Chef Tom cooks up cheesy, crispy Chicken Birria Quesatacos on the Yoder Smokers YS640s. Juicy chicken thighs are seared, braised with chipotles and spices, then shredded and stuffed into tortillas with creamy Chihuahua cheese. Griddled until golden and served with a rich consomé for dipping, this recipe is smoky, spicy, and incredibly satisfying.
What You’ll See In This Video
• Searing chicken thighs on the YS640s
• Building a braise with chipotles and spices
• Blending a silky consomé for dipping
• Stuffing quesatacos with chicken and cheese
• Griddling tacos until golden and crispy
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► Yoder Smokers YS640s Pellet Grill:
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► Boos Block R02 Cutting Board (Cherry):
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► Headley & Bennett Black Apron:
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► Lodge Bakeware 15.5″ x 10.5″ Cast Iron Baking Pan:
► Lodge Blacklock 4-Quart Deep Skillet with Lid:
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00:00 Introduction
00:37 Prepare Chicken
01:08 Prepare Aromatics
01:47 Sear Chicken
02:30 Add Onions
03:00 Add Rest of Consomé Ingredients
03:49 Let It Rock
04:47 Shred Chicken
05:08 Blend Sauce
05:41 Sauce Tortillas
05:56 Prep Tacos
06:56 Grill Tacos
08:20 Get A Taste
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45 Comments
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Ahmahgawd! 😋
YES SIR! Wife and I loved it! I saw the video and made it the same day. Having made more complicated beef birria before this recipe is much more simplified fast and easy. I even cheated by using beef broth with the chicken thighs. Thank you for a striped down absolute banger recipe. This one goes on full rotation now.
Just made this for the family. Excellent! It is all gone. Not one bite left. I always use beef, but this time I used chicken thighs. These are really cheap here in the UK so the meal cost almost nothing. I used Mission tortillas, which I can get easily. I used mozzarella as we can't get Mexican cheese here. I used my own chicken stock, and my own collection of dried chilies instead of the adobo mix but staying with a chipotle overtone. I made the mix quite mild so the family would eat it. Coriander, cumin and Mexican oregano to finish. Salt to taste. Not much heat but a lot of flavour. It seems that my chipotles were dried over smoke which helps a lot. These are so good and inexpensive there is not reason not to make it all the time. I usually use the blender for the consume, but the hand blender is much easier when working with hot cast iron. Cooked the whole thing over the stove and used a cast iron plate to crisp it all up at the end. Pouring rain here tonight else I would have cooked it outside on the BBQ.
Thank you! PS. Next time I will make a bigger batch! I want another taco and have sauce left over. I think everyone wants another one.
That looks great, a must try!!
Putting this one in the bank for something to cook this weekend
Looks great! My wife hates cilantro, because it tastes like soap to her, so she can't have the regular birria. This looks approachable. Thanks!
Sorry to say but has nothing to do with birria. None of the traditional chili were used and Chipotle is not in the recipe. I don't doubt this Chipotle sauce style tacos taste great, but naming birria is a little misleading.
I literally try hard to criticise every YT chef. But it is so freaking hard to do this with Chef. The attention to detail is incredible..
Birria is my favorite taco. I'm embarrassed to say Ive never thought of using chicken. This one is going into rotation!
As a ys640 owner, and having made this… You do not need a ys640 for this… You're actually better off with a Blackstone. You get no smoke cooking on a cast iron skillet. You get a better, fuller cook… But not needed by any means…
Atbbq, should show off a reverse sear, do something we're all more likely going to benefit from. You see a tomahawk on discount? Vacuum seal and freeze it. Take it out some time later, smoke it at 180 for an hour or so (until internal temp ai 90-100) remove and then remove the burn pot plate, temp up and sear… Nothing will sell a ys640 better.
Def love your content, certainly influenced my purchase!
👻: AWESOME! Tried this with crawfish (added more garlic), thx man for the recipe!
HOT Tip – if you have a potato masher that's the "wiggle" wire type and not the square mesh type, you can crush/shred chicken very easily with it. i use mine all the time when i instapot or crockpot chicken/beef/pork
You recipe link doesn’t work.
Looks delicious and very simple. When I make barria I typically go the more traditional route but this looks good
Made these last night! They were awesome! Thanks!
Chicken something else in the form of birria
Damn people are really scared of goat meat huh…
I would add a thin layer of cheese to the outside to give a true crunch during the last step while on the griddle 👀
I love beef birria tacos, but thank you thank you for making the chicken simple version. can't wait to try it. 😊
Always down for a sexy shot of cheese stretch! Thanks for the inspiration, I'll be making these on Sunday!
Well, i'm making these this weekend.
Love it. Just smoked a chuck roast and made birria. These look great. Never had chicken. May have to try it.
There's a taco truck down the road on Friday nights that makes them. But…..they put cheese on the outside of the tortilla too. 😮 I can't make them any other way now.
me too chef Tom looking good 😊
What's that orange tray you season the meat on? Looks neat
So you made a crispy Chicken Tinga taco NOT Birria. Bruhhhh 😂
Nice and original!
Looks great chef Tom! Thanks!
I hate to be that guy in the comment section but what you made there chef not birria that chicken tinga it's still a good dish though.
Awesome recipe! I make birria all the time, I prefer making it with pork butt even more than with beef. I cut it in chunks, smoke it on the offset and when it gets a good bark on it, pull it and throw it in the birria braise until perfectly shreddable. When it comes to making the quesa birria tacos, I do them just like you did, but I also throw in some raw white onion and rough chopped cilantro inside the taco before grilling it off. Un-bee-leee-vable! Such an amazing dish, quite literally one of the greatest contributions to the genre of comfort food EVER, from ANY culture! Thanks for sharing, Chef Tom! One of these days I'll make it the couple hours up to Wichita and hope to shake your hand, been following your 'antics' for years! 😂
So you said that you make this a lot with beef. What cut are you making this with? The chicken one looks delicious also.
That’s way too much work. Just boil the chicken in the sauce and be done with it.
I would eat all 6 of those
Inspiring! Thanks!
Yup, another fantastic simple yummy recipe! Thanks! Keep 'em coming.
Nice, Tom…. thank you. My wife will even like this one (normally 0 dark meat) I think I can pull it off…. sweet!
These looks absolutely delicious! Very easy to do recipe! I love it!
Quesabirria taco. Wtf is a birria quesataco? 😂
Another Banger!! Thanks Chef Tom😮❤
Thanks for sharing this with everyone.
Yummy 🌮 I just subscribed to your channel thanks for sharing Uncle Chuck!🔥
My fave birria protein is goat.
making this, this weekend, for sure!
My man!!! My favorite cooking show! Sometime this fall could you do a Cornish Pasty?
Yes, yes, a thousand times YES! We are absolutely making these before the summer is through…
Gr8 work -Str8