Chilorio Tacos

Mónica Mateos
Chilorio is a very important dish from the state of Sinaloa, it is eaten in corn or flour tortillas. This is a preparation based on shredded meat with ancho chiles, with a touch of oregano, cumin, and garlic. This stew is delicious and can be accompanied with a bit of onion and tomato.
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Ingredients
8
Servings
  • 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
  • tomato, cut into thin strips
  • red onion, cut into thin strips
  • fresh cilantro, for garnish
Preparation
50 mins
1h
Low
  • For the sauce, blend the garlic with the soaked ancho chiles including the liquid, white vinegar, oregano, and cumin until you obtain a marinade. Set aside.
  • Heat a small pot with water and cook the pork loin head with the salt, simmer until it is tender, and all the liquid has evaporated. Add the lard and cook until it melts, then add what you blended and cook for 10 more minutes.
  • Using 2 forks, shred the meat and season to your liking.
  • On a plate, place flour tortillas and serve the chilorio, accompanied by tomato, onion, and fresh cilantro. Enjoy.

Nutritional Information

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