CHILORIO
Ingredients
- 1 packet of OFCSM Chilorio seasoning base
- 1 kg of pork, cut into pieces
- 2 cups of water
- 1/3 cup of vinegar
Preparation Method
Cook until the pork is tender enough to shred. If necessary, let it simmer uncovered until the liquid evaporates. Once shredded, you can brown it in pork lard. SUGGESTIONS: You can enjoy it in tacos, tostadas, or burritos, mixing it with refried beans.
TRENZA DE HOJALDRE Y CHILORIO
Ingredients
- Half a kilo of puff pastry
- Half a kilo of Chilorio prepared with OFCSM Chilorio seasoning base
- 1 egg
- Half a cup of grated Chihuahua cheese
Preparation Method
On a clean, floured flat surface, roll out the puff pastry with a rolling pin into a rectangular shape, about half a centimeter thick. Spread the Chilorio along the center of the rectangle. Sprinkle the grated cheese on top of the Chilorio. Cut the uncovered parts of the pastry into strips. Braid the strips over the Chilorio, making sure it is well sealed. In a bowl, beat the egg with a fork and brush it over the braid. Place the braid on a baking sheet and bake for 1 hour at 120°C. Serve with a green salad or steamed vegetables.
TLACOYOS CON CHILORIO
Recipe for 4 people
Ingredients
- 500 g of Chilorio prepared with OFCSM Chilorio seasoning base
- 500 g of hydrated tortilla dough
- 1 tsp of salt
- Oil as needed
- Grated cheese
- Cream
- Salsa of your choice
Preparation Method
Mix the tortilla dough with the salt. Form balls about 5 cm in diameter. Use your hands to make small tortillas and fill them with a bit of Chilorio. Fold two ends of the tortilla towards the center and close it, forming an oval (tlacoyo). Cook on a griddle over medium heat. Once cooked, lightly fry each tlacoyo in a bit of oil. Serve hot with a little cream, salsa, and cheese on top.
MOLDE DE CHILORIO
Ingredients
- 1 liter of pre-cooked rice (red)
- 1 liter of Chilorio prepared with OFCSM Chilorio seasoning base
- 1 liter of cooked beans (whole)
- 1 cup of grated Chihuahua cheese
Preparation Method
In a rectangular baking dish, spread the rice and press it down lightly with a spoon to cover the entire bottom. The rice layer should be about 1 cm thick. Now add a layer of Chilorio, using a fork to spread it evenly over the surface. Place the whole beans on top, covering the surface, and sprinkle with grated cheese. Bake until the cheese is melted and bubbly at 120°C. Serve by cutting it into rectangles. Note: The quantities may vary depending on the size of the baking dish.