This delicious recipe for chilorio is ideal to eat in tacos with flour tortillas, rice, beans and guacamole. It is typical of the Sinaloa region.
Learn more about Lorenza Ávila
Ingredients6 portions
Preparation
Put the meat with half a cup of water and salt in a pot. Let it simmer about 45 minutes or until all the liquid evaporates and the meat is frozen in the fat that has been released. Add the butter (optional) and continue until the meat is browned. Reserve.
Put the chiles in a small pot with the remaining cup of water. Cover, and simmer for 10 minutes. Pass the chilies and water to a food processor and add the oregano, cumin, parsley, and garlic. Grind everything together.
Add the ground chilies to the pot with the fried meat. Put to heat until it starts to boil, lower the heat and cover the pot. Let it simmer for 1 hour until the meat is soft and can easily be broken with a fork.
|
||
|
||
Did you cook this recipe? |
Print recipe for: |
Mac and Cheese Pizza with Chorizo
Cold Cake of Cookies and Cream
Complete your profile!:
To receive amazing recipes, tips and special items totally FREE you just need a valid email.We will use this data: