XL Quesabirria Pork Taco Bar
2x the portions for family dinner or leftovers
- Milk
- Wheat
- Soy
This hearty crowd-pleaser feeds 2x the folks—perfect for a family dinner + leftovers! Crispy cheese-filled tacos get stuffed with spiced pork simmered in a tomatoey birria-style sauce that’s meaty, smoky, and a little spicy, then they’re pan-fried until golden and melty. They’re served with fragrant chimichurri rice, tangy quick-pickled green pepper and red onion, and rich birria broth for dipping. Each bite delivers the perfect combination of crispy tortilla, gooey cheese, and savory filling.
Ingredients
6 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Red Onion
1 unit
Tomato Paste
2 unit
Pork Ramen Stock Concentrate
15 teaspoon
White Wine Vinegar
1 unit
Long Green Pepper
2 cup
Mozzarella Cheese
(Contains: Milk)
2 ounce
Birria Paste
20 ounce
Ground Pork
12 unit
Flour Tortillas
(Contains: Wheat, Soy)
4 ounce
Chimichurri
1.5 cup
White Rice
Not included in your delivery
teaspoon (tsp)
Black Pepper
3 teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Sugar
1 tablespoon (tbsp)
Cooking Oil
Nutrition Values
Cooking Steps
- In a small pot, combine rice, 2½ cups water (5 cups for 8 servings), and salt (we used ½ tsp; 1 tsp for 8). Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-20 minutes.
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Keep covered off heat until ready to serve.
- While rice cooks, wash and dry produce.
-
Halve, peel, and thinly slice onion. Halve, core, and thinly slice green pepper into strips.
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In a medium microwave-safe bowl, combine onion, green pepper, vinegar, ⅓ cup water, 1 TBSP sugar, and salt (⅔ cup water and 2 TBSP sugar for 8 servings).
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Cover with plastic wrap; microwave until veggies are softened, 1-2 minutes.
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Stir and set aside to pickle.
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Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add pork*; season with ¼ tsp salt (½ tsp for 8 servings) and pepper. Cook, breaking up meat into pieces, until cooked through, 3-4 minutes.
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Add tomato paste and half the birria paste; cook, stirring, until fragrant and slightly darkened, 30-60 seconds more.
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Turn off heat; transfer to a large bowl. Wipe out pan.
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While filling cooks, in a second small pot, combine stock concentrates, remaining birria paste, and 1 cup water (2 cups for 8 servings) over medium heat; bring to a simmer, then reduce heat to low and cover to keep warm until ready to serve.
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Place tortillas on a clean work surface. Sprinkle one half of each tortilla with mozzarella (we used one packet of cheese for every three tacos); top with pork filling. Fold tortillas in half to create tacos.
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Heat a drizzle of oil in pan used for pork filling over medium heat. Add tacos; cook until tortillas are crisped, 1-2 minutes per side. Transfer to a paper-towel-lined plate. TIP: You’ll need to work in batches. We cooked three tacos at a time.
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Fluff rice with a fork; stir in chimichurri.
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Divide birria broth between small serving bowls. TIP: If needed, return pot to medium heat until broth is warmed through before serving.
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Divide tacos and rice between plates. Serve with pickled veggies (draining first), sour cream, and birria broth for dipping.
