<span data-atex-cstyle="$ID/[No character style]" data-atex-uat="{KerningMethod:JElEL09wdGljYWw=}">Ahead of Mexican Independence Day</span><span data-atex-cstyle="$ID/[No character style]" data-atex-uat="{KerningMethod:JElEL09wdGljYWw=}"> on Saturday, </span><span data-atex-cstyle="$ID/[No character style]" data-atex-uat="{KerningMethod:JElEL09wdGljYWw=}">Juan Flores, executive chef at Loca, explains how he makes chilorio paste, a street-food staple,</span><span data-atex-cstyle="$ID/[No character style]" data-atex-uat="{KerningMethod:JElEL09wdGljYWw=}"> from guajillo – and other – chillies.</span> <span data-atex-cstyle="$ID/[No character style]" data-atex-track="-10" data-atex-uat="{KerningMethod:JElEL09wdGljYWw=}">"Chilorio paste is created by boiling guajillo, ancho and arbol chillies until tender. We then season them with salt, pepper and fresh garlic, and grind with a pestle and mortar until smooth. We use the paste in a variety of dishes in Mexico, but tacos chilorio is my particular favourite. It reminds me of authentic street food in Mexico City and my early days in the city."</span> <strong><span data-atex-cstyle="$ID/[No character style]" data-atex-uat="{KerningMethod:JElEL09wdGljYWw=}">Tacos chilorio</span></strong> <span data-atex-cstyle="$ID/[No character style]" data-atex-fs="Light Italic" data-atex-uat="{KerningMethod:JElEL09wdGljYWw=}"><em>Ingredients</em></span> <span data-atex-cstyle="$ID/[No character style]" data-atex-uat="{KerningMethod:JElEL09wdGljYWw=}">140g grilled Angus beef</span> <span data-atex-cstyle="$ID/[No character style]" data-atex-uat="{KerningMethod:JElEL09wdGljYWw=}">28ml chilorio paste</span> <span data-atex-cstyle="$ID/[No character style]" data-atex-uat="{KerningMethod:JElEL09wdGljYWw=}">28g butter</span> <span data-atex-cstyle="$ID/[No character style]" data-atex-uat="{KerningMethod:JElEL09wdGljYWw=}">56ml pinto beans</span> <span data-atex-cstyle="$ID/[No character style]" data-atex-uat="{KerningMethod:JElEL09wdGljYWw=}">56g Mexican rice</span> <span data-atex-cstyle="$ID/[No character style]" data-atex-uat="{KerningMethod:JElEL09wdGljYWw=}">4 pieces corn tortillas</span> <span data-atex-cstyle="$ID/[No character style]" data-atex-uat="{KerningMethod:JElEL09wdGljYWw=}">1 white onion</span> <span data-atex-cstyle="$ID/[No character style]" data-atex-uat="{KerningMethod:JElEL09wdGljYWw=}">1 capsicum</span> <span data-atex-cstyle="$ID/[No character style]" data-atex-uat="{KerningMethod:JElEL09wdGljYWw=}">2 tspn coriander, chopped</span> <span data-atex-cstyle="$ID/[No character style]" data-atex-uat="{KerningMethod:JElEL09wdGljYWw=}">Lemon juice, to taste</span> <span data-atex-cstyle="$ID/[No character style]" data-atex-fs="Light Italic" data-atex-uat="{KerningMethod:JElEL09wdGljYWw=}"><em>Method</em></span> <span data-atex-cstyle="$ID/[No character style]" data-atex-track="-15" data-atex-uat="{KerningMethod:JElEL09wdGljYWw=}">Brown the beef evenly on each side on a hot flat grill, to your taste. Using a spatula, brush both sides with chilorio paste. </span><span data-atex-cstyle="$ID/[No character style]" data-atex-track="-10" data-atex-uat="{KerningMethod:JElEL09wdGljYWw=}">Dice beef into </span><span data-atex-cstyle="$ID/[No character style]" data-atex-track="-10" data-atex-uat="{KerningMethod:JElEL09wdGljYWw=}">quarter-inch pieces, then sauté in butter for approximately one minute on medium heat.</span><span data-atex-cstyle="$ID/[No character style]" data-atex-track="-10" data-atex-uat="{KerningMethod:JElEL09wdGljYWw=}"> </span> <span data-atex-cstyle="$ID/[No character style]" data-atex-track="-10" data-atex-uat="{KerningMethod:JElEL09wdGljYWw=}">Spread</span><span data-atex-cstyle="$ID/[No character style]" data-atex-track="-10" data-atex-uat="{KerningMethod:JElEL09wdGljYWw=}"> pinto beans and rice onto a large, warm plate. In the centre of your plate, place </span><span data-atex-cstyle="$ID/[No character style]" data-atex-track="-10" data-atex-uat="{KerningMethod:JElEL09wdGljYWw=}">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.</span> ___________________ Read more: ___________________
