Chilorio is a comforting dish that originates from the Mexican state of Sinaloa. This recipe utilizes prepackaged Chata Chilorio, which can be purchased online (or at Walmart or HEB for much cheaper).
The meat can be eaten straight out of the pouch (per heating instructions). This recipe, however, adds a homey touch with lots of flavor!
Chilorio tacos can be served alone, or with rice and Refried Beans, and/or with avocado or Guacamole.
Note 1: Leftover Chilorio can be cooked into scrambled eggs for a tasty breakfast.
Note 2: Chilorio tacos are traditionally eaten with flour tortillas, however you may use any kind you like. Cook times may vary.
Note 3: Chata Chilorio is also available in chicken or turkey varieties, though pork is the most traditional.
Lighter Option: Substitute the flour tortillas for a low carb wrap, such as Mission Carb Balance Soft Taco Flour Tortillas. These tortillas have half the amount of calories. See Nutritional Data to compare.
Prep Time: 10 Minutes | Cook Time: 25 Minutes | Total Time: 35 Minutes
Special Equipment
Blender
1 large Pot (nonstick works best)
1 large Pan to heat tortillas
1 Plate to assemble tacos
Ingredients (US Standard)
Salsa
1 Serrano Pepper (or half of a Habanero)
3/4cup (6oz) Tomato Sauce, canned (Due to added seasoning, we recommend using Del Fuerte Tomato Sauce)
1/4 cup White Onion, sliced
3/4 cup Water
1 tsp Chicken or Vegetable Bouillon powder, or more (to taste)
Salt to taste, optional (canned tomato sauce and chicken bouillon already has added salt)
Tacos
1 (8.8oz) pouch of Chata Chilorio
Flour Tortillas (as many as desired - stew can make up to about 16 tacos)
Ingredients (Metric)*
Salsa
1 Serrano Pepper (or half of a Habanero)
176g Tomato Sauce, canned (Due to added seasoning, we recommend using Del Fuerte Tomato Sauce)
13g White Onion, sliced
178 mL Water
14g Chicken or Vegetable Bouillon powder, or more (to taste)
Salt to taste, optional (canned tomato sauce and chicken bouillon already has added salt)
Tacos
1 (8.8oz) pouch of Chata Chilorio
Flour Tortillas (as many as desired - stew can make up to about 16 tacos)
*All metric units are converted and should be considered more or less.
Method
Add all Salsa ingredients to blender, and blend until smooth and well combined. Set aside.
Empty Chilorio pouch into a large pot. Use fork to pull Chilorio apart and spread across bottom of pot.
Cook on Medium heat, about 2 minutes, until grease starts to form from the meat.
Add the salsa to the pot. Cover with lid and let cook for about 15 minutes to allow flavor to develop, stirring occasionally.
With a second burner, heat large pan on Medium for about 2 minutes, then set heat to Low.
Add 1 or 2 tortillas to the pan. Heat for another 2 minutes, until the side is fully cooked. A good quality tortilla will start to form air bubbles in the middle when it is ready to be flipped.
Place tortilla on a plate, cooked side up. Add about 1/4 cup of Chilorio stew (one large spoonful) on the center of the tortilla, then roll into a taco (see image).
Place rolled taco back on the hot pan. Let sit for another 2 minutes until exterior is cooked, then flip. Continue steps until all sides of the taco have been cooked, and soft brown spots are forming on exterior.
Repeat steps 7-8 for desired amount of tacos. Serve immediately.
Nutritional Data
Total Yield: About 4.25 cups of stew
Servings: 8-9
Serving: 2 tacos (with Mission Soft Taco Flour Tortillas and 1/4 cup of stew in each taco)
Calories: 400 | Protein: 15 | Carbs: 50 | Fiber: 3 | Fats: 15
Serving: 2 tacos (with Mission Carb Balance Flour Tortillas and 1/4 cup of stew in each taco)
Calories: 260 | Protein: 17 | Carbs: 41 | Fiber: 31 | Fats: 15
Note 4: The Mission Carb Balance Flour Tortillas contain 19g carbs and 15g fiber per tortilla. Fiber is classified as a carb, but does not have an effect on blood sugar, so it is not taken into regard when following a low carb diet. Net carbs are instead observed, which is the difference of carbs and fiber. (Carbs - Fiber = Net Carbs). As a result, one Mission Carb Balance Flour Tortilla contains only 4 Net Carbs each, and is both calorically and low-carb friendly.
This is a family recipe and is not derived from another existing recipe. Please give proper credit if re-posting.
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