Chicken Birria Tacos (Gluten-Free, Dairy-Free Option)

These chicken birria tacos are filled with shredded chicken tossed in a rich and spicy sauce and melty cheese, and wrapped in gluten-free tortillas that are pan-fried till crispy. A hearty and tasty meal, these flavorful tacos are easily made dairy-free too.

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Delicious Birria Tacos with Chicken!

If you enjoy meals that are big on flavor, and thoroughly enjoy Mexican food and eating with your hands, then this chicken birria tacos recipe is just for you!

Imagine crispy tortillas pan filled with cheese and tender, shredded chicken flavored with a hot, spicy and incredibly tasty consommé (which is a rich and spiced broth that plays the parts of both cooking liquid as well as dipping sauce).

So amazingly good!! YUM. YUM. YUM.

Why You’ll Love this Recipe:

• Simple Ingredients: The main ingredients required for preparing these birria chicken tacos are easily accessible at the local grocery store.
• Easy to Make: Making the chicken birria (birria de pollo) is just a matter of sautéing and blending the sauce ingredients, then simmering the tender chicken with the sauce until tender. Then assemble the tacos in the skillet, cook, and enjoy!
• Totally Gluten-Free with Dairy-Free Option: The best part is that this birria tacos recipe are 100% gluten-free and can easily be made dairy-free. This means that even those with Celiac disease or gluten or lactose intolerances can enjoy them without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making these chicken birria tacos.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Chicken: I recommend using either chicken drumsticks or chicken thighs as they are more flavorful than chicken breast.
• Chilies: We’re using a combination of both dried ancho chilies and guajillo chiles to make the consommé, but feel free to switch up the chilies according to the ones you like.
• Tomatoes: Tomatoes add a slightly sweetness to the chicken birria sauce so make sure you add them in. You can either use fresh tomatoes or canned tomatoes.
• Onion: I used a yellow onion, but a white onion or red onion will work just as well.
• Chicken Stock: You can either make your own homemade chicken stock or use store-bought chicken stock or chicken broth instead.
• Oil: I used extra virgin olive oil for sautéing the onions and garlic, but you may also use vegetable oil if you prefer.
• Apple Cider Vinegar: I’ve added some apple cider vinegar (ACV) for a bit of acidity, but if you don’t have ACV, feel free to use white vinegar or red wine vinegar if you prefer.
• Spices/Herbs: I’ve used a mix of ground cumin, dried oregano, smoked paprika and bay leaves for seasoning. Feel free to add in other condiments that you prefer instead.
• Tortillas: To keep this chicken birria tacos recipe gluten-free, I’ve used gluten-free tortillas (you can also make homemade corn tortillas). However, if you are not Celiac or gluten-intolerant, feel free to use regular tortillas instead.
• Cheese: If you are lactose-intolerant, go ahead and use dairy-free shredded cheese instead.
• Sour Cream: If you are lactose-intolerant, go ahead and use dairy-free sour cream instead.

How to Make Chicken Birria Tacos:

Sauté Onions & Garlic: Heat the oil in a large skillet. Add the chopped onion and sauté until golden (5–7 minutes). Stir in the garlic and cook for another minute.

Add Chilies, Tomatoes, Spices & Herbs: Cut off the stems from the dried chiles, remove the seeds if desired, and add them to the skillet with the tomatoes. Stir in half of the spices, half the salt, and the bay leaves. Sauté for 2–3 minutes.

Dish by Dish Tips:

• Prep Ahead: You can prepare the shredded chicken and sauce ahead of time and store in the refrigerator for up to 2 days. When ready to make, simply reheat the chicken, cook the tortillas, and then fill with the shredded chicken filling and cheese.
• Use Rotisserie Chicken: For a faster option, you may also shred rotisserie chicken and mix it with the birria sauce directly for convenience.
• Swap out the Protein: Feel free to use shredded beef instead of chicken and make beef birria tacos if you prefer.
• Cook Chicken Using InstantPot: Pour about 1/2 cup of the sauce into the InstantPot. Add the chicken pieces, coating them with sauce. Secure the lid and cook on High Pressure for 15 minutes. Let the pressure release naturally (about 15 minutes).

Gluten-Free Mexican Recipes You’ll Enjoy:

Print

Chicken Birria Tacos (Gluten-Free, Dairy-Free Option)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Felicia Lim
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

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Description

These chicken birria tacos are filled with shredded chicken tossed in a rich and spicy sauce and melty cheese, and wrapped in gluten-free tortillas that are pan-fried till crispy. A hearty and tasty meal, these flavorful tacos are easily made dairy-free too.

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Ingredients

Scale 1x2x3x

For the Chicken Birria:

• 1 pound chicken drumsticks or thighs
• 2 dried ancho chiles
• 3 dried guajillo chiles
• 3 medium tomatoes, chopped
• 1 medium onion, chopped
• 4 garlic cloves, chopped
• 1 1/2 cups chicken stock
• 2 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon salt (plus more to taste)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 2 bay leaves

For the Tacos:

• Gluten-free tortillas
• 1 cup shredded cheese (use dairy-free cheese if needed)
• Pico de gallo (optional)
• Sour cream (use dairy-free sour cream if required)
• Lime wedges, for serving

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Instructions

1. Sauté Onions & Garlic: Heat the oil in a large skillet. Add the chopped onion and sauté until golden (5–7 minutes). Stir in the garlic and cook for another minute.
2. Add Chilies, Tomatoes, Spices & Herbs: Cut off the stems from the dried chiles, remove the seeds if desired, and add them to the skillet with the tomatoes. Stir in half of the spices, half the salt, and the bay leaves. Sauté for 2–3 minutes.
3. Add Apple Cider Vinegar & Stock: Pour in the apple cider vinegar and half of the chicken stock. Cover and simmer for 8–10 minutes until the tomatoes and chiles are softened.
4. Season Chicken: While the sauce simmers, rub the chicken pieces with the remaining salt and spices.
5. Blend Sauce Ingredients: Remove the bay leaves and transfer the contents of the skillet to a blender. Blend until smooth, adding the remaining stock gradually until you reach a thick but pourable sauce.
6. Cook Chicken with Sauce: Place the chicken and ½ cup sauce in a Dutch oven or heavy pot, cover, and simmer gently for 40–50 minutes until tender. Alternatively, you can use the InstaPot: Pour about 1/2 cup of the sauce into the InstaPot. Add the chicken pieces, coating them with sauce. Secure the lid and cook on High Pressure for 15 minutes. Let the pressure release naturally (about 15 minutes).
7. Shred Cooked Chicken & Toss with Sauce: Remove the chicken, separate the meat from the bones, and shred it. Add a little extra sauce. Toss the shredded chicken with the sauce until juicy and flavorful. Add more sauce if needed.
8. Assemble Tacos: Heat a skillet with a little oil. Dip a tortilla lightly in the sauce and place it in the skillet. Sprinkle cheese on half of the tortilla, add about 3 tablespoons of chicken filling, then top with a little more cheese. Fold the tortilla in half and press gently with a spatula. Cook for 1–2 minutes per side until golden, crispy, and the cheese is melted. Repeat with remaining tortillas and filling.
9. Serve & Enjoy: Serve tacos hot with extra consomé (sauce) on the side for dipping. Garnish with onion, cilantro, pico de gallo, sour cream, and lime wedges.

Notes

Chicken: I recommend using either chicken drumsticks or thighs as they are more flavorful than chicken breast.

Chilies: We’re using a combination of both dried ancho chilies and guajillo chiles to make the consommé (which is a rich and spiced broth that plays the parts of both cooking liquid as well as dipping sauce), but feel free to switch up the chilies according to the ones you like.

Tomatoes: Tomatoes add a slightly sweetness to the chicken birria sauce so make sure you add them in. You can either use fresh tomatoes or canned tomatoes.

Onion: I used a yellow onion, but a white onion or red onion will work just as well.

Chicken Stock: You can either make your own homemade chicken stock or use store-bought chicken stock instead.

Oil: I used extra virgin olive oil for sautéing the onions and garlic, but you may also use vegetable oil if you prefer.

Apple Cider Vinegar: I’ve added some apple cider vinegar (ACV) for a bit of acidity, but if you don’t have ACV, feel free to use white vinegar or red wine vinegar if you prefer.

Spices/Herbs: I’ve used a mix of ground cumin, dried oregano, smoked paprika and bay leaves for seasoning. Feel free to add in other condiments that you prefer instead.

Tortillas: To keep this chicken birria tacos recipe gluten-free, I’ve used gluten-free tortillas. However, if you are not Celiac or gluten-intolerant, feel free to use regular tortillas instead.

Cheese: If you are lactose-intolerant, go ahead and use dairy-free shredded cheese instead.

Sour Cream: If you are lactose-intolerant, go ahead and use dairy-free sour cream instead.

• Prep Time: 5 mins
• Cook Time: 70 mins
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mexican