Birria-Style Pork Tacos

🥘 Ingredients

• Southwest Spice Blend
  2 tbsp
• butter
  1 tbsp
• chicken stock concentrate
  2
• cilantro (chopped)
  ¼ oz
• cooking oil
  2 tsp
• flour tortillas
  12 unit
• lime (zest half, quarter)
  2
• mozzarella cheese
  1 c
• olive oil
  1 tbsp
• pepper
• pork ramen stock concentrate
  2
• pulled pork (into smaller pieces)
  1 lb
• roma tomato (finely diced)
  2
• salt
  ¼ tsp
• smoked paprika
  2 tsp
• water
  ¾ cup

🍳 Cookware

• medium pan
• medium bowl
• small bowl
• large pan

1. 

   1

   Wash and dry produce. Finely dice roma tomato . Roughly chop cilantro . Zest half of lime . Drain and roughly chop pulled pork .

   roma tomato: 2 (finely diced), cilantro: ¼ oz (chopped), lime: 2 (zest half, quarter), pulled pork: 1 lb (into smaller pieces)
2. 

   2

   Heat a large drizzle of cooking oil in a medium pan over medium-high heat. Add pork, Southwest Spice Blend , smoked paprika , and salt . Cook, stirring, until pork is warmed through, ⏱️ 2-3 minutes . Stir in chicken stock concentrate , pork ramen stock concentrate , and water . 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.

   cooking oil: 2 tsp, Southwest Spice Blend: 2 tbsp, smoked paprika: 2 tsp, salt: ¼ tsp, chicken stock concentrate: 2, pork ramen stock concentrate: 2, water: ¾ cup, pepper
3. 

   3

   Meanwhile, in a small bowl , combine tomato, cilantro, lime zest, juice from half the lime (whole lime for 4 servings), and olive oil (2 TBSP for 4). Season with salt and pepper.

   olive oil: 1 tbsp
4. 

   4

   Place flour tortillas on a clean work surface. Sprinkle one half of each tortilla with mozzarella cheese ; top with pork filling. Fold tortillas in half to create tacos.

   flour tortillas: 12 unit, mozzarella cheese: 1 c
5. 

   5

   Melt butter in a large 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.

   butter: 1 tbsp
6. 

   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.