Photograph of the finished Chilorio

Mexico · Heo xé sốt ớt khô Sinaloa

Chilorio

2 hr 30 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork Pork 1.6 lb
  • Photograph of Pork fat Pork fat 2.8 oz
  • Photograph of Mexican dried chillies Mexican dried chillies 12
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Rice vinegar Rice vinegar 2 ⅔ tbsp
  • Photograph of Ground cumin Ground cumin 0.3 oz
  • Photograph of Dried oregano leaves Dried oregano leaves 0.1 oz
  • Photograph of Salt Salt 0.4 oz
  • Photograph of Tortilla Tortilla 12

Method

  1. 1 Boil pork shoulder with salt and garlic for 1 hour and 30 minutes until tender, then remove and let cool before shredding.
  2. 2 Soak dried Mexican chilies in hot water for 20 minutes, then blend them with garlic, vinegar, cumin powder, oregano, and salt.
  3. 3 Melt the pork fat, add the shredded meat and fry for 10 minutes until the meat is browned.
  4. 4 Pour in the chili sauce, stir well, then simmer over low heat for 20 minutes until the sauce thickens and coats the meat.
  5. 5 Serve hot with tortilla wraps, and eat immediately.

With an appliance

  • Pressure cooker 1 hr 40 min

    Instead of step 1: high-pressure boiling of the meat for 30 minutes followed by natural release of pressure; step 3 remains pan-frying for 10 minutes because the sealed pot prevents the edges of the meat from browning.

Start cooking