Créé avec l’IA
Chilorio Tacos
90 min 276 kcal par portion Moyen
Ingrédients
4 Portions
- pork shoulder1 lb
- vegetable oil2 tbsp
- dried ancho chiles2 pieces
- dried guajillo chiles2 pieces
- orange juice1/2 cup
- white vinegar1/4 cup
- cumin1 tsp
- oregano1 tsp
- black pepper1/2 tsp
- salt1/2 tsp
- corn tortillas8 pieces
- chopped onions1/2 cup
- chopped cilantro1/2 cup
Instructions
- 1
Cut the pork shoulder into large chunks.
- 2
Heat the vegetable oil in a large pot over medium-high heat.
- 3
Add the pork shoulder chunks to the pot and brown on all sides.
- 4
Remove the pork from the pot and set aside.
- 5
In the same pot, add the dried ancho chiles and dried guajillo chiles. Toast them for a few minutes until they become fragrant.
- 6
Remove the chiles from the pot and let them cool. Once cooled, remove the stems and seeds.
- 7
In a blender, combine the toasted chiles, orange juice, white vinegar, cumin, oregano, black pepper, and salt. Blend until smooth.
- 8
Return the pork to the pot and pour the chile sauce over the pork.
- 9
Cover the pot and simmer on low heat for about 2 hours, or until the pork is tender and can be easily shredded.
