Birria Tacos

Prep Time 10

Cook Time 40

Servings servings

Calories 451kcal

Season the pork well with cumin, paprika, cinnamon, and salt and pepper.
Heat a small pot or saucepan pan over medium high heat. Once hot, add the oil and sear the pork on all sides till nicely browned. Then set the pork aside. Turn down the heat to medium, add the onion and garlic. Saute until softened and golden brown. Stir in the broth, add in the orange and lime squeezing in the juice of both first. Mix well then add the pork back to the pot. Cover with a lid and bring to a simmer. Cook the pork to an internal temperature of 155 degrees using a thermometer.
Using two forks pulling in opposite directions shred the pork apart. (remove the pork from the pot if easier then add it back once shredded) Then continue to low simmer.
Heat a large nonstick pan on medium heat. Once hot add some oil.
Dip the tacos shells into the pot to coat them well on both sides with the pork juice and place them in the pan. Spread the cheese onto the shell and top with pork (work in batches if needed) until the shell is browned and the cheese is melted.
Then fold in half and serve with a cup of the sauce on the side for dipping. Drizzle with hot sauce. Garnish with cilantro.

Pro tip: cook the whole tenderloin and eat or freeze what you don't use for a future meal