Soy Chilorio

Sara Lobato
Chilorio is a dish originating from the state of Sinaloa in northwest Mexico, and like all dishes in this delicious cuisine, it can be veganized, making it much more nutritious, cholesterol-free, saturated fat-free, and above all, free from pain to our younger siblings... the animals!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 250 grams soy
  • 2 pasilla chiles, deveined
  • 1/2 teaspoons dried oregano
  • 1/8 teaspoons cumin powder
  • 1/4 teaspoons cilantro seeds
  • 4 tablespoons vegetable oil
  • 2 garlic
  • 3 tablespoons white vinegar
  • 2 grams salt
  • 2 grams pepper
  • 2 grams sugar
Preparation
20 mins
10 mins
Low
  • Cook the soy in salted water for approximately 45 to 55 minutes or until tender enough to shred.
  • Once cooked, remove from heat and let it cool to shred it.
  • Place the pasilla chiles (seedless and deveined) in water and let them boil for about 5 minutes; just add enough water to cover the chiles, do not add too much.
  • Place in the blender along with dried oregano, cumin, coriander seeds, garlic, and white vinegar. Blend very well and set aside.
  • Once the soy is shredded, place it in a skillet with oil and let it cook for about 3-5 minutes over medium heat. Do not let the soy brown, just heat it and cook it a little.
  • Add the blender mixture (the one with the chiles) and mix well. Season with salt, pepper, and if you prefer, add a pinch of sugar (for me, that’s the special touch that makes it delicious).
  • Let it cook for about 3-5 minutes over low heat or until the sauce has thickened (that’s why you shouldn’t add too much water with the chiles).
  • Serve with flour or corn tortillas.

Nutritional Information

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