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Chicken birria tacos are the finest tacos in the world! Chicken thighs are simmered in a rich and fragrant adobo sauce before being shredded and placed on a corn tortilla with such a thick coating of queso cheese before being pan-fried into such a Birria Quesataco. Tacos de quesa birria are out of this world.
Quesa birria tacos are a simple supper meal for the family, game-day snacks, and quick entertaining for events such as Cinco de Mayo. They’re so adaptable!
What is chicken birria?
This Mexican cuisine, known in Spanish as birria de pollo, is a simple and inexpensive variation of the classic birria, which is cooked with goats (birria de chivo o cabrito), lamb or mutton (birria de borrego o cordero), or even with beef (birria de res).
Chicken birria is offered in numerous food stores and fonditas (independent small eateries) throughout Mexico, and it is also cooked in many homes.
How do you make birria tacos?
The dried chilies are the most crucial element. There are countless recipes available, and I’m sure every group has its unique version. My son-in-law cooks using New Mexico chilies. I used a combination of New Mexico and Guajillo peppers. These peppers are not hot, but they provide beautiful color to your consommé.
Jacob made his tacos with chuck roasts and beef shank. To be honest, I prefer the beef variety just because I’m a beef lover; however, the chicken birria tacos are a good second choice.
Consider buying bone-in skin-on chicken breasts when you are undertaking a healthy fitness journey. It adds depth of flavor to broths, sauces, and stews, and usually removes the skin just after the initial cooking phase.
What meat is birria tacos made of?
Birria tacos can be made with any protein, although beef is the most common. Chuck roast is a terrific cut for birria tacos, because I preferred sliced chicken breasts with skin on this dish. The skin adds an added layer of flavor to the soup, but it is scraped before creating the tacos.
This dish requires very little effort. Sear the chicken for about 10 minutes, skin side down. Cook for an hour using all of the ingredients. Remove the chicken, and then drain off all of the peppers, garlic, and other ingredients and combine with a few cups of tomato soup. After such an hour, check at that sweetness.
What you’ll Love About This Recipe:
Homemade Adobo: The handmade adobo sauce adds an excellent depth of flavor to this braised chicken. It’s deep, rich, smokey, and smooth. You’ll discover yourself spoon-sampling the sauce. I’d be lying if I claimed I didn’t put my tortilla chips inside this amazing salsa as well.
You may simply adjust the heat level: if you want it hot, add more heat. Do you want it mild? Use mild peppers as poblano. By using smoked paprika, you may get a smokey taste without using fiery chipotle peppers in adobo.
Excellent for leftovers: If you enjoy leftovers, try duplicating the recipe in a bigger stockpot or dividing it between two baking pans. You will not be let down.
Perfect for a quick entertaining supper, Cinco de Mayo, Tacos Tuesday meal, sports time snack, or whenever you need a quick meal. Simply place the toppings on the table and enable visitors to choose their ideal combination. Oven-warm batches of maize or flour tortillas.
Chicken birria tacos ingredients:
How to make chicken birria:
Bone-in chicken thighs
Neutral, high-heat cooking oil, such as grapeseed oil
Chiles de arbol
How to make quesabirria tacos:
Melting cheese, such as Oaxaca or Monterey Jack
How to make chicken birria tacos:
Using medium-high heat and warm a huge Dutch oven or saucepan. Pour in the oil. Put the chicken thighs inside the pot and add salt and pepper. Add two onion quarters. Cook till the chicken starts to brown, approximately 5 minutes per side, and take off the heat and put aside.
Prepare the chilies for the sauce as follows: Separate the dried chilies’ seeds and stems. Put the chiles, half of the onions, tomato, and a bay leaf in a saucepan and covered it with 2 cups of water.
Cook to boiling, then reduce to low heat and leave uncovered for 10 minutes. Remove from the fire and set aside for a few minutes to cool. Take the bay leaf and set it aside.
Make the sauce: Transfer the chiles, tomato, and onions to a blender that used a large spoon. In a blender, combine the garlic, oregano, paprika, cumin, cinnamon, and salt. To the mixer, add 1 cup of filtered water from the saucepan. Take 1 cup of chicken and mix it thoroughly. Sprinkle with salt and pepper to serve.
Return the saucepan containing the chicken to the stove over medium heat. Serve the sauce over the chicken. Put in the last bay leaf.
Whenever the sauce starts to boil, lower the heat and cover for 30 minutes, just until the chicken is cooked completely. (An internal temperature of 165°F is recommended.) Turn off the heat. Take out and remove the bay leaf.
Remove the chicken first from saucepan and set aside for several minutes to cool. Clean the bones and the skin before shredding the meat. Return the chicken to the pot and toss to coat.
Make the tacos as follows: Warm a teaspoon of frying oil in a pan over medium heat. Put a tortilla on the skillet after dipping it in the birria sauce.
Cook for 30 seconds before flipping. On one side of the tortilla, layer shredded chicken, cheese, sliced onion, and a sprinkle of cilantro.
Cut it in half and fry for 30 seconds each time, or until the cheese melts and the tortilla starts to crisp up. Start by removing it from the skillet and set it aside to stay heated. Repeat with each taco.
Warm tacos should be served along with birria sauce for soaking. Enjoy!
Tips for making chicken birria tacos recipe:
Be using a cast iron or nonstick skillet to prevent the broth-dipped tortillas from sticking to the pan. Applying just that bit of oil into the pan helps this phase go smoothly. Stainless steel or even any nonstick pan is not recommended for this dish. Most efforts with these pans ended in damaged, twisted shells, or an excessive amount of oil is utilized.
Before frying, prepare all of the finishing ingredients: Getting prepared all of the components (tortillas, meat, cheddar, as well as other toppings) before cooking allows you to swiftly add everything you need without scorching the shell.
Don’t load the tacos too much: store-bought corn tortillas are notoriously thin and prone to breaking. This is precisely why two shells are commonly utilized for Mexican Street tacos. Overcrowding the shells will result in shattered, unhappy shells. If you’re anything like me, this gets all across your shirt! Instead, stack a second shell with melted queso cheddar cheese between them, and otherwise, if you want to take the more solid, albeit unconventional, way, use flour tortilla shells and then stuff them to your heart’s delight.
Maintain the cooked tacos toasty in the oven till serving: If preparing for a family places the cooked tacos on a baking sheet and bake in a 175 °F warming-pan until you finish frying the Birria quesatacos. This makes them feel good and crispy when it is ready to serve.
Alternate Cooking Methods:
Crockpot or Slow Cooker — Follow the identical instructions given in the recipe, but rather layer it into the bottom of a crockpot with a slow cooker. Heat for 6-8 hours and covered it. Once a chicken is done, follow the directions in the original formula.
Dutch oven – This may also be roasted in a Dutch oven. Heat the oven to 350°F and bake the oven-safe wrapped casserole dish, Dutch oven, or 913-inch glass or ceramic baking sheet firmly enclosed with aluminum foil for 40 to 60 minutes, or when the chicken is grilled and the flavors run clear at 165°F on a digital cooking thermometer. As once the chicken is done, follow the directions in the original formula.
Instant Pot – Place the chicken on the bottom of a grilling insert in the Instant Pot. Mix within bay leaves. Sprinkle the chicken well with salt and black pepper. Make the adobo sauce according to the package directions and pour it across the chicken in the saucepan. Place the cover here on Instant Pot and start the stopwatch for 15 minutes on increased speed. Whenever the pressure control is down, do a rapid pressure release and remove the cap. Once the pressure has been released, follow the directions in the basic recipe.
How to freeze birria tacos?
You may store leftover birria sauce for up to four months in a container in the fridge airtight container labeled with the freezing date. I suggest freezing the chicken apart; it will keep for 3-4 months in the freezer.
Permit both the sauce as well as the chicken to defrost overnight in the refrigerator before reheating slowly just on stove till cooked through.
Chicken Birria Tacos recipe easy
3 pounds bone in, skin on chicken breasts
1 bunch cilantro
1 white onion
2 roma tomatoes
1 teaspoon avocado oil
2 tablespoons cumin
Salt and pepper to taste
3 tablespoons minced garlic
1 tablespoon oregano
1 tablespoon pepper powder
48 ounces of chicken stock
1 small can of tomato sauce
3 bay leaves
8-10 dried chilies
Dusting of cayenne pepper
Chicken bouillon (Knorr) 2 tablespoons
- Heat the oil in a large stockpot over medium high heat.
- Season the chicken breasts with salt and pepper, and continue cooking for 10 min, skin side down, until either the skin begins to brown.
- Remove the chicken and sauté the onions for 5 minutes, or until transparent.
- Return the chicken, tomato paste, ancho pepper powder, cilantro, chilies, garlic, cumin, cayenne pepper, oregano, and liquid to the pan.
- Stir until everything is mixed. Sprinkle some chicken bouillon on it, then whisk in the tomatoes and bay leaves, if using.
- Simmer for one hour on low heat. Allow the chicken to cool. Once the chicken has cooled, remove the skin as well as bones and peel it apart.
- Scoop out all the pepper, cilantro, and other ingredients with a slotted spoon and put them, along with two cups of broth, in a blender. Mix thoroughly.
- Persuade me that purchasing a Vitamix is just a wise choice.
- Pour the leftover consomme into it.
To make the tacos:
Consider yourself very lucky if you have a gas stove. Otherwise, you can microwave it for 20-30 seconds to soften.
Soak the tortilla within consomme. Fry the chicken with cheese of your choice for around 4-5 minutes per side. Put the tacos in consomme just before serving.
Frequently asked questions:
What Birria tacos are made of?
They are traditionally maize tortillas stuffed with goat meat! Scroll to the bottom to discover more about the history of that one – it’s fascinating. They may be cooked to whatever goats, beef, hog, or lamb you have on hand.
What does birria mean in tacos?
Birria is a delicious traditional Mexican meal created with goat meat, although it may also be prepared with beef, veal, lamb, or hog. It may be made into a stew or even a taco filling. Birria signifies “exquisite savory cuisine, rich in tradition and culture” in gastronomic words.
What are Birria tacos also called?
Birria Tacos (tacos de birria, also known as quesabirria tacos) are made by wrapping braised beef in a corn tortilla and pan-frying it in the fat that lies on top of the birria.
What do Birria tacos taste like?
If you’ve not heard of birria tacos before, they’re an irresistible sweet, sour, somewhat spicy, and flavorful Mexican beef stew that would be slowly simmered till the meat is soft and fall-apart succulent and wonderful.
How do you eat Birria tacos?
Take off the heat and arrange on a serving platter with the onions, lime relish, and cilantro. Ladle the soup into a bowl and sprinkle with a heavy tablespoon of the onions, cilantro, with lime flavor to serve. Enjoy the tacos with the broth!
Are Birria tacos healthy?
It’s a typical Mexican cuisine that’s frequently prepared for important events like baptisms, weddings, and festivals. Is Birria healthy, despite its great flavor? Birria is a nutritious food since it has a good balance of any three macronutrients, as well as a reasonable number of calories.
What is the difference between birria and Quesabirria tacos?
The quesabirria is described as “a mix between such a taco as well as a quesadilla.” It consists of a corn tortilla topped with melted mozzarella or Chihuahua cheese and cooked meat. In comparison to birria, which would be usually cooked with goat, the meat is frequently beef – commonly brisket.
Why is birria so greasy?
Chuck roast is now a tough cut of beef, and with a little liquid, high temperature, and love. You’ll end up with pieces of meat. It’s also a less expensive option when compared to short rib. The short rib will add a little fat to this sauce, making it delicious and somewhat greasy.