Chilorio Tacos
Mónica Mateos
Chilorio is a delicious dish from the Mexican northern state of Sinaloa. Usually prepared with pork, chilorio is made by cooking meat with water and fat and frying it with a unique blend of dried chiles and spices. Chilorio makes for a great taco filling in either corn or flour tortillas topped with a bit of onion and tomato. Prepare these tasty chilorio tacos at home! Everyone will love them!
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Ingredients
8
Portions
  • 3 cloves garlic
  • 6 ancho chiles, trimmed, seeded, and rehydrated, for the sauce
  • 1/2 cups white vinegar, for the sauce
  • 1 teaspoon oregano, for the sauce
  • 1/2 teaspoons cumin, for the sauce
  • 3 liters water
  • 1 kilo pork shoulder
  • 1/4 cups lard
  • 1 tablespoon salt
  • some tomato, cut into thin strips
  • some red onion, cut into thin strips
  • fresh cilantro, for garnish
Preparation
50 mins
1h
Easy
  • For the sauce: Combine garlic, rehydrated ancho chiles, soaking water, white vinegar, oregano, and cumin in a blender. Blend until an adobo sauce is obtained. Set aside.
  • Heat a small pot with water. Cook pork shoulder with salt. Cook until meat is soft and liquid evaporates completely. Add lard and cook until it melts. Add sauce. Cook for 10 more minutes.
  • Using two forks, shred meat. Season.
  • Place flour tortillas on a plate. Serve chilorio tacos with tomato, onion, and fresh cilantro.

Nutritional information

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