Birria Tacos for Cinco de Mayo

time to make

These are a total game-changer for taco night, but they’re also amazing for Cinco de Mayo. Everyone will ask you for the recipe!

You will need...

Bone-in chicken thighs Cooking oil  Onion  Roma tomatoes  Garlic Quajillo chiles Chiles de arbol  Bay leaves Oregano Paprika Cinnamon Cumin Salt Chicken broth

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Plus...

For the tacos: Corn tortillas Mexican melting cheese Diced onion Chopped cilantro

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It's amazing!

A homemade sauce using classic ingredients makes these chicken tacos the best you will ever try!

Flour Bowl

Heat a dutch oven over medium-high heat. Add oil. Season chicken with salt and pepper, and place in the pot. Add onion. Cook until chicken begins to brown. Then remove and set aside.

1

Remove the seeds and stems from the chiles. Place in a pot with onion, tomatoes, and one bay leaf. Cover with water. Bring to a boil, then lower and simmer, uncovered, for 10 minutes. 

2

Remove from heat and allow to cool for a couple minutes. Remove and discard the bay leaf.

3

Move the chiles, tomatoes, and onion to a blender. Add the garlic, oregano, paprika, cinnamon, cumin, and salt to the blender.

4

Add water from the pot, strained with a sieve, to the blender. Top off with chicken broth. Whirl until well blended. Add more salt and pepper to taste.

5

Place the pot with the chicken back on the burner. Pour over the sauce. Toss in a bay leaf. When the sauce bubbles, turn heat down to low and simmer, covered for 30 minutes.

6

Remove chicken and allow to cool. Remove the bones and skin, and shred the meat. Return chicken to pot and stir to coat.

7

Bring a skillet to medium heat and add oil. Dip a tortilla in the birria sauce then place in the skillet. Cook 30 seconds then flip. Add chicken, cheese, onion, and cilantro to one side.

8

Fold in half and cook 30 seconds on each side. Remove from skillet and keep warm. Repeat for each taco.

9

Serve tacos warm with a side of birria sauce for dipping. Enjoy!

10

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Enjoy!