When you make a huge batch of Slow Cooker Chicken Birria, one of the BEST parts is using the leftovers to make Chicken Birria Tacos!
So we had this the first night just in a bowl with toppings, like you would have chili.
The next night we used the leftovers for tacos and we still had leftovers to freeze!
Talk about working smarter and not harder, right?!
How to Make Chicken Birria Tacos
You can make these tacos in a large skillet in smaller batches, or all at once on a Blackstone griddle.
Either way, preheat to medium heat and then add a small amount of vegetable oil. Just enough to coat the surface.
Making sure you have all ingredients set out and ready to go makes this taco building process more efficicient.
We have cheese, birria meat, cilantro, tortillas, and some of the broth from the slow cooked birria chicken.
First, dip the tortillas in the birria broth.
Then into the skillet or on the griddle for 30 seconds.
Flip the tortillas and then fill one side of each tortilla with cheese, birria meat, cilantro, and more cheese.
Use a spatula to flip the empty side of the tortillas over the filled side and press slightly.
Cook a minute or two per side, depending on how crispy you want them.
Serve Chicken Birria Tacos with broth for dipping and, my favorite, Sweet Pickled Red Onions 🙂
A little hot sauce and a squeeze of lime could be great additions to these amazing tacos as well!
Whether you are serving these on Taco Tuesday, or really any night…they are so addicting and sure to be a hit.
You’ll need these recipe below for Chicken Birria Tacos…
More leftovers? Make these Mexican Birria Flatbreads
Chicken Birria Tacos
Chicken Birria Tacos can be made in a skillet or Blackstone griddle, flavorful tacos with leftover chicken birria, cheese, and cilantro
- 2 to 3 cups leftover chicken birria (link to chicken birria recipe in post above)
- vegetable oil
- 8 6 to 8 inch soft tortillas (flour or corn)
- 2 to 3 cups shredded cheese of choice (I used Mexican blend)
- 3/4 cup chopped cilantro
- Optional toppings: hot sauce, lime, sweet pickled red onions (link to recipe in post above)
Remove some of the broth liquid from the birria meat with a spoon and put in a shallow dish (this works best if the meat is warm).
Set a skillet over medium heat or preheat the Blackstone griddle to medium. Add just enough oil to coat the bottom.
Dip a tortilla in the birria broth and lay flat in the skillet or griddle, flip after 30 seconds and fill one side of the tortilla with some cheese, some of the birria meat, cilantro and more cheese. Use a spatula to fold the empty side over the filled side and press slightly so it stays closed.
Cook 1 to 2 minutes per side depending on how crispy you want them. Repeat with remaining tacos (usually I make 2 to 3 at a time in the skillet and add more oil between batches or you can make them all at once on a Blackstone griddle).
Serve the tacos with more of the birria broth on the side for dipping and optional toppings such as hot sauce, lime, sweet pickled red onions.