Pati Jinich - How to Make Birria & Quesabirria

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork butt

Chicken thighs are leaner, while pork butt is often cheaper than shoulder.

dried guajillo chiles

💰Cheaper: dried pasilla chiles

Dried pasilla chiles are more accessible and provide a similar flavor.

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: flour tortillas

Whole wheat tortillas offer more fiber, while flour tortillas are often less expensive.

Soak dried guajillo and ancho chiles in hot water for 15 minutes until softened.

Blend soaked chiles with garlic, onion, cumin, oregano, cinnamon, black pepper, and salt until smooth.

In a large pot, heat oil over medium heat and add the blended chile mixture; cook for 5-7 minutes until fragrant.

Add pork shoulder to the pot and sear on all sides until browned, about 8-10 minutes.

Pour in enough water to cover the pork, add bay leaves, and bring to a simmer.

Cover and cook on low heat for 2-3 hours until the pork is tender and easily shredded.

Remove the pork from the pot and shred it with two forks; reserve the cooking liquid.

Heat a skillet over medium heat, dip corn tortillas in the reserved liquid, and cook until warm and pliable.

Fill tortillas with shredded pork, garnish with fresh cilantro and diced onion.

Serve with lime wedges on the side for squeezing over the tacos.

Cooking Techniques

Spice Level:

Allergens