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

Yeast Package


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

Yeast Package

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.


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. 


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


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


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.


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.


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


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.


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


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


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