Best Easy Pork Birria Tacos Recipe
If you’re a fan of Mexican cuisine, then you must have heard of the delicious and flavorful Birria tacos. Birria is a traditional Mexican dish that originated in the state of Jalisco and is typically made with goat meat. However, pork is a popular alternative that offers a similar taste and texture. This easy pork Birria tacos recipe will help you recreate the authentic flavors of this beloved dish in the comfort of your own kitchen.
– 2 pounds of pork shoulder, cut into chunks
– 1 onion, chopped
– 4 garlic cloves, minced
– 2 tomatoes, diced
– 2 dried guajillo chilies, seeded and soaked in hot water
– 2 dried ancho chilies, seeded and soaked in hot water
– 1 tablespoon dried oregano
– 1 tablespoon ground cumin
– 1 teaspoon ground cinnamon
– 4 cups beef broth
– Salt and pepper to taste
For the Tacos:
– Corn tortillas
– Chopped cilantro
– Diced onion
– Lime wedges
1. In a large pot, heat some oil over medium heat and add the pork chunks. Brown the meat on all sides until it develops a nice crust. Remove the pork from the pot and set aside.
2. In the same pot, add the chopped onion and minced garlic. Sauté until they become fragrant and slightly caramelized.
3. Drain the soaked chilies and add them to the pot along with the diced tomatoes. Cook for a few minutes until the tomatoes soften.
4. Transfer the onion, garlic, chilies, and tomatoes to a blender or food processor. Blend until you get a smooth sauce.
5. Return the sauce to the pot and add the dried oregano, ground cumin, and ground cinnamon. Stir well to combine.
6. Add the browned pork back into the pot and pour in the beef broth. Season with salt and pepper to taste.
7. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 2-3 hours, until the pork becomes tender and easily shreds with a fork.
8. Remove the pork from the pot and shred it using two forks. Return the shredded pork to the pot and let it simmer for another 10-15 minutes to absorb all the flavors.
9. While the pork simmers, heat a skillet over medium-high heat and warm the corn tortillas on both sides until they become pliable.
10. Serve the Birria pork in warm tortillas and top with chopped cilantro, diced onion, and a squeeze of lime juice.
Questions and Answers:
1. Can I use a different cut of pork for this recipe?
Yes, you can use other cuts such as pork butt or pork loin, but pork shoulder works best as it becomes tender and shreds easily.
2. Can I make Birria tacos with beef instead of pork?
Absolutely! You can substitute the pork with beef chuck roast or beef short ribs for a delicious beef Birria taco.
3. How spicy are these tacos?
The level of spiciness can be adjusted by adding or reducing the amount of dried chilies. Guajillo and ancho chilies are mild, so these tacos have a mild to medium level of spiciness.
4. Can I make this recipe ahead of time?
Yes, you can make the Birria pork in advance and store it in the refrigerator for up to 3 days. Reheat it before serving.
5. Are corn tortillas necessary for this recipe?
Corn tortillas are traditional for Birria tacos, but you can use flour tortillas if you prefer.
6. What other toppings can I add to these tacos?
You can add sliced radishes, avocado, or cotija cheese to enhance the flavors of these tacos.
7. Can I freeze the leftover Birria pork?
Yes, you can freeze the leftover Birria pork in an airtight container for up to 3 months.
8. Can I use chicken instead of pork for this recipe?
Yes, you can use boneless chicken thighs or chicken breasts as a substitute for the pork.
9. Can I make Birria tacos in a slow cooker?
Yes, you can transfer the browned pork and sauce to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the pork is tender and easily shreds.