Recipe for Chilorio Tacos by Martha Ortiz

Martha Ortiz

Martha Ortiz

19th July 2018

Recipe for Chilorio Tacos by Martha Ortiz

Recipe for Chilorio Tacos by Martha Ortiz, chef owner of Dulce Patria and Ella Canta

Ingredients

  • Serves 6
  • 2kg pork shoulder
  • 6g cloves
  • 12g allspice
  • 8g garlic
  • 360g onion, diced
  • 6g bay leaves
  • Salt
  • 40g pork fat
  • 400g plum tomatoes, diced
  • 60ml white vinegar
  • 6 wheat tortillas
  • 60g red cabbage, cut into julienne strips
  • 50g romaine lettuce, sliced into long strips
  • Oil for frying
  • Handful of coriander leaves
  • 30g sour cream
  • 10g fried coriander leaves
  • 1 árbol chilli, fried
  • For the chile de árbol sauce
  • 400ml vegetable oil
  • 800g plum tomatoes
  • 1 garlic clove
  • 3 árbol chillies, fried
  • Salt
  • For the red onion rings
  • 30 red onion rings
  • 1 splash white wine vinegar
  • Bay leaf
  • Peppercorns
  • Lime juice
  • Salt

Method

• Make the chile de árbol sauce. Put the oil and tomatoes in a pan and cook slowly over a low heat for 40 minutes. Allow to cool and drain the oil.
• Meanwhile, roast the garlic in the oven at 200ºC for 20-30 minutes.
• Put the tomatoes, garlic and fried árbol chillis in a blender and blend until smooth. The sauce should not be overly spicy. Season to taste and set aside.
• Put the pork shoulder, cloves, allspice, garlic, 160g onion and bay leaves in a large pot. Cover with water, season with salt and bring to a boil. Simmer until the pork shoulder is cooked through. Strain the cooking liquid and set aside. Leave the pork to cool, before shredding.
• Sauté 200g onion in hot pork fat (or oil). Add the tomatoes and vinegar and cook for a few minutes. Add the shredded pork and 600ml of the cooking liquid. Cook over a low heat for about 1 hour. Season and set aside.
• Meanwhile, pickle the onion. Put the red onion rings in a bowl, add some white wine vinegar, a bay leaf, peppercorns, lime juice and salt. Cover and marinate for 30 minutes in the fridge. Set aside.
• Trim the tortillas to make 18 x 8cm squares. Scoop some chilorio pork mix onto each tortilla square. Roll up the tortillas and secure with toothpicks.
• Divide the cabbage between large soup dishes. Top with the lettuce.
• Deep-fry the tacos in oil heated to 160°C for 3 minutes or until they are golden brown. Remove the tacos from the deep-fat fryer. Drain on kitchen paper and leave to cool down for a few minutes.
• Put the tacos around the cabbage and lettuce mound, top with sour cream, fried coriander leaves, onion rings and chile de árbol sauce.

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