HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBirria Style Pork Tacos
Birria Style Pork Tacos

Birria Style Pork Tacos

with Pico de Gallo

Takeout Favorites
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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.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes
Prep Time5 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

8 ounce

Pulled Pork

6 unit

Flour Tortillas

(ContainsSoy, Wheat)

½ cup

Mozzarella Cheese


1 teaspoon

Smoked Paprika

1 unit

Roma Tomato

¼ ounce


1 unit


1 tablespoon

Southwest Spice Blend

1 unit

Chicken Stock Concentrate

1 unit

Pork Ramen Stock Concentrate

Not included in your delivery

2 teaspoon

Cooking Oil

1 tablespoon

Olive Oil

Kosher Salt


1 tablespoon


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories930 kcal
Fat58 g
Saturated Fat21 g
Carbohydrate69 g
Sugar8 g
Dietary Fiber3 g
Protein36 g
Cholesterol130 mg
Sodium2360 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Medium Pan
Slotted Spoon
Medium Bowl
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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• 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.


• 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.


• 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.


• 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.


• 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.


• 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.