Sinaloa Chilorio, Pork Fried in Ancho and Guajillo Paste

What you need

• 1 kg (2.2 lb) boneless pork shoulder, fat left on, cut into 3 cm cubes
• 2 tsp salt
• 2 bay leaves
• 6 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 6 cloves garlic, peeled
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp black pepper, freshly ground
• 60 ml (1/4 cup) white vinegar
• 12 small flour tortillas, warmed, for serving

Method

Restated from the original video

1. 1

   Put the pork, salt and bay leaves in a wide, heavy pot and add water to just cover, about 700 ml (3 cups).

2. 2

   Bring to a boil, skim off the foam, then lower the heat and simmer, partly covered, for 1 hour.

3. 3

   Meanwhile, toast the guajillo and ancho chiles in a dry pan over medium heat, 20-30 seconds per side, until fragrant. Do not let them burn.

4. 4

   Cover the chiles with hot water and soak for 15 min until soft. Drain, keeping 120 ml (1/2 cup) of the soaking water.

5. 5

   Blend the chiles with the garlic, cumin, oregano, pepper, vinegar and the saved soaking water until completely smooth.

6. 6

   Take the lid off the pork and raise the heat to medium-high. Cook, stirring now and then, until the water has evaporated and the meat starts to sizzle in its own fat, 20-25 min.

7. 7

   Fry the pork in its fat, stirring, until lightly browned, about 10 min. Press the cubes with a spoon to break them into coarse shreds.

8. 8

   Pour in the chile paste and stir well. Lower the heat to medium-low and cook, stirring often, until the paste darkens, clings to the meat and the fat separates out, 20-25 min.

9. 9

   Taste and add salt if needed. The pork should be very tender, falling apart and deep brick red.

10. 10

    Serve hot in warm tortillas. The chilorio keeps in the fridge for 4 days and reheats well in a pan.

Imported from patijinich.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.