Description
Chicken birria tacos are made with shredded rotisserie chicken and a quick savory sauce. It’s a simplified fried taco recipe that can be made in under 30 minutes.
Ingredients
Scale
- 4–6 pound fully cooked rotisserie chicken, shredded
- Small corn tortillas
- 1 white onion, diced
- Fresh cilantro coarsely chopped
- 8-ounce bag of shredded Mexican blend cheese
- Optional lime wedges, for serving
- Optional jalapeno slices, for serving
Adobo sauce
- 2 cups water
- 2 tablespoons tomato paste
- 2–3 tablespoons adobo sauce (I buy chipotle peppers in adobo)
- 1 tablespoon canola oil
- 1 garlic clove, minced
- 1 teaspoon corn starch
- pinch of ground cinnamon
- pinch of cumin
- salt and pepper, to taste
Instructions
- Prep chicken, onion, and cilantro and set aside. Be sure to keep chicken shreds manageable so they fit in the corn tortillas. Place chicken in a bowl and set aside.
- Combine all adobo sauce ingredients in a small saucepan and bring to a simmer. Stir until thickened and smooth.
- drizzle 1/3-1/2 cup of sauce over the shredded chicken and toss to coat. Season all over with salt and pepper. Set aside.
- Bring 1 tablespoon of oil in a large skillet to medium-high heat. Dip both sides of a corn tortilla in the adobo sauce and place flat in the skillet. top with a thin layer of cheese. On one half of the tortilla, layer chicken, onion, and cilantro, followed by a little more cheese. Fold over the other half and press down with a spatula. Sear for 1 minute per side or until golden and crisped. Add more oil to the skillet as needed!
- Serve tacos with extra adobo sauce for dipping or sour cream.
Notes
You can make this with flour tortillas if you prefer. Always look for the small 6-inch taco size.
Nutrition
- Serving Size: 2 tacos
- Calories: 561
- Sugar: 5.6g
- Sodium: 848mg
- Fat: 27.9g
- Saturated Fat: 10.5g
- Carbohydrates: 35.5g
- Fiber: 4.2g
- Protein: 43.2g
- Cholesterol: 131mg
Keywords: chicken birria tacos, simple birria tacos
