Chilorio Dobladitas
Alejandra Cota
Dunked in a mouthwatering sauce prepared with guajillo and árbol chile, and stuffed with mouthwatering pork in chile sauce best known as chilorio, these chilorio dobladitas are the perfect family dinner to pamper your loved ones. Topped with lettuce, cream, cheese, and avocado, these easy chilorio dobladitas are so tasty everyone will ask for seconds!
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Ingredients
4
Portions
  • 3 cloves garlic, for the sauce
  • 1/2 onions, for the sauce
  • 5 tomatoes, cut into quarters, for the sauce
  • 1 guajillo chile, trimmed, seeded, and rehydrated, for the sauce
  • 2 árbol chiles, trimmed, seeded, and rehydrated, for the sauce
  • 1 pinch salt, for the sauce
  • 2 tablespoons vegetable oil, for frying
  • 12 corn tortillas, warm
  • 2 Chata® chilorio
  • 1/4 cups vegetable oil
  • lettuce, shredded, for garnish
  • white onion, for garnish
  • sour cream, for garnish
  • queso fresco, for garnish
  • avocado, cut into wedges, for garnish
Preparation
50 mins
20 mins
Easy
  • For the sauce: Combine garlic, onion, tomato, guajillo chile, árbol chile, and salt in a blender and blend until smooth.
  • In a small pot, heat oil and fry previous preparation. Cook for 20 minutes until sauce turns color and reduces by half. Set aside.
  • On a chopping board, stuff tortillas with Chata® chilorio, fold in half, and set aside.
  • In a skillet over medium heat, fry dobladitas until crispy. Pat-dry excess oil with paper towels. Set aside.
  • Spoon sauce over a plate. Place chilorio dobladitas on top and spoon more sauce over. Garnish chilorio dobladitas with lettuce, cheese, cream, and avocado.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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