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MAINS

Chicken Birria Tacos

Stovetop start to finish -- no oven required. Sear the chicken in the Dutch oven on the stovetop, or start it on a hot grill for extra smoke, then move everything to the stovetop to braise. A jarred red chile adobo stands in for from-scratch dried chiles, and the seasoning swaps 1:1 for store-bought taco seasoning if that's what's on hand.

See also Campechano Tacos, Cajun Chorizo & Chicken Thigh

OriginMexican, Jalisco-style birria, weeknight shortcut
Active50 min
Total160 min
EquipmentDutch oven (stovetop throughout, or sear on the grill first), tongs, griddle or cast-iron skillet
Simmer
195°F
Low heat, lid on, gentle bubble -- not a rolling boil
Pull chicken
205°F
Shreds clean off the bone -- 165°F is food-safe but not shreddable
Rest
15min
Off heat, lid on, before shredding
Griddle
375°F
For dipping and frying tortillas
1 · SEASON 2 · SEAR 3 · BRAISE 4 · SHRED 5 · GRIDDLE
3.5 lb, ~8 thighs ≈ 1.6 kg chicken thighs, bone-in, skin-on Pat dry, toss with the spice blend (reserving a pinch of salt for the pot). Sear skin-side down 5-6 min until deeply golden, flip and sear 2 min more.1 Shred off the bone once rested; discard skin, bones, and bay leaves.2
1 tbsp ≈ 15 mL garlic powder Part of the spice blend.
1 tsp ≈ 5 mL cumin Part of the spice blend.
1 tsp ≈ 5 mL oregano Part of the spice blend.
1 1/2 tsp ≈ 7.5 mL salt, plus a pinch more to taste Part of the spice blend -- reserve a pinch for the pot.
1/2 tsp ≈ 2.5 mL black pepper Part of the spice blend.
3 tbsp, divided ≈ 44 mL neutral oil (avocado or vegetable) Heat until shimmering before searing.
1 large white onion, half sliced / half finely diced Sliced half goes into the braise. Diced half scattered over the finished tacos.
1 cup ≈ 237 mL red chile adobo sauce or birria paste, jarred Return chicken to the pot skin-side up3
1-2 tbsp, to taste ≈ 15–30 mL chipotle in adobo Add to the braise.
3 cups ≈ 710 mL chicken stock, low-sodium Add to the braise.
2 bay leaves Add to the braise.
18-20 small corn tortillas, street-taco size Dip in reserved fat/broth, lay on the hot griddle, top with cheese and chicken4
8 oz ≈ 227 g Oaxaca cheese or low-moisture mozzarella, shredded Sprinkle onto each tortilla before folding.
1/4 cup ≈ 59 mL cilantro, fresh, chopped Scatter over the finished tacos.
2 lime, cut into wedges Serve alongside, with small cups of the reserved broth for dipping.
optional, table-side pickled jalapenos or hot sauce Offer table-side for adult heat so kids' portions stay mild.
  1. chicken thighs, bone-in, skin-on · SEAR (Or sear directly on a hot grill grate for extra smoke, then move to the Dutch oven.)
  2. chicken thighs, bone-in, skin-on · SHRED Skim fat (reserve for frying), hold warm in the braising liquid.
  3. red chile adobo sauce or birria paste, jarred · BRAISE Add this with the stock, chipotle, and bay leaves. Cover, simmer gently 1.5-2 hr until it pulls at 205°F, topping with a splash of stock if reducing too fast.
  4. corn tortillas, street-taco size · GRIDDLE Fold, griddle ~2 min per side until crisp and melted. Don't assemble ahead of time.
Protein
Produce
Dairy & Egg
Pantry & Grain
Spice & Seasoning
Liquid & Fat

Notes

No oven, by design. The braise is a low, covered stovetop simmer in the Dutch oven the whole way -- watch for a gentle bubble, not a rolling boil, topping with a splash of stock if it's reducing too fast.
Grill searing is optional, not a separate track. It only replaces the first 10 minutes (searing); the braise itself is always stovetop. Skip it entirely and sear in the Dutch oven if it's easier to stay at one station.
Taco seasoning swap. Substitute 2 tbsp (1 packet) store-bought taco seasoning for the garlic powder, cumin, oregano, salt, and pepper, plus a pinch more salt to taste -- packeted blends run milder and less salty, so taste the braise after an hour and adjust.
205°F is the real target, not 165°F. 165°F is food-safe, but for shreddable texture the collagen needs to break down further -- treat it like pulled pork.
Sourcing in St. Louis. Jarred red chile adobo, chipotle in adobo, and Oaxaca cheese are all reliably stocked at Global Foods Market in Kirkwood, or in the international aisle at most larger grocers; mozzarella substitutes fine for Oaxaca.
Leftovers. Store shredded chicken submerged in its broth separately from tortillas and cheese; reheat the broth on the stove and fry tacos fresh to order.
Original Developed in the Grilling/Cooking/Recipes project, August 25, 2026. Adapted to a fully stovetop Dutch-oven braise (optional grill sear), with a jarred red chile adobo or taco-seasoning shortcut in place of toasted dried chiles.