This Chicken Quesabirria Taco recipe isn’t exactly authentic, but it’s just as delicious as beef or goat quesabirria!
Jump to RecipeThe other day I made a Reel/Tiktok of the top 8 recipes viewed on this blog and the number #1 viewed recipe is an oldie but goodie—my Chicken Birria recipe. Again, this recipe isn’t necessarily authentic since we’re using chicken when birria is traditionally made with either goat or beef, but I think this recipe is so popular because it IS a little different, while still utilizing the same dried chiles, herbs and seasonings as authentic birria. So you’re not skipping the flavor, just the red meat 😉
I made this Chicken Birria recipe last summer and I really can’t believe it’s taken me this long to put together a Chicken Quesabirra recipe—these are our favorite kind of tacos ATM and we’re OBSESSEDDDD. And what’s not to love? There’s the protein that has been simmering in the flavorful consommé, there’s melty cheese involved, all put into a corn tortilla that’s then fried in oil AND the consommé. Then when it’s ready to eat, you dip it back INTO the consommé as you chow down. It’s crispy, cheesy, FLAVORFUL—all of the best things.
How to Make These Chicken Quesabirria Tacos:
- Add 1 tbsp of cooking oil and 1/3 of the birria consommé to a frying pan over medium heat.
- Fully dip each corn tortilla in the consommé, then lay it flat on the frying pan.
- Add the shredded cheese to one half of the tortilla, then add about 1 tsp of chopped onion and 1 tsp of chopped cilantro, then a little bit of the chicken birria right on top.
- We’ll then fold over the other half of the tortilla on the chicken, using a spatula if needed. Then move the taco over to the side of the pan and add a little extra consommé on top.
- My frying pan can fit 4 tacos, so I like to work with 2 tortillas first, fill them, fold them, then add the other 2 so that I can fry 4 tacos at a time.
- Fry the tacos for about 3-4 minutes on each side, then remove from the pan and set aside.
- Repeat steps 1-5 until all the birria is used up.
- Plate with extra chopped cilantro and onion, extra consommé in a small individual bowl for dipping, lemon wedges and my chile de árbol salsa taquera.
Chicken Quesabirria Tacos – Tips & Tricks
- Sere these quesabirria tacos with extra consommé on the side for dipping, sprinkle over extra chopped onion and cilantro and pair it all with my chile de árbol salsa taquera.
- If you can’t find queso oaxaca, mozzarella also works well!
- It’s best to hand shred the cheese yourself—store bought, pre-shedded cheeses doesn’t melt as well because they have added preservatives that help them not clump together in the bag, which also makes them not melt as well. The cheese doesn’t have to be finely shredded, I just rip the cheese apart with my hands!
- This recipe works just as well with beef and goat birria!
- These tacos are best eaten immediately but will last in the fridge for up to 3-4 days.
- When re-heating, simply add a touch of cooking oil to a sauté pan over medium heat and fry the tacos once more for about 2 minutes on each side.
Other recipes to prep you for Taco Tuesday—
Pickled Red Onions (Cebolla Curtida)
Escabeche (Spicy Pickled Jalapeños and Carrots)
Chicken Birria (Birria de Pollo)
If you make these Chicken Quesabirria Tacos, tag me on Instagram! Seeing you whip up my recipes makes me the happiest little bee!
Chicken Quesabirria Tacos
Course: The Latest, Treding Now4
servings5
minutes20
minutes333.90
kcal25
minutesThis Chicken Quesabirria Taco recipe involves chicken that has been simmering in the most flavorful birria consommé, then there’s melty cheese, chopped onion and cilantro – all stuffed in a corn tortilla taco that’s fried in a blend of cooking oil and consommé, creating a crispy exterior. Then as you eat, you dip the taco back INTO the consommé before each bite. It’s crispy, it’s cheesy, it’s FLAVORFUL—it’s all the best things.
Ingredients
My chicken birria recipe (linked here)
1 c birria consommé
12 corn tortillas
3 tbsp high-heat neutral cooking oil (grapeseed, avocado, etc)
2 c shredded queso Oaxaca or mozzarella cheese
½ c chopped white onion
½ c chopped cilantro
For serving:
2 c birria consommé (enough for 4 people)
½ c chopped white onion
½ c chopped cilantro
My chile de árbol salsa taquera recipe (linked here)
Lemon wedges
Directions
- Add 1 tbsp of cooking oil and 1/3 of the birria consommé to a frying pan over medium heat.
- Fully dip each corn tortilla in the consommé, then lay it flat on the frying pan.
- Add the shredded cheese to one half of the tortilla, then add about 1 tsp of chopped onion and 1 tsp of chopped cilantro, then a little bit of the chicken birria right on top.
- We’ll then fold over the other half of the tortilla on the chicken, using a spatula if needed. Then move the taco over to the side of the pan and add a little extra consommé on top.
- My frying pan can fit 4 tacos, so I like to work with 2 tortillas first, fill them, fold them, then add the other 2 so that I can fry 4 tacos at a time.
- Fry the tacos for about 3-4 minutes on each side, then remove from the pan and set aside.
- Repeat steps 1-5 until all the birria is used up.
- Plate with extra chopped cilantro and onion, extra consommé in a small individual bowl for dipping, lemon wedges and my chile de árbol salsa taquera.
Notes
- Please note that the above nutritional information does not include any ingredients listed as optional.
Nutrition Facts
4 servings per container
- Amount Per ServingCalories333.9
- % Daily Value *
- Total Fat
16.84g
26%
- Saturated Fat 2.69g 14%
- Cholesterol 25.58mg 9%
- Sodium 155.47mg 7%
- Total Carbohydrate
37.24g
13%
- Dietary Fiber 5.75g 23%
- Sugars 6.18g
- Protein 11.79g 24%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Similar Recipes
Escabeche (Spicy Pickled Jalapeños and Carrots)
Chile de Árbol Salsa Taquera
Pickled Red Onions (Cebolla Curtida)
Chicken Birria (Birria de Pollo)
tacos, chicken
tacos, chicken
mexican
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