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Easy Shredded Chicken Birria Tacos Recipe
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5 from 1 vote

Easy Shredded Chicken Birria Tacos Recipe

This Easy Shredded Chicken Birria Tacos recipe comes together start to finish in a dutch oven, for a super flavorful birria sauce and tender shredded chicken, all in under 2 hours! Add some melty oaxaca cheese, fresh cilantro and onion for the ultimate fried, crispy chicken taco!
Prep Time15 minutes
Cook Time1 hour 20 minutes
Course: Dinner
Servings: 14 tacos

Equipment

  • dutch oven
  • immersion blender or blender
  • large nonstick frying pan

Ingredients

  • 2 tablespoon neutral oil, such as canola 
  • 2-3 lbs bone-in, skin-on chicken thighs 
  • salt and pepper to taste
  • 1 small red onion, finely diced
  • 5 cloves garlic (whole, peeled)
  • 1 tablespoon fresh grated ginger 
  • 1 tablespoon tomato paste 
  • ½ tablespoon ground cumin
  • ½ tablespoon dried oregano
  • 1 teaspoon ground coriander
  • 2 cups chicken stock (+more, for thinner sauce)
  • 1 28 oz can fire roasted crushed tomatoes 
  • 1 dried Chili de Arbol
  • 2 dried Guallio chilis
  • 2 dried Ancho chilis
  • 1 tablespoon apple cider vinegar
  • 1 cinnamon stick 
  • 1 bay leaf

For the tacos

  • small corn tortillas
  • diced onion
  • fresh cilantro
  • oaxaca cheese 
  • lime wedges, for serving

Instructions

  • 1. Preheat oven to 350 degrees.
    2. Dry chicken thighs well with paper towels, and season well on all sides with salt and pepper.
    3. Add oil to a large dutch oven, and heat over medium high heat for 3-5 minutes until oil just starts to smoke.
    4. Add chicken skin side down and brown on both sides, 5-6 minutes a side. Work in batches as to not overcrowd the pan. Remove to a plate and set aside.
    5. Reduce heat to medium. Remove all but 2 tablespoon fat/oil. Add onion, garlic, and ginger to the pot.
    6. Cook, stirring occasionally for 3-4 minutes.
    7. Add tomato paste and stir well to combine.
    8. Cook 2-3 minutes, stirring occasionally, until color deepens.
    9. Add cumin, oregano, and coriander. Stir to combine, and cook 30 seconds, until just fragrant.
    10. Add chicken stock little by little, scraping up any brown bits from the bottom of the pan.
    11. Add canned tomatoes, dried chilis, apple cider vinegar, cinnamon stick and bay leaf. Stir to combine.
    12. Add chicken and accumulated juices back to the pot.
    13. Cover, and transfer to preheated oven or 1 hour.
    14. Remove chicken from pot. Discard skin and bones, and shred chicken meat.
    15. Remove bay leaf and cinnamon stick from pot.
    16. Immersion blend sauce until smooth, or transfer to a blender and blend until smooth.
    17. Toss shredded chicken with 1-2 cups sauce.
    18. Dip tortillas into consome, and lay flat in frying pan with a bit of avocado oil or neutral oil over medium heat.
    19. To one half of the tortilla, add cheese, then chicken, and top with diced onions and cilantro leaves.
    20. Fry 2-3 minutes over medium heat, then flip other side to make a half moon.
    21. Flip over, and fry 2-3 minutes more.
    22. Serve hot with fresh lime wedges and additional consome.
    To make in the Crockpot:
    • Brown the chicken and cook the aromatics, then transfer the sauce mixture and chicken to a slow cooker.
    • Cook on low for 6-7 hours or on high for 3-4 hours