Crockpot Chicken Birria Tacos (Printable Version)
Tender chicken in birria sauce, served in crispy tortillas with cheese and classic dipping broth.
# Ingredients:
→ Main
01 -
900 grams boneless, skinless chicken thighs
02 -
1 medium onion, sliced
03 -
200 grams canned chipotle peppers in adobo sauce
04 -
410 grams fire roasted tomatoes
05 -
28 grams birria seasoning blend
→ For Assembly
06 -
8–12 taco-sized corn tortillas
07 -
150 grams Mexican cheese blend or mozzarella, grated
08 -
Fresh coriander leaves, chopped, for garnish
09 -
Finely diced onion, for garnish
# Steps:
01 -
Arrange chicken thighs and sliced onion evenly on the base of the slow cooker.
02 -
In a bowl, thoroughly combine chipotle peppers with adobo, fire roasted tomatoes, and birria seasoning.
03 -
Pour the sauce over the chicken, ensuring all pieces are fully coated. Cover and cook on low for 6 hours or high for 4 hours, until the chicken is fork-tender.
04 -
Transfer cooked chicken to a separate bowl and shred using two forks, reserving the braising liquid for dipping.
05 -
Heat a non-stick skillet over medium heat. Dip each tortilla in the reserved cooking broth, then immediately place in the skillet.
06 -
Add a generous portion of shredded chicken and grated cheese onto one half of each tortilla. Top with diced onion and coriander if desired.
07 -
Fold the tortilla to form a half-moon shape. Press gently and cook until golden and crisp on the underside, then flip and cook the opposite side.
08 -
Repeat with remaining tortillas. Serve immediately with the reserved dipping broth alongside.
# Notes:
01 -
For maximum flavor, allow tortillas to soak briefly in the braising liquid before crisping.
02 -
Use freshly chopped coriander and onion to enhance freshness and texture.