Mexican Month: Chilorio

Ok, I hope you didn’t take my promise of a month of Mexican dishes too seriously(the promise). Yep, it’s just past halfway through the month and I’ve put up my first post on the subject. What a dork.  I’m on it and it will now carry on into next month and basically whenever. The more Mexican dishes the better.

Now, many of you may be familiar with Puerco Pibil. The achiote heavy, Seville orange scented roasted pork dish. It has been done to death. From restaurants to food stalls(in London at least), everybody is plating up this Yucatan speciality. Well enough already, change the tune, freestyle a little. Here comes a contender for a stringy, dense tasting, packs a punch taco. Chilorio is a very simple, chile-seasoned pork dish that lets the distinctive flavours of the ancho chile do the talking. You back the chile up with a mild diluted vinegar, garlic, oregano and cumin– blend it all up and cook it down with some shredded pork shoulder and you have a mean taco filling. Sometimes these simple offerings best express the flavour profile of a particular item. You can work your ass off and make a mole, which is so rich and palate layered that you’ll be knackered from deconstructing all the taste sensations in your mind. Or, play out a beautiful singular note. Be brave and let that one ingredient resonate in your mouth. Amplify, with a generous squeeze of lime.

“G.N.”

Also this week/ Review on Spork London: Rita’s Bar & Dining
And,,, new look to the About section of the site: https://thebrokenspork.com/about/

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Categories: Mexican

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3 Comments on “Mexican Month: Chilorio”

  1. October 28, 2012 at 3:21 pm #

    It’s all a bit too meaty for me.

  2. October 28, 2012 at 3:23 pm #

    Got any larks wrapped in bacon?

    • October 28, 2012 at 3:56 pm #

      My cupboard is full of larks wrapped in bacon!!!

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