Blackstone Chicken Birria Tacos
This recipe uses leftover Slow Cooker Chicken Birria to make the most incredible Blackstone Chicken Birria Tacos!
Mexican birria is most traditionally made with goat or beef.
This recipe uses the traditional chiles and ingredients, just made with chicken instead.
And while you are already making the slow cooker chicken birria meat, you might as well make some Sweet Pickled Red Onions to go on the tacos.
How to make Blackstone Chicken Birria Tacos
So once you have the leftover birria meat, put everything on a tray to easily carry outside to wherever your griddle lives.
I have removed most of the broth from the birria meat, about 3 cups of leftover chicken birria, corn (or flour) tortillas, cheese, and cilantro.
First preheat the Blackstone griddle or flat top grill to medium heat.
Then add some cooking oil of choice to the griddle, I used avocado oil.
And dip each corn tortilla into the birria broth.
Lay them flat on the griddle for about 30 seconds, then flip.
Next fill one side of each tortilla with some cheese, chicken birria, cilantro, and more cheese.
Use your hibachi spatula to fold each taco closed.
And cook them a minute or two per side or until crisped how you prefer.
Serve Blackstone Chicken Birria Tacos with the remaining birria broth for dipping 🙂
And optional toppings such as lime wedges to squeeze over top, hot sauce, and Sweet Pickled Red Onions!
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If you like Blackstone Chicken Birria Tacos, you might also like these griddle recipes…
Blackstone Egg Roll in a Bowl
Queso Mexican Pizzas on the Blackstone
Blackstone Bang Bang Ramen Noodles
And these Caribbean Jerk Salmon Burgers on the griddle!
Blackstone Chicken Lo Mein
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Blackstone Chicken Birria Tacos
Blackstone Chicken Birria Tacos uses slow cooked chicken birria to make the best birria tacos on the Blackstone griddle flat top grill!
Ingredients
- 3 cups leftover chicken birria (link to recipe in post above)
- 8 soft corn (or flour) tortillas (mine were 6 to 8 inch)
- 3 cups shredded cheese of choice (I used a Mexican blend)
- 1 cup chopped fresh cilantro
- cooking oil of choice
- Optional toppings: lime wedges, hot sauce, pickled red onions (link to recipe in post above)
Instructions
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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).
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Set the ingredients on a tray and carry everything out to the griddle. Preheat the griddle to medium heat for several minutes.
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Add some cooking oil to the griddle. Dip the tortillas in the birria broth and lay flat on the griddle, flip after 30 seconds and fill one side of each tortilla with some cheese, some of the birria meat, cilantro and more cheese.
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Use a hibachi spatula to fold the empty sides over the filled sides and press down slightly so they stay closed. Cook a minute or two per side depending on how crispy you want them.
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Serve the tacos with the remaining birria broth for dipping and toppings such as lime wedges, hot sauce, and sweet pickled red onions.
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