If you're craving chilorio puff tacos and just thinking about them makes your mouth water, we bring you this recipe from Sinaloa, with which you can prepare this delicious dish in no time.
6 ancho chiles, seedless, soaked in hot water, for the chilorio
1/2 onions, for the chilorio
1 clove garlic, for the chilorio
1/4 cups white vinegar, for the chilorio
1 tablespoon oregano, for the chilorio
1 teaspoon cumin seeds, for the chilorio
2 cloves, for the chilorio
1 teaspoon black pepper, for the chilorio
500 grams pork loin, cooked, in medium pieces
1 tablespoon lard, for the chilorio
salt, for the chilorio
2 cups masa harina, ideal for making tortillas, for the dough
1 cup wheat flour, for the dough
1 tablespoon baking powder, for the dough
salt, for the dough
1 1/2 cups water, warm, for the dough
vegetable oil, for frying
1 cup tomato, cut into small cubes, for garnish
1/2 cups red onion, finely chopped, for garnish
1/4 cups cilantro, for garnish
guacamole, for garnish
Preparation
40 mins
30 mins
Low
For the chilorio: blend the chiles, garlic, onion, vinegar, oregano, cumin, cloves, and black pepper until well integrated.
Shred the cooked pork very well. Melt the lard in a saucepan over medium heat, pour in the sauce, add the meat, and season with salt. Mix and cook for 10 minutes, then remove from heat and set aside.
For the dough: mix nixtamalized corn flour with wheat flour, baking powder, and enough salt. Once the dry ingredients are combined, gradually pour in warm water and knead with clean hands until you achieve a smooth and hydrated texture, but keep in mind that you may use a little more water, depending on the humidity in the environment. Make a small ball of dough and form the tortillas as thin as possible using a tortilla press.
Pour enough oil into a pot and heat over medium temperature. Once hot, place the tortillas; you will notice how the dough sinks and then floats. Fry by spooning oil over them to make them puff up. When they start to puff, press the center with a wooden spoon or spatula to create a dent in the middle. Once the puff tacos are fried, drain on paper towels.
Fill the puff tacos with chilorio and garnish with tomato, red onion, and cilantro. Serve the chilorio puff tacos with guacamole to taste.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?