x Abu Dhabi, UAEWednesday 20 September 2017

My key ingredient: Guajillo chillies

Ahead of Mexican Independence Day, Juan Flores, executive chef at Loca, explains how he makes chilorio paste, a street-food staple, from guajillo – and other – chillies

Guajillo chillies. Getty Images
Guajillo chillies. Getty Images

Ahead of Mexican Independence Day on Saturday, Juan Flores, executive chef at Loca, explains how he makes chilorio paste, a street-food staple, from guajillo – and other – chillies.

Juan Flores, executive chef at Loca.
Juan Flores, executive chef at Loca.

“Chilorio paste is created by boiling guajillo, ancho and arbol chillies until tender. We then season them with salt, pepper and fresh garlic, and grind with a pestle and mortar until smooth. We use the paste in a variety of dishes in Mexico, but tacos chilorio is my particular favourite. It reminds me of authentic street food in Mexico City and my early days in the city.”

Tacos chilorio

Ingredients

140g grilled Angus beef

28ml chilorio paste

28g butter

56ml pinto beans

56g Mexican rice

4 pieces corn tortillas

1 white onion

1 capsicum

2 tspn coriander, chopped

Lemon juice, to taste

 

Method

 

Brown the beef evenly on each side on a hot flat grill, to your taste. Using a spatula, brush both sides with chilorio paste. Dice beef into quarter-inch pieces, then sauté in butter for approximately one minute on medium heat. 

Spread pinto beans and rice onto a large, warm plate. In the centre of your plate, place four corn tortillas. If necessary, coat your tortillas with more chilorio paste. Then, using a spoon, add your beef, onions, sliced capsicums sprinkled with lemon juice and coriander.

Tacos Chilorio. Courtesy Loca Dubai
Tacos Chilorio. Courtesy Loca Dubai

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Read more: 

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