The Ultimate Pork Birria Tacos

Ingredients

• Pork shoulder, whole

  Fresh, separable lean and fat, raw

  400g

• Tomato sauce

  Canned

  1 cup or 245g

• Peppers

  Hot chile, sun-dried

  2 pepper or 1g

• Bay

  Castella

  100g

• Cinnamon

  Spices, ground

  ¼ tsp or 0.6g

• Garlic

  Raw

  2 tsp or 6g

• Onions

  Sweet, raw

  1 onion or 331g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Thyme

  Spices, dried

  ½ tsp, ground or 0.7g

• Oregano

  Spices, dried

  ½ tsp, leaves or 0.5g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Salt

  Table

  ¾ tsp or 5g

• Cumin

  Spices, cumin seed

  ¼ tsp, whole or 0.5g

• Chipotle Pepper Paste, canned

  Roland

  1 tablespoon or 14g

• Oaxaca Authentic Mexican Cheese

  Queso Campesino

  1 oz or 28g

Directions

1. Preheat grill to 450 degrees. Place a grill safe skillet on the grates and allow it to heat through.
2. Add oil and onions to the skillet. Cook the onions until they are translucent.
3. Add the remaining ingredients to the skillet. Allow them to come to a simmer and cook for about 15 minutes or until thickened.
4. Remove the bay leaf and peppers. Reserve 1 cup of the sauce for dipping.
5. Add the pulled pork or shredded chicken and stir to combine.
6. To build your tacos add a small amount of oil to a skillet. Place a corn tortilla in the skillet.
7. Add cheese to one half of the tortilla followed by the shredded pork. Fold over and allow both sides of the taco to crisp.
8. Repeat with remaining tacos.
9. Serve with the reserved consomme for dipping.
10. Enjoy!
11. (source: https://thesaltycooker.com/the-ultimate-pork-birria-tacos/)