Pork Cheese Birria Tacos

4 servings
2 hr 20 min

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These Pork Cheese Birria Tacos dish has pork butt, vegetable umami, onion, garlic, mozzarella and corn tortillas.

Birria Tacos were traditionally made with lamb meat but have rapidly become more popular in the US and has developed a new twist. The “new Birria Tacos” are now made with all kinds of meat. They are cooked using the pork fat and served with the stew that the meat was cooked in. These tacos are so tasty and I used vegetable umami by Yondu which gave the dish a flavorful savory kick!


Yondu is an amazing seasoning sauce. I personally I found it is easy and almost more delicious substitute for a chicken bouillon cube. The best part of Yondu is that it is vegan, gluten free, & no preservatives and/or artificial ingredients. It is a great way to add flavor without using gluten products. Yondu is made by slowly fermenting and simmering vegetables which gives your dishes a nice balance and flavor.


How to make Pork Cheese Birria Tacos

Heat a cup of water and stir in the vegetable umami or chicken bouillon until dissolved and well combined. Set aside.


Cook the meat. Place the pork, onion, garlic, cumin, onion powder, oregano, crushed cloves, water/bouillon or umami mixture, and bay leaves in your pressure cooker, stir, cover, and pressure cook on high for 1 hour and let it naturally release. Alternatively, you can cook in a slow cooker on high for 4-6 hours or low for 8-10 hours.


Separate the meat and the liquid. Open your pressure cooker/slow cooker and with a spoon, take out the fatty liquid that is on the surface of the stew and place about ½ cup into a bowl. Reserve the fatty liquid to cook the tacos. With tongs, take out the meat and place on a plate or shallow bowl and shred. Place the rest of the liquid in small separate bowls.


Make the tacos. Spray a medium pan on medium heat with non-stick cooking spray. Scoop some fatty liquid with a spoon and place about 1-2 tablespoons in the pan. Place the tortilla on the pan and cook on both sides, making sure the liquid gets on both sides. The tortillas will turn soggy. The longer you cook the more crispy they become. Place the meat and cheese on the tortilla and fold to form a taco. Flip the taco to the other side until the taco becomes crispy, about 3 more minutes.


Serve. Serve the tacos with a bowl of the stew and garnish with cilantro.


Other dishes to try
  • MEXICAN PICADILLO
  • SOPES WITH CARNE ASADA
  • CARNE ASADA NACHOS

Recipe details

  • 4  servings
  • Prep time: 20 Minutes Cook time: 2 Hours Total time: 2 hr 20 min
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Ingredients

Pressure Cooker:

  • 3-4 pounds pork shoulder or butt, cut into 2 inch pieces
  • 1 large red onion, diced
  • 3 garlic cloves, minced
  • 1 cup water plus 1 chicken bouillon or 1.5 teaspoons vegetable umami (I used Yondu)
  • ½ teaspoon cumin
  • 1 teaspoon onion powder
  • 1 teaspoon Mexican oregano
  • 4 whole cloves, crushed
  • 2 bay leaves

Tacos:

  • 1 (8 oz) bag of shredded mozzarella or pepper jack cheese
  • 8-10 corn tortillas
  • Chopped cilantro, for garnish

Instructions


Heat a cup of water and stir in the vegetable umami or chicken bouillon until dissolved and well combined. Set aside.
Cook the meat. Place the pork, onion, garlic, cumin, onion powder, oregano, crushed cloves, water/bouillon or umami mixture, and bay leaves in your pressure cooker, stir, cover, and pressure cook on high for 1 hour and let it naturally release. Alternatively, you can cook in a slow cooker on high for 4-6 hours or low for 8-10 hours.
Separate the meat and the liquid. Open your pressure cooker/slow cooker and with a spoon, take out the fatty liquid that is on the surface of the stew and place about ½ cup into a bowl. This fatty liquid is needed to cook the tacos. With tongs, take out the meat and place on a plate or shallow bowl and shred. Place the rest of the liquid in small separate bowls.
Make the tacos. Spray a medium pan on medium heat with non-stick cooking spray. Scoop some fatty liquid with a spoon and place about 1-2 tablespoons in the pan. Place the tortilla on the pan and cook on both sides, making sure the liquid gets on both sides. This will make the tortillas become soggy but don’t worry, the longer you cook the more crispy they become. On one side of the tortilla, place the meat and cheese and then fold the tortilla over to form a taco. Flip the taco to the other side and keep flipping until the taco becomes crispy.
Serve. Serve the tacos with a bowl of the stew and garnish with cilantro.

Tips

  • You will need a slow cooker or a pressure cooker for this recipe.

Maxine
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