Pork Birria Recipe

Preparing the Pork Birria

1. 1

   Prepare the Chilies

   Remove the stems and seeds from the guajillo and ancho chilies. In a dry skillet, toast the chilies over medium heat for about 2-3 minutes until fragrant. Then, soak them in hot water for 15-20 minutes until softened.

2. 2

   Make the Marinade

   In a blender, combine the soaked chilies, garlic, onion, cumin, oregano, salt, and black pepper. Blend until smooth, adding a little bit of the soaking liquid if necessary to get a smooth paste.

3. 3

   Marinate the Pork

   Cut the pork shoulder into large chunks and place them in a bowl. Pour the marinade over the pork and mix well to coat. Cover and marinate in the refrigerator for at least 2 hours, or overnight for best results.

4. 4

   Cook the Pork

   In a large pot, add the marinated pork and bay leaves. Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer for about 2 hours, or until the pork is tender and shreds easily.

5. 5

   Prepare the Tortillas

   Once the pork is cooked, shred it with two forks and set aside. In a separate skillet, heat a small amount of oil over medium heat. Dip each corn tortilla in the broth for a few seconds and place it in the skillet.

6. 6

   Assemble the Birria Tacos

   Top each tortilla with shredded cheese, some of the shredded pork, chopped onions, and cilantro. Fold the tortilla in half and fry until the cheese melts and the tortilla is crispy, about 2-3 minutes per side.