Chilorio Tacos. Where have you been all my life? My favorite of the mild dry Mexican chiles, chile ancho, paired with fresh orange juice, vinegar and spices. It's a win, win situation for me!

Chilorio comes to us from the northern state of Sinaloa and it is essentially really juicy shredded pork in a citrus ancho sauce. The recipe I used for these tacos comes from Pati Jinich's cookbook: Pati's Mexican Table: The Secrets of Real Mexican Home Cooking , which is a really good book to have in your arsenal. Chilorio Tacos from Culiacán (Tacos de Chilorio estilo Culiacán). You can cook Chilorio Tacos using 9 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Chilorio Tacos

It's 1 Tbsp. of Olive oil.
It's 2 C. of Pre-packaged Chilorio (Mexican shredded pork), fully cooked.
You need 2 of corn tortillas.
It's 1/2 of red onion, sliced.
Prepare 1 of jalapeno, sliced.
Prepare 1/4 C. of Queso Fresco, crumbled.
It's 1/4 C. of Cilantro, chopped.
You need 2 of dallops of sour cream.
Prepare Dash of hot sauce (optional).

The Chilorio Tacos, Culiacán style, are a traditional dish of the state of Sinaloa. At the municipality of Culiacán, cooks there claim that they make the best meat chilorio in Mexico and accordingly, they also claim they have the best recipe for tacos. Slow Cooker Pork 'Chilorio' Tacos Pork shoulder cooked until fall apart tender in a beautiful red sauce with ancho chiles, spices, fresh orange juice and pineapple juice. Crisped up before serving in some bacon fat and served up in warmed corn tortillas with your fixings of choice.

Chilorio Tacos step by step

In a medium skillet over medium-high, heat oil until simmering. Place corn tortillas in skillet and cook 30 seconds, flip and cook another 30 seconds, remove and drain on paper towels..
In same skillet add shredded pork. Cook 3-4 minutes until warmed through. Spoon equal parts of pork into the 2 tortillas..
Top with sliced onions, jalapenos, crumbled queso fresco and cilantro. Spoon a dollop of sour cream onto each and drizzle with hot sauce if desired..

I used the Chilorio as a Tostada filling, by topping the Chilorio Pork with shredded cheddar, shredded iceburg lettuce, tomatoes and sour cream. (My husband doesn't like Mexican food he says, so I told him it is an Argentine recipe. Although he loves my tacos, spanish rice and enchiladas, he is Cuban.) Thank you for a Keeper recipe, we loved it. Serve with flour or corn tortillas or use for any other type of filling or dish (such as pasta, lasagna, tortas, sandwiches, burritos). Chilorio makes a great filling for tacos, tortas, burritos, and tamales or you can serve it as a main dish, accompanied by some refried beans and/or rice. Note: This recipe calls for pork lard.