Chilindrinas are a traditional Mexican dish made with thin slices of beef or pork that are cooked in a spicy red sauce, and then served on top of warm corn tortillas.
- Publisher: Pithy Recipe
- Cuisine: Mexican
- Category: Snack
- Prep Time:
- Cook Time:
- Servings: 6
Chilindrinas
Today, I am excited to share with you my signature recipe for chilindrinas, a traditional Mexican dish that is sure to delight your taste buds. Chilindrinas are a delicious and flavorful dish made with thin slices of beef or pork cooked in a spicy red sauce, and served on top of warm corn tortillas.
They are typically garnished with chopped onions and cilantro, and are often accompanied by a side of refried beans or Mexican rice.
They are a delicious and flavorful dish that is perfect for a family dinner or a casual get-together with friends. They are often used as a topping for tacos or burritos, and can also be served as a stand-alone entree.
Chilindrinas are the perfect dish for a family dinner or a casual get-together with friends. So, grab your apron, sharpen your knives and let’s get cooking!
Recipe
Ingredients
- 1 lb thin sliced beef or pork
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 2 tablespoons vegetable oil
- 1/2 cup diced onions
- 1/2 cup diced tomatoes
- 2 jalapeño peppers, diced
- 2 cloves garlic, minced
- 1/4 cup chopped cilantro
- 12 corn tortillas
- 1/4 cup chopped onions, for garnish
- 1/4 cup chopped cilantro, for garnish
Method Instructions
- In a small bowl, combine the lime juice, 2 cloves of minced garlic, cumin, oregano, salt and pepper. Mix well. Add the meat and toss to coat. Cover and marinate in the refrigerator for at least 30 minutes.
- Heat the oil in a large skillet over medium-high heat. Add the onions and sauté for 2-3 minutes, until softened. Add the tomatoes, jalapeño peppers, 2 cloves of minced garlic and sauté for 3-5 minutes, until the vegetables are softened. Add the cilantro and stir to combine.
- Remove the meat from the marinade and add it to the skillet. Cook for 3-5 minutes, until the meat is browned on both sides and cooked through.
- Warm the tortillas in a dry skillet over medium heat, about 30 seconds on each side.
- To serve, place a tortilla on a plate and top with a spoonful of meat mixture, garnish with chopped onions and cilantro. Repeat with the remaining tortillas and meat mixture.
- Serve with refried beans or Mexican rice on the side.
Enjoy your homemade Chilindrinas!
Rated: 5.0 of 5.0 from 35 reviews.
Recipe Tags: Chilindrinas, Chilindrinas Recipe, Recipe
Servings
- As a topping for tacos or burritos: Serve the chilindrinas on top of warm corn tortillas and garnish with chopped onions and cilantro.
- As a stand-alone entree: Serve the chilindrinas as a main dish, accompanied by a side of refried beans or Mexican rice, and garnish with chopped onions and cilantro.
- As a topping for nachos: Serve the chilindrinas on top of nachos, and garnish with cheese, sour cream, and guacamole.
- As a filling for quesadillas: Serve the chilindrinas as a filling for quesadillas, and garnish with cheese and chopped onions.
- As a topping for tostadas: Serve the chilindrinas on top of tostadas, and garnish with cheese, sour cream, and guacamole.
- As a topping for Tostadas de Tinga: Serve the chilindrinas on top of Tostadas de Tinga, and garnish with cheese and sour cream
- You can also serve it with a side of salsa, lime wedges, and hot sauce to add extra flavor and a bit of a kick.
Tips
- Ingredients quality matters: Select lean cuts of beef or pork, and use fresh, high-quality ingredients for the sauce, such as tomatoes, onions, and chili peppers.
- Marinate the meat: To add flavor and tenderness to the meat, marinate it in a mixture of lime juice, garlic, and spices for at least 30 minutes before cooking.
- Cook the sauce separately: Cook the sauce separately from the meat, and let it simmer for at least 30 minutes to allow the flavors to meld together.
- Cook the meat on high heat: Cook the meat on high heat, searing it quickly to lock in the juices.
- Don’t overcook the meat: Overcooking the meat will make it tough and dry, so be sure to cook it to your desired level of doneness.
- Serve it fresh: Serve the chilindrinas hot, garnished with chopped onions and cilantro, and accompanied by warm corn tortillas and a side of refried beans or Mexican rice.
- Adjust the spiciness: Adjust the spiciness to your taste, you can add more or less chili peppers or adobo sauce depending on how spicy you like it.
- Don’t be afraid to experiment: Feel free to experiment with different ingredients and seasonings to create your own unique version of chilindrinas.
Ingredient Substitutes
- Meat: Chilindrinas are traditionally made with thin slices of beef or pork, but you can also use chicken or turkey.
- Tomatoes: Fresh or canned tomatoes are commonly used to make the sauce for chilindrinas. If you don’t have fresh tomatoes, you can use canned diced tomatoes or tomato sauce.
- Onions: Chopped onions are often used to make the sauce and as a garnish for chilindrinas. If you don’t have fresh onions, you can use dried onions or onion powder.
- Chili peppers: Jalapeño or serrano peppers are commonly used to make the sauce for chilindrinas. If you don’t have fresh chili peppers, you can use canned diced chili peppers or chili powder.
- Garlic: Fresh garlic is often used to make the sauce for chilindrinas. If you don’t have fresh garlic, you can use garlic powder.
- Lime juice: Lime juice is often used to marinate the meat for chilindrinas. If you don’t have lime juice, you can use lemon juice or white vinegar.
- Cilantro: Cilantro is often used as a garnish for chilindrinas. If you don’t have fresh cilantro, you can use chopped parsley or green onions.
- Corn tortillas: Corn tortillas are often used as a base for chilindrinas. If you don’t have corn tortillas, you can use flour tortillas or tostadas.
- Adobo sauce: Adobo sauce is often used to make the sauce for chilindrinas. If you don’t have adobo sauce, you can use any other kind of sauce with similar flavor profile.
- Refried beans or Mexican rice: These sides are optional, but often served with chilindrinas. If you don’t have refried beans or Mexican rice, you can use any other side that goes well with the dish.
Remarks
I hope this article has provided you with all the information and inspiration you need to make delicious chilindrinas at home. This traditional Mexican dish is a staple of my kitchen, and I hope it will become one in yours as well. Remember to use high-quality ingredients, marinate the meat, cook the sauce separately, and don’t overcook the meat. And don’t be afraid to experiment with different ingredients and seasonings to create your own unique version of chilindrinas.
I encourage you to invite your loved ones over to enjoy this delicious dish with you, and don’t forget to pair it with a refreshing margarita or a cold beer! Cooking is a journey, and I hope you enjoy every step of it. Happy cooking!
