Chilorio is a specialty of the Mexico of Sinaloa.
Place chiles in small bowl and cover with 2 cups boiling water. Soak 10 minutes, or until chiles have rehydrated and are plump and soft. Purée chiles, 1 cup soaking water, vinegar, onion, parsley, garlic, salt, oregano, cumin, and black pepper in blender or food processor until completely smooth.
Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add tofu, and cook 8 to 10 minutes, or until beginning to brown, turning occasionally. Reduce heat to medium, pour in orange juice, and simmer 5 minutes, or until juice has almost entirely cooked off.
Gently stir in ancho chile sauce, and cook, partially covered, 15 minutes, or until sauce has thickened and color has darkened. Mixture should very moist but not wet.
Fill each tortilla with 3 heaping Tbs. chilorio mixture.
- Serving Size: per taco
- Calories: 203
- Carbohydrate Content: 19 g
- Fat Content: 10 g
- Fiber Content: 4 g
- Protein Content: 10 g
- Saturated Fat Content: 1 g
- Sodium Content: 173 mg
- Sugar Content: 3 g