Ingredients
Scale
- 2 lbs of chicken (or beef for traditional birria)
- 2 tbsp birria taco seasoning
- 4 cloves of garlic, minced
- 1 large onion, chopped
- 2–3 dried chilies (like guajillo or ancho)
- 4 cups of broth (chicken or vegetable)
- 1 tbsp vinegar
- 12 corn tortillas
- Fresh cilantro, chopped, for garnish
- Limes, cut into wedges
- Salt and pepper to taste
Instructions
- Season the chicken with birria taco seasoning, salt, and pepper.
- Heat a pot over medium heat and sauté the seasoned chicken with chopped onion and minced garlic until tender.
- Add the dried chilies and broth to the pot and let it simmer for about an hour.
- Assemble the tacos by filling corn tortillas with shredded chicken, onions, and cilantro. Serve with lime wedges and the birria sauce for dipping.
Notes
- Store leftovers in airtight containers; tacos can last for up to 3 days and sauce for about a week.
- Try using other proteins like beef or a vegan option with jackfruit.
- For extra flavor, serve birria tacos with fresh toppings like radishes and side dishes like rice or beans.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 2 tacos
- Calories: 450 Kcal
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg