Easy Way to Prepare Speedy Chilorio Tacos

Hey everyone, it’s Clark, I hope you are having an amazing day. Today I will show you a way to prepare a distinctive dish, Chilorio Tacos. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.

Chilorio Tacos Recipe. Chilorio comes to us from the northern state of Sinaloa and it is essentially really juicy shredded pork in a citrus ancho sauce. The recipe I used for these tacos comes from Pati Jinich's cookbook: Pati's Mexican Table: The Secrets of Real Mexican Home Cooking , which is a really good book to have in your arsenal.

You can cook Chilorio Tacos using 18 ingredients and 6 steps. Here is how you cook it.

Ingredients of Chilorio Tacos

1. Take 1 Tbsp. of Olive oil.
2. Take 1 Tbsp. of Olive oil.
3. It’s 2 C. of Pre-packaged Chilorio (Mexican shredded pork), fully cooked.
4. Prepare 2 C. of Pre-packaged Chilorio (Mexican shredded pork), fully cooked.
5. Take 2 of corn tortillas.
6. You need 2 of corn tortillas.
7. Take 1/2 of red onion, sliced.
8. Prepare 1/2 of red onion, sliced.
9. Take 1 of jalapeno, sliced.
10. Prepare 1 of jalapeno, sliced.
11. You need 1/4 C. of Queso Fresco, crumbled.
12. It’s 1/4 C. of Queso Fresco, crumbled.
13. It’s 1/4 C. of Cilantro, chopped.
14. You need 1/4 C. of Cilantro, chopped.
15. It’s 2 of dallops of sour cream.
16. Take 2 of dallops of sour cream.
17. It’s Dash of hot sauce (optional).
18. Take Dash of hot sauce (optional).

The Chilorio Tacos, Culiacán style, are a traditional dish of the state of Sinaloa.At the municipality of Culiacán, cooks there claim that they make the best meat chilorio in Mexico and accordingly, they also claim they have the best recipe for tacos.I used the Chilorio as a Tostada filling, by topping the Chilorio Pork with shredded cheddar, shredded iceburg lettuce, tomatoes and sour cream. (My husband doesn't like Mexican food he says, so I told him it is an Argentine recipe.Although he loves my tacos, spanish rice and enchiladas, he is Cuban.) Thank you for a Keeper recipe, we loved it.

Chilorio Tacos step by step

1. In a medium skillet over medium-high, heat oil until simmering. Place corn tortillas in skillet and cook 30 seconds, flip and cook another 30 seconds, remove..
2. In same skillet add shredded pork. Cook 3-4 minutes until warmed through. Spoon equal parts of pork into the 2 tortillas..
3. Top with sliced onions, jalapenos, crumbled queso fresco and cilantro. Spoon a dollop of sour cream onto each and drizzle with hot sauce if desired..
4. In a medium skillet over medium-high, heat oil until simmering. Place corn tortillas in skillet and cook 30 seconds, flip and cook another 30 seconds, remove..
5. In same skillet add shredded pork. Cook 3-4 minutes until warmed through. Spoon equal parts of pork into the 2 tortillas..
6. Top with sliced onions, jalapenos, crumbled queso fresco and cilantro. Spoon a dollop of sour cream onto each and drizzle with hot sauce if desired..

The first time I experienced chilorio was one of chef Rick Bayless recipes.I love the idea of adding citrus of any kind to my recipes and.Chilorio Tacos from Culiacán (Tacos de Chilorio estilo Culiacán).

Heat oil in a skillet over medium-high heat.Crumble the chorizo and add to the hot oil.Stir occasionally to get an even cooking.Serve with flour or corn tortillas or use for any other type of filling or dish (such as pasta, lasagna, tortas, sandwiches, burritos).Chilorio makes a great filling for tacos, tortas, burritos, and tamales or you can serve it as a main dish, accompanied by some refried beans and/or rice.