Pork Birria Tacos Recipe: Authentic Mexican Flavor in Every Bite

It is easy to make and can be customized with your favorite toppings. Enjoy this tasty dish on its own, or serve it with a side of veggies or a salad for a complete meal.
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If you’re craving tender, juicy, and flavor-packed tacos, this pork birria tacos recipe is a must-try! Originating from Jalisco, Mexico, birria is traditionally made with goat or beef, but this pork version delivers the same rich, spicy, and smoky flavors with a unique twist. Slow-cooked pork shoulder is simmered in a deeply spiced adobo sauce, shredded to perfection, then stuffed into crispy, cheese-coated corn tortillas—perfect for dipping into a warm, flavorful consomé.

Whether you’re making these for Taco Tuesday, a family dinner, or a weekend feast, you’ll love how irresistibly juicy and crispy they turn out.

Cuisine and Course

  • Cuisine: Mexican
  • Course: Main Course

Ingredients for Pork Birria Tacos

For the Birria (Meat & Sauce)

  • 2 lbs pork shoulder, cut into large chunks
  • 4 dried guajillo chilies, stems and seeds removed
  • 2 dried ancho chilies, stems and seeds removed
  • 3 cloves garlic, minced
  • 1 medium onion, chopped
  • 2 Roma tomatoes, chopped
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon smoked paprika
  • ½ teaspoon cinnamon
  • 2 cups beef broth
  • ½ cup apple cider vinegar
  • 1 tablespoon chipotle in adobo sauce
  • 2 tablespoons olive oil
  • Salt and black pepper to taste

For the Tacos

  • 12 corn tortillas
  • 1 cup shredded Oaxaca or Monterey Jack cheese
  • Fresh cilantro and diced onions, for garnish
  • Lime wedges, for serving

Ingredient Variations & Substitutes

  • Meat Swap: You can substitute pork with beef chuck roast or chicken thighs.
  • Mild Version: Reduce or omit the chipotle and use fewer chilies.
  • Gluten-Free Option: Use 100% gluten-free corn tortillas.
  • Cheese-Free Version: Simply omit the cheese for a dairy-free variation.

Step-by-Step Instructions

Step 1: Prepare the Adobo Sauce

  1. Toast the dried chilies in a dry pan for 1-2 minutes until fragrant.
  2. Soak them in hot water for 10 minutes until soft.
  3. Blend the soaked chilies with garlic, onion, tomatoes, chipotle, vinegar, and spices until smooth.

Step 2: Cook the Pork

  1. Heat olive oil in a pot over medium-high heat. Sear the pork shoulder on all sides until browned.
  2. Pour the adobo sauce and beef broth over the pork.
  3. Cover and simmer on low heat for 3–4 hours (or cook in a slow cooker on LOW for 8 hours).
  4. Once tender, shred the pork with forks.

Step 3: Make the Crispy Birria Tacos

  1. Heat a skillet over medium heat and dip corn tortillas into the birria sauce.
  2. Place the tortillas on the skillet and sprinkle cheese on one side.
  3. Add the shredded pork, fold, and cook until crispy and golden brown.

Step 4: Serve with Consomé

  1. Strain the leftover birria sauce to create a rich consomé for dipping.
  2. Garnish tacos with chopped onions, fresh cilantro, and lime wedges.
  3. Serve hot and enjoy the crispy, juicy, and smoky flavors!

Nutritional Facts (Per Serving – 2 Tacos)

  • Calories: 480
  • Protein: 28g
  • Carbohydrates: 34g
  • Fat: 26g
  • Sodium: 760mg
  • Fiber: 5g

Note: Nutrition values vary based on ingredient brands and portion sizes.

Frequently Asked Questions (FAQs)

1. Can I Make Pork Birria Tacos in a Slow Cooker?

Yes! Simply sear the pork first, add the sauce, and cook on LOW for 8 hours or HIGH for 4 hours.

2. Can I Use Flour Tortillas Instead of Corn?

While corn tortillas are traditional, you can use flour tortillas if preferred. However, corn tortillas absorb the sauce better.

3. How Do I Store Leftover Birria Tacos?

  • Store shredded pork in an airtight container in the fridge for up to 4 days.
  • Reheat in a skillet or oven to keep them crispy.

4. Can I Freeze Birria Meat?

Yes! Store shredded pork in freezer-safe bags for up to 3 months. Thaw overnight and reheat in a pan.

5. What’s the Best Cheese for Birria Tacos?

Oaxaca cheese is the best because it melts beautifully, but Monterey Jack or mozzarella also work well.

Image Prompts for MidJourney

  1. A close-up of crispy pork birria tacos with melted cheese oozing out.
  2. A rustic pot of slow-cooked birria meat with steam rising.
  3. A taco dipped into a rich, deep-red consomé with cilantro and onions floating.
  4. A plate of golden-brown birria tacos, garnished with lime wedges and fresh cilantro.

Final Thoughts

This pork birria tacos recipe delivers authentic Mexican street food flavors in every bite. Whether you’re making them for a special occasion or a casual meal, these tacos will become a household favorite. Don’t forget to serve them with a warm bowl of consomé for dipping—it’s the secret to their addictive taste!

So, grab your corn tortillas, slow-cooked pork, and a squeeze of lime, and enjoy the ultimate taco experience! 🌮🔥

Pork Birria Tacos Recipe: Authentic Mexican Flavor in Every Bite

Ingredients

Instructions

  1. Rinse and sort the kidney beans. Soak the beans in a large pot of water for at least 8 hours, or overnight.

  2. Drain and rinse the beans. Place them in a large pot and cover with water. Bring to a boil, then reduce the heat to a simmer and cook for 1 hour, or until the beans are tender.

  3. Preheat the oven to 375°F (190°C).

  4. Heat the olive oil in a large skillet over medium heat. Add the onion, bell pepper, and garlic, and cook for 5 minutes, or until the vegetables are tender.

  5. Add the oregano, basil, salt, and black pepper, and stir to combine.

  6. Add the tomato sauce and cooked beans to the skillet and stir to combine.

  7. Spread the bean mixture in an even layer on a baking sheet. Sprinkle the vegan cheese shreds and vegan parmesan cheese on top.

  8. Bake for 10-15 minutes, or until the cheese is melted and bubbly.

  9. Serve hot and enjoy!

Nutrition Facts

Servings 1

Serving Size 1

Amount Per Serving
Calories 386kcal
% Daily Value *
Total Fat 16.7g26%
Saturated Fat 2.4g12%
Total Carbohydrate 56.5g19%
Sugars 7.5g
Protein 18.2g37%
Vitamin A 302 IU
Vitamin C 12 mg
Calcium 135 mg
Iron 7 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Frequently Asked Questions

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Can I use canned beans instead of dry beans?

Yes, you can use canned beans instead of dry beans in this recipe. Just be sure to drain and rinse the beans well before using them.

Can I use a different type of bean in this recipe?

Yes, you can use a different type of bean in this recipe, such as pinto beans or black beans. Just be sure to adjust the cooking time accordingly.

Can I use a different type of cheese in this recipe?

Yes, you can use a different type of vegan cheese in this recipe if you prefer. Just be sure to choose a cheese that melts well and has a similar flavor to the cheese listed in the recipe.

Can I add other toppings to this recipe?

Yes, you can add other toppings to this recipe if you like. Some options might include diced vegetables, vegan sausage, or vegan pepperoni. Just be sure to add these toppings after you have spread the bean mixture on the baking sheet, and before you add the cheese.

Can I freeze this recipe?

Yes, you can freeze this recipe. Just be sure to wrap the baked beans tightly in plastic wrap or aluminum foil, and then place them in an airtight container or bag. They will keep in the freezer for up to 3 months. To reheat, thaw the beans in the refrigerator overnight, then bake them in a 350°F (180°C) oven until they are hot and bubbly.