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    Home · Recipes · Tex-Mex | Mexican Food · Chicken Birria Tacos (Birria de Pollo)

    April 26, 2022

    Chicken Birria Tacos (Birria de Pollo)

    Jump to Recipe Print Recipe

    If making the ultimate chicken taco is on your list of foodie goals, these Chicken Birria Tacos are a checkmark waiting to happen. Expect juicy shredded chicken, melty cheese, crispy corn tortilla, and a birria sauce that won't quit.

    A close up of the open side of Chicken Birria Tacos

    In a world overrun with ground beef, there is just something extra special and delicious about a chicken taco. Especially when the chicken is slow-cooked, on the bone, in an incredibly flavorful sauce!

    Chicken Birria Tacos on a plate with guajillo sauce

    Dinner at home just got a major upgrade that your family will thank you for!

    Looking for more awesome Mexican food to add to your recipe lineup? Bookmark our hearty, fully-flavored Birria de Res in your internet browser for next time!

    WHAT ARE BIRRIA TACOS?

    Birria Tacos, also known as quesabirria tacos, are pan-fried tacos filled with shredded meat and melty cheese. 

    These particular tacos are also referred to as red tacos, as both the filling inside and the tortilla are stained red from flavorful chile sauce. This chile sauce is a key ingredient in any Birria taco recipe.

    ABOUT THE BIRRIA SAUCE

    This authentic Mexican dish kicks off with a homemade chile sauce; no surprise there. For traditional Birria, we are indeed going to make our own chile sauce. But, don't fret -- even if you've never worked with dried chiles before, you're going to find this sauce really easy to make.

    an overhead shot of dried guajillo peppers

    It is predominately a guajillo-based sauce. This chile is not necessarily spicy, but it is a flavor powerhouse-packing robust, deep chile vibes.  

    ABOUT CHICKEN BIRRIA TACOS

    Though this may not be the absolute easiest taco recipe out there, as long as you do a tiny bit of planning ahead, the reward on investment really is amazing! These things pack so much flavor.

    The corn tortilla takes a dip in some greasy goodness left behind from the chicken, and goes straight into a hot skillet along with cheese and slow-cooked chile-drenched chicken. At this point, the whole shebang gets pan-fried until that red-stained tortilla is perfectly crisped up, and then it's time to serve.

    Chicken Birria Tacos are traditionally garnished with diced white onion and cilantro and served alongside a small bowl of Birria sauce for dipping.

    For more chicken-y Tex-Mex, try our Chicken Nachos!

    An overhead view of Chicken Birria Tacos on a plate with Guajillo sauce and lime wedges on the side

    HOW TO MAKE BIRRIA DE POLLO

    1. Make the guajillo sauce.
    2. Cook the chicken in a crockpot on low for about 3 hours.
    3. Skim fat from the top of the cooking liquid and reserve.
    4. Shred the chicken and return it to the crockpot.
    5. Dip tortilla in reserved grease and place in a hot pan.
    6. Add cheese and chicken, fold over, and cook until crispy.
    7. Serve with sauce on the side and enjoy!

    1. MAKE THE BIRRIA SAUCE

    The first thing you'll have to do to prepare Chicken Birria Tacos is make the Birria sauce. This chile sauce comes together quickly and easily with simple ingredients.

    To prepare the chiles, cut away the stems and gently tear them open. Knock out any loose seeds, lay the chile flat on your work surface, and use the tip of a small knife to scrape away any remaining seeds.

    a close up of hands scraping seeds out of a guajillo pepper

    Add the deseeded chiles, broth, tomatoes, white onion, garlic, and bay leaf to a saucepan over medium-high heat and allow the broth to reach a boil. Then, reduce the heat to maintain a simmer and allow the mixture to cook on the stovetop for about 20 minutes, just until both the Guajillo chile and onion are fork-tender.

    cooked guajillo peppers, onions, garlic, and tomatoes in a saucepan of broth

    Next, remove the bay leaf and transfer the remaining contents of the saucepan to either a blender or a food processor. Add in the sugar, vinegar, oregano, cloves, cumin, salt, and pepper, and blend until the sauce is smooth to your liking. 

    overhead view of guajillo sauce in a food processor

    Set about ¾ cup of Guajillo sauce off to the side; you will use the reserved sauce for dipping later.

    2. PREP AND COOK THE CHICKEN

    Now, it's on to the chicken portion of Chicken Birria Tacos! You will need 4 to 6 bone-in, skin-on chicken thighs. The bone and skin of the chicken thighs will add a great deal of flavor to the braising sauce, and, therefore, your overall dish. Not to mention, that juicy meat ensures succulent poultry perfection encased within your tacos!

    Raw seasoned chicken thighs in a crockpot

    Rub the exterior of your chicken thighs with a seasoning mixture of salt, cumin, pepper, and oregano. Then, you'll add about a half cup of sauce to the bottom of your slow cooker, followed by your chicken thighs and the rest of the guajillo sauce.

    Cover the crockpot and cook on low for about three hours, or until the chicken is fully cooked and has reached an internal temperature of 165°F.

    3. SKIM AWAY AND RESERVE FAT 

    Once the chicken is ready, skim away the fat from the top of the crockpot and transfer it to a shallow bowl or dish to reserve.

    chicken thighs in a crockpot with guajillo sauce

    You will use this grease for dipping your corn tortillas when it comes time to assemble and cook the tacos! Note, this grease gives your Chicken Birria Tacos their red coloring and is considered an essential part of the recipe. Don't skip this step!

    4. SHRED CHICKEN AND RETURN TO SAUCE

    Remove the chicken thighs from the crockpot and place them on a work surface. As soon as the chicken is cool enough to handle, discard the skin and pull the chicken away from the bone by hand or use two forks to shred it. Once all of the chicken is shredded, add it back to the sauce, along with the juice of one lime, and stir.

    shredded chicken with guajillo sauce

    5. DIP THE TORTILLAS IN RESERVED GREASE

    To make the Chicken Birria Tacos, have ready a large pan, preferably a skillet, over medium heat and drizzle with a scant tablespoon of oil. It is best to use either a nonstick skillet or a seasoned cast iron skillet for making these tacos.

    Once the oil in the pan has come to temperature, dip the corn tortilla in the reserved grease and transfer it directly to the hot pan.

    A hand dipping a tortilla in birria grease

    6. ASSEMBLE AND COOK QUESABIRRIA TACOS

    Scatter either Oaxaca or Monterey Jack cheese across the face of the tortilla, and add the shredded chicken to half of the tortilla.

    a tortilla in a skillet with cheese and shredded chicken on half

    As soon as the cheese begins to melt, fold the tortilla over the chicken and hold it down for about 30 seconds. Then, carefully flip the tortilla and allow it to cook for about two minutes more or until the tacos are crispy to your liking.

    7. SERVE AND ENJOY!

    Serve Chicken Birria Tacos with a garnish of chopped white onion, cilantro, and Birria sauce on the side for dipping!

    A stack of Chicken birria Tacos on a plate

    6 MORE MEXICAN RECIPES YOU’LL LOVE

    • Tinga de Pollo
    • Shredded Chicken Tacos
    • Tacos de Pollo
    • Chicken Empanadas
    • Flautas
    • Skillet Chicken Fajitas

    • Three shredded chicken tacos on a plate surrounded by cilantro sprigs and sliced jalapenos. The tacos are topped with sliced jalapenos, sour cream, pico de gallo, and cilantro.

      Shredded Chicken Tacos

    • An overhead, close up shot of tinga de pollo in a braising dish, topped with cilantro.

      Tinga de Pollo

    • A platter of empanadas with a bowl of green chiles behind it.

      Chicken Empanadas

    • Tacos de Pollo (Chicken Tacos Recipe)

    • Chicken Flautas

      Flautas de Pollo (Chicken Flautas Recipe)

    • Easy Skillet Chicken Fajitas | Tex-Mex Recipe

    5 from 1 vote
    A stack of Chicken birria Tacos on a plate
    Print
    Chicken Birria Tacos
    Prep Time
    30 mins
    Cook Time
    8 hrs 40 mins
    Total Time
    9 hrs 10 mins
     

    Perfectly tender chicken, melty cheese, and crunchy tortillas. Chicken Birria Tacos are incredibly delicious and full of bold flavors.

    Course: Dinner, Main Course
    Cuisine: Mexican
    Keyword: Birria Tacos, Chicken Birria Tacos, Quesabirria
    Servings: 6
    Calories: 492 kcal
    Author: Kelly Anthony
    Ingredients
    FOR THE GUAJILLO SAUCE:
    • 8 Guajillo chiles, stem and seeds removed
    • 2 ½ cups unsalted chicken broth
    • 4 tomatoes, seeded and cut into quarters
    • ½ white onion, cut into chunks
    • 4 garlic cloves
    • 1 bay leaf
    • 2 tablespoons granulated sugar
    • 1 tablespoon white vinegar
    • 2 ½ teaspoons Kosher salt
    • 1 ½ teaspoon Mexican oregano
    • ¾ teaspoon ground cloves
    • 1 teaspoon cumin
    FOR THE CHICKEN:
    • 1 ½ teaspoons Kosher salt
    • 1 teaspoon cumin
    • ½ teaspoon black pepper
    • ½ teaspoon Mexican oregano
    • 4-6 bone-in, skin-on chicken thighs
    • Juice of a lime
    FOR THE TACOS:
    • Canola or avocado oil for drizzling
    • 12 corn tortillas
    • 2 cups shredded Oaxaca or Monterey Jack cheese
    Instructions
    MAKE THE GUAJILLO SAUCE:
    1. Add the chiles, broth, tomatoes, onion, garlic, and bay leaf to a medium-sized saucepan over medium-high heat. Once the mixture reaches a boil, reduce the heat to maintain a simmer.

    2. Stir occasionally and allow to simmer for about 15 minutes, or until the onions and chiles are fork-tender.

    3. Remove from the heat and discard the bay leaf. Transfer the mixture to a blender or a food processor fitted with a blade attachment, and add the sugar, vinegar, salt, oregano, cloves, and cumin.

    4. Cover, remove the small blender cap or feed tube, cover with a dishtowel, and blend until smooth. Reserve about a ¾ cup of guajillo sauce for dipping.

    COOK THE CHICKEN:
    1. In a small bowl, mix the Kosher salt, cumin, pepper, and oregano.

    2. Add about a half cup of guajillo sauce to the crockpot and set it aside. Pat the exterior of the chicken dry with a paper towel and sprinkle with the seasoning. Rub all over to adhere and transfer the seasoned meat to the crockpot. Pour the remaining guajillo sauce over the chicken thighs.

    3. Place the lid on the slow cooker, and cook for 3 hours on the low setting.

    4. Once the chicken is fully cooked through, skim the grease off the top of the cooking liquid and place it in a shallow dish, like a pie plate. Then, transfer the chicken to a work surface, remove the skin, and shred the chicken using two forks. Add it back to the crockpot, along with the juice of fresh lime, and stir.

    MAKE THE BIRRIA TACOS:
    1. Have ready a nonstick sauté pan over medium heat with a scant drizzle of oil. Once the pan has come to temperature, dip a tortilla in the reserved grease and place it directly in the hot pan.

    2. Sprinkle about 2 tablespoons of cheese across the tortilla and add about a ⅓ cup of shredded chicken over half of the tortilla.

    3. Once the cheese has melted, fold the tortilla over the chicken and hold it closed with a spatula for about 30 seconds. Flip the taco and allow it to cook for about 2 minutes more, or until crispy to your liking.

    4. Once all of the tacos are assembled, serve with guajillo sauce on the side and enjoy!

    Nutrition Facts
    Chicken Birria Tacos
    Amount Per Serving
    Calories 492 Calories from Fat 243
    % Daily Value*
    Fat 27g42%
    Saturated Fat 11g69%
    Trans Fat 1g
    Polyunsaturated Fat 4g
    Monounsaturated Fat 9g
    Cholesterol 107mg36%
    Sodium 1898mg83%
    Potassium 695mg20%
    Carbohydrates 38g13%
    Fiber 6g25%
    Sugar 9g10%
    Protein 28g56%
    Vitamin A 2291IU46%
    Vitamin C 14mg17%
    Calcium 370mg37%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.

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    « Beef Birria Tacos (Quesabirria)
    Easy Beef Barbacoa (for Tacos de Barbacoa) »
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    I’m Kelly Anthony — a baker, home chef, and mom with a passion for food and an adoration for entertaining.

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