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+ servings

Easy Birria Tacos

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 10 tacos

Ingredients

  • ¼ cup cilantro leaves packed
  • 1 cup chopped white onion
  • 1 teaspoon olive oil
  • 3 cloves garlic minced
  • 2 teaspoons chilli powder
  • ¼ teaspoon cayenne pepper optional
  • 1 teaspoon ground cumin
  • ½ cup low-sodium chicken stock
  • ¼ teaspoon salt
  • 1 10-ounce can red enchillada sauce
  • 1 pound boneless skinless chicken breasts cut into 3-inch pieces
  • 1 tablespoon canola oil
  • 10 corn tortillas
  • cup Mexican shredded cheese

Instructions

  • Chop cilantro and toss with chopped onion in a small bowl. Set aside.
  • In a deep skillet, add olive oil and turn heat to medium. Add garlic and spices. Cook together just until garlic starts to brown. Add stock and salt and whisk into spices until there are not lumps. Add in enchillada sauce. Bring to a boil and then add in chcken pieces. Reduce to a simmer and cover. Cook for 18 minutes.
  • Once chicked is cooked, remove chicken and place in stand mixer. Leave sauce in the pan on the stove. Using a paddle attachment, turn mixer on medium low so that the chicken shreds into small pieces. Add in ½ cup of reserved sauce and stir together to combine. Set aside.
  • Heat griddle or clean skillet over medium heat. Add in canola oil. Once hot, dip one corn tortilla in reserved sauce, flip and coat the other side of the tortilla and place directly on the griddle or skillet. Repeat with as many tortillas that will fit on the griddle or pan.
  • Cook for 2-3 minutes or until bottom starts to blacked. Flip tortillas and cover each with 2 tablespoons of cheese. Once melted, cover half of each tortilla with about 2 tablespoons of shredded chicken. Once bottom starts to blacken, fold tortilla over to form a taco and cook until taco starts to crisp up, about 30 more seconds. Remove from oven and stuff tacos with onion mixture from step 1. Repeat in batches to make the rest of the tacos. Serve immediately with any leftover sauce for dipping.