You need to experience Birria Tacos once in your life. They are jammed packed with flavor! They take your ordinary taco to a whole new level of deliciousness. The consomé sauce is flavorful and spicy yet not overwhelming of heat. The slow smoked tender pork just melts in your mouth. We dip the tortillas in the consomé sauce and fry them on the griddle, filling them with cheese and the juicy pork. Dip them in the sauce right before you take a bite and you are off on a trip to flavortown!
1 to 2 Pork Shoulder
1/2 cup Kosher Salt and Pepper (equal parts)
3 dried Guajillo Peppers
1 7oz. can Chipotle Peppers in Adobo
1/4 cup Apple Cider Vinegar
1/2 cup Diced Tomatoes
5 Garlic Cloves
2 packs Saźon Seasoning
1 tsp Dried Oregano
1 tsp Smoked Paprika
1 tsp Cumin
2 medium Onion (diced)
1 Tbsp Olive Oil
1 tsp. Chile Powder
1 Cinnamon Stick
1/2 tsp Ground Cinnamon
2 Bay Leaves
1/2 tsp Ground Cloves
48 oz. Chicken Stock
1/2 bunch of Cilantro (chopped)
Taco size Tortillas
Total Time 13 Hours
Bring a large pot of water to a boil and then remove from heat.
Remove the stems and seeds from the peppers and soak your dried guajillo peppers in the hot water for 15 minutes.
While the peppers soak, remove the pork shoulder from its packaging and pat the surface dry with paper towels and set aside.
Add the remaining sauce base ingredients to a blender and blend until smooth.
When the peppers are done soaking, add them to the blender.
Blend the sauce into a smooth paste.
Coat the surface of the pork shoulder with a light coat (about 2 Tbsp) of the sauce base.
Set the extra sauce aside..
After the sauce is applied, season the pork with a light even layer of salt and pepper.
Let the seasoned pork shoulder rest while your grill is preheating.
Preheat your pellet grill to 225 degrees. We like to use applewood or a fruit blend for this cook.
When the grill has reached temp, place your pork should on the grill and smoke for 6 hours. If your grill has an extra smoke setting use it.
After 6 hours, wrap your pork shoulder in foil and cook for an additional 6 hours at 250 degrees.
When the shoulder has cooked for a total of 12 hours, take the shoulder of the grill and place it in a cooler to rest for 1 hour. You can leave it in the cooler for up to 6 hours.
As your pork is resting, dice 1 medium onion and saute in a large pot with 1 Tbsp of olive oil.
When the onion is translucent, add the remaining sauce base, chile powder, bay leaves, ground cinnamon, cinnamon stick, cloves and chicken broth and bring to a boil.
Reduce the heat and simmer for one hour.
Remove the bay leaves and cinnamon stick and discard.
When you are ready to eat, remove the pork from the cooler and let it rest for 15 min.
Remove the foil and pull the pork apart with your hands while wearing cotton gloves under latex gloves. Doing this will keep your hands from burning. If you do not have gloves, use two forks or tongs to shred the pork.
After shredding, add 1/2 cup of consomé to the pork and combine.
To make your tacos, dip your tortillas in the consomé sauce and fry on a griddle.
Add shredded oaxaca cheese and pork shoulder to the tortilla.
Fold the tortilla over on itself and grill for 1 minute.
Flip the taco over and grill for an additional 30 seconds.
Pour the consomé sauce into a small bowl and add diced onions and chopped cilantro.
Dip the grilled taco into the sauce and enjoy these delicious smoked pulled pork birria tacos!