Facebook Chicken Quesabirria with an Indian Twist Recipe | The Spice Tailor

Chicken Quesabirria with an Indian Twist

This is a wonderfully simple recipe, that doesn’t compromise on flavour. Inspired by Mexican ‘Quesabirrias’ - also known simply as ‘Birrias’ - the tortillas are dipped into the deliciously unctuous sauce before being charred to perfection, filled with melty cheese and perfectly pulled chicken. This glorious harmony of flavours is beautifully contrasted by crispy and tangy pickled onions. Easily substituted with jackfruit for a vegetarian version, this recipe is a real crowd pleaser.
  • 2serves
  • 15mins prep
  • 25mins cook
This is a wonderfully simple recipe, that doesn’t compromise on flavour. Inspired by Mexican ‘Quesabirrias’ - also known simply as ‘Birrias’ - the tortillas are dipped into the deliciously unctuous sauce before being charred to perfection, filled with melty cheese and perfectly pulled chicken. This glorious harmony of flavours is beautifully contrasted by crispy and tangy pickled onions. Easily substituted with jackfruit for a vegetarian version, this recipe is a real crowd pleaser.
Made with
Classic Butter Chicken

Classic Butter Chicken

4.4 (84)

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Ingredients

  • 1 pack of The Spice Tailor Classic Butter Chicken
  • 1 tbsp. veg oil
  • 325g chicken thigh fillets, trimmed off extra fat and each cut in half
  • 6 small flour tortillas
  • 60g cheddar cheese, or whatever else you have in the fridge
  • ½ small red onion, very finely sliced  
  • ½ lemon
  • Optional filling - sliced jalapeno

Method

  1. Heat the vegetable oil in a large saucepan. Add the chilli from the spice pouch if you would like some heat. Add the chicken to the pan, and brown on both sides. Add both sauces from the pouch and cook over a moderate heat until the chicken has cooked through, approx. 18-20 minutes. If it looks dry, add a splash of boiling water. 
  2. Meanwhile, squeeze the juice of the ½ lemon over the red onions and season lightly and leave to one side. 
  3. Spoon off all the fat on the top of the sauce and put it on a flat plate, you will likely take some of the sauce too! This should be approx. 5-6 tbsp. 
  4. Shred the chicken with a fork, and mix well to recoat all these pieces of chicken. Season to taste with salt and pepper. 
  5. Now let’s heat the tortillas. Begin by heating a small frying pan. Dip one side of the tortilla into the fat/sauce mixture that is on the plate. Then place the tortilla sauce side down in the dry, hot pan, and cook for 30 seconds. Flip the tortilla over, and allow the other side to heat through for 10 seconds. 
  6. Flip over again, and spoon a 1/6th of the chicken on to one half of the tortilla, along with a handful of cheese and a little red onion. Fold the tortilla over the filling and heat through until the cheese has melted. Place on a hot plate and keep warm in the oven, or serve as you make the rest.
  7. Serve with some fresh coriander, more pickled red onions and pickled jalapenos if you like heat!

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