Greg's chilorio
taco filling
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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.


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


  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.

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