Chicken Quesabirria is a mouthwatering Mexican dish that has gained popularity in recent years for its rich flavors and comforting qualities. Originating from the state of Jalisco, birria is traditionally made with beef or goat, but this recipe offers a delicious twist by using tender chicken thighs as the star ingredient. The dish is characterized by its savory shredded chicken, flavorful broth infused with aromatic spices and dried chilies, and gooey melted cheese, all encased within a crispy, golden tortilla. Garnished with fresh cilantro, onion, and a squeeze of lime, Chicken Quesabirria delivers a symphony of flavors and textures that will delight your taste buds and leave you craving more. Whether enjoyed as a hearty meal on its own or served alongside your favorite dips and salsas, Chicken Quesabirria is sure to become a beloved addition to your culinary repertoire.
Ingredients:
For the Birria:
- 1 ½ pounds boneless, skinless chicken thighs
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tomatoes, diced
- 2 dried guajillo chilies, stemmed and seeded
- 2 dried ancho chilies, stemmed and seeded
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- Salt and pepper to taste
- 3 cups chicken broth
For the Quesabirria:
- Flour tortillas
- Shredded cheese (such as Oaxaca or Monterey Jack)
- Chopped cilantro and onion for garnish
- Lime wedges for serving
- Optional: salsa, guacamole, sour cream for serving
Instructions:
- Prepare the Birria:
- In a large pot, combine the chicken thighs, chopped onion, minced garlic, diced tomatoes, dried guajillo chilies, dried ancho chilies, ground cumin, dried oregano, smoked paprika, ground coriander, salt, pepper, and chicken broth.
- Bring the mixture to a simmer over medium heat.
- Reduce the heat to low, cover, and let it simmer for about 1 to 1 ½ hours, or until the chicken is tender and cooked through.
- Shred the Chicken:
- Once the chicken is cooked, remove it from the pot and shred it using two forks.
- Prepare the Quesabirria:
- Heat a large skillet or griddle over medium heat.
- Dip each flour tortilla into the broth from the birria mixture, allowing it to soak up some of the flavor.
- Place the tortilla on the skillet or griddle and sprinkle some shredded cheese over half of the tortilla.
- Add a portion of the shredded chicken on top of the cheese.
- Fold the tortilla over to cover the filling, creating a half-moon shape.
- Cook the quesabirria for 2-3 minutes on each side, or until the tortilla is crispy and golden brown, and the cheese is melted.
- Serve:
- Once cooked, remove the quesabirria from the skillet or griddle and place it on a serving plate.
- Garnish with chopped cilantro and onion.
- Serve with lime wedges on the side for squeezing over the quesabirria.
- Optionally, serve with salsa, guacamole, and sour cream on the side for dipping.
Enjoy your delicious Chicken Quesabirria!
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