Chicken Quesabirria Tacos
This 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.
Servings: 4 servings
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
Instructions
- 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
Nutrition
Calories: 333kcal