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Birria Tacos

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Birria Tacos

Great Tacos With F/A Flair!
Prep Time30 mins
Cook Time7 hrs
Total Time7 mins
Course: Main
Cuisine: Southwestern
Rub: Dirty Gringo
Servings: 6 People
Author: Mike Southerland


  • 1 Pork Lion
  • 25 Dried Guajillo Peppers Seeded And Stems Removed
  • 4 Dried Ancho Peppers Seeded And Stems Removed
  • 2 Tbs. Minced Garlic
  • 2 Tbs. Knoor Chicken Bullion
  • 2 1/2 Tbs. Dirty Gringo
  • 1 Large Onion Peeled And Halved
  • Diced Onion
  • Cilantro
  • Crema
  • Salsa
  • Monterey Jack Cheese
  • Flour Tortilla


  • In a crock Pot place your pork lion, peppers, onion and spices. Place on high and cook until the pork lion begins to shred, around 6 hours. You can do this in a dutch oven as well. Pull the pork lion out and shred, then place it in a skillet. Strain the broth and reserve it. Put the peppers and onions in a food processer and puree. Add back some of the broth until you get a nice smooth mixture. Pour half of this unto your pork and add a little broth to it as well. Simmer for about 30 minutes or until most of the liquid has been absorbed. Place a skillet over medium high heat, dip the tortillas into the remaining pepper mixture and place it in the skillet. Heat and flip, place pork, cheese, diced onion, cilantro and what ever else you would like on top. Fold over and heat both sides. Place on a tray in a warmed oven to keep hot while you repeat this process. Top with crema, salsa, cilantro and whatever other topping you like. Enjoy!!!