Chicken Birria Quesatacos

Q: Can I use corn tortillas instead of flour?

Yes, corn tortillas are traditional for birria tacos. Dip carefully in consomé to avoid tearing.

Q: How spicy is this recipe?

The heat level comes from chipotles in adobo. Reduce or increase to adjust spice.

Q: Can I make the chicken ahead of time?

Yes. You can prepare the braised chicken and consomé 1–2 days ahead and reheat before serving.

Q: What cheese works if I can’t find Chihuahua?

Monterey Jack or Oaxaca cheese are good substitutes with similar melting qualities.

Q: What’s the best way to serve?

Serve with lime wedges, chopped cilantro, and bowls of consomé for dipping.

Q: Can I cook these indoors?

We rate these as a 4 out of 5. Great in the kitchen, better on the grill.

Aug 21, 2025 • Tom Jackson

These Chicken Birria Quesatacos bring together tender braised chicken thighs, melted Chihuahua cheese, and crispy griddled tortillas served with a rich consomé for dipping. Cooked on the Yoder Smokers YS640s pellet grill, this recipe blends smoky flavor with classic Mexican comfort food. It’s cheesy, savory, and packed with spice from chipotles in adobo and Cattleman’s Grill Mexicano Seasoning. Perfect for taco night or a weekend cookout.

What You’ll Love

Juicy, tender chicken – Braised low and slow until it shreds effortlessly.
Cheesy & crispy tacos – Griddled tortillas dipped in consomé with melted Chihuahua cheese.
Smoky, spicy depth – Infused with chipotles, tomatoes, and Mexicano Seasoning.
Restaurant-worthy at home – Perfect for taco night, weekend cookouts, or a crowd-pleasing dinner.

Chicken Birria Quesatacos on the YS640s

Tom Jackson

Rated 4.9 stars by 7 users

Cuisine

Mexican

Servings

8

Prep Time

20 minutes

Cook Time

90 minutes

Calories

420

Juicy chicken birria stuffed into cheesy, crispy tortillas with consomé for dipping—this recipe is the ultimate taco indulgence.

Print Recipe

Ingredients

Chicken & Tacos

2 lb boneless, skinless chicken thighs
Jacobsen Salt Co. Black Garlic Salt (to taste)
2 tbsp avocado oil (or neutral oil for griddling)
8 flour tortillas
2 cups Chihuahua cheese, shredded

Braising Liquid

1 cup white onion, diced
5 cloves garlic, crushed and peeled
¼ cup chipotles in adobo sauce
½ (29 oz) can Ciao Italian whole peeled tomatoes, crushed
2 tbsp Cattleman’s Grill Mexicano Seasoning
2 quarts chicken stock

View Cart (0) Checkout

Directions

Preheat your Yoder Smokers YS640s with the Lodge Blacklock 4-Quart Deep Skillet installed to 500ºF.
Season the chicken thighs with Jacobsen Salt Co. Black Garlic Salt.
Heat avocado oil in a skillet or Dutch oven on the grill and sear the chicken just until browned on both sides. Remove and set aside.
Add the diced onion to the skillet and cook until softened, scraping up the fond from the bottom. Stir in the garlic, chipotles in adobo, Cattleman’s Grill Mexicano Seasoning, and crushed tomatoes.
Return the chicken to the pot and pour in chicken stock to fully submerge. Lower the grill temperature to 450ºF, cover, and braise until the chicken is very tender, about 45–60 minutes.
Remove the chicken from the pot and shred it by hand. Blend the braising liquid into a smooth consomé using an immersion or countertop blender. Top the shredded chicken with the sauce.
Preheat the griddle to 475ºF and lightly oil the surface. Dip tortillas in the consomé, sprinkle with Chihuahua cheese, add shredded chicken, then fold in half.
Cook the quesatacos until golden and crispy on both sides, with the cheese fully melted. Serve hot with bowls of the consomé for dipping.

Image of Chicken Birria Quesatacos on the YS640s

Recipe Note

Birria is a viral taco trend, often made with beef, but this chicken version is lighter while still deeply flavorful. The Yoder Smokers YS640s gives the meat a smoky sear before braising, and blending the sauce creates a silky consomé for dipping. Chihuahua cheese provides a creamy melt that holds the shredded chicken in place.