauce over the browned chicken, add remaining chicken broth and bay leaf. Bring to a gentle boil.

Lower the heat, cover and simmer for 1.5 to 2 hours or until chicken is tender.

Shred the chicken and strain cooking liquid to make consomé.

Warm corn tortillas in a skillet until pliable.

Assemble tacos with shredded chicken and toppings.

Serve with consomé for dipping.

• Prep Time: 30 minutes
• minutes: 30
• Cook Time: 2 hours
• Category: Dinner
• Cuisine: Mexican

Nutrition

• Serving Size: 4 servings
• Calories: 350
• Sugar: 2g
• Fat: 15g
• Saturated Fat: 15g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 25g

Keywords: Chicken Birria Tacos, Tacos, Mexican Cuisine, Birria Recipe