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What is Chilorio estilo Sinaloa?

What is Chilorio estilo Sinaloa?

Chilorio is a pork dish from the Mexican state of Sinaloa. In making chilorio, pork is slow-simmered for hours until it falls apart. It is then broken into bite size pieces, fried in lard, and cooked in a chile sauce made from re-hydrated dried chiles. The sauce is usually flavored with onions, cumin and garlic.

What is la chata Chilorio?

Made with pork meat, vinegar, chili peppers, salt, spices and garlic. Chata Chilorio pork is shredded. Easy to open pouch is microwave-safe. Ideal for making enchiladas, tacos and even pulled pork sandwiches.

Where is Chilorio from?

Mexico
Chilorio/Origins

What is chata food?

Chata is a Mexican company with more than 40 years of experience manufacturing authentic mexican food products such as Chilorio, Cochinita Pibil, Pozole, Menudo and Beans . For more information about Chilorio, Cochinita Pibil, Refried Beans and other Chata Products and for distribution in the US visit Chata.com.mx.

How to make Puerco con chile verde at home?

In a large skillet, add the pork butt, salt, black pepper, lemon pepper, oregano and garlic and cook for 10 minutes. Add the Salsa Verde, cilantro, cumin, green chiles and onions and cook for another 5 minutes.

What kind of cheese do you use to make piadina?

Combine the ricotta cheese and lemon zest in a small bowl. Season with salt and pepper. Spread each piadina with 1/2 cup of the ricotta mixture. Sprinkle the fontina cheese evenly over the ricotta cheese.

How to cook piadina on a gas grill?

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. On a lightly floured work surface, roll out each piece of dough into an 8 to 10-inch circle, about 1/8-inch thick. Brush each circle with the extra-virgin olive oil and grill for 4 minutes each side. Remove the piadina from the grill to cool slightly.

What’s the best way to top a piadina?

Giada says, “Piadini is a lot like a pizza, except that the crust doesn’t rise and it’s typically cooked on a grill to give it a nice, smoky flavor and crunchy crust. You can top a piadina with anything you like. This sauceless combination is very typical of northern Italy, where piadini are especially popular.” More