Chilorio for Tacos

Name: Chilorio for Tacos
Prep time: 120 min
Yield: 6
Cuisine: Mexicana
Ingredients: 1 1/2 kilos pork, boneless, cut into cubes; 1 1/2 cups water; 2 teaspoons salt; 2 tablespoons butter; 3 ancho chiles; 1 teaspoon dried oregano; 1/2 teaspoons ground cumin; 1/3 cups parsley, chopped; cloves garlic, peeled

Lorenza Ávila

This delicious chilorio recipe is perfect for eating in tacos with flour tortillas, rice, beans, and guacamole. It is typical of the Sinaloa region.

Reviewed by Editorial Team of Kiwilimón

Published: 18-10-2011

Preparation

Medium

Place the meat with half a cup of water and salt in a pot. Let it simmer for about 45 minutes or until all the liquid evaporates and the meat fries in the fat it has released. Add the butter (optional) and continue until the meat is browned. Set aside. Place the chiles in a small pot with the remaining cup of water. Cover and simmer for 10 minutes. Transfer the chiles and water to a food processor and add the oregano, cumin, parsley, and garlic. Blend everything together. Add the ground chiles to the pot with the fried meat. Heat until it starts to boil, then lower the heat and cover the pot. Let it simmer for 1 hour until the meat is tender and can be easily shredded with a fork.