Quick Birria-Style Pork Tacos with Pico De Gallo and Dipping Broth

These birria-style pork tacos bring all the deep, savory flavors of traditional birria but in a fraction of the time. Ground pork is quickly simmered in a rich broth infused with smoked paprika and a southwest spice blend, then piled into crispy tortillas with melted mozzarella cheese. A bright pico de gallo and a warm dipping broth complete the dish, making every bite irresistible.

Perfect for a weeknight dinner or a fun taco night, this recipe is designed to be straightforward and satisfying. The combination of crispy tortillas, tender pork and fresh toppings will have everyone coming back for more. Serve with lime wedges and enjoy!

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Ingredients

8 ounce Pulled PorkView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Pork Ramen Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Finely dice tomato. Roughly chop cilantro. Zest half the lime; quarter the lime. Drain and roughly chop pulled pork into smaller pieces.
2. Heat a large drizzle of oil in a medium pan over medium-high heat. Add pork, Southwest Spice Blend, smoked paprika and 1/4 tsp salt. Cook, stirring, until pork is warmed through, 2-3 minutes.
3. Stir in chicken stock concentrate, pork ramen stock concentrate and 3/4 cup water. Bring to a simmer and cook until broth has thickened, 4-5 minutes. Taste and season with salt and pepper if needed.
4. Using a slotted spoon, transfer pork filling to a medium bowl, leaving broth behind. Continue cooking broth until reduced, 2-3 minutes. Remove from heat; cover to keep warm.
5. Meanwhile, in a small bowl, combine tomato, cilantro, lime zest, juice from half the lime and 1 tbsp olive oil. Season with salt and pepper. Set pico de gallo aside.
6. Place tortillas on a clean work surface. Sprinkle one half of each tortilla with mozzarella; top with pork filling. Fold tortillas in half to create tacos.
7. Melt 1 tbsp butter in a large nonstick pan over medium heat. Add tacos and cook until tortillas are crisped, 1-2 minutes per side. Work in batches if needed.
8. Divide birria broth between small serving bowls for dipping. If needed, reheat broth before serving. Divide tacos among plates; serve with pico de gallo (drain first), remaining lime wedges and birria broth on the side.

Recipe Tips

FAQ

Can I use a different protein instead of pulled pork?

Yes, you can substitute shredded chicken or beef, but adjust cooking time accordingly.

What if I don't have a zester?

Use a fine grater or peel the lime zest with a vegetable peeler and mince finely.

How do I store leftovers?

Store tacos and broth separately in airtight containers in the refrigerator for up to 3 days. Reheat tacos in a pan to maintain crispiness.