Image of Chicken Birria Tacos Recipe

Chicken Birria Tacos Recipe

Image of Chicken Birria Tacos Recipe
  • icons/brand/timer copy 2 Created with Sketch. Prep Time: 25 Minutes
  • icons/brand/timer copy 2 Created with Sketch. Cook Time: 1 Hour
  • icons/brand/timer copy 2 Created with Sketch. Total Time: 1 Hour + 25 Minutes
  • icons/brand/silverware copy Created with Sketch. Yield: 12 Tacos



  1. Heat olive oil in a large pot over med-high heat.
  2. Season chicken thighs with black pepper then sear in pot 4-5 minutes per side.
  3. Remove chicken from pot and set aside.
    Add onion to pot and sauté for 4 minutes. Add garlic and sauté for 1 minute.
  4. Add the seasoning mix, cinnamon stick, tomatoes, vinegar and broth and stir to combine.
  5. Place the chicken thighs back in the pot and cook for 15-20 minutes or until the chicken is fully cooked.
  6. Place chicken on a cutting board. When cool enough, remove skin and bones and shred meat.
  7. Remove the cinnamon stick then puree the tomato mixture in a food processor or blender. Be careful
    with the hot liquid.
  8. In a small skillet (about the size of the corn tortillas), add 2 tsp. of canola oil and heat over medium heat.
  9. Take one corn tortilla and dip it in the tomato puree then place it in the hot oil.
  10. Fry for 1 – 1 ½ minutes then flip.
  11. Sprinkle 2 Tbsp. cheese on top, cover and cook for 30 seconds to melt the cheese.
  12. Remove lid, add shredded chicken to half the tortilla, fold in half to form a taco and remove from pan.
  13. Repeat the process, adding teaspoons of oil as needed, with the remaining tortillas.
  14. Serve with pico de gallo, lime wedges, and small cups of tomato puree for dipping.