Chicken Birria Quesatacos Recipe on the Pellet Grill

Byamazingfoodstv



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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Product URLs
► Full Recipe:
► Yoder Smokers YS640s Pellet Grill:
► Cattleman’s Grill Mexicano Seasoning:
► Duck Fat Spray:
► Shun Kanso 8” Chef Knife:
► Boos Block R02 Cutting Board (Cherry):
► ATBBQ Nitrile Gloves:
► ATBBQ Prep & Serve Trays:
► Headley & Bennett Black Apron:
► Hantover Knit Gloves:
► Lodge Bakeware 15.5″ x 10.5″ Cast Iron Baking Pan:
► Lodge Blacklock 4-Quart Deep Skillet with Lid:
► Subscribe:

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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

  2. 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.

  3. 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.

  10. 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!

  12. 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

  22. 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.

  29. 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! 😂

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