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Mónica Mateos

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4

Chilorio Tacos

50 mins
1h
Low
4.5
|
308
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The chilorio is a very important dish on Sinaloa, it is eaten in tacos of corn tortilla or flour, this is a preparation based on shredded meat with ancho pepper, a touch of oregano, cumin and garlic. This is a delicious stew served with onion and tomato.
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Ingredients

8 portions
  • 3 cloves garlic
  • 6 ancho chili peppers, clean and soaked, to liquefy
  • 1/2 cups white vinegar, to liquefy
  • 1 teaspoon oregano, to liquefy
  • 1/2 teaspoons cumin, to liquefy
  • 3 liters Water
  • 1 kilo pork tenderloin, (head)
  • 1/4 cups lard
  • 1 tablespoon salt
  • enough tomtato, cut into thin strips
  • enough red onion, cut into thin strips
  • to taste fresh coriander, To accompany

Preparation

Hydrate the cleaned ancho peppers in hot water for a few minutes. Blend the ancho peppers with cumin, oregano, the garlic cloves, white vinegar and a little water.
Fill half of a pot with water. Add the salt and the pork meat. Let it cook for 40 minutes at low heat. When the pork meat is cooked, add the lard and the previous sauce. Cook for 10 minutes.
Shred the meat.
Serve warm with flour tortillas, tomato, red onion and avocado. Enjoy.

PRESENTATION

Serve warm with flour tortillas, tomato, red onion and avocado. Enjoy.

TIPS

To unravel faster put your preparation in a blender, and with the shovel, unravel.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (4)
Adri Pal
25/09/2019 16:51:58
Delicioso!!!
335549367304710
05/04/2019 22:42:56
Quedo muy rico 😃
Lorena Zorrilla
06/01/2019 17:16:52
Delisioso esta super
Marisol López
22/08/2018 17:47:14
Sabe delicioso

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