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

These birria-style pork tacos capture all the bold, slow-cooked flavors of traditional birria but in a fraction of the time. Ground pork is quickly simmered in a spiced broth until tender and flavorful, then stuffed into crispy tortillas with gooey melted mozzarella. The result is a taco that’s crunchy, cheesy and deeply savory.

No taco night is complete without toppings and this recipe delivers with a fresh homemade pico de gallo, zesty lime wedges and a warm birria-style broth for dipping. Whether it’s Taco Tuesday or any day of the week, these tacos are sure to become a favorite.

Log in to save recipes and build weekly shopping lists.

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 Roma 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 the tomato. Roughly chop the cilantro. Zest half the lime, then cut the lime into wedges. Drain and roughly chop the pulled pork into smaller pieces.
2. Heat a large drizzle of oil in a medium pan over medium-high heat. Add the pork, Southwest Spice, smoked paprika and ¼ teaspoon salt (½ teaspoon for 4 servings). Cook, stirring, until the pork is warmed through, 2-3 minutes. Stir in the chicken stock concentrate, pork ramen stock concentrate and ¾ cup water (1½ cups for 4). Bring to a simmer and cook until the broth thickens, 4-5 minutes. Taste and season with salt and pepper if needed. Using a slotted spoon, transfer the pork filling to a medium bowl, leaving the broth behind. Continue cooking the broth until reduced, 2-3 minutes. Remove from heat and cover to keep warm.
3. Meanwhile, in a small bowl, combine the diced tomato, chopped cilantro, lime zest, juice from half the lime (whole lime for 4 servings) and 1 tablespoon olive oil (2 tablespoons for 4). Season with salt and pepper.
4. Place the tortillas on a clean work surface. Sprinkle one half of each tortilla with mozzarella cheese, then top with the pork filling. Fold the tortillas in half to form tacos.
5. Melt 1 tablespoon butter in a large nonstick pan over medium heat. Add the tacos and cook until the tortillas are crispy and golden, 1-2 minutes per side. Work in batches if needed.
6. Divide the birria broth among small serving bowls. If needed, reheat the broth over medium heat before serving. Divide the tacos among plates. Serve with the pico de gallo (drain excess liquid first), remaining lime wedges and the warm birria broth for dipping.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well, but they may be less pliable. Warm them briefly in a dry skillet before assembling to prevent cracking.

How do I store leftover tacos and broth?

Store the tacos and broth separately in airtight containers in the refrigerator for up to 3 days. Reheat the tacos in a skillet and the broth on the stovetop.

Can I make this recipe vegetarian?

Absolutely! Substitute the pork with crumbled tofu or a plant-based ground meat alternative and use vegetable stock concentrate instead of chicken and pork.