{"id":4454,"date":"2010-04-30T12:00:00","date_gmt":"2010-04-30T16:00:00","guid":{"rendered":"http:\/\/dev.patismexicantable.com\/2010\/04\/chilorio\/"},"modified":"2021-03-19T17:13:36","modified_gmt":"2021-03-19T21:13:36","slug":"chilorio","status":"publish","type":"post","link":"https:\/\/patijinich.com\/pati_2020\/chilorio\/","title":{"rendered":"Chilorio for Cinco de Mayo!"},"content":{"rendered":"

Memories from growing up in Mexico City revolve around one celebration or another and mostly center on the foods that just had<\/i> to be there.\u00a0 If there was no holiday, anniversary, birthday or special occasion for a formal celebration, then we celebrated the food itself.\u00a0 Just say the magic words and a get together would spring right up.<\/p>\n

Nana made tamales<\/i>? Fiesta!<\/p>\n

Mami made mole<\/i>? Well, what are you waiting for?<\/p>\n

Papi brought real quesadillas potosinas<\/i>? It is Sunday brunch everyone…<\/p>\n

However, as much as I can remember, we didn’t celebrate Cinco de Mayo. As kids we reviewed it in passing at school, unless you lived in the state of Puebla.\u00a0 The place, where on a Cinco de Mayo in 1862, a small Mexican militia won an unexpected victory against the large French army.\u00a0 It was a short-lived victory, as the French won right back.<\/p>\n

But fast-forward almost a couple centuries later: the French and Spaniards are gone, Mexicans proudly celebrate Independence Day every September 16th, and for a reason no Mexican can explain, Cinco de Mayo has become the most celebrated, joyous and colorful holiday for Mexicans living abroad.\u00a0 It even surpasses the noise we make for Independence Day.<\/p>\n

But of course! Any cause is worthy of celebration, especially if it has\u00a0become the most grandiose occasion to rejoice on Mexican-ness\u00a0throughout the world.\u00a0 Thus, at home, we celebrate Cinco de Mayo every\u00a0year, since we moved to the US more than a dozen years ago.<\/p>\n

\"Pati<\/a>
\nMy\u00a0food of choice tends to be Chilorio, originally a cowboy dish from the\u00a0state of Sinaloa, in the North of Mexico.\u00a0 Chilorio has transcended\u00a0international boundaries and retained its bold personality.\u00a0 It is so\u00a0tasty and popular, that it is even sold in cans inside and outside of\u00a0Mexico.\u00a0 But the canned version can’t compare to the home made one,\u00a0which is very simple to prepare.<\/p>\n

Made by cooking meat in orange\u00a0juice until tender and then finished off in a non-spicy ancho chile<\/a>\u00a0sauce, it screams out Fiesta in every single bite.\u00a0 Not only because of the richness of its colors and flavors, but because of how fun it is to\u00a0assemble.<\/p>\n

Just serve it at the table with a side of warm flour\u00a0tortillas and your guests can roll their own burritas or burras, however skinny\u00a0or chubby them want them to be.\u00a0 You can also serve refried beans<\/a>\u00a0and Mexican\u00a0avocado<\/a>\u00a0slices or guacamole that can be eaten inside or on\u00a0the side of the burritas.\u00a0 At home we tend to go for eating the beans\u00a0and guacamole<\/a> on the side, but it’s up to you!<\/p>\n

Say the word Chilorio and I can hear my monsters start to shout out: “Mami made Chilorio, come on over!”<\/p>\n

And I say: Roll ’em up boys…

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Chilorio<\/h2>\n \n <\/div>\n
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