Lorenza Ávila

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Lorenza Ávila

Chilorio for Tacos

Name: Chilorio for Tacos
Prep time: 120 min
Cook time: 120 min
Yield: 6
Cuisine: Mexicana
Ingredients: 1 1/2 kilos pork meat, boneless, diced; 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

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Lorenza Ávila

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This rich chilorio recipe is ideal to eat in tacos with flour tortillas, rice, beans, and guacamole. It is typical of the Sinaloa region.

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Ingredients

6 portions

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1 1/2 kilos pork meat, boneless, diced
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

Preparation

Put the meat with half a cup of water and salt in a pot. Let it simmer for 45 minutes or until all the liquid evaporates and the meat is fried into the fat it has released. Add the butter (optional) and continue until the meat is browned. Reserve.

Put the chiles in a small saucepan with the remaining cup of water. Cover, and simmer for 10 minutes. Transfer the chilies and water to a food processor and add the oregano, cumin, parsley, and garlic. Grind everything together.

Add the ground chili peppers 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 be easily split with a fork.