COMO HACER CHILORIO ESTILO SINALOA by ANGY

dried guajillo chiles

💰Cheaper: dried pasilla chiles

Dried pasilla chiles are often more affordable and provide a similar flavor profile.

pork shoulder

🥗Healthier: chicken thighs

Chicken thighs are a leaner alternative that can still provide rich flavor.

cooking oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option for cooking.

fresh cilantro

💰Cheaper: parsley

Parsley can be used as a less expensive herb substitute.

Cut the pork leg into small pieces.

Add 1 tsp of cumin and a handful of oregano to the pork.

Add ground black pepper to taste.

Prepare 5 cloves of garlic and 1 white onion, cutting the onion in half.

Toast the dried chiles on a comal for about 1 minute, turning them frequently.

Boil the toasted chiles in water until softened.

Once the chiles are boiled, remove them from the water and let them cool.

Remove the stems and seeds from the cooled chiles, being careful not to wash them.

In a blender, combine the chiles, garlic, onion, chicken bouillon cube, tomato bouillon cube, oregano, cumin, and ground black pepper.

Add approximately 1 cup of apple cider vinegar to the blender, ensuring it reaches the 100 ml mark.

Add about 2 tablespoons of coarse salt to the blender.

Blend the mixture until smooth, then strain it to remove any fibrous bits.

Heat 1 kg of lard in a large pot until it is almost boiling, testing with a small piece of meat.

Carefully add the pork pieces to the hot lard, ensuring they are not overcrowded.

Cook the pork uncovered for about 20-25 minutes until browned, without stirring.

After about 40 minutes, when the pork is nicely browned, remove some excess lard from the pot.

Add 1 liter of boiling water to the pot, ensuring the meat is fully submerged.

Simmer for approximately 1 hour until the water has reduced.

Remove excess lard again to reduce greasiness.

Shred the pork using a bean masher or two forks until finely shredded.

Return the shredded pork to the pot and add the strained chile sauce, mixing well.

Cook for an additional 10 minutes, stirring frequently to combine the flavors.

Prepare tortillas on a comal while the chilorio finishes cooking.

Cooking Techniques

Equipment Needed

Spice Level: