Chilorio Tacos
Shredded pork seasoned in a blend of dried chilies and spices, served in flour tortillas with classic garnishes of onion, cilantro, and lime.
135 min
Medium
Mexicana (Sinaloa)
4 servings
The story behind
Originating from Sinaloa, chilorio is a staple of Northwestern Mexican cuisine. This recipe captures the essence of slow-cooking, where the meat is simmered until tender and then fried in its own sauce to intensify the flavors. Presented cleanly and professionally on an artisanal clay plate, this dish reflects the balance between rustic tradition and an impeccable aesthetic for family enjoyment.
Instructions
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1Simmer the pork in salted water until very tender; shred it finely.
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2Prepare the marinade by blending the hydrated chilies with vinegar, garlic, cumin, and oregano.
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3Fry the shredded meat in a pan with a little lard or oil and stir in the marinade.
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4Cook over low heat until the liquid is absorbed and the meat is well coated and slightly fried.
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5Warm the flour tortillas and serve the tacos on a clay plate, accompanying with onion, cilantro, and limes for a professional presentation.
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