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WHAT TO EAT IN MOCORITO
Mocorito is also known for its delicious cuisine.
It is the cradle of chilorio, a dish made with pork, pasilla chili and various species. This recipe is said to be over 300 years old and was used as an option to preserve meat.
You can also savor other typical dishes such as the rich machaca and the local chorizo that is made with 80% meat and 20% fat. It includes several species and is the companion of the typical tacos or various stews.
As far as sweets are concerned, there are several options such as papaya preserves, bizcotelas (biscuits), coricos (corn cookies), empanadas (stuffed pastry baked or fried), suspiros (meringue cookies), mestizas, and wheat and chickpea breads.
Gastronomy and typical cuisine in Mocorito
Chilorio Recipe
Ingredients for 10 servings:
- 2 kg of boneless pork loin, with fat and cut into 3 cm pieces
- 120 grams of guajillo chili peppers without stems and without seeds
- 2 bay leaves
- 8 cloves of garlic
- 1 teaspoon of dried oregano
- ½ teaspoon coriander seeds
- 1 teaspoon of freshly ground black pepper
- 1 pinch of ground cumin
- ¼ cup vinegar
- 1 cup of chopped white onion
- 250 grams of fresh Anaheim chili peppers, or long chili peppers
- 4 ripe tomatoes, seeded and chopped
- 5 cups of water
- 1 ½ tablespoons of salt
Directions:
Preheat a large, thick pot over high heat. When hot, add the meat, sprinkle with a teaspoon of salt, and cook for 15 minutes, stirring the meat as it browns.
Reduce the heat and pour 5 cups of water, cover the pot and cook for an hour and a half.
Boil the guajillo chiles, bay leaves and garlic. Cover the ingredients with enough water and boil over medium heat for 10 to 12 minutes, until the chiles are completely rehydrated.
Put the rehydrated guajillo chiles, garlic, bay leaves, 1 cup of the water where they were cooked, oregano, coriander seeds, ½ teaspoon of salt, black pepper, cumin and vinegar in a blender. Blend until you have a smooth puree.
Pour the puree over the meat and stir well. Cook with the pot partially covered for 10 to 15 more minutes. Stir a few times vigorously. In the end the meat should be very soft.
You can let it cool and pass it through a strainer to drain the fat that you can use later.
You can refrigerate the chilorio until you are going to use it.
To serve, heat in a saucepan over medium heat and add one or two of the tablespoons of fat that drained from the stew. When hot, add onion, Anaheim or long chiles, tomatoes and stir. Cook for 8 to 10 minutes until the ingredients soften. At the end, add the chilorio and cook for 10 more minutes, stirring very well.
It is served with flour or corn tortillas, or can be used as a filling for lasagna, torta, or burrito.
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