Drowned Chilorio Turnovers

Alejandra Cota
The turnovers are a great idea to use up yesterday's tortillas, even better if you fill them with delicious Chilorio Chata® and drizzle them with a warm tomato sauce with guajillo and árbol chili. Serve with lettuce, cream, cheese, and a bit of fresh avocado.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 3 cloves garlic, for the sauce
  • 1/2 onions, for the sauce
  • 5 tomatoes, cut into quarters, for the sauce
  • 1 guajillo chile, cleaned and deveined, soaked in hot water, for sauce
  • 2 árbol chiles, cleaned and deveined, soaked in hot water, for sauce
  • 1 pinch salt, for the sauce
  • 2 tablespoons vegetable oil, for frying
  • 12 corn tortillas, hot
  • 2 Chata® chilorio
  • 1/4 cups vegetable oil
  • lettuce, cut into strips, 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
Low
  • For the sauce, blend the garlic with the onion, tomato, guajillo chili, árbol chili, and salt.
  • Heat a small pot with the oil and fry the previous mixture, cook for 20 minutes until the sauce changes color and reduces by half. Set aside.
  • On a board, fill your tortillas with Chilorio Chata®, fold, and set aside.
  • Heat a skillet over medium heat and fry the turnovers until crispy, remove excess grease with a paper towel, and set aside.
  • Serve a mirror of sauce on the plate, place the turnovers, drizzle with a little more sauce, and garnish with lettuce, cheese, cream, and avocado. Enjoy.

Nutritional Information

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