Pork Birria Tacos

Pork Birria Tacos

These crispy birria tacos pack a savory punch with tender Keystone Pork simmered in a smoky, spiced chipotle sauce. Perfect for dipping, each bite delivers cheesy, meaty goodness with a fresh cilantro-lime finish.

Ingredients

For the Birria Sauce:
  • 1 cup Keystone Beef broth
  • 1–2 Chipotle peppers in adobo, from a can
  • 2 tsp. Chili powder
  • 1 tsp. Smoked paprika
  • 1 tsp. Ground cumin
  • 1/2 tsp. Cinnamon
  • 1/2 tsp. Dried oregano
  • 2 cloves Garlic
  • 1/4 Onion, raw or sautéed
  • 1 Tbsp. Apple cider vinegar
  • Salt, to taste
For the Tacos:
  • 1 can (28 oz.) Keystone Pork, drained
  • Corn tortillas
  • Shredded Oaxaca cheese or Mozzarella cheese
  • White onion, chopped, for garnish
  • Fresh cilantro, chopped, for garnish
  • Lime wedges, for serving
  • Cooking oil

Steps

  1. In a blender, combine the chipotle peppers, Keystone Beef broth, chili powder, smoked paprika, ground cumin, cinnamon, dried oregano, garlic, onion, apple cider vinegar, and salt. Blend until smooth.
  2. Pour the sauce into a skillet and simmer for 5 minutes over medium heat. Stir in the Keystone Pork and simmer for 10–15 minutes.
  3. Heat a skillet over medium heat. Lightly dip each tortilla into the birria sauce (optional) and place it in the skillet.
  4. Sprinkle with cheese, add a spoonful of the pork birria, and fold the tortilla in half. Cook for 2–3 minutes per side, until crispy and golden.
  5. Top with chopped onion, cilantro, and a squeeze of lime. Serve hot with extra birria sauce for dipping.
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