Smoky Mexican Chilorio Tacos with Pickled Onions
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
For the Pickled Onions
For the Tacos
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
Smoky Mexican Chilorio Tacos with Pickled Onions
Smoky Mexican Chilorio Tacos with Pickled Onions
Serve
Place shredded chilorio into warm corn tortillas, top with pickled onions and fresh cilantro, and serve with lime wedges.