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3.6 from 90 votes

Chicken Birria Taco Recipe

These EASY Birria Tacos, packed spicy, earthy, and aromatic flavors are made with chicken instead of beef! They will have you looking forward to taco Tuesday at home!

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 12
Calories: 342 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

Chicken:
  • 2-3 pounds boneless chicken thighs
  • 1-2 tablespoons vegetable oil
  • ½ teaspoon coarse kosher salt
  • ½ teaspoon ground black pepper
  • 2-3 chipotle peppers in adobo sauce
  • 1 tablespoon adobo sauce
  • ½ cup crushed tomatoes
  • 2-3 cloves garlic , minced
  • 1 yellow onion , chopped
  • 1 tablespoon ancho chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup apple cider vinegar
Tacos:
  • 2-3 tablespoons vegetable oil
  • 12-14 small corn tortillas
  • 2 cups Monterey Jack or oaxaca cheese
  • 1 cup fresh cilantro , chopped
  • 1/4 cup white onion , chopped
  • Fresh lime wedges

Instructions

Chicken:
    Cup of Yum
  1. In a large food processor or a large bowl with an immersion blender, combine the chipotle peppers, adobo sauce, tomatoes, garlic, onion, chili powder, oregano, cumin, paprika, cloves, cinnamon and vinegar. Pulse until you form a paste. Add 2 cups of water and pulse several times. Set aside.
  2. Season the chicken with salt and pepper. Heat the vegetable oil over sauté in the instant pot.
  3. Add the chicken, browning on all sides, about 2-3 minutes per side.
  4. Add the reserved sauce. Place the lid on, lock in place and set to manual high pressure for 13 minutes. Use quick release method.
  5. Using a slotted spoon, remove the chicken to a bowl and use 2 forks to shred, discarding any large bits of fat.
  6. Pour the sauce through a mesh sieve or colander to remove larger pieces. Allow the fats to settle on top.
Tacos:
  1. Heat 1-2 teaspoons of the vegetable oil in a large skillet. Dip 2-3 corn tortillas (how many will fit in the skillet) in the birria broth and directly into the hot skillet.
  2. Sprinkle 1 tablespoons of cheese in each tortilla, then 2-3 tablespoons of shredded chicken. Fold over the tortilla to form a taco. Sear on each side for 1-2 minutes or until browned.
  3. Remove and serve with fresh cilantro, onion, lime wedges and extra birria consommé for dipping.

Nutrition Information

Calories 342kcal (17%) Carbohydrates 15g (5%) Protein 19g (38%) Fat 23g (35%) Saturated Fat 8g (40%) Polyunsaturated Fat 5g Monounsaturated Fat 8g Trans Fat 0.1g Cholesterol 91mg (30%) Sodium 605mg (25%) Potassium 310mg (9%) Fiber 3g (12%) Sugar 1g (2%) Vitamin A 648IU (13%) Vitamin C 3mg (3%) Calcium 187mg (19%) Iron 2mg (11%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 342

% Daily Value*

Calories 342kcal 17%
Carbohydrates 15g 5%
Protein 19g 38%
Fat 23g 35%
Saturated Fat 8g 40%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 8g 40%
Trans Fat 0.1g 5%
Cholesterol 91mg 30%
Sodium 605mg 25%
Potassium 310mg 7%
Fiber 3g 12%
Sugar 1g 2%
Vitamin A 648IU 13%
Vitamin C 3mg 3%
Calcium 187mg 19%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.