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
My key ingredient: Guajillo chillies
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.
“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.”
140g grilled Angus beef
28ml chilorio paste
56ml pinto beans
56g Mexican rice
4 pieces corn tortillas
1 white onion
2 tspn coriander, chopped
Lemon juice, to taste
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.