If you’ve been scrolling through social feeds lately, chances are you’ve stumbled upon the magic of the Viral Chicken Birria Tacos from Scratch Made Easy Recipe. This dish combines tender, flavorful chicken simmered in a rich, spiced chili sauce and wrapped in crisp, cheesy tortillas that are simply irresistible. Each bite delivers the perfect harmony of smoky, savory, and slightly tangy notes that will have you coming back for more. Whether you’re a seasoned taco lover or a curious newbie, this recipe brings that viral birria taco experience right into your kitchen with ease and authenticity.
Ingredients You’ll Need
These ingredients are impressively simple yet essential to capturing the true essence of Viral Chicken Birria Tacos from Scratch Made Easy Recipe. Each component layers flavor, texture, and color that makes this dish shine and come alive with every bite.
- Bone-in, skinless chicken thighs or drumsticks (2 pounds): Chosen for their juiciness and ability to soak up the sauce beautifully.
- Dried guajillo chiles (3): Provide a mild heat and deep, smoky flavor that forms the core of the sauce.
- Dried ancho chiles (2): Add rich, fruity undertones with just a hint of sweetness.
- Small onion, quartered (1): Gives aromatic depth and a subtle sweetness once blended.
- Garlic cloves (4): Infuses the sauce with a warm, punchy flavor that’s essential in Mexican cooking.
- Ground cumin (1 teaspoon): Adds earthiness and a faint citrus hint.
- Dried oregano (1 teaspoon): Brings herbal notes that balance the spice.
- Ground cinnamon (1/2 teaspoon): Offers a surprising warmth that rounds out the chili flavors.
- Smoked paprika (1/2 teaspoon): Enhances the smoky character of the sauce with a subtle sweetness.
- Apple cider vinegar (2 tablespoons): Adds the perfect tang to brighten the rich sauce.
- Chicken broth (3 cups): Provides moisture and depth, creating the luscious cooking liquid.
- Olive oil (2 tablespoons): For searing the chicken and giving a golden crust.
- Salt and black pepper to taste: Essential for seasoning and bringing all flavors together.
- Corn tortillas (12): The perfect vehicle to hold the succulent chicken and melty cheese.
- Shredded Oaxaca or mozzarella cheese (1 1/2 cups): Creates that gooey, irresistible melty texture inside the tacos.
- Chopped fresh cilantro: Adds fresh, citrusy brightness with every bite.
- Diced white onion: Offers crunch and sharpness to contrast the rich chicken.
- Lime wedges for serving: A final squeeze that livens up the whole experience.
How to Make Viral Chicken Birria Tacos from Scratch Made Easy Recipe
Step 1: Toast and Soften the Chiles
Start by heating a dry skillet over medium heat and lightly toasting the dried guajillo and ancho chiles for about 1 to 2 minutes per side. You want to bring out their smoky aroma without burning them. Then, place them in a bowl and cover with hot water to soak for 15 minutes until they’re soft and pliable — this step unlocks their vibrant flavor and makes blending easier.
Step 2: Blend the Sauce
Into your blender, add the softened chiles along with the quartered onion, garlic cloves, cumin, oregano, cinnamon, smoked paprika, apple cider vinegar, and 1 cup of chicken broth. Blend until smooth and velvety — this rich sauce will coat and infuse the chicken with all those signature birria spices.
Step 3: Prepare and Sear the Chicken
Season your chicken thighs or drumsticks generously with salt and black pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the chicken pieces on all sides until they develop a lovely golden-brown crust. This step locks in the flavors and creates a beautiful base for your stew.
Step 4: Simmer the Chicken in the Sauce
Pour the blended chile sauce over the seared chicken and add the remaining 2 cups of chicken broth to the pot. Bring everything to a gentle simmer, then cover and reduce the heat to low. Let it cook for 35 to 40 minutes or until the chicken becomes tender enough to shred effortlessly. The sauce will thicken and deepen in flavor as it cooks.
Step 5: Shred the Chicken and Return to Sauce
Remove the cooked chicken from the pot and shred it using two forks. Return the shredded chicken back into the pot, immersing it fully in the luscious birria sauce so it soaks up every last bit of flavor.
Step 6: Assemble and Cook the Tacos
Heat a skillet or griddle over medium heat. Dip each corn tortilla into the birria broth, then place it on the skillet. Add a generous amount of shredded chicken and cheese to one half of the tortilla, then fold it over. Cook until the tortilla is crispy and golden on both sides and the cheese has melted beautifully. These crispy edges are what make the Viral Chicken Birria Tacos from Scratch Made Easy Recipe so special and crave-worthy.
How to Serve Viral Chicken Birria Tacos from Scratch Made Easy Recipe
Garnishes
The classic toppings for these tacos are chopped fresh cilantro, diced white onion, and fresh lime wedges. These garnishes bring brightness and contrast to the rich, spicy chicken, balancing each bite with freshness, a little crunch, and zesty acidity that makes the whole dish sing.
Side Dishes
Serve these tacos alongside a simple Mexican-style rice or some refried beans for a complete meal. A crisp jicama slaw with lime and chili powder also pairs wonderfully, offering crunch and cooling relief from the bold flavors of the birria.
Creative Ways to Present
If you’re hosting a taco night, lay out a colorful spread with bowls of guacamole, pico de gallo, and radish slices so everyone can customize their birria tacos. Alternatively, these tacos make an epic filling for nachos or even a birria taco salad for a fun twist. Don’t forget that extra warm birria broth on the side for dipping each crispy taco — that’s the hallmark of the Viral Chicken Birria Tacos from Scratch Made Easy Recipe experience.
Make Ahead and Storage
Storing Leftovers
You can store any leftover birria chicken and sauce in an airtight container in the refrigerator for up to 3 days. This actually allows the flavors to deepen even more, making next-day tacos just as delicious, if not better.
Freezing
For longer storage, freeze the shredded birria chicken and sauce in a freezer-safe container or zip-top bag for up to 3 months. Thaw overnight in the refrigerator before reheating to enjoy that fresh-brewed depth of flavor and texture.
Reheating
Reheat the birria chicken gently on the stovetop over low heat or in the microwave until warmed through, adding a splash of broth or water if needed to loosen the sauce. Then, quickly crisp up your tortillas and assemble your tacos for a fast, flavorful meal whenever the craving strikes.
FAQs
Can I use chicken breasts instead of thighs or drumsticks?
While you can substitute chicken breasts, thighs and drumsticks are preferred because they stay moist and tender during the long simmer. Breasts might dry out and result in less flavorful birria.
Can I make the birria sauce spicier?
Absolutely! Adding a dried chile de árbol or some chili flakes to the sauce during blending will give your birria a delightful kick without overpowering the balance of flavors.
Do I have to use corn tortillas? Can I use flour tortillas?
Corn tortillas are traditional and have the perfect texture to crisp up when dipped in broth. However, you can use flour tortillas if you prefer — just be aware they may be softer and less crispy.
Is this recipe gluten-free?
Yes! The Viral Chicken Birria Tacos from Scratch Made Easy Recipe is naturally gluten-free as long as you use corn tortillas and check that your chicken broth doesn’t contain gluten additives.
Can I prepare the birria sauce in advance?
Definitely! Making the birria sauce and cooking the chicken a day ahead allows the flavors to meld beautifully, making your taco assembly even easier and tastier on serving day.
Final Thoughts
There’s something so special about mastering the Viral Chicken Birria Tacos from Scratch Made Easy Recipe that feels like a little celebration every time you make it. It’s comfort food meets culinary adventure, wrapped in crispy, cheesy tortillas that are as fun to make as they are to eat. So grab your ingredients, invite some friends, and dive into this deliciously viral taco experience—you won’t regret it!
Print
Viral Chicken Birria Tacos from Scratch Made Easy Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 tacos
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
This Viral Chicken Birria Tacos from Scratch recipe offers a flavorful and authentic Mexican experience with tender, juicy chicken simmered in a rich, aromatic chile sauce. Perfectly crispy tacos are achieved by dipping tortillas in the birria broth and grilling with melted cheese, served with fresh cilantro, onion, and lime wedges for an irresistible meal.
Ingredients
Chicken and Broth
- 2 pounds bone-in, skinless chicken thighs or drumsticks
- 3 cups chicken broth
- 2 tablespoons olive oil
- Salt and black pepper to taste
Chile Sauce
- 3 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 small onion, quartered
- 4 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon smoked paprika
- 2 tablespoons apple cider vinegar
Tacos
- 12 corn tortillas
- 1 1/2 cups shredded Oaxaca or mozzarella cheese
- Chopped fresh cilantro
- Diced white onion
- Lime wedges for serving
Instructions
- Toast and Soften Chiles: Heat a dry skillet over medium heat and toast the dried guajillo and ancho chiles for 1 to 2 minutes per side until fragrant, being careful not to burn them. Transfer the toasted chiles to a bowl and cover with hot water, soaking for 15 minutes until softened.
- Prepare Chile Sauce: In a blender, combine the softened chiles, quartered onion, garlic cloves, ground cumin, dried oregano, ground cinnamon, smoked paprika, apple cider vinegar, and 1 cup of chicken broth. Blend until smooth to create a vibrant, flavorful sauce.
- Season and Sear Chicken: Generously season the bone-in chicken thighs or drumsticks with salt and black pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat and sear the chicken on all sides until lightly browned, locking in flavor and juices.
- Simmer Chicken in Sauce: Pour the blended chile sauce over the seared chicken, then add the remaining 2 cups of chicken broth. Bring to a gentle simmer, cover the pot, and cook on low heat for 35 to 40 minutes until the chicken is tender and easily shredded.
- Shred Chicken and Soak: Remove the chicken pieces from the pot and shred the meat, discarding bones if any. Return the shredded chicken to the pot to soak in the rich birria sauce, absorbing even more flavor.
- Prepare Tacos: Heat a skillet or griddle over medium heat. Dip each corn tortilla briefly into the birria broth to saturate it, then place it on the hot skillet. Add a portion of shredded chicken and a sprinkle of cheese to one side of the tortilla, fold it over, and cook until the tortilla is crispy and golden brown on both sides and the cheese is melted.
- Serve: Serve the tacos hot, topped with chopped fresh cilantro and diced white onion. Offer lime wedges on the side and extra birria broth for dipping to enjoy an authentic Mexican flavor explosion.
Notes
- For enhanced flavor, prepare the birria filling a day in advance to allow the spices to meld.
- To add extra heat, incorporate a dried chile de arbol into the sauce during blending.
- These tacos are best served immediately while the tortillas are crispy and the cheese is melty.
