Chilorio Sincronizadas
Sincronizadas de Chilorio
Recipe Yield
2 servings
Cooking time
5 minutes
Rate this recipe
Ingredients
- 4 flour tortillas homemade or store-bought
- 1/2 cup shredded melty cheese like Asadero, quesadilla, Oaxaca, or Monterey Jack
- 1/2 cup Sinaloa Style Chilorio
- 1 teaspoon chilorio fat or vegetable oil
- Ripe avocado slices to serve
- Guacamole or salsa of your choice to serve
To Prepare
- Preheat large skillet or comal over medium-low heat for at least 5 minutes. Place two of the flour tortillas on the heated skillet or comal and top each with a 1/4 cup of the cheese and 1/4 cup of the chilorio. Place the other two flour tortillas on top, and let them heat until the cheese starts to melt and the bottom tortillas begin to gently brown. Spread chilorio fat or vegetable oil on top of each, then flip and cook for another minute.
- Transfer to plates and serve with slices of ripe avocado and the guacamole or salsa of your choice.
Comments
17comments inChilorio Sincronizadas
Patti Rost
Aug 15
I love chilorio and I love Pati’s recipe. I also love it with cheese. I am in my happy place when I am eating a chilorio taco. Very different from the tacos I grew up with, but just as delicious.
Pati Jinich
Aug 19
So happy to hear Patti! Chilorio is one of my favorite recipes as well 😉
Anonymous
Aug 15
I don’t know what is Chilotio ? Good afternoon! I love seeing your show! You have a bless beautiful family! I love all of you very much,I hope you have a bless day!
Pati Jinich
Aug 19
Chilorio is a delicious pork stew in a Guajillo based sauce, it is really yummy! Thanks so much for the kind words.
Carlos Ayala
Jun 24
DE-LI-CIOUS!! Oh my goodness!
I have never heard of chilorio until I started watching your show, so I made it for the first time. A few changes I made were: I used part cider vinegar and orange juice, and then added some brown sugar to balance with the spice of the chiles.
Then I used it for this idea of sincronizadas…THE BEST quesadilla I’ve ever eaten. Thank you for this fantastic recipe!
Pati Jinich
Jun 26
So happy you loved this recipe Carlos, and thanks for sharing your tips!
Maria
Mar 30
Hola Pati!!
Me encantan todas tus recetas y estoy muy orgullosa de ti.
Pati Jinich
Apr 11
Mil gracias Maria, te mando un abrazo enorme!
Charlie Bloomer
Apr 29
La Chata Chilorio is officially a pantry staple in our house! Easy to find, since we live in Sonora, but it’s also available in the international section of most US chain grocers. Great for tacos, sincronizadas and tortas.
Pati Jinich
May 11
Absolutely Charlie, it is a great Chilorio, I just love it!
Anita Farmer
Dec 17
What other type of chile peppers could be substituted ( if any ) for guajillo peppers? I’m from a small southern town with not many pepper choices. Thank you. Love your show.
Pati Jinich
Dec 20
Hi Anita! Thanks for tuning in! The guajillos give it its distinct flavor, so I recommend you use them. You can find them online or at your local Latin/International store, or even some local markets. But you can also use New Mexico chiles, which are similar to guajillos. Or some people use ancho chiles, they have a different taste, but it should be delicious too.
Bernadine Pipkin
Dec 17
Merry Christmas to you and your family .I enjoy your program so much.
Pati Jinich
Dec 17
Thank you, Bernadine! Same to you.
Alexes
Oct 21
agree!
Angie Majalca
Dec 13
What is Chilorio? never heard of it
Pati Jinich
Dec 14
Oh it’s a traditional pork recipe from Sinaloa. Here’s my recipe, Angie: http://patijinich.com/pati_2020/sinaloa-style-chilorio/