Enséñate hacer CHILORIO casero de calidad y de una manera muy sencilla!!

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.

Prepare 6 liters of warm water in a pot.

Add 2 kg of pork leg and 2 kg of pork shoulder to the pot.

Cook on high heat until foam appears, then reduce heat.

Remove the foam from the surface of the water.

Add 2 handfuls of salt, 1 halved white onion, 3 bay leaves, and 1 halved head of garlic to the pot.

Cook on low heat for 3 hours until the meat is tender and easily shredded.

Remove the meat from the pot and let it cool slightly.

In a separate pot, heat water and add 20 guajillo chiles and 2 pasilla chiles to soften them.

Once the meat is cool, shred it using a meat grinder or by hand.

Add the softened chiles and the halved onion from the meat pot to a blender.

Add 4 cloves of garlic, 1 tablespoon of black pepper, 1 tablespoon of cumin, 1 tablespoon of oregano, and 1 tablespoon of cilantro to the blender.

Pour in 2 cups of the broth from cooking the meat and blend until smooth.

In a large skillet, heat 3 tablespoons of lard until hot.

Add the shredded meat to the skillet and fry until it is golden brown, stirring frequently.

Once the meat is browned, add the blended chile mixture and 1/2 cup of white vinegar, straining it through a colander.

Stir the mixture well and let it cook for 15 to 20 minutes to concentrate the flavors.

Prepare warm flour tortillas for serving.

Assemble tacos or burritos with the chilorio filling.

Cooking Techniques

Equipment Needed

Spice Level: