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Olivia

Chicken Birria Tacos: Discover Your New Favorite Recipe!

Delicious Chicken Birria Tacos made with tender shredded chicken and flavorful spices, served in warm corn tortillas.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Mexican
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 pounds boneless skinless chicken thighs
  • 1 medium onion chopped
  • 4 cloves garlic minced
  • 2 cups chicken broth
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper optional, for heat
  • 12 corn tortillas
  • 1 cup chopped fresh cilantro
  • 1 cup diced onion for topping
  • Lime wedges for serving

Method
 

  1. In a large pot, combine the chicken thighs, chopped onion, minced garlic, chicken broth, apple cider vinegar, chili powder, cumin, oregano, smoked paprika, salt, black pepper, cinnamon, and cayenne pepper. Bring to a boil over medium-high heat.
  2. Reduce the heat to low, cover, and simmer for about 30-40 minutes, or until the chicken is tender and easily shredded.
  3. Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot and stir to combine with the broth and spices.
  4. Heat a skillet over medium heat. Lightly toast each corn tortilla for about 30 seconds on each side until warm and pliable.
  5. To assemble the tacos, place a generous amount of the chicken mixture onto each tortilla. Top with chopped cilantro and diced onion.
  6. Serve with lime wedges on the side for squeezing over the tacos.

Nutrition

Serving: 1tacoCalories: 320kcalCarbohydrates: 15gProtein: 25gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 14gCholesterol: 90mgSodium: 800mgFiber: 2gSugar: 1g

Notes

  • For a richer flavor, consider adding a few dried guajillo or ancho chilies to the pot while cooking.
  • If you prefer a crispy taco, fry the assembled tacos in a little oil until golden brown on both sides before serving.

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