Birria-Style Pork Tacos

Name: Birria-Style Pork Tacos with Pico de Gallo
Yield: 2 servings
Cuisine: Mexican
Ingredients: 8 oz Pulled Pork; 6 Tortillas; 1/2 cup Mozzarella Cheese; 1 tsp Smoked Paprika; 1 Tomato; 1/4 oz Cilantro; 1 Lime; 1 tbsp Southwest Spice Blend; 1 unit Chicken Stock Concentrate; 1 unit Pork Ramen Stock Concentrate; 2 tsp Cooking Oil; 1 tbsp Olive Oil; Salt; Black Pepper; 1 tbsp Butter

with Pico de Gallo

By Recipe0 System

This taco night takes the classic, bold flavors of birria—the typically slow-cooked taco—but speeds things up with ground pork stewed (quickly!) in a rich, flavorful birria-inspired broth. No taco night is complete without its special toppings, either. This Taco Tuesday (or Wednesday, or Thursday, you pick!) you’ll melt mozzarella cheese over your meat, then top the crispy tacos with homemade pico de gallo, more birria-style broth and lime juice. This is one meal to taco-bout for days.

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

8 oz Pulled Pork
6 Tortillas
1/2 cup Mozzarella Cheese
1 tsp Smoked Paprika
1 Tomato
1/4 oz Cilantro
1 Lime
1 tbsp Southwest Spice Blend
1 unit Chicken Stock Concentrate
1 unit Pork Ramen Stock Concentrate
2 tsp Cooking Oil
1 tbsp Olive Oil
Salt
Black Pepper
1 tbsp Butter

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry produce.

Finely dice tomato. Roughly chop cilantro. Zest half the lime; quarter lime (for 4 servings, zest one lime and quarter both).

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, paprika, and ¼ tsp salt (½ tsp for 4 servings). Cook, stirring, until pork is warmed through, 2-3 minutes.

Stir in chicken stock concentrate, pork ramen stock concentrate, and ¾ cup water (1½ cups for 4). 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 until broth has 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 (whole lime for 4 servings), and 1 TBSP olive oil (2 TBSP for 4). 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, preferably nonstick, pan over medium heat. Add tacos and cook until tortillas are crisped, 1-2 minutes per side. TIP: Depending on the size of your pan, you may need to work in batches.
6

Divide birria broth between small serving bowls. TIP: If needed, return pan to medium heat until broth is warmed through before serving.

Divide tacos between plates; serve with pico de gallo (draining first), remaining lime wedges, and birria broth for dipping.

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