Sinaloan-style chilorio with shredded beef in a rich dried chilli paste.
About this recipe
Beef chilorio is the Sinaloan variant that replaces the traditional pork with beef: skirt steak or shin slowly cooked until shredded, then fried with an intense paste of ancho chilli, guajillo and spices. Perfect for burritos, tostadas or tacos.
History & Origin
Chilorio is Sinaloa's most iconic dish, originally made with pork preserved in lard. Over time, the beef variant gained popularity, especially in the north of the state. Like the pork version, it is fried in its own fat with a paste of dried chillies and spices that gives it an unmistakable flavour.
Estimated cost
£10.00
Total cost
£1.67
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
380
Calories
32g
Protein
8g
Carbohydrates
20g
Fat
2g
Fibre
560mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Cook the beef in salted water with garlic, onion and bay leaf for 1.5 hours until very tender. Leave to cool and shred.
💡 Keep 250 ml of the cooking broth for the paste.
- 2
Toast the ancho and guajillo chillies on a dry griddle until they change colour. Soak in hot water for 20 minutes, then drain.
💡 Don't over-toast or they will turn bitter.
- 3
Blend the soaked chillies with garlic, cumin, oregano, vinegar and 3 tablespoons of cooking broth. Strain the paste.
💡 The paste should be thick and smooth.
- 4
Heat the lard in a large frying pan over medium-high heat. Fry the shredded meat for 5 minutes until it begins to brown.
💡 Lard is traditional, but vegetable oil works too.
- 5
Pour the chilli paste over the meat. Mix well and cook for 10-15 minutes over medium heat, stirring frequently, until the paste is fried and the meat is well coated.
💡 Chilorio should be dry, not saucy.
- 6
Adjust seasoning and serve hot in burritos, tostadas or tacos with chopped onion and coriander.
💡 It keeps for one week in the fridge and tastes even better the next day.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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