Pork and black bean birria tacos

These birria tacos are a flavour explosion – tender pork simmered with aromatic spices, paired with creamy black beans, then fried until crispy. Topped with tangy lime, fresh coriander, and cooling soured cream, they’re irresistibly messy and deeply satisfying.

By Matt Tebbutt
From Saturday Kitchen
Original recipe from BBC Saturday Kitchen Live.

This recipe scores a C on the Nutri-Scale. The slow-cooked pork provides protein and iron, while black beans add fibre. Moderate fat content comes from the pork and cheese. Serve with fresh veggies to boost nutrients.

Equipment

Ingredients

For the taco filling

• 1 pork neck, chopped
• 2 celery sticks, chopped
• 1 large carrot, chopped
• 1 onion, chopped
• 1 garlic bulb, cut in half
• 2 bay leaves
• 10g/⅓oz fresh thyme
• 1 large cinnamon stick
• 2 ancho chillies
• 1 tbsp coriander seeds
• 1 tbsp cumin seeds
• 2 tsp black peppercorns
• 1 tbsp oregano
• Pinch salt

For the black beans

• 200g/7oz dried black beans, soaked overnight
• 10g/⅓oz fresh coriander, chopped
• 2 tbsp olive oil
• Salt and black pepper

To serve

• 4 small tacos
• 100g/3½oz grated cheddar, torn mozzarella, or crumbled feta
• 1 lime, to squeeze
• 1 tbsp chopped fresh coriander
• ½ red onion, chopped
• 150ml/5fl oz soured cream

Method

1. Cook the pork: Place all taco filling ingredients in a large pot, cover with water, and simmer for 2 hours until the pork is tender. Cool in the liquid, then skim off and reserve the fat.
2. Reduce the broth: Strain the liquid, then boil it in a saucepan until reduced by half. Shred the pork, mix with the reduced broth, and set aside.
3. Prepare the beans: Simmer soaked black beans in fresh water for 1.5 hours until tender. Stir in the strained vegetables from the pork, then season with salt, pepper, coriander, and olive oil.
4. Assemble & fry: Dip tacos in the reserved pork fat, fill with pork and beans, add cheese, and fold. Fry in a hot pan for 2 minutes per side until crispy.
5. Garnish: Top with soured cream, lime juice, fresh coriander, and red onion. Serve immediately.

Suggested Wine Pairing

These rich, spicy tacos pair beautifully with fruity reds or crisp whites:

• Majestic: Campo Viejo Garnacha (£9.99) – Juicy red berry flavours balance the pork’s richness.
• Tesco: Finest Albariño (£7.50) – Zesty citrus cuts through the fat.
• Sainsbury’s: Taste the Difference Malbec (£8) – Spicy dark fruit complements the chillies.

What to Serve With This

1. Mexican slaw: Adds crunch and freshness.
2. Guacamole: Creamy texture contrasts the crispy tacos.
3. Pickled jalapeños: Extra heat for spice lovers.

FAQs for Pork and Black Bean Birria Tacos

• Can I use canned beans? Yes, but rinse them first and reduce cooking time to 10 minutes.
• How do I store leftovers? Keep pork, beans, and tortillas separately for up to 3 days.
• Can I make it spicier? Add extra chillies or a dash of hot sauce.
• Is there a vegetarian version? Swap pork for mushrooms or jackfruit.
• Can I bake instead of fry? Yes, brush tacos with oil and bake at 200°C for 10 minutes.

Nutri-Score Health Check

Score: C (Balanced but moderate in fats and salt).

Positive Factors

• High-protein pork and fibre-rich black beans.
• Fresh vegetables add vitamins.

Negative Factors

• Moderate saturated fat from pork fat and cheese.
• Salt content from seasoning.

Note: Score calculated automatically from ingredients. Individual results may vary.