Smoky Mexican Chilorio Tacos with Pickled Onions

Name: Smoky Mexican Chilorio Tacos with Pickled Onions
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Main Course
Ingredients: 2 lbs pork shoulder; 3 dried guajillo chiles; 3 dried ancho chiles; 4 garlic cloves; 1/2 cup orange juice; 1/4 cup apple cider vinegar; 1 teaspoon ground cumin; 1 teaspoon dried oregano; Salt and pepper to taste; 1 large red onion; 1 cup apple cider vinegar; 1/2 cup water; 1 tablespoon sugar; 1 teaspoon salt; 12 corn tortillas; Lime wedges; Fresh cilantro leaves

A Flavorful Mexican Delight

Enjoy the rich and smoky flavors of Mexican Chilorio served in warm tacos, topped with tangy pickled onions.

2 h 30 min
6
Intermediate

Ingredients

For the Chilorio

2 lbs pork shoulder

cut into chunks

3 dried guajillo chiles

seeds removed

3 dried ancho chiles

seeds removed

4 garlic cloves

1/2 cup orange juice

1/4 cup apple cider vinegar

1 teaspoon ground cumin

1 teaspoon dried oregano

Salt and pepper to taste

For the Pickled Onions

1 large red onion

thinly sliced

1 cup apple cider vinegar

1/2 cup water

1 tablespoon sugar

1 teaspoon salt

For the Tacos

12 corn tortillas

Lime wedges

for serving

Fresh cilantro leaves

for garnish

Preparation

Marinating the Pork

Toast the chiles

Lightly toast the chiles in a dry pan until fragrant.

Ensure the chiles are seedless to avoid extra heat.

Blend the marinade

Blend the chiles with garlic, orange juice, vinegar, cumin, and oregano until smooth.

Marinate pork

Combine pork chunks with the chile marinade in a bowl; marinate for at least 1 hour.

Marinate the pork overnight for deeper flavor.

Preparing the Pickled Onions

Prepare brine

In a saucepan, combine vinegar, water, sugar, and salt; bring to a simmer.

Pickle the onions

Pour hot liquid over sliced onions in a bowl; let sit for at least 30 minutes.

Drain onions

Drain before serving.

Cooking Process

Simmering the Pork

Simmer the marinated pork in a pot on low heat for 2 hours until tender.

Shredding the Meat

Once cooked, shred the pork using two forks.

Crisping the Chilorio

Return shredded meat to the pan and cook until slightly crispy.

Plating & Serving