The Chilorio It is one of the most representative dishes of the traditional Sinaloan cuisine; as a base it uses pulled pork, although there are certain regions of the state where it is prepared with beef, turkey or a combination of all of these. Whatever the choice, it is seasoned with a mixture of chilies, spices, celery, garlic, salt and, as a final touch, fried with lard.
Some scholars of gastronomic universe and historians They agree that their recipe has approximately 300 years old, which emerged after being used as a natural conservator for stewed meat, thanks to the seasonings with which it is prepared.
While Chilorio It is mainly consumed in North of mexico and it's part of the cultural and traditional identity of Sinaloa, currently several states in the country enjoy its flavor, because it has been packaged in cans or bags. Industrialization that goes unnoticed by certain families, who prefer to cook to their liking and seasoning.
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🌶 Chilorio is a typical dish of #Signal, is made based on shredded pork and seasoned with different chilies. It can be accompanied with beans and some delicious tortillas. Simply delicious! 😋#MexicanCuisine pic.twitter.com/8Q7Uy0INHG
- SECTUR Mexico (@SECTUR_mx) August 16, 2021
What other historical data is there about Chilorio?
Are versatile this stew, which can be enjoyed in a taquiza with corn or wheat tortillas, also in sopes, toasts and even cakes are prepared, in addition to other presentations, which already They depend on each person's taste.. Of course, it is accompanied with guacamole or red sauce, in enchiladas, even some slices of avocado.
En Sinaloa Onion, tomato, chili are also added and scrambled with eggs. It also has a special day, so that everyone feels proud of the Chilorio, because it is part of the festivities of the state capital, all September 29Well, that's how it was done before the pandemic.
According to Historical facts, Chilorio has pre-Hispanic background, so it was originally cooked with wild boar, porcupine and even armadillo meat, without missing chili. With the conquest and introduction of the pig into the New Spain, became a mestizo dish when using pork and adding other seasonings.
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