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These Chicken Birria Tacos are grilled tortillas filled with spice-marinated, melt-in-your-mouth chicken, fresh pico de gallo, salsa verde, and cheese. The consommé that the chicken is cooked in makes the perfect, flavor-filled sidekick to dip your tacos in. Serve with fresh cilantro and a lime wedge to make each bite a celebration of taste, ready in minutes whether you’re using an instant pot or slow cooker.

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Below you will find tips, tricks and helpful hints for making this recipe including step by step instructions with pictures. If you would like to go directly to the recipe, scroll down to the recipe card or tap “Jump to Recipe” at the top of the page.

Why You’ll Love This Recipe

Imagine the ease and convenience of transforming your typical weeknight dinners with chicken birria tacos. This dish is so simple and it allows you to utilize either your instant pot or slow cooker to achieve deeply flavorful, tender chicken soaked in rich spices, all without sacrificing your busy schedule.

The real magic lies in the customizable toppings – think shredded Oaxaca cheese, fresh pico de gallo, or zesty salsa verde wrapped in warm flour or corn tortillas. It’s the ultimate canvas for creativity, making every bite a delightful journey. For another delicious taco dinner, try this Walking Taco Casserole!

Ingredients

*Ingredient amounts are located in the recipe card at the end of this post.

• Chicken Thighs or Breasts: I love using either for this recipe. Feel free to go for frozen or thawed based on what you have on hand – both work wonders.
• Chicken Broth: This adds depth and richness, making sure our birria sauce is utterly slurp-worthy.
• Ancho Chili Powder & Guajillo Chiles: Essential for that traditional birria kick. These chiles create a sauce that’s both vibrant and gloriously red.
• Dried Spices: Such as oregano, cumin, bay leaves, and a hint of cinnamon, they work their magic to season the chicken to perfection.
• Corn or Flour Tortillas: Because what’s a taco without the perfect shell to cradle this saucy, succulent chicken?
• Optional Garnishes: Like diced onion, cilantro, and a squeeze of lime, these add freshness and a burst of flavor that elevates the dish to new heights.

How to Make Chicken Birria

[Step 1] Turn your Instant Pot to sauté and add 1-2 tablespoons of oil. Add the sliced onions and sauté for 3 minutes. Then add the garlic, ancho chili powder, oregano, beef bouillon, salt, cumin, and ground coriander and cook for one more minute.

[Step 2] Turn off the Instant Pot and add the chicken broth dried guajillo chiles, bay leaves, and cinnamon stick. Stir slightly, scraping the spices from the bottom of the Instant Pot with a wooden spoon.

[Step 3] Place the fresh or frozen chicken breasts in the Instant Pot with the liquid and place the lid on, turning the valve to seal. Pressure cook on high for15 minutes (if using fresh chicken) or 25 minutes (if using frozen chicken). Allow the valve to naturally release for 15 minutes.

[Step 4] Release the remaining pressure if necessary and take off the lid. Remove the chicken and shred.

[Step 5] Use an immersion blender to blend the consommé sauce in the Instant Pot or pour into a regular blender and blend. Return the sauce and shredded chicken back to the Instant Pot and season with more salt and pepper if needed. (Slow Cooker Instructions are in the recipe card below)

How to Make Chicken Birria Tacos

[Step 1] Heat a tablespoon of oil in a cast iron skillet or other frying pan over medium-high heat. Dip one side of a small flour or corn tortilla in the consommé and lay flat in the skillet.

[Step 2] Add a layer of shredded cheese over the entire tortilla. Drizzle with salsa verde on half of the tortilla, then top with chicken and pico de gallo.

[Step 3] Fold the tortilla over and continue to cook until crispy. Remove and serve with a dish of consommé.

Other ways to serve the birria

Don’t limit the irresistible flavors of chicken birria to just tacos; the possibilities for enjoying this delightful dish are virtually endless!

• Burritos
• Quesadillas
• Nachos
• Salads

Recipe tips

There are a few tricks I’ve learned that guarantee mouthwatering results every time. Let me share some of my best tips:

• Cast Iron Skillet: For that perfect sear on your chicken taco, nothing beats a cast iron skillet. Its even heat distribution means you get that delicious crust every single time.
• Adjusting the Heat: Not everyone’s spice tolerance is the same, so feel free to tweak the quantity of dried guajillo chiles and ancho chili powder.

Embracing these tips ensures your chicken birria tacos turn out just as delicious every single time you make them. Dive in and enjoy the process – the flavors are more than worth it!

Storage and reheating

Store the shredded chicken birria sauce in an airtight container. You can keep them in the refrigerator for up to three days or freeze them for longer storage. When it comes to tortillas, wrap them tightly in foil or place them in a ziplock bag to maintain their freshness.

To reheat, cook the chicken and sauce together over medium heat until everything is heated through. This method keeps the chicken moist and infuses it with even more flavor. For the tortillas, a cast iron skillet works wonders. Warm them over medium heat for a minute on each side to get them nice and toasty. Remember, the goal is to recreate that first amazing bite, so take the extra steps during reheating for best results.

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