Pork Birria Tacos
A delicious and flavorful Mexican dish originating from the state of Jalisco, featuring tender pork in a rich and spicy birria sauce, served with fresh cilantro and warm tortillas.
Ingredients
- ●2 pounds Slow Cooked Pork ShoulderShred the pork with two forks before serving.
- ●2 tablespoons Birria Spice BlendAdd more or less spice to your liking.
- ●1 tablespoon Oaxacan Chili PowderThis adds a rich and complex flavor to the birria sauce.
- ●4 Smoked Ancho ChilesRip the stems and seeds out before adding to the sauce.
- ●1 medium OnionChop the onion before adding to the sauce.
- ●3 cloves GarlicMince the garlic before adding to the sauce.
- ●1 can TomatoUse a 14.5 oz can of crushed tomatoes.
- ●2 tablespoons Lime JuiceAdd a squeeze of fresh lime juice before serving.
- ●8-10 TortillasWarm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- ●1/4 cup CilantroChop the cilantro before serving as a garnish.
Instructions
- 1
Heat a large Dutch oven over medium-high heat.
- 2
Add the birria spice blend and cook for 1-2 minutes, stirring constantly.
- 3
Add the smoked ancho chiles and cook for 2-3 minutes, stirring constantly.
- 4
Add the onion and garlic and cook until the onion is translucent.
- 5
Add the slow cooked pork shoulder and stir to coat with the spice blend.
- 6
Add the crushed tomatoes, stir to combine, and bring to a simmer.
- 7
Reduce the heat to low and cook for 20-30 minutes, stirring occasionally.
- 8
Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- 9
Assemble the tacos by spooning the birria sauce onto a tortilla, followed by a portion of the shredded pork and a sprinkle of cilantro.
- 10
Serve with a squeeze of fresh lime juice and enjoy!
- 11
Optional: Serve with diced onion, cilantro, and lime wedges on the side.