5.0 from 3 votes
Chicken Birria Tacos
Incredible Chicken Birria Tacos are a filling and flavorful dinner that the whole family will love. The chicken is perfectly seasoned, seared, then baked in a tasty sauce. Shred the meat and enjoy in a pan-fried tortilla with mozzarella cheese. These are always a hit!
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 6 servings
Calories: 671 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 2 lb chicken thighs
- kosher salt and pepper to taste
- 1 tsp onion powder
- 1 tsp garlic powder
- 3 tbsp olive oil divided
- 3-6 chipotle peppers in adobo sauce from a can
- 1 cup crushed tomatoes
- 12-14 corn or almond flour tortillas
- 12 oz shredded Mozzarella cheese
- Optional: 1 cup fresh pico de gallo
Instructions
- Preheat the oven to 350ºF. Season the chicken thighs with salt, pepper, garlic powder and onion powder on both sides.
- Heat 2 tbsp of the oil in a large oven-safe skillet over medium-high heat. Add the chicken and sear until browned on both sides.
- Meanwhile, to a food processor or blender add the chipotle peppers with adobo sauce and crushed tomatoes. Blend until almost smooth.
- Once the chicken is browned, drizzle with the adobo sauce and cover with a lid. Bake in the preheated oven for 30-35 minutes or until fully cooked and super tender.
- Carefully take the chicken out of the sauce and shred it using 2 forks. Reserve some of the liquidy sauce into a shallow plate. Return the shredded chicken back to the pan with the thick sauce and stir to combine.
- Preheat the remaining oil in a clean pan over medium heat. Dip one tortilla into the reserved sauce, then place in the preheated pan and cook for 1-2 minutes. Flip and sprinkle with cheese. Add 2 spoonfuls of chicken mixture. As soon as the cheese starts to melt, fold the taco in half to form a taco and set aside on a plate. Repeat with the remaining tortillas, cheese and chicken mixture.
Cup of Yum
Notes
- Storing and reheating leftovers
- In the refrigerator: It’s best to store all of your taco fillings separately. Store the chicken in an airtight container in the fridge, it will keep for up to 4 days. Store tortillas, cheese and any other toppings separately.
- To reheat: When you're ready to enjoy your leftovers, warm the chicken and the sauce on the stovetop over low heat until warm. You can then proceed with the recipe by pan-frying your saucy tortilla and adding the meat and cheese.
Nutrition Information
Serving
1serving
Calories
671kcal
(34%)
Carbohydrates
30g
(10%)
Protein
42g
(84%)
Fat
43g
(66%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
7g
Monounsaturated Fat
18g
Trans Fat
0.1g
Cholesterol
184mg
(61%)
Sodium
932mg
(39%)
Potassium
582mg
(17%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Vitamin A
479IU
(10%)
Vitamin C
4mg
(4%)
Calcium
513mg
(51%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 671
% Daily Value*
| Serving | 1serving | |
| Calories | 671kcal | 34% |
| Carbohydrates | 30g | 10% |
| Protein | 42g | 84% |
| Fat | 43g | 66% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 184mg | 61% |
| Sodium | 932mg | 39% |
| Potassium | 582mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 479IU | 10% |
| Vitamin C | 4mg | 4% |
| Calcium | 513mg | 51% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.