The chicken birria tacos recipe easy is precisely what your busy weeknight needs. If you’ve ever craved restaurant-style birria tacos but didn’t have time to slow-cook anything for hours (because, let’s face it, life is a whirlwind), this version is your delicious shortcut to happiness. Using rotisserie chicken, a rich adobo-based sauce, and melty cheese, this taco recipe delivers all the smoky, crispy magic without the fuss or the wait.
These tacos are warm, bold, and comforting, like a hug you can eat. Let’s make your next taco night both easy and epic.
Why You’ll Love This Chicken Birria Tacos Recipe Easy
Let’s break it down. These tacos are:
- Ridiculously delicious – think smoky, cheesy, crispy goodness.
- Super quick – thanks to our beloved shortcut: rotisserie chicken.
- Perfect for picky eaters – you can build them how you like.
- Make-ahead friendly – the sauce can chill in the fridge until taco time.
- It was a hit with everyone – because of tacos. Enough said.
These feel like restaurant-style tacos, but you’ll make them in your kitchen in under 40 minutes. Yes, really.
Ingredients You’ll Need
Here’s what goes into this easy chicken birria tacos recipe, plus a quick note on what each ingredient is bringing to the party:
- Fully cooked rotisserie chicken – tender, juicy, and ready to go. The time-saver we all love.
- Corn tortillas – for that perfect taco crisp when pan-seared.
- White onion – adds crunch and a bit of bite.
- Fresh cilantro – herby brightness that cuts through the richness.
- Oaxaca, Monterey Jack, or Mozzarella cheese – melts beautifully and adds that irresistible gooey factor.
- Lime wedges (optional) – a squeeze of citrus takes it up a notch.
- Adobo sauce is smoky and has a spicy flavor bomb central.
- Water or chicken broth – for a rich base in the sauce.
- Chipotle peppers in adobo – you’ll use the sauce part.
- Tomato paste – adds savory depth and helps thicken things up.
- Canola oil – for crisping the tortillas.
- Garlic – because always.
- Cornstarch – thickens the sauce.
- Cinnamon, cumin, cloves – a trio of spices that gives birria its signature cozy warmth.
- Salt and pepper are used for seasoning; just right.
Note: Do you want the exact measurements? Scroll down to the recipe card below for the complete list!
How to Make chicken birria tacos recipe easy
1. Prep the Basics
Shred your rotisserie chicken, dice the onion, and chop the cilantro. Keep the chicken pieces small enough to snuggle into the tortillas without escaping mid-bite.
2. Make the Sauce
Whisk together your cornstarch slurry first (just cornstarch and a splash of cool water). Then, toss everything else for the adobo sauce into a small saucepan, including chipotle adobo sauce, tomato paste, spices, garlic, slurry, and broth. Simmer until thick and glossy.
Tip: Stir regularly so nothing sticks. This is your flavor-packed taco glue!
3. Coat the Chicken
Pour about ½ cup of that glorious sauce over the shredded chicken and mix until evenly coated—season with salt and pepper. Try not to taste it all before it makes it into the tacos.
4. Assemble & Sear
Heat a little oil in a skillet. Dip both sides of a tortilla into the adobo sauce and place it flat in the pan. Sprinkle on a little cheese, then load one-half with chicken, onion, cilantro, and a bit more cheese. Fold and press it down with a spatula.
Sear until golden and crispy on both sides (about a minute each). Repeat this with the rest, and have a taste test. It’s the cook’s right!
5. Serve With Extra Sauce
Dip, dunk, or drizzle—it’s up to you. Serve your birria tacos hot with extra adobo sauce on the side and lime wedges if you’re feeling fancy.
Tips for Taco Night Success
- No Oaxaca cheese? No worries—Monterey Jack or Mozzarella melt like a dream.
- Too spicy? Use less adobo sauce and mix a little extra tomato paste or broth to mellow it.
- Make ahead tip: Keep the sauce in the fridge for up to 3 days. You can even pre-dip your tortillas and layer them with cheese and filling, then cook when ready to serve.
- Add extras: Want to level it up? Add avocado slices or a spoonful of sour cream for richness.
A Little Backstory (Because Every Dish Has One)
This recipe came to life after I tried making traditional birria, and, well… let’s say the three-hour simmer didn’t quite fit into my Tuesday evening. So, I got creative. Using rotisserie chicken gave me that juicy, pulled texture without the wait, and the adobo-based sauce brought all the warmth and smokiness I love. Now, it’s one of my favorite “fast but feels fancy” dinners—and my family always asks for seconds (and thirds!).
FAQs
Can I substitute the rotisserie chicken with something else?
Absolutely! Leftover roasted chicken works great, or even cooked shredded turkey in a pinch. Just make sure it’s not too dry.
How do I store leftovers?
Let the tacos cool completely, then wrap them in foil or store them in an airtight container. Reheat in a skillet to get the crisp back, or pop them in the air fryer for a few minutes.
What if I can’t find Chipotle in Adobo?
You can sub with a smoky hot sauce and a little tomato paste, but I recommend keeping a can on hand—they’re pantry gold.
Whether it’s taco Tuesday, a weekend gathering, or just a random weeknight when you need a win, this chicken birria tacos recipe is a guaranteed hit. It’s fast, fun, and full of flavor—and best of all, it brings that “you made this?!” energy without requiring you to spend all evening at the stove.
