This is a guest post by Katherine Robinson. Katherine Robinson is a freelance writer who enjoys writing about her travel experiences which may be useful to other travellers.
Chilorio is a dish which is sometimes served in tacos, burritos and tamales. It is also eaten as a main dish in restaurants accompanied by rice, for example. Chilorio is usually made from pork, but sometimes you will find chicken or beef chilorio.
What is Chilorio?
To prepare this dish, the pork is slow-simmered in water or broth for a couple of hours, basically until it falls apart. This usually takes around 2 hours. About 20 minutes before it finishes cooking you can remove some water or broth and use it to cover dried chillies. Once the chillies have turned soft remove the stem and seeds.
The next step is to drain the pork, break it up and fry it. You should also fry the onion in another pan. Use a blender to make a sauce with the onion, chillies and spices. The last part of the recipe involves simmering the chilli sauce and pork for about 10 minutes.
Where does it originate from?
This dish originates from the state of Sinaloa in the northwest of Mexico. The main gateway to this state is Federal de Bachigualato International Airport which is located in Culiacán, the capital city of Sinaloa. Most international flights normally have a stopover before a connecting flight to this city.
Photo credit: via flickr
