Greg
Greg's chilorio
taco filling
Greg's home page
Cooking main page
Recipe index
Cooking times
Weights and measures
Food suppliers
Greg's diary
Copyright info
Google

This is an adaptation of a recipe I found in “Mexico: The beautiful cookbook” on 10 January 2021. It uses up to 3 times as many herbs as specified, along with minced pork instead of whole meat.

Ingredients

quantity       ingredient       step
15 g (1)       ancho chile       1
      water       1
3 g       cuminseed       2
3 g       dried oregano       2
15 g       cilantro leaves       2
25 g       garlic       2
500 g       pork mince       3
20 g       lard       3
10 g       salt       3

Preparation

  1. Break the ancho, put into boiling water and soak for at least an hour.
  2. Add the other ingredients and blend in a blender.
  3. Fry the pork in lard until cooked. Add the blended ingredients. Serve.


Cooking home page Recipe index Greg's home page Greg's diary Greg's photos

Valid XHTML 1.0!

$Id: chilorio.php,v 1.2 2021/01/11 01:07:58 grog Exp $