Chilorio is a dish from Sinaloa in northern Mexico in which meat – usually pork, but sometimes beef or chicken – is simmered in an ancho chilli sauce. Adam Pawlak, Head Chef at Taqueria, has created a delicious, richer version substituting duck and using Cascabel chillies instead of Ancho. Chilorio can be used as a filling for tacos and burritos or as a main dish served with white rice, black beans and guacamole.
Place the duck legs in a saucepan for which you have a lid and which is large enough for them to lay flat. Cover with water (around 1cm above the duck) and the ½ teaspoon of salt. Bring to a simmer, then partially cover and cook for about one hour.
De-stem and de-seed the Cascabel chillies, then soak them in a cup of hot water with the Chipotle and Guajillo flakes.
When the duck is barely tender, remove the lid and turn up the heat to boil away the liquid. You will begin to hear the duck frying in its own fat. Remove the pan from the heat, place the duck legs on a plate to cool and decant the duck fat to a bowl for later. Keep the pan – don't clean it!
Add one tablespoon of the duck fat to a frying pan and, when hot, fry the onion and garlic until golden. Place in a jug that can be used with a stick blender. Add the chillies along with their soaking liquid, Mexican oregano, cumin and cider vinegar to the jug and blend to a smooth purée. Push this through a sieve into a bowl and set aside.
When the duck is cool enough to handle, remove the skin, bones and shred the meat. In the original saucepan (reserved from cooking the duck legs) add around one tablespoon of reserved duck fat. When medium hot, add the shredded meat and fry until soft and just starting to colour. Lower the heat, add the chilli purée, stir and simmer covered for around half an hour. Add a little more water if necessary and cook until meat is completely tender. Add salt to taste.
Serve on small soft corn tortillas with your choice of garnishes.
Cool Chile Updates
Important information for web customers in the UK (please read before placing your order.
We try our best to ship your parcel within 2-3 working days of receipt of your order.
We ship Monday - Friday up to 15:00, any order received after this time will be carried over to the next working day.
We produce fresh made to order tortillas Sunday - Thursday, therefore if you would like tortillas for the weekend, please ensure your order is in by Friday 15:30 (orders for tortillas by case and larger amounts by 08:00 Thursday).
Orders and deliveries will only be processed on working postal days, so please take this into consideration when ordering during a holiday period. If you need your parcel by a certain day, please email firstname.lastname@example.org or phone us 0208 969 5640 to discuss it and we’ll do our best to accommodate you.