Pork Birria Tacos

Ingredients

• 1 big pork shoulder (picnic or boston butt will work)

• Rendered lard (as needed, will depend on your roast)

• 4 dried guajillo chilies

• 2 dried ancho chilies (you can substitute or add cayenne or arbol as well)

• 6 cloves garlic

• 1 large onion, half diced, half sliced

• 1 tsp cumin

• 2 bay leaves

• Salt and pepper, to taste

• 2 cups broth

• 1 can tomato sauce/canned

• 1 cinnamon stick

• Oaxaca or Monetery Jack cheese

  
  

Instructions

1. Prepare the chili sauce:

   • Toast the dried chilies in a dry skillet for 1-2 minutes until fragrant. Then, simmer them in hot water for 10 minutes to soften.

   • While the chiles simmer, dry roast the garlic cloves with skin on in the hot cast iron pan. After 5-10 minutes they should soften and lightly brown, not burn. Allow to cool briefly then peel.

   • Sautee the diced onion until translucent. Add cumin and toast lightly. Deglaze with your canned tomatoes. Reduce until thickened.

   • Pour your tomato mixture, peeled garlic cloves, and soaked chilies into a blender. Blend until smooth.

     
     

     

     
     
     
     

2. Cook the birria:

   • Season the meat with salt and pepper. If your roast has a fat cap, set it in the pan fat side down over medium low heat to allow the fat to render. If your your is leaner, add the lard to the pan first. In either case, after the fat is crackling and beginning to brown, turn up the heat and sear all sides of the roast.

   • Pour half of the chili sauce over the browned meat, add sliced onion, broth, bay leaves, and cinnamon stick. Bring to a simmer, cover, and cook on low for 3-4 hours, or until the meat is tender and shreds easily.

     

     
     

3. Shred and prepare:

   • Remove the meat from the pot and shred it. (If there is a nice layer of liquid fat on top of the cooking liquid, spoon this off first and reserve it for step 4.) Add some of the cooking liquid to keep it moist. Reserve cooking liquid (consomé) for dipping sauce, and whisk in some of the reserved uncooked chili sauce to brighten it.

     
     

4. Assemble the tacos:

   • Heat a skillet or griddle. Dip a tortilla into the reserved fat, then place it on the skillet. Sprinkle with cheese, add shredded birria meat, and fold the tortilla. Cook until crispy on both sides.

     
     

5. Serve:

   • Serve the tacos hot with a bowl of consomé and chili sauce for dipping, topped with fresh cilantro, and a squeeze of lime.