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Chilorio is a dish from the state of Sinaloa in northwestern Mexico, and like all dishes of this delicious cuisine can be veganized making them much more nutritious cholesterol-free, saturated fat and especially free of pain to our younger brother. ...........animals!
Cook the soy in water with salt for approximately 45 or 55 minutes or until it is soft to shred.
Once cooked, it is removed from the heat and cooled down to break it.
Place the pasilla chiles (without seeds and deveined) in water and boil for about 5 minutes, just add water to cover the peppers, do not add more.
Place in the blender along with the dried oregano, cumin, coriander seed, garlic and white vinegar. Blend very well and reserve.
Once the soybeans are stripped place in a pan with the oil and cook for 3-5 minutes over medium heat. Do not let the soy be browned, just warm and cook a little.
Add the blender mixture (the one with the chilies) and mix well. Season with salt, pepper and if you prefer add a pinch of sugar (for me that is the special touch and what makes it delicious).
Leave to cook for 3-5 minutes over low heat or until the sauce is thickened (so do not add much water with chilies).
Serve with flour or corn tortillas.
TIPS
They can eat it in taquitos, burritos, with beans, mixed with potatoes or whatever else they want.
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Nutritional information
* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
391.9
kcal
19.59%
Carbohydrate, by difference
24.4
g
8.13%
Protein
33.1
g
66.2%
Total lipid (fat)
20.6
g
31.69%
100
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Ratings(3)
Juan Ch
07/12/2019 13:35:20
Disculpen qué tipo de soya se utiliza para el chilorio
angelica rivera almaraz
28/04/2019 13:54:57
Me encanta y sobretodo no consumimos carne, me encanta con tortillas de harina.
Sergio Giovanny Torres Quintanilla
18/10/2018 18:13:55
Es una muy buena receta.
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