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

These birria-style pork tacos capture all the deep, complex flavors of traditional slow-cooked birria but come together in a fraction of the time. Ground pork is simmered in a spiced broth until tender, then stuffed into crispy tortillas with melted mozzarella cheese. The result is a taco that’s crunchy, gooey and utterly satisfying.

No taco night is complete without toppings, so we’ve included a bright pico de gallo made with fresh tomato, cilantro and lime. Serve the tacos with the reduced broth on the side for dipping-it’s the ultimate way to enjoy every last drop of flavor. Whether it’s Taco Tuesday or any day of the week, these tacos are sure to become a favorite.

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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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView 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, paprika and 1/4 tsp salt. Cook, stirring, until pork is warmed through, 2-3 minutes. 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. Using a slotted spoon, transfer pork filling to a medium bowl, leaving broth behind. Cook broth until reduced, 2-3 minutes. Remove from heat; cover to keep warm.
3. 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.
4. 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.
5. 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.
6. Divide birria broth between small serving bowls for dipping. If needed, reheat broth before serving. Divide tacos between plates; serve with pico de gallo (draining first), remaining lime wedges and birria broth on the side.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well. They may be smaller, so adjust the filling amount accordingly.

How do I store leftovers?

Store the pork filling, broth and pico de gallo separately in the refrigerator for up to 3 days. Reheat before assembling tacos.

Can I make this recipe vegetarian?

Substitute the pork with crumbled tofu or mushrooms and use vegetable stock concentrates instead of chicken and pork.