Name: Breakfast Birria Tacos
Ingredients: 2.5-3 lbs pork shoulder, cut into 2" chunks; 3 Tbsp guajillo chili paste; 2 Tbsp chipotle chil paste; 2 cups beef broth; 1 medium white onion, quartered; 5 garlic cloves, smashed; 1 Mexicancinnamon stick; 4 whole cloves; 1 tsp Mexican oregano; 1/2 tsp ground cumin; 1/2 tsp freshly cracked black pepper; 2 bay leaves; 1.5 tsp sea salt; 2 cups frozen par-cooked skin-on red potatoes; 2 Tbsp neutral oil or reserved birria fat; 6 large eggs; 1 cup shredded cold-smoked Oaxaca cheese; 1 Tbsp Aleppo Pepper Seasoning; 32 corn street taco tortillas; 2 cups shredded cold-smoked Oaxaca cheese; Fresh cilantro, chopped; White onion, finely diced; Lime wedges; Radishes, sliced

Breakfast Birria Tacos

These tacos deliver a profoundly flavorful experience, with tender, braised meat that's deeply savory and wonderfully spicy. Each bite brings a joyful blend of textures and tastes, creating a truly fulfilling and luxurious breakfast. It's a delightful treat that sparks culinary delight.

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Difficulty: Intermediate Best Season: Suitable throughout the year

Instructions

MAKE THE BIRRIA

Pat pork chunks dry with paper towels
Set Instant Pot to SAUTÉ, add oil
Sear pork in 2 batches until golden brown (don't crowd!)
Remove pork, deglaze pot with 1/2 cup broth, scrape fond
Add chili pastes, remaining broth, onion, garlic
Add ALL spices: cinnamon stick, 4 cloves, Mexican oregano, cumin, black pepper, bay leaves, salt
Return pork to pot, stir to coat
Lock lid, set valve to SEALING
Pressure cook HIGH for 35 minutes
Natural release 15-20 minutes, then quick release remaining pressure
Remove pork, shred with forks
Strain consommé, skim fat (save fat for griddling!)

CRISPY POTATOES

Heat large skillet over MEDIUM-HIGH
Add oil or reserved birria fat
Add frozen potatoes straight from freezer
Season with Aleppo pepper Seasoning
Toss every 2 minutes until golden and crispy (4 min total)
Remove to plate, keep warm

CHEESY SCRAMBLED EGGS

Whisk 6-8 eggs with salt and pepper
Heat skillet over MEDIUM-LOW with butter
Pour in eggs, let sit 10 seconds
Gently fold with spatula every 30 seconds
When 80% cooked, add 1 cup cold-smoked Oaxaca cheese
Fold once more, remove from heat (carryover cooking finishes them)

TACO ASSEMBLY

Heat large griddle or cast iron pan to MEDIUM
Dip ONE SIDE of 4" corn tortilla in birria fat/consommé
Place fat-side down on griddle
Add to half the tortilla: 2 tsp cold-smoked Oaxaca cheese, 1 Tbsp shredded birria pork, 1 Tbsp scrambled eggs, 1/2 Tbsp crispy potatoes
Fold tortilla in half, press gently
Cook 2-3 minutes per side until golden and crispy
Cheese should be melted and oozing slightly
Remove to platter, keep warm in 200°F oven while finishing batches

SERVING

Arrange 4-5 street tacos per plate
Garnish each with cilantro, diced onion, radish slice
Serve with small cup (2-3 oz) hot consommé for dipping
Add lime wedges on the side

Breakfast Birria Tacos