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Birria-Style Pork Tacos with Pico de Gallo Recipe

Name: Birria-Style Pork Tacos with Pico de Gallo
Total time: 25 min
Yield: 2
Ingredients: 8 ounce Pulled Pork; 6 unit Flour Tortillas; ½ cup Mozzarella Cheese; 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; 2 teaspoon Cooking Oil; 1 tablespoon Olive Oil; Salt; Pepper; 1 tablespoon Butter

HelloFresh

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

½ cup Mozzarella Cheese

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

2 teaspoon Cooking Oil

1 tablespoon Olive Oil

Salt

Pepper

1 tablespoon Butter

Method

• 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.

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