Birria Puffy Tacos.
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Half Baked Harvest · by Tieghan Gerard★ 4.7 (14)

Birria Puffy Tacos.

NUTRITION · PER SERVING270M COOK
CAL 27%·PRO 82%
CARBS 47G35% OF CAL
9G FIBER0G ADDED0G INTRINSIC18G OTHER21G TOTAL SUGAR
FAT 20G33% OF CAL
5G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Shredded pork braised in a chile-vinegar broth, served in fried corn tortillas. Complex spicing with cinnamon and cumin makes this birria-inspired.

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Nutrition & ingredients

Ingredients

serves 8
  • 4 dried guajillo chiles
  • 4 dried ancho chiles
  • 2 cups boiling hot water
  • 8 tomatillos
  • 6 cloves large of garlic (skin on)
  • 1 sweet onion (halved)
  • 1 jalapeno
  • 1/4 cup cider vinegar
  • 2 teaspoons dried oregano (preferably Mexican Oregano)
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cumin
  • 1/4 teaspoon ground pepper
  • 1 tablespoon fresh ginger (grated)
  • 1 (3 pound) lamb shoulder or pork shoulder
  • salt + pepper (to taste)
  • 1 1/2 cups Mexican Beer
  • 1 1/2 cups chicken broth
  • 1/2 cup fresh cilantro (chopped)
  • 12 corn tortillas
  • canola oil (for frying)
  • lime zest + salt (for sprinkling)
  • 1/2 cup plain greek yogurt
  • 2 tablespoons fresh cilantro (chopped)
  • 1 tablespoon fresh lime juice
  • 2 mangos (peeled + diced)
  • 1 ripe (but firm, avocado, pitted, peeled + diced)
  • 1 red fresno chili or jalapeño (seeded + diced)
  • 1 cup fresh cilantro (chopped)
  • juice of 1 lime
PREP
30M
SODIUM
507MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.