Sinaloa
Chilorio
Pork slow fried with chilli and vinegar until it shreds. Sinaloa's burrito filling, built to keep.
150 minTime
36 gProtein each
mediumSpice
Make it your way
Grandma's wayPork in chilli vinegar adobo, fried dry.
The original745kcalsame
36 gproteinsame
5 gfibresame
150minutessame
Chilorio.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Simmer the pork with water and salt, uncovered, until the water evaporates and the pork starts frying in its own lard, about 1 1/2 hours.
- 2Meanwhile soak the toasted chillies in hot water for 15 minutes and blend with garlic, cumin, oregano, vinegar and orange juice until smooth.
- 3Shred the pork with two forks in the pot, add the oil, then pour in the adobo.
- 4Fry, stirring, for 15 minutes until almost dry and glossy.
- 5Warm the flour tortillas and roll the chilorio into burritos.
Serve it like this
Pile into warm flour tortillas with a little crumbled cheese and avocado, roll tightly and serve two burritos per plate with pickled onion.
