I was planning on baking a turkey and tortilla chips casserole for tonight, but I went to run some errands and it was already late when I was going to start. So I thought of cooking it next day. So I was looking for something quick’n’easy to eat and I remembered I had chilorio, and as I always have, black beans.
Ok, so I cheated a little bit here and went to Wikipedia to find the exact definition of chilorio, because I know it is pork in a chili sauce, but I still want to share with you the definition. So, according to Wikipedia, chilorio is a Mexican pork dish from the state of Sinaloa (North Mexico). “It is generally madre from pork fried in chile sauce. 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 madre from re-hydrated dried chiles. The sauce is usually flavored with onions, cumin and garlic”.
Now, I usually buy a pack (or a can) of chilorio, I don’t actually cook it, but I’m writing this on my to-do list. Cook chilorio from scratch.
So, as this was supposed to be a quick’n’easy meal, let’s go down to business and see how I prepared it.
I used some salsas (sauces) at the end, so you can do too if you like them spicy. Or sour cream.
For the recipe I used:
- 2 tbsp vegetable oil
- 1 pack or can of refried black beans
- 3 tbsp tomato puree (not in the picture, I always forget something when taking the picture)
- 1 pack or can of chilorio, I love CHATA brand, it’s the more natural flavored
- 1 tsp regular Maggi seasoning sauce
- Season All seasoned salt
- 1/4 cup of water