Chilorio Tacos

Ingredients

• 2 pounds (900g) pork shoulder, cut into chunks 2 pounds (900g) pork shoulder, cut into chunks
• 4 dried guajillo chilies 4 dried guajillo chilies
• 2 dried ancho chilies 2 dried ancho chilies
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1/4 cup (60ml) white vinegar 1/4 cup (60ml) white vinegar
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 cup (240ml) chicken or vegetable broth 1 cup (240ml) chicken or vegetable broth
• Warm tortillas, for serving Warm tortillas, for serving
• Fresh cilantro, diced onions, and lime wedges, for garnish Fresh cilantro, diced onions, and lime wedges, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 18g (Saturated Fat: 5g)
• Carbohydrates: 10g (Sugars: 3g)
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a dry skillet over medium heat, toast the dried chilies for a few seconds on each side until fragrant. Remove the stems and seeds.
2. 2.
   Place the toasted chilies in a bowl and cover with boiling water. Let them soak for 15 minutes until softened.
3. 3.
   Drain the chilies and transfer them to a blender. Add the minced garlic, white vinegar, dried oregano, ground cumin, ground coriander, salt, and black pepper. Blend until smooth, adding a splash of water if needed.
4. 4.
   Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the pork chunks and brown them on all sides.
5. 5.
   Pour the chilorio sauce over the browned pork and stir to coat evenly. Add the chicken or vegetable broth and bring to a simmer.
6. 6.
   Reduce the heat to low, cover the pot, and let the pork simmer for 2 to 3 hours until it becomes tender and easily shreds with a fork.
7. 7.
   Once the pork is cooked, use two forks to shred it into smaller pieces.
8. 8.
   Serve the chilorio pork in warm tortillas and garnish with fresh cilantro, diced onions, and a squeeze of lime juice.

Treat your ingredients with care...

• Dried Chilies — Toasting the dried chilies before soaking them helps to enhance their flavor. Be careful not to burn them, as it can make the sauce bitter. Adjust the number of chilies according to your desired level of spiciness.

Tips & Tricks

• For an extra smoky flavor, you can add a small amount of chipotle chili powder or smoked paprika to the chilorio sauce.
• If you prefer a milder heat, remove the seeds from the dried chilies before blending them.
• Leftover chilorio can be stored in the refrigerator for up to 3 days and used as a filling for quesadillas, burritos, or even served over rice.

Serving advice

Serve the Chilorio Tacos with a side of Mexican rice, refried beans, and a fresh salsa or guacamole for a complete and satisfying meal.

Presentation advice

Arrange the warm tortillas on a platter and place a generous amount of the chilorio pork in the center. Sprinkle fresh cilantro and diced onions over the top and serve with lime wedges on the side. This colorful and appetizing presentation will entice your guests to dig in.