Chilorio—Pork Meat ChiliMadeleine Cocina
Guajillo chiles are mild in terms of heat but pack a serious bit of flavor. In this pork dish, a sauce made of the peppers, garlic, onions, vinegar, and salt gives it a ton of flavor. The best part of this recipe? It comes together in under 40 minutes, making it a great meal to make any day of the week. You can serve the meat as is, in a tortilla taco-style, or on a pile of rice and sauteed vegetables.
- 17 chili peppers (guajillo, soak them in water overnight before preparing this dish)
- 6 garlic cloves
- 1/4 onions
- 1 bay leaf
- 4 tablespoons cumin
- 1 tablespoon black pepper
- 1 kilogram meat (pork)
- 1/2 cup cooking oil
- 1/2 cup apple cider vinegar
- 1 pinch sugar
- 1Cook the meat in a large pot with the onion, salt, garlic, and bay leaf until it is lightly cooked. Do not discard the onion and garlic mixture.
- 2Cut the meat into small cubes or shred it; place it into a separate pot with cooking oil and continue cooking.
- 3While the meat is frying, place the chili peppers, the saved onion and garlic, vinegar, and salt in a blender. Mix everything well until a slightly thick sauce is made.
- 4Once the meat is completely cooked, pour the sauce into the pan and mix everything well.
- 5Add the cumin and pepper and allow the sauce to bubble slightly.
- 6 Taste the sauce before serving—if it is too bitter, add a pinch of sugar.
- 7Turn off the stove and serve the meat alone or on flour tortillas.
PER SERVING *
|Calories1240Calories from Fat920|
|% DAILY VALUE*|
|Calories from Fat920|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.