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📍 Sinaloa

Chilorio

· Lunch

Shredded pork fried in a sauce of dried chiles, garlic, and spices, typical of Sinaloa.

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Chilorio: Shredded pork fried in a sauce of dried chiles, garlic, and spices, typical of Sinaloa.
Photo: El Nuevo Doge · CC0 · via Wikimedia CommonsPhoto resized, converted to WebP and cropped for display.
⏱ 115 min🍽 6 servings📊 Intermediate🏷 Commonly associated🌱 Gluten-free🌱 Dairy-free
Preparation
25 min
Cooking
90 min
Waiting and resting
0 min

History

Chilorio began as a preservation method in Sinaloa: cooked pork was shredded and simmered in an adobo with plenty of lard, which allowed it to keep for weeks. Today it is an emblematic dish eaten in tacos and burritos made with flour tortillas.

Ingredients

Adjust quantities

Only numeric quantities at the start of an ingredient are adjusted. Descriptive quantities, seasoning to taste and timings remain unchanged; check them when changing servings.

Preparation

  1. 1

    Cook the pork in salted water until tender; shred it and reserve the broth.

  2. 2

    Soak the chiles in hot water and blend them with garlic, cumin, oregano, and vinegar.

  3. 3

    Fry the shredded pork in lard until it begins to brown.

  4. 4

    Strain the adobo over the meat and cook over medium heat, stirring, until it dries out and comes together.

  5. 5

    Adjust the salt and serve in tacos or burritos.

Cooking tips

  • Reserve cooking stock and add a few spoonfuls if the marinade dries before combining.

References to consult

References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.

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