How to make chilorio sinaloense for delicious mexican tacos

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork butt

Chicken thighs are lower in fat and pork butt is often more affordable.

dried guajillo chiles

🥗Healthier: dried pasilla chiles

💰Cheaper: fresh bell peppers

Pasilla chiles offer a similar flavor profile, while bell peppers are more accessible.

Dissolve 1 teaspoon of salt in warm water and add 3 bay leaves.

Add water until the meat is completely covered.

Simmer on low heat for about 2 hours, removing the white foam that forms when the meat is cooked.

Soak 4 pasilla chilis and 6 guajillo chilis in hot water until softened.

Put the soaked chilis in a blender.

Add 60 ml vinegar, a handful of coriander leaves, 3 cloves of garlic, 1 teaspoon cumin, 1 teaspoon oregano, 1 teaspoon black peppercorns, and 2 teaspoons salt.

Cover everything with the water of the soaked chilis and blend until smooth.

When the water in the pot has almost completely evaporated, add 100 gr pork lard and fry the meat until it has taken on some color.

Mash the meat with a cooking spoon until there are no more whole pieces of meat.

Add the blended salsa to the pot and mix everything well.

Add some water if the chilorio becomes too dry.

Continue to cook on low heat for about 15 minutes.

If using immediately, chop 3 tomatoes, 1 onion, and 1 chili.

Put oil in a pan and fry the chopped onion.

Add the chopped chili and tomatoes to the pan.

Add the chilorio to the pan and salt according to taste.

After another 3 minutes, the chilorio is ready for use.

Cooking Techniques

Equipment Needed

Spice Level: