Quick Birria-Style Pork Tacos with Homemade Pico De Gallo

These birria-style pork tacos deliver all the rich, savory goodness of traditional birria without the long simmer. Ground pork is quickly stewed in a spiced broth, then crisped up in a pan with melted mozzarella for that irresistible cheesy crunch.

Serve them with a bright, homemade pico de gallo and a side of warm broth for dipping-each bite is a perfect balance of textures and flavors. Perfect for a weeknight taco night that feels special.

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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 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; quarter the lime. 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 Blend, smoked paprika and ¼ teaspoon salt (½ teaspoon for 4 servings). Cook, stirring, until the pork is warmed through, 2-3 minutes.
3. 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 has thickened, 4-5 minutes. Taste and season with salt and pepper if needed.
4. 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.
5. Meanwhile, in a small bowl, combine the diced tomato, 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. This is your pico de gallo.
6. 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 create tacos.
7. Melt 1 tablespoon butter in a large nonstick pan over medium heat. Add the tacos and cook until the tortillas are crisped, 1-2 minutes per side. Work in batches if needed.
8. Divide the birria broth between small serving bowls. If needed, reheat the broth in the pan 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 broth for dipping.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

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

How do I store leftover broth and tacos?

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

Can I make this recipe vegetarian?

You can substitute the pork with a plant-based ground meat alternative and use vegetable stock concentrates. The cooking method remains the same.