CHILORIO TACO Recipe | Juicy and Tender Chile Braised Pork Tacos

pork shoulder

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken breast is leaner and pork loin is less expensive.

dried chiles

🥗Healthier: fresh jalapeños

💰Cheaper: canned chipotle

Fresh jalapeños offer a healthier spice option, while canned chipotle is budget-friendly.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides similar creaminess with fewer calories, and plain yogurt is often cheaper.

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: flour tortillas

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

Cut pork shoulder into small cubes, about 2 inches thick.

Season pork with 1 tablespoon of salt and 2 teaspoons of black pepper, mixing to coat.

In a small saucepan, add 4 chile guajillo, 4 chile pasilla, 4 chile de arbol, and 1/2 small white onion, cover with water, and bring to a boil.

Once boiling, turn off heat and transfer to a blender cup.

Add 10 allspice berries, 1/2 teaspoon cumin seeds, 1 teaspoon chicken bouillon, 1 teaspoon Mexican oregano, 1 teaspoon black pepper, 5 garlic cloves, 1 bay leaf, 3 tablespoons vinegar, and 1.5 cups freshly squeezed orange juice to the blender.

Blend until smooth to create adobo sauce.

In an oven-safe pot, heat on medium and add 1 tablespoon of lard or oil until melted.

Brown the pork in batches, flipping after a few minutes until all sides are browned.

Return all browned pork to the pot, add the adobo sauce, and mix well.

Add 2 bay leaves, cover, and place the pot in the oven preheated to 275 degrees.

Roast for 2.5 to 3 hours until the meat is tender.

Remove from oven, shred the meat by smashing it down, and let it rest for 10 minutes.

Preheat a skillet on medium heat and cook flour tortillas until blistered, flipping as needed.

Assemble tacos with shredded chilorio, slices of avocado, and serve with rice and beans if desired.

Cooking Techniques

Equipment Needed

Spice Level: