Cheater Birria Tacos (15 Minutes)
Crispy cheese tacos with shredded chicken dunked in a rich chipotle dipping broth — all the birria flavour in 15 minutes, no slow cooker.
Method
- Simmer the broth, tomato paste, chipotle, adobo sauce, cumin and oregano in a small saucepan over medium heat for 5 minutes. This is your quick dipping consomme.
- Warm the shredded chicken in 1/2 cup of the hot broth in a skillet over medium heat for 2 minutes.
- Heat a large dry skillet over medium-high heat. Dip a tortilla quickly into the consomme, lay it in the skillet, and top one half with chicken and a handful of cheese.
- Fold the tortilla over and cook 2 minutes per side, until crisp and the cheese melts. Repeat with the remaining tortillas.
- Serve hot with small bowls of the warm consomme for dunking, topped with onion, cilantro and a squeeze of lime.
Crispy cheese tacos with shredded chicken dunked in a rich chipotle dipping broth — all the birria flavour in 15 minutes, no slow cooker.
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 28 g
- Carbs
- 34 g
- Fat
- 18 g
- Fibre
- 4 g
- Sugar
- 4 g
- Sodium
- 640 mg
Values are estimates based on USDA FoodData Central and vary with brands and portioning.
Chef notes
Dipping the tortilla in the consomme before crisping is the whole trick — it fries the tortilla in the flavoured fat and gives that deep red birria colour.
Substitutions
- Rotisserie chicken — shredded leftover turkey or pork
- Beef broth — chicken broth
- Oaxaca cheese — mozzarella or Monterey Jack
- Corn tortillas — small flour tortillas
Serving suggestions
Serve with the warm consomme for dunking, plus lime wedges and extra onion and cilantro.
Storage
Refrigerate the chicken and the consomme separately up to 3 days.
Reheating
Warm the consomme in a saucepan; crisp leftover tacos in a dry skillet over medium heat for 2 minutes per side.
Equipment
- Small saucepan
- Large skillet
- Tongs
Variations
- Quesabirria: double the cheese and cook the folded tacos an extra minute per side for maximum crisp
- Spicy: add a second chipotle pepper to the consomme
Why it works
Traditional birria gets its depth from hours of braising dried chillies and beef. Here the chipotle in adobo plus tomato paste and cumin deliver that smoky, earthy base in minutes, and dunking the tortillas in the fatty broth recreates the signature crisp red shell.
Frequently asked questions
Can I make birria tacos without a slow cooker?
Yes — that is the point of this recipe. Rotisserie chicken plus a 5-minute chipotle consomme gives you the birria flavour without any long braising.
Why are my tacos not crispy?
The skillet was not hot enough or the tacos were crowded. Use medium-high heat and cook one or two at a time so they crisp instead of steam.
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