Birria-style chicken tacos

Birria-style chicken tacos

Featured Product

To make this yourself, you’ll need some Deli Kitchen Brioche-Style Wraps.
You can find your nearest stockist or buy online!

Prep Time
45 mins
4 servings


  • 1 x Deli Kitchen Brioche wraps
  • 2 x Chicken breast
  • 2 birdseye chillies
  • 2 regular chillies
  • 1 onion, diced
  • 1 tbsp olive oil
  • 2 tbsp garlic, diced
  • 2 tsp oregano
  • A cinnamon stick
  • 1 tsp ground cumin
  • ½ tsp cloves
  • 1 tsp ground ginger
  • 1 tsp coriander
  • Black pepper
  • 2 tbsp apple cider vinegar
  • 1 tbsp tomato paste
  • 500 ml chicken stock
  • Extra coriander to garnish
  • Guacamole dip


  1. Add 1 tbsp olive oil, 1 diced onion and 2 tbsp diced garlic to a pot. Cook until soft for about 6 minutes, frequently stirring for an even finish.
  2. Into the same pot, add a cinnamon stick, 2 tsp oregano, 1 tsp ground cumin, 1 tsp coriander, 1 tsp ground ginger, black pepper and 1/2 a tsp of cloves. Stir well, then add in 2 tbsp apple cider vinegar and 1 tbsp tomato paste to simmer.
  3. Throw in 2 birdseye and 2 regular chillies, then add the chicken breasts. Pour 500ml chicken stock into the pan, heat to a boil and then simmer for 10 minutes.
  4. Remove the cooked chicken and remove the pot of sauce from the heat. Shred the chicken breasts in a mixing bowl and set aside.
  5. Heat a large frying pan on medium-low and prepare your serving board/plates on the side.
  6. Grab a Deli Kitchen Brioche wrap, dunk it into the sauce in the pot and place it in the frying pan to cook. Turn after 2-3 minutes to cook on the other side and set aside. Repeat for x Brioche wraps.
  7. Load up your Brioche wraps with plenty of shredded chicken, drizzles of the leftover sauce, sauteed onions and garlic.
  8. Serve with a guacamole dip and the leftover sauce and enjoy!