Quick Chicken Birria Tacos Recipe

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1. Prepare the Chicken 

Season the chicken thighs with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken thighs and cook until browned on both sides, about 3-4 minutes per side. Remove the chicken from the skillet and set aside. 

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2. Saute Aromatics 

In the same skillet, add the chopped onion and minced garlic. Cook until the onion is soft and translucent, about 3-4 minutes. 

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3. Add Flavorings 

Stir in the tomato paste, ground cumin, and dried oregano. Cook for another minute to toast the spices and tomato paste. 

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4. Deglaze the Pan 

Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. 

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5. Simmer 

Return the chicken thighs to the skillet, nestling them into the sauce. Bring the mixture to a simmer, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the chicken is cooked through and tender. 

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6. Shred the Chicken 

Once the chicken is cooked, remove it from the skillet and shred it using two forks. 

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7. Thicken the Sauce 

If desired, you can use an immersion blender to partially blend the sauce to thicken it. Alternatively, you can remove some of the sauce and blend it separately before adding it back to the skillet. 

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8. Assemble the Tacos 

Warm the corn tortillas. Fill each tortilla with some shredded chicken and a spoonful of the sauce. Top with chopped onion, cilantro, a squeeze of lime juice, and any other desired toppings. Serve immediately. 

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