Delicious Chicken Birria Tacos Recipe – Authentic & Easy!

1. Begin by carefully removing the stems and seeds from the dried guajillo and ancho chiles. In a skillet over medium heat, toast them for about 2 minutes until they become fragrant—be careful not to burn them! 2. Throw those toasted chiles into a blender along with the chopped onion, garlic, chicken broth, apple cider vinegar, cumin, oregano, smoked paprika, salt, and pepper. Blend until you have a smooth, delicious marinade. 3. Next, place your chicken thighs in a large bowl or a zip-top bag and pour that awesome marinade all over them. Make sure they are nice and coated, then marinate for at least an hour (overnight is even better!). 4. Preheat your oven to 300°F (150°C). Transfer the marinated chicken to a baking dish and cover it with foil. Bake for about 2 hours. Your kitchen will smell heavenly! 5. Once cooked, shred the chicken with two forks and make sure to save that cooking liquid—it’s essential for dipping! 6. To assemble your tacos, heat a skillet over medium heat. Place a corn tortilla in the skillet and sprinkle a bit of mozzarella cheese on half of it. Add a generous portion of shredded chicken, then fold that tortilla in half. 7. Cook the taco until the cheese melts and the tortilla gets crispy, about 2-3 minutes on each side. Repeat this with the remaining tortillas and filling. 8. Serve the tacos warm, garnished with chopped cilantro, diced tomatoes, and onions. Don’t forget those lime wedges and optional chiles for an extra kick! 9. And here’s the best part—serve with a small bowl of that reserved cooking liquid for dipping. It adds an extra layer of flavor to each taco!