A flavorful twist on classic birria tacos using tender shredded chicken, rich homemade birria sauce, golden crispy tortillas, and melted cheese. This recipe brings authentic Mexican birria flavors to your kitchen — perfect for Taco Tuesday, weekend comfort meals, or entertaining.

Special thanks to my dear friend Rosalina and her mom Rosa for introducing me to this incredible birria sauce — now a forever staple in my home.

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⭐️ Ingredients

Birria Sauce Ingredients

• 4 dried guajillo chiles

• 4 dried ancho chiles

• 4 dried arbol chiles (add more for extra spice)

• 2 roma tomatoes, quartered (or 1 can 8 oz diced tomatoes)

• 1 medium onion, halved

• 4 cloves garlic

• ½ inch cinnamon stick

• 1 bay leaf

• 1 tsp dried oregano

• ½ tsp cumin seeds (or ¼ tsp ground cumin)

• 1 tsp dried thyme

• 1 tsp salt (plus more to taste)

• ½ tsp whole black peppercorns

• 2 cups broth (any kind)

Chicken Ingredients

• 1 whole chicken

• 2 cups broth

• 2 tsp chili powder

• 2 tsp black pepper

• 2 tsp garlic powder

Taco Ingredients

• Corn tortillas (if you want to make your own)

• Cheese (sharp cheddar, mozzarella, or Oaxaca recommended)

• Fresh cilantro

• Extra birria sauce for dipping (consomé)

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Step-by-Step Instructions

STEP 1: Slow Cook the Chicken

1. Place the whole chicken into your slow cooker.

2. Add broth and season with chili powder, garlic powder, and black pepper.

3. Cook on HIGH for 3–4 hours or LOW for 5–6 hours, until tender.

4. Remove chicken, shred, and refrigerate until ready to use.

5. Save all slow-cooker juices — this becomes the base of your birria sauce and consomé.

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STEP 2: Make the Homemade Birria Sauce

1. Pour the reserved chicken juices into a pot.

2. Add dried guajillo chiles, ancho chiles, arbol chiles, tomatoes, onion, garlic, cinnamon stick, bay leaf, oregano, cumin, thyme, salt, peppercorns, and extra broth.

3. Bring to a rapid boil, then reduce to a simmer for 5 minutes to soften the chiles.

4. Remove cinnamon stick and bay leaf.

5. Blend everything until completely smooth.

6. Return sauce to the pot, simmer on LOW for 2–3 hours with the lid cracked to deepen the flavor.

7. Taste and adjust seasoning as needed.

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STEP 3: Warm the Chicken

1. Add shredded chicken to a skillet with ½ cup of birria sauce.

2. Heat until warm and coated.

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STEP 4: Assemble the Quesabirria Tacos

1. Heat a pan over medium heat.

2. Dip corn tortillas lightly into the birria sauce (front + back).

3. Place tortilla in the hot pan, add cheese, then add a scoop of birria chicken.

4. Fold tortilla in half and fry until crispy and golden on both sides.

5. Repeat for as many tacos as you want!

6. Serve with fresh cilantro and a bowl of hot birria consomé for dipping.

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🌶️ Recipe Summary

These Easy Chicken Birria Queso Tacos combine juicy slow-cooked chicken, a deeply flavorful birria sauce made with dried chiles and Mexican spices, crispy tortillas, and melty cheese for the ultimate comfort-food taco. Perfect for Taco Tuesday, meal prep, or impressing guests with authentic flavors.