Description
Spicy Chicken Birria Tacos are a flavorful Mexican dish made with tender shredded chicken, spices, and served in crispy corn tortillas.
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 cups chicken broth
- 1 (14 oz) can diced tomatoes
- 2 dried guajillo peppers, stems and seeds removed
- 2 dried ancho peppers, stems and seeds removed
- 1 tablespoon apple cider vinegar
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- Salt and pepper to taste
- 8 corn tortillas
- 1 cup chopped fresh cilantro
- 1 cup diced onion (for topping)
- Lime wedges (for serving)
Instructions
- In a skillet over medium heat, toast the guajillo and ancho peppers for about 2-3 minutes until fragrant. Remove from heat and soak them in hot water for 15 minutes until softened. Drain and set aside.
- In a large pot, combine the chicken thighs, chopped onion, minced garlic, chicken broth, diced tomatoes, soaked peppers, apple cider vinegar, cumin, oregano, smoked paprika, chili powder, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes until the chicken is cooked through and tender.
- 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.
- Heat a non-stick skillet over medium heat. Dip each corn tortilla in the broth, then place it in the skillet. Add a portion of the shredded chicken mixture to one half of the tortilla, fold it over, and cook for 2-3 minutes on each side until crispy and golden.
- Repeat with the remaining tortillas and chicken mixture.
- Serve the tacos hot, topped with chopped cilantro, diced onion, and lime wedges on the side.
Notes
- For added flavor, consider marinating the chicken in the spices and vinegar for a few hours or overnight before cooking.
- You can also serve the tacos with a side of consomé (broth) for dipping.
- For a vegetarian option, substitute the chicken with jackfruit or mushrooms and adjust the cooking time accordingly.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 380
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg