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Cheesy Crispy Chicken Tacos

Featured in Midday Meal Inspiration.

Want quick, flavorful tacos? This chicken version has juicy, braised meat in adobo sauce, crispy tortillas, and gooey cheese. All the taste, less time than beef birria.

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Ranah
Updated on Thu, 24 Apr 2025 14:59:02 GMT
Stacked tortillas filled with shredded chicken, red sauce, diced tomato, onion, cilantro, and lime wedges on the side. Pin it
Stacked tortillas filled with shredded chicken, red sauce, diced tomato, onion, cilantro, and lime wedges on the side. | chefemmakitchen.com

I've fallen head over heels for these Chicken Birria Tacos! They've taken over my kitchen completely. Making them many times now, I can promise they're totally worth the effort. The juicy chicken gets packed with flavor from those yummy dried chilies and seasonings, making what might be the tastiest tacos you'll ever eat. Whenever my buddies visit, they always plead with me to whip these up!

The Secret Wonder of These Tacos

There's something truly magical about these tacos. The chicken becomes so tender it falls apart in a deep, rich sauce from dried chilies and cozy spices. When you pack this saucy mix into crispy tortillas and pile on your fave toppings, you've got taco heaven right there. Nothing beats seeing friends' expressions when they bite into these for the first time!

Your Shopping List

  • Chicken Thighs: 2 pounds boneless, skinless chicken thighs (grab ones with a bit of fat for extra flavor)
  • Chicken Broth: 2 cups (try to get low-sodium so you can adjust salt yourself)
  • Guajillo Chilies: 2 dried chilies, seeds removed (they're reddish with a sweet smoky taste)
  • Ancho Chilies: 2 dried chilies, seeds removed (brownish with deep earthy notes)
  • Onion: 1 medium onion, chopped (yellow ones work great for their sweetness)
  • Garlic: 4 cloves, minced
  • Spices: 1 teaspoon cumin, 1 teaspoon dried oregano, 1/2 teaspoon ground cloves, 1/2 teaspoon ground cinnamon (buying whole spices gives stronger flavor)
  • Salt and Black Pepper: To taste
  • For the Adobo Sauce: Reserved chili soaking water, 2 cloves garlic, 1/2 teaspoon cumin, 1/2 teaspoon dried oregano, 1/2 teaspoon paprika, salt, and black pepper
  • For Serving: Small corn tortillas, chopped fresh cilantro, diced red onions, lime wedges

Crafting Your Mouthwatering Tacos

Build Your Tacos
Warm your tortillas first, stuff them with that amazing saucy chicken, then scatter fresh cilantro and onions on top. Make sure you've got those lime wedges ready too, they really brighten everything up!
Shred and Simmer
Take two forks and pull that chicken into strands, then let it hang out in that gorgeous sauce a bit longer to really drink up all those flavors.
Transform That Chicken
Soften your onions and garlic in a large pot until they smell amazing. Add your spices to the chicken, then brown it well. Pour your blended sauce and broth over everything and let it bubble away until your chicken gets super tender.
Create That Amazing Sauce
Take your softened chilies and throw them in a blender with garlic, spices, and some of the soaking liquid until you get a smooth, bright sauce.
Wake Up Those Chilies
First thing, toast those dried chilies in a hot, dry pan just until they smell fantastic, about 30 seconds per side. Then soak them in hot water for around 20 minutes until they're soft.
A close-up of a plate of enchiladas topped with diced tomatoes, onions, cilantro, and lime wedges. Pin it
A close-up of a plate of enchiladas topped with diced tomatoes, onions, cilantro, and lime wedges. | chefemmakitchen.com

Dinner's Ready

You're about to go crazy for these awesome birria tacos! Each mouthful brings juicy chicken, tangy sauce, and crisp fresh toppings. After your first try, you'll finally get why everyone can't stop talking about birria tacos!

Frequently Asked Questions

→ Can I prep the sauce early?

Totally! Store it in the fridge for up to 3 days or toss it in the freezer for 3 months. This cuts down on cooking time later.

→ What can I use instead of Oaxaca cheese?

Fresh mozzarella works great! It has a similar taste and stretchy texture. Just shred it thin for the best effect.

→ Why dunk tortillas in broth first?

It gives them flavor, helps crisp them up, and adds that vibrant reddish color. Plus, it keeps them from cracking when folded.

→ Can I swap thighs for chicken breast?

You can! Thighs are tastier and juicier, but breasts work too. Keep an eye on them to make sure they don't dry out.

→ How spicy does this turn out?

It's mild to medium. The chiles add more flavor than heat. Want less spice? Skip or reduce the chiles de arbol.

Crispy Chicken Tacos

Make crowd-pleasing crispy chicken tacos with shredded chicken, savory adobo sauce, melty cheese, and golden-fried tortillas.

Prep Time
25 Minutes
Cook Time
60 Minutes
Total Time
85 Minutes
By: emma

Category: Lunch

Difficulty: Intermediate

Cuisine: Mexican

Yield: 12 Servings (12 tacos)

Dietary: Gluten-Free

Ingredients

01 3 lbs chicken thighs, bone-in.
02 1 tsp salt.
03 1/2 tsp ground pepper.
04 2 tbsp olive oil.
05 1 tbsp whole black peppercorns.
06 1 tbsp whole cumin seeds.
07 1 tbsp whole coriander seeds.
08 6 cloves, whole.
09 Half a cinnamon stick, broken up.
10 1 yellow onion, diced.
11 8 garlic cloves, minced.
12 6 guajillo chiles, stems and seeds removed.
13 4 ancho chiles, cleaned and prepped.
14 1 chile de arbol, cleaned.
15 4 tomatoes, diced (ripe).
16 2 tbsp apple cider vinegar.
17 1 tbsp oregano, dried.
18 1 tsp smoked paprika.
19 1 tsp thyme, dried.
20 1/2 tsp salt.
21 4 bay leaves.
22 3 cups chicken stock.
23 12-14 corn tortillas.
24 12 oz Oaxaca or mozzarella cheese.
25 1/2 white onion, diced.
26 1/4 cup minced cilantro.
27 Lime juice: 1 to 2 tbsp.
28 Small pinch of salt.

Instructions

Step 01

In a Dutch oven, lightly toast the whole spices until they smell toasty.

Step 02

Quickly dry-roast the chilies, then remove and let them cool.

Step 03

Sprinkle salt and ground pepper on the chicken pieces.

Step 04

Heat oil, brown the chicken on all sides until golden.

Step 05

In the same pan, cook onions until they're softened.

Step 06

Add minced garlic to the onions and toast for a minute.

Step 07

Add all sauce ingredients and simmer gently for 10-15 minutes.

Step 08

Blend the simmered mixture until completely smooth.

Step 09

Put chicken back into the pot with the sauce and bake at 350°F for 20-30 minutes.

Step 10

Once cooked, shred the chicken and save some sauce for dipping later.

Step 11

Dip each tortilla in leftover sauce, then fry until golden and slightly crispy.

Step 12

Put cheese on tortillas and cover to let it melt nicely.

Step 13

Fill one side of each tortilla with chicken, then fold and toast until crisp.

Step 14

Serve up with onions, cilantro mix, and sauce for dipping on the side.

Notes

  1. Prepare the sauce in advance to save some time.
  2. Use sturdy, good-quality corn tortillas to keep them from tearing.
  3. To keep tacos warm, place them in a 250°F oven.
  4. This dish can also be cooked in a pressure cooker (15 mins) or a slow cooker (6-7 hours on low).

Tools You'll Need

  • Large Dutch oven.
  • Blender or food processor.
  • Sturdy cast iron pan.
  • Quick-read thermometer.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • May contain gluten if tortillas aren't pure corn.
  • Dairy alert due to the cheese.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 380
  • Total Fat: 22 g
  • Total Carbohydrate: 28 g
  • Protein: 24 g