If you’re craving a delicious twist on traditional tacos, chicken quesabirria tacos are the perfect choice! This mouthwatering dish combines tender, flavorful chicken cooked in a rich, savory broth, all tucked inside warm tortillas. With melted cheese and a side of dipping consomé, these tacos are sure to impress your family and friends. Get ready to savor every bite!
Chicken Quesabirria Tacos
28
tacos1
hour45
minutesIngredients
5 lb. bone-in chicken thighs
neutral oil, about 1/4 cup
- Consomé
6 ancho chiles, deseeded
12 guajillo chiles, deseeded
3 chiles de arbol, deseeded
1 medium white onion, halved
2 Roma tomatoes, quartered
2 bay leaves
4 cloves garlic, smashed
1 tbsp kosher salt
1 tbsp Mexican oregano
1/2 tbsp cumin
2 tsp coriander
1/2 tsp black pepper
1/4 tsp ground cloves
1/4 tsp cinnamon
1/2 tbsp white vinegar
4 cups water
- To serve
28 corn tortillas
1.5-2 lb. shredded Monterey jack cheese
1 large white onion, diced
1 bunch of cilantro, minced
lime wedges
your choice of salsa
Directions
- Generously salt the chicken thighs on both sides.
- Pour enough oil to coat the bottom of a large pot and place on medium-high heat.
- Once the oil is hot, add in the chicken thighs and sear on both sides for about 4 minutes. Set this pot aside; we will use it again along with the leftover oil.
- Fill a medium-sized pot with water and bring to a boil. Add the deseeded chiles, white onion, Roma tomatoes, and bay leaves to the pot of boiling water. Cook until the chiles have softened.
- Transfer everything to a blender, along with 4 cups of the water you used to boil everything. Also in the blender, add garlic, kosher salt, Mexican oregano, cumin, coriander, pepper, ground cloves, cinnamon, and white vinegar. Pulse until smooth.
- Place the pot you used for the chicken thighs, on medium heat. Once heated, pour in the chili mixture and stir.
- Next, add back in all of the chicken thighs. Pour about 4 cups of water into the pot and bring to a boil. Once boiling, cover and reduce to a simmer. Let cook for 1 hour.
- After 1 hour, remove chicken thighs and shred, discarding everything but the meat and set aside in a separate container. Add 2 cups of the broth (consomé) to the meat and stir.
- For the tacos, heat a large pan on medium heat. Dip the corn tortillas in the oil that rose to the top of the consomé. You can also add some oil directly to the pan if you want your tacos to be even crispier.
- Place the tortillas in the pan and cook for about a minute. Add meat, cheese, and a bit of cilantro and onion, to each tortilla then fold. Fry on each side for 1-2 minutes, or until crispy.
- To serve, ladle some of the consomé into a small bowl and sprinkle some cilantro and white onion over the top. Squeeze some lime juice on your tacos and serve with your favorite salsa. Dip the tacos in the consume and enjoy!