If you’re craving something that hits all the right notes—spicy, savory, and cheesy—you’ll absolutely adore this Chicken Birria Tacos with Chili-Infused Chicken and Melted Oaxaca Cheese Recipe. I love this recipe because it transforms humble chicken thighs into a rich, deeply flavored feast that’ll have everyone asking for seconds. Plus, the combination of chili-infused meat and melted, stringy Oaxaca cheese wrapped in warm tortillas is simply irresistible!
This recipe works perfectly for casual family dinners or when you want to impress friends with something a little unexpected yet still comforting. When I first tried these tacos, I was blown away by how the silky, melted cheese perfectly balanced the smoky heat from the chilies. You’ll find that once you make these tacos, they become an instant favorite in your meal rotation.
Why You’ll Love This Recipe
- Bold & Authentic Flavor: The chili-infused chicken delivers a smoky depth that feels straight from a traditional Mexican kitchen.
- Cheesy Goodness: Melted Oaxaca cheese makes every bite wonderfully gooey and satisfying.
- Flexible & Family-Friendly: Perfect for weeknights or gatherings, this recipe easily scales up or down.
- Hands-On Cooking Fun: You’ll enjoy the process from toasting spices to assembling the tacos, making cooking as rewarding as eating.
Ingredients You’ll Need
The magic of Chicken Birria Tacos with Chili-Infused Chicken and Melted Oaxaca Cheese Recipe lies in how its simple ingredients come together to create layers of flavor. Make sure to source good-quality dried chilies and authentic Oaxaca cheese if you can—trust me, it’s worth it!
- Bone-in Chicken Thighs: These stay juicy and flavorful during slow cooking, making your tacos irresistibly tender.
- Olive Oil: For searing the chicken and sautéing aromatics; adds a subtle fruitiness.
- Black Peppercorns, Cumin Seeds, Coriander Seeds, Cloves, Cinnamon Stick: Toast these whole spices to release essential oils for a complex adobo sauce.
- Dried Guajillo, Ancho, and Chile de Arbol Chilies: Each adds unique layers of smoky, sweet, and fiery heat—essential for that signature taste.
- Yellow Onion and Garlic: The base of the sauce, they add sweetness and depth.
- Vine-Ripe Tomatoes: Freshness that balances the chilies with natural acidity.
- Apple Cider Vinegar and Dried Oregano: These bring brightness and an herby touch to the adobo.
- Smoked Paprika and Dried Thyme: Extra seasoning that deepens the smoky aroma.
- Bay Leaves: Important for subtle herbal background notes.
- Reduced Sodium Chicken Broth: Helps build a rich, flavorful consomé for braising and dipping.
- Corn Tortillas: Choose fresh or high-quality ones that won’t tear when dipped and crisped.
- Oaxaca Cheese: String it like mozzarella for the perfect melty texture; if unavailable, mozzarella is a great substitute.
- For Pico de Gallo (optional): White onion, cilantro, lime juice, and a pinch of salt brighten up each taco.
Variations
One of the things I love most about the Chicken Birria Tacos with Chili-Infused Chicken and Melted Oaxaca Cheese Recipe is how flexible it is. Feel free to tweak it based on what you have on hand or your dietary preferences—you’ll find it holds up beautifully to personalization.
- Vegetarian Version: Swap the chicken with roasted mushrooms or jackfruit and simmer them in the chili sauce; the texture soaks up the flavors wonderfully.
- Heat Level: Adjust the amount of chile de árbol or add a pinch of cayenne if you love it spicy, or reduce it for milder tacos that kids will still enjoy.
- Cheese Options: While Oaxaca is perfect, mozzarella or even a mild Monterey Jack work well in a pinch—just make sure it melts beautifully.
- Cooking Method Variations: Try this in the Instant Pot for a faster version or slow cooker for hands-off cooking; both methods give you tender, juicy chicken.
How to Make Chicken Birria Tacos with Chili-Infused Chicken and Melted Oaxaca Cheese Recipe
Step 1: Toast Spices and Chilies to Unlock Flavor
This step is where the magic starts—you’ll dry toast the whole spices until they’re fragrant, usually about 3-5 minutes over medium heat. It’s amazing how much aroma fills your kitchen here. Then, roast the dried guajillo, ancho, and chile de arbol chilies just until they start to soften and crackle. It sounds fancy but trust me, it’s super easy and makes a huge difference in the depth of flavor.
Step 2: Sear the Chicken for That Gorgeous Golden Crust
Season your chicken thighs well with salt and pepper. Heat olive oil in your pot and give the chicken a good sear on both sides until beautifully browned. Don’t crowd the pan—work in batches if needed. I learned this the hard way; overcrowding steams the chicken and you miss out on that caramelized flavor we want!
Step 3: Build the Adobo Sauce Base
Sauté chopped onions until soft, then add garlic just for a minute so it doesn’t burn. Toss in your toasted spices and roasted chilies, then all your tomatoes, vinegar, oregano, smoked paprika, thyme, salt, bay leaves, and chicken broth. Let this simmer gently about 10-15 minutes until everything has melded together and the chilies are nice and soft.
Step 4: Purée the Sauce for Smooth, Silky Consomé
Transfer the mixture carefully to a high-powered blender and purée until perfectly smooth. Leaving the lid slightly open (covering with a towel) lets steam escape and prevents pressure buildup—a little trick I picked up that saved me more than once! If you don’t have a powerful blender, straining the sauce is the way to go; just don’t toss the solids, they’re full of flavor you can return to the pot wrapped in cheesecloth.
Step 5: Braise Then Shred the Chili-Infused Chicken
Put the seared chicken back into the pot and pour the chili sauce over it, turning to coat everything evenly. Cover and let it simmer on the stove briefly, then transfer to a 350°F oven for 20-30 minutes until the chicken is tender and easy to shred. This slow braise infuses every bite with that incredible chili flavor. Once cool enough, shred the meat off the bones—your kitchen will smell heavenly.
Step 6: Assemble and Cook Your Tacos
Heat a skillet and lightly dip each tortilla in the chili consomé for extra flavor and moisture, then crisp it in the pan. Add a generous layer of shredded Oaxaca cheese, cover, and melt. Once melty, pile on your shredded chicken, cook a little longer until the bottom’s golden and crispy, then fold into a taco. Serve with fresh pico de gallo or a simple onion-cilantro-lime mix for brightness, and don’t forget the consomé for dipping—it’s pure bliss.
Pro Tips for Making Chicken Birria Tacos with Chili-Infused Chicken and Melted Oaxaca Cheese Recipe
- Toast Spices Just Right: Keep an eye and stir frequently during toasting to prevent burning—it’s the key to unlocking flavor without bitterness.
- Use Bone-In Chicken Thighs: They retain moisture and giving you the richest results, unlike breasts which can dry out quickly.
- Dip Tortillas in Consomé Carefully: A quick dip is perfect—too long and tortillas get soggy and tear during cooking.
- Don’t Skip Resting the Chicken: Let it cool slightly before shredding to avoid burns and make handling easier.
How to Serve Chicken Birria Tacos with Chili-Infused Chicken and Melted Oaxaca Cheese Recipe
Garnishes
I love topping these tacos with freshly chopped white onions and cilantro for a burst of freshness. A squeeze of lime juice really brightens up the rich, cheesy, chili flavors. If you like heat, some pickled jalapeños or a drizzle of your favorite salsa adds a fun kick. Fresh radish slices also add a nice crunch and peppery bite.
Side Dishes
Serve these tacos with a side of Mexican street corn (elote) or a simple cabbage slaw dressed with lime and a hint of chili powder. Black beans or refried beans offer a great hearty accompaniment. Whenever I make these birria tacos, I like to have a bowl of the warm consomé on the side for dipping—it makes the meal feel extra cozy.
Creative Ways to Present
For a festive occasion, I sometimes arrange the tacos on a platter garnished with edible flowers and sliced limes. Another idea is to serve mini tacos on small plates as appetizers at parties, paired with shot glasses of consomé for dipping. Wrapping each taco in parchment paper tied with twine adds charm for casual gatherings, plus keeps them warm longer.
Make Ahead and Storage
Storing Leftovers
Leftover chicken birria tastes great stored in an airtight container in the fridge for up to 5 days. I recommend keeping the consomé separate so you can reheat the chicken without it getting too soggy. When it comes to storing assembled tacos, place parchment or wax paper between layers to prevent sticking.
Freezing
I’ve had good luck freezing the shredded chili chicken and sauce separately in freezer-safe bags for up to 3 months. For the assembled tacos, wrapping each individually in foil before freezing keeps them intact. Just remember to thaw overnight in the fridge before reheating for best texture.
Reheating
My favorite way to reheat leftover Chicken Birria Tacos with Chili-Infused Chicken and Melted Oaxaca Cheese Recipe is with an air fryer—4-6 minutes at 400°F and they come out crispy like freshly made. Alternatively, warming in a skillet ensures they get nicely toasted without drying out. I usually avoid microwaving because it softens the tortillas too much, but it works if you’re in a hurry.
FAQs
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Can I use boneless chicken instead of bone-in for Chicken Birria Tacos with Chili-Infused Chicken and Melted Oaxaca Cheese Recipe?
Yes, you can use boneless chicken thighs or even breasts, but bone-in thighs are preferred for juiciness and flavor. If using breasts, reduce cooking time accordingly to avoid drying out the meat.
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Where can I find Oaxaca cheese?
Oaxaca cheese is often available in Mexican markets, specialty grocery stores like Whole Foods or Sprouts, and online retailers. If unavailable, fresh mozzarella is a fine substitute for melting purposes.
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What can I use if I don’t have all the dried chilies?
While the trio of guajillo, ancho, and chile de arbol offers the classic flavor, you can substitute with just guajillo or ancho alone. Adjust the amount based on your heat preference, or add a pinch of chili powder if you want more kick.
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Can I make the sauce ahead of time?
Absolutely! The adobo sauce can be made up to three days in advance and stored in the refrigerator, or frozen for several months, which makes this recipe even more convenient for busy schedules.
Final Thoughts
Honestly, Chicken Birria Tacos with Chili-Infused Chicken and Melted Oaxaca Cheese Recipe quickly became one of my go-to dishes whenever I want something hearty but full of nuanced flavor. The way the sauce infuses the chicken and the cheese melts to perfection feels like a warm hug in every bite. I promise you, once you try this recipe, it’ll become a favorite in your kitchen just like it is in mine—so go ahead, invite some friends over, and dig in!
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Chicken Birria Tacos with Chili-Infused Chicken and Melted Oaxaca Cheese Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 25 minutes
- Yield: 12 tacos
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
Chicken Birria Tacos are a flavorful Mexican dish featuring juicy, braised chicken thighs cooked in a rich adobo sauce made from toasted spices, dried chilies, tomatoes, and herbs. Served on crispy corn tortillas with melted Oaxaca cheese and fresh pico de gallo or a simple cilantro-onion-lime topping, these tacos are perfect for a comforting meal with a delicious dipping consomé on the side.
Ingredients
Chicken
- 3 pounds bone-in chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
Spices for Adobo Sauce
- 1 tablespoon black peppercorns (or 1 teaspoon ground pepper)
- 1 tablespoon cumin seeds (or 1 teaspoon ground cumin)
- 1 tablespoon coriander seeds (or 1 teaspoon ground coriander)
- 6 whole cloves (or 1/4 teaspoon ground cloves)
- 1/2 cinnamon stick, smashed/broken (or 1/4 teaspoon ground cinnamon)
Adobo Sauce/Consomé
- 1 yellow onion, chopped
- 8 cloves garlic, minced
- 6 dried guajillo chiles, stems and seeds removed
- 4 dried ancho chiles, stems and seeds removed
- 1 chili de arbol, stem and seeds removed
- 4 vine-ripe tomatoes, roughly chopped (or Roma tomatoes)
- 2 tablespoons apple cider vinegar
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 4 bay leaves
- 3 cups reduced sodium chicken broth
Tacos
- 12-14 corn tortillas (e.g., La Tortilla Factory)
- 12 ounces Oaxaca cheese or mozzarella, separated into strings
- 1 recipe pico de gallo OR:
- 1/2 white onion, chopped
- 1/4 cup cilantro, minced
- 1-2 tablespoons lime juice
- Pinch of salt
Instructions
- Toast Whole Spices and Chilies: Dry toast the black peppercorns, cumin seeds, coriander seeds, cloves, and cinnamon stick in a large Dutch oven or braiser over medium heat until fragrant, stirring occasionally. Remove to a bowl. Then toast the guajillo, ancho, and chili de arbol peppers for a couple of minutes per side until fragrant. Remove to a plate.
- Sear the Chicken: Preheat the oven to 350°F (175°C). Season the chicken thighs evenly with salt and pepper. Heat olive oil in the empty pot over medium-high heat and sear the chicken, working in batches if necessary, until deeply browned on both sides. Remove chicken to a plate and leave drippings in the pot.
- Make the Sauce: If the drippings seem dry, add a small drizzle of oil and heat over medium-high. Sauté chopped onion until softened, then add minced garlic for 1 minute. Add the toasted spices and chilies back to the pot, followed by tomatoes, apple cider vinegar, oregano, smoked paprika, thyme, salt, bay leaves, and chicken broth. Simmer for 10-15 minutes, stirring occasionally, until peppers are very soft.
- Blend or Strain Sauce: Transfer the mixture carefully to a high-powered blender and purée until smooth, leaving a corner open covered with a towel for steam to escape. Alternatively, strain the sauce through a fine mesh strainer to remove solids, reserving them to add back later if desired.
- Braise and Shred the Chicken: Return the seared chicken to the pot and coat thoroughly with the chili sauce. Cover, bring to a simmer, then transfer the pot to the preheated oven. Cook for 20-30 minutes until the chicken shreds easily and reaches 175°F internally (165°F if using chicken breasts). Remove chicken with tongs, let cool slightly, discard bones, and shred chicken. Reserve most sauce in pot for dipping.
- Prepare Toppings: Make pico de gallo or mix chopped onion, cilantro, lime juice, and salt in a bowl; set aside.
- Assemble the Tacos: Heat 1 tablespoon vegetable oil in a cast iron or nonstick skillet over medium heat. Dip each corn tortilla lightly into the top of the sauce, place in skillet, and press down with spatula to prevent bubbling. Cook 1-2 minutes until golden on bottom, flip, cover with shredded cheese, cover skillet, cook until cheese mostly melts. Uncover, sprinkle shredded chicken on half the cheese, cook until tortilla bottom chars lightly. Fold tortilla over to form taco and remove to plate.
- Serve: Serve tacos hot with pico de gallo or cilantro-onion topping and a bowl of warm consomé for dipping.
Notes
- Dried chilies such as guajillo, ancho, and arbol can be found in Mexican markets, many grocery stores, or online.
- Bone-in chicken thighs yield the juiciest, richest flavor, but boneless thighs or chicken breasts (adjust cooking time) can be used.
- Use freshly made or high-quality corn tortillas to prevent cracking; warming tortillas wrapped in a damp towel can help if using less pliable store-bought ones.
- Oaxaca cheese melts beautifully; if unavailable, freshly grated mozzarella is a good substitute.
- To keep tacos warm, place them in a single layer on a baking sheet in a 250°F oven until ready.
- Alternative cooking methods: Instant Pot (13-15 mins high pressure), slow cooker (2-4 hrs high or 6-7 hrs low), or stovetop simmer (45-60 mins).
- Spices can be toasted and stored up to 1 year; sauce can refrigerate up to 3 days or freeze 3 months; chicken can be prepped and stored 2 days refrigerated.
- For reheating, air fryer at 400°F for 4-6 minutes restores crispiness best; stovetop or oven methods also work well; microwave heats but lacks crispiness.
- Store leftovers in a single layer with parchment between layers in airtight containers up to 5 days; freeze individually wrapped in foil for longer storage.
