The famous Chilorio from Sinaloa (Chilorio Sinaloense)
This recipe is typical of the State of Sinaloa in Mexico. This meat recipe is frequently used to prepare the famous Culiacán tacos. This very easy mexican recipe is simple to prepare but you have to plan ahead because of the long time it has to cook; it is good for both children and adults alike. Although this meal is a little fatty, this recipe can be eaten in Mexico on regular or festive days alike!
Boiling the chiles, at Step 3 of this procedure...
Recipe for the Chilorio Sinaloense
Ingredients for 4-6 people:
* 1.5 lb. Pork shoulder meat, cut in medium sized cubes
* 1 cup water
* 5 Pasilla or ancho chillies, cleaned and seeded
* 5 cloves of garlic, shelled
* 6 tablespoons lard, or oil
* 1/2 teaspoon dried oregano
* 1/2 tablespoon freshly ground black pepper
* 1 teaspoon cumin powder
* 1/3 cup white vinegar
* 1/2 tablespoon salt, or to taste
Preparation:
1. In a pot over the stove, boil the meat with just enough water to cover it, for 3 hours in the oven (200-250 degrees F), until you can shred the meat easily.
2. Once the meat has slowly cooked this way, remove the pot from the oven, drain the meat and allow to cool; once luke-warm, shred the meat with a fork.
3. After this, cook the chiles in the pot with 2 cups hot water, cover and leave for 15 minutes, until they are soft.
4. Put the cooked Chilies in the blender along with the water they cooked in, the garlic, cumin, oregano, pepper, vinegar and blend, pulsing until we get a sauce that we reserve for later use.
5. After this, in the pot heat up the lard over low heat setting, mixing for about 10 minutes, once hot add the shredded meat to it. Mix with a wooden spoon with the heat turned off; allow to cool down a little bit.
6. Add to the meat and lard mixture the chile sauce we blended earlier, and season with salt; cook over medium heat for 30 minutes, until all the aromas have blended together and the sauce has become thick and the meat taken a dark brown color.
Delicious when served with real corn tortillas, avocadoes and refried beans on the side...
