Chicken Birria Tacos

5 from 1 vote

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 Time15

Cook Time45

Total Time1

Course: Main Course

Cuisine: Mexican

Diet: Gluten Free

Servings: servings

Author: Rena

Equipment

cutting board
Oven-Safe Skillet
Sharp Chef's knife

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.

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