Craving authentic Mexican flavors without the fuss? Then look no further! This easy chicken birria tacos recipe delivers all the rich, savory goodness of traditional birria, but with a simplified approach perfect for busy weeknights. Get ready to impress your family and friends with these incredibly delicious and surprisingly simple homemade tacos. They're a guaranteed crowd-pleaser, perfect for a casual dinner party or a cozy night in.
Ingredients:
This recipe makes approximately 8 tacos.
For the Chicken Birria:
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 chipotle peppers in adobo sauce, minced (plus 1 tablespoon adobo sauce)
- 1 (28 ounce) can crushed tomatoes
- 4 cups chicken broth
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional, for extra heat)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Serving:
- 16 corn or flour tortillas
- 1 cup shredded Monterey Jack cheese
- 1/2 cup chopped cilantro
- 1/2 cup thinly sliced white onion
- Lime wedges
- Your favorite toppings (e.g., pickled onions, salsa, crema fresca)
Instructions:
Get Started:
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and chipotle peppers and cook for another minute until fragrant.
Build the Flavor:
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Add the chicken to the pot and cook until browned on all sides. This step helps develop a deeper flavor in your birria.
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Stir in the crushed tomatoes, chicken broth, oregano, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper. Bring the mixture to a simmer.
Simmer to Perfection:
- Reduce the heat to low, cover, and simmer for at least 1 hour, or until the chicken is very tender and easily shreds with a fork. The longer it simmers, the more flavorful it becomes! This is a great opportunity to multitask – maybe prep your toppings while the chicken cooks.
Shred and Assemble:
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Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot and stir to coat it in the delicious sauce.
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Warm the tortillas according to package instructions or by heating them in a dry skillet over medium heat for a few seconds per side.
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Fill each tortilla with the shredded chicken birria, top with Monterey Jack cheese, cilantro, and onions. Serve immediately with lime wedges and your favorite toppings.
Tips for the Best Chicken Birria Tacos:
- For extra flavor: Marinate the chicken in the spices for at least 30 minutes before cooking.
- Don't overcook the chicken: Overcooked chicken will be dry. Aim for tender and juicy chicken that easily shreds.
- Adjust the spice level: If you prefer a milder birria, reduce the amount of chipotle peppers or omit the cayenne pepper.
- Make it ahead: The birria can be made a day ahead of time and stored in the refrigerator. Reheat it gently before serving.
Variations:
- Beef Birria: Substitute the chicken with 2 lbs of beef chuck roast, cut into 1-inch cubes. Increase the cooking time to 2-3 hours, or until the beef is very tender.
- Slow Cooker Birria: For a hands-off approach, transfer all ingredients to a slow cooker and cook on low for 6-8 hours.
Nutritional Information (per taco, approximate):
Calories: Approximately 300-350 Protein: 20-25g Fat: 15-20g Carbohydrates: 20-25g
Enjoy your delicious and easy chicken birria tacos! This healthy meal is perfect for a quick dinner, a fun weekend get-together, or any occasion calling for mouthwatering food recipes. These easy recipes are a great way to explore homemade cooking and create delicious dishes that will become family favorites. They truly are some of the best recipes out there!