Birria-Style Pork Tacos
with Pico de Gallo
- Soy
- Wheat
- Milk
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.
Ingredients
8 ounce
Pulled Pork
6 unit
Flour Tortillas
(Contains: Soy, Wheat)
½ cup
Mozzarella Cheese
(Contains: Milk)
1 teaspoon
Smoked Paprika
1 unit
Roma Tomato
¼ ounce
Cilantro
1 unit
Lime
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
Salt
Pepper
1 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• 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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many rave about the delicious, authentic taste, with some calling it their favorite HelloFresh meal ever 🎉.
- Ease of prep: Customers found this quick and easy to make, often surprising themselves with restaurant-quality results at home.
- Suggestions: Consider adding onions to the pico de gallo and using corn tortillas for a more authentic touch.
- Portions: Some felt the meal could use a side dish like rice or beans to make it more filling.
- Texture: A few found the pre-cooked pork too fatty; consider offering leaner meat or shredded options.
Reviews from our home cooks
The Pico de Gallo is not Pico de Gallo because it does not include onions and peppers. Also, this is not birria. This is pork quesadilla. It's delicious, but definitely not birria, so please don't call it that.
Modified this by adding garlic and onions to the pico de gallo and to the pork. Also added cheese to the outside to make these truly birria tacos. It was EXCELLENT!
Easy recipe to follow. The pork was good, yet I didn't use the juice over the tacos. I skipped that step. Everything else was good. The Pico de Gallo was a good add.
Would've liked more elements in the pico de gallo - onions, garlic. The texture of the pork seemed strange but was fine once it was in the tacos. With the multi-step process and pans, would not make on a weeknight again, but the final result was worth the effort.
Excellent seasoning, seriously, such a delicious use of the pork. The only improvement I could think of is to add some chopped onion for the pico, but the birria style meat is EXCELLENT
I wish I could give this 100 stars. I've probably said this before, but this is MY. FAVORITE. MEAL. I've ordered from HF. And I've ordered a lot of meals. The flavors of the pork, the sauce, the pico... everything was absolutely delicious and paired together perfectly. I will 100% order these every time I see them on the menu. Also, I ordered birria tacos at a Mexican restaurant last weekend, and these were BETTER.
These are to die for! So, so good. I did open them up after cooking and added the pico inside and than dipped into the Birria sauce. So much flavor. I don't think using butter in the pan was a good idea though. Maybe use unsalted butter or an oil. With salty pork and than a salty buttered pan it was a little much. Other than that this meal is perfection!
These were delicious. Not really a dinner though. We decided the next time we see it we will order it to have for lunch. Every component of this meal was on point. The fresh pico de gallo was the perfect accompaniment, the pork was tender and flavorful.
The spices give the pulled pork a unique, smokey flavor. Bonus: I've always wanted to make my own Pico, and now i have the recipe! I think what gave it that forth star was the pan frying at the end. It just gave the whole taco a crisp texture that was perfect!
These were good, however, traditional Birria is served with white onion and cilantro as a stuffing and in the consomme broth and the tortilla is dipped in the broth and then cooked. The spiced used were very good though and it did reminded me a lot of traditional Birria.
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