Chilorio – Sinaloa shredded pork in ancho chilli adobo
Pork simmered, shredded and fried in lard, then cooked in an ancho chilli adobo with vinegar, garlic, cumin and oregano until almost dry. Sinaloa's classic is eaten in flour-tortilla burritos, in tacos or with eggs, and keeps for days in the fridge.
- 1 h 45Time
- 41 minHands-on
- 4Portions
- 59 gprotein per portion
- 850kcal per portion
Ingredients for 4 portions
- 1 kgPork shoulder, in 5 cm chunks
- ≈ 1 lWater
- to tasteSalt
- 5Ancho chiles
- 2Guajillo chiles
- 5 clovesGarlic
- 80 mlVinegar
- 3 mlCumin
- 1 tspMexican oregano
- to tasteBlack pepper
- 2 tbspLard
- 12Tortillas
Method
- Put the pork in a pan with the water and some salt, bring to the boil and skim.
- Simmer uncovered over a medium-low heat for 1 hour, until the pork is tender and the water has almost cooked away.
- Meanwhile, remove the stems, seeds and veins from the chillies, toast them for a few seconds per side in a hot, dry frying pan and cover with hot water.
- Leave the chillies to soak for 15 minutes, until soft.
- Drain the chillies and blend them with the garlic, vinegar, cumin, oregano, some pepper and a little of the soaking water to a thick, smooth adobo.
- Pour off any broth left in the pan, add the lard and fry the pork, stirring, for 8 minutes, until browned. Shred it in the pan with two forks.
- Pour the adobo over the pork, mix and cook over a low heat for 15 minutes, stirring now and then, until the meat has absorbed the sauce and is almost dry. Season with salt.
- Warm the tortillas one at a time in a dry frying pan, fill them with the chilorio and roll them up into burritos.
