This post may contain affiliate links. Please read our disclosure policy.
Chilorio is an exquisite dish that originated in the state of Sinaloa and has captured the hearts of people all over northern Mexico. The use of dried chiles in creating the sauce adds a unique touch of flavor that is truly remarkable. Whether it’s made with pork or beef, Chilorio is a dish that is sure to impress and delight anyone who tries it.
TABLE OF CONTENTS
What is Chilorio?
Chilorio is a delicious and flavorful dish that has a unique taste and texture. It is made by cooking shredded pork in a mixture of spices, including garlic, oregano, and chili peppers. The result is a tender and juicy meat that is bursting with flavor.
In Sinaloa, Chilorio is often served as a filling for tacos or tamales, but it can also be enjoyed on its own as a main dish. It is typically served with a side of rice and beans or tortillas.
If you ever visit Culiacan, be sure to try some authentic Chilorio. You can find it at local restaurants or markets, and it is worth trying.
Ingredients
Meat – boneless pork shoulder or butt – cut into 1-inch pieces
Salt- kosher salt
Chile peppers – Dried guajillo chile peppers
Spices – bay leaves, coriander seeds, ground black pepper, ground cumin, dried oregano,
Garlic – garlic cloves
Vinegar – white distilled vinegar
Water
How To Make Chilorio
- Place the pork butt pieces into a large pot or Dutch oven and 1 tsp of salt. Pour enough water over the pork for the liquid to reach the top of the pork cubes (but not cover it), about 3 to 4 cups.
- Bring the pot to a boil on high, and remove any foam. Then turn the heat down to low and simmer uncovered for 1 1/2-2 hours or until the liquid is almost gone and the meat is fork tender. Drain the pot of any water.
- In the same pot, add 3 tbsp of vegetable oil or lard. Cook the pork cubes for 5 minutes on medium-high. Remove from heat and set aside.
- Meanwhile, place the guajillo chiles, bay leaves, and garlic in a medium pot, cover with water, and bring to a boil. Simmer over medium heat for 10 to 12 minutes until the chiles are completely rehydrated and plumped up.
- Place rehydrated guajillos, garlic, and bay leaves in the blender, along with 1 cup of the cooking liquid, the oregano, coriander seeds, remaining 1/2 teaspoon salt, black pepper, cumin, and vinegar. Puree until completely smooth.
- Pour the chile puree onto the meat, mix well, and cook for 10 to 15 minutes. Stir vigorously, but only occasionally. By the end, the meat should be so tender and luscious that it falls apart completely, breaking into shredded pieces. Turn off the heat.
How To Serve Chilorio
You can serve Chilorio on its own as a main dish with a warm tortilla, and a side of rice
Chilorio makes a great filling for tacos, burritos, and nachos, accompanied by some refried beans and/or rice.
Chilorio with red chilaquiles is so delicious!
Storing
Chilorio can be stored in an airtight container for up to 10 days
Chilorio can be stored in the freezer for up to 3 months.
More Recipes To Try
- Mouthwatering Keto Chicken Flautas: Perfect Low-Carb Recipe
- Easy Pollo Asado with Citrus Marinade
- Delicious Pumpkin Empanadas: A Perfect Sweet Treat Recipe
- Delicious Keto Cilantro Lime Cauliflower Rice Recipe
- Keto Sheet Pan Shrimp Fajitas
Chilorio Recipe
Equipment
- 1 Dutch pot or large heavy bottom pot
Ingredients
- 4 pounds boneless pork shoulder or butt, cut into 1-inch pieces
- 1½ tsp kosher salt
- 4 cups water
- 4 ounces guajillo chiles (about 12-14 ) stemmed and seeded
- 2 bay leaves
- 8 garlic cloves
- 1 teaspoon dried oregano
- 1/2 teaspoon coriander seeds
- 1 teaspoon freshly ground back pepper
- ¼ tsp ground cumin
- 1/4 cup white distilled vinegar
Instructions
- Place the pork butt pieces into a large pot or Dutch oven and 1 tsp of salt. Pour enough water over the pork for the liquid to reach the top of pork cubes (but not cover it), about 3 to 4 cups.
- Bring the pot to a boil on high, remove any foam . Then turn the heat down to low and simmer uncovered for 1 1/2-2 hours or until the liquid is almost gone and the meat is fork tender.
- In the same pot, add 3 tbsp of vegetable oil or lard. Cook the pork cubes, and fry for 5 minutes on medium-high Remove from heat and set aside..
- Meanwhile, place the guajillo chiles, bay leaves, and garlic in a medium pot, cover with water and bring to a boil. Simmer over medium heat for 10 to 12 minutes until the chiles are completely rehydrated and plumped up.
- Place rehydrated guajillos, garlic, and bay leaves in the blender, along with 1 cup of the cooking liquid, the oregano, coriander seeds, remaining 1/2 teaspoon salt, black pepper, cumin, and vinegar. Puree until completely smooth.
- Pour the chile puree onto the meat, mix well, and, cook, partially covered, for another 10 to 15 minutes. Stir vigorously, but only occasionally. By the end, the meat should be so tender and luscious that it falls apart completely, breaking into shredded pieces. Turn off the heat.
Share this:
Discover more from The Busy Abuelita
Subscribe to get the latest posts sent to your email.
Steak Picado (Bistec Picado)
