Pulled Pork Chilorio Tacos

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork loin

Chicken thighs are lower in fat, while pork loin is a less expensive cut.

dried chiles

🥗Healthier: fresh peppers

💰Cheaper: cayenne pepper

Fresh peppers provide similar flavor with less heat.

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: flour tortillas

Whole wheat tortillas increase fiber, while flour tortillas are often less expensive.

Toast 4 pasilla chiles, 4 ancho chiles, and 4 guajillo chiles in a pan until they start puffing up, being careful not to burn them.

Once toasted, transfer the chiles to a bowl and pour boiling water over them, letting them steep for about 15 minutes until softened.

Check the chiles by pulling on the stems; if they come off easily, they are ready. If not, let them steep a little longer.

Place the softened chiles into a blender along with 12 cloves of garlic, 2 teaspoons of Mexican oregano, 1 teaspoon black pepper, 1/2 teaspoon cumin, 2 teaspoons coarse ground salt, and 1 cup of white vinegar.

Blend the mixture, adding about 1/2 cup of the chili water to achieve a smooth paste. Blend until the desired consistency is reached.

Pass the blended sauce through a strainer to remove skins and seeds, collecting the liquid in a bowl.

In a separate pan, heat some lard (or oil) and add the pork butt, frying it until browned.

Add the strained chili sauce to the pork and toss to coat the meat evenly with the sauce.

Prepare mini corn tortillas and assemble the tacos by filling them with the coated pork.

Cooking Techniques

Equipment Needed

Spice Level: