Search the website

Pati's Mexican Table : TV Recipes

Pati Jinich

Burritas de Chilorio
Serves 8

3 pounds boneless pork (butt, shoulder or loin with some fat on!) cut into 2″ chunks, or substitute for chicken
1 1/4 cup fresh orange juice
1 1/4 cup water
1 teaspoon kosher or sea salt
5 dried ancho chiles (about 55 grams), tops and seeds removed
1 1/2 cup of the chile soaking liquid (see below)
1/2 cup white onion, roughly chopped
4 garlic cloves, peeled
1/2 cup fresh parsley leaves
1 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 teaspoon ground black pepper, or to taste
2/3 cup cider vinegar or distilled white vinegar
3 tablespoons vegetable oil
1/4 teaspoon kosher or sea salt, or more to taste
Flour tortillas, warmed, optional

Place rinsed meat chunks in an extended heavy pot. Barely cover with the orange juice and water, add a teaspoon of salt and set over high heat. Once it comes to a boil, bring the heat down to medium and let is simmer for about 40 to 45 minutes, or until most of the liquid has cooked off and the meat is thoroughly cooked, and has rendered most of its fat.

Meanwhile, remove the stems from the chiles, make a slit down their sides and remove their seeds and veins. Place them in a bowl, cover them with boiling hot water, and let them sit and rehydrate for about 15 minutes. Place the chiles and 1 1/2 cups of their soaking liquid in the blender along with the onion, garlic, parsley, oregano, cumin, black pepper, vinegar, and puree until smooth.

Once the meat is ready, place it in a bowl along with any remaining cooking broth. Once it is cool enough to handle, shred it with your hands or using two forks.

In the same pot, heat oil over medium heat. Pour in the chile sause and let it season and simmer for 4 to 5 minutes. Toss in the shredded meat along with any of its remaining cooking broth. Sprinkle 1/4 teaspoon salt and let it cook, stirring often, until the meat has absorbed most of the chile sauce, which will have thickened, seasoned and changed color to a much darker tone. It will take about 20 minutes. Taste for salt and add more if need be.

Serve with warmed flour tortillas on the side. If you wish, spoon chilorio on tortillas and roll them into burritas or burras. They are wonderful with refried beans and Mexican avocado or guacamole on the side as well.


Thanks for a cooking show that features food of the northern desert of Mexico. You can call it Mex-Tex or just Mexican food but it’s what I grew up eating,pepper hot and filling,in West Texas and on the border. I still put a fried egg on my green chicken enchiladas,and never never remove seeds and veins from chilis.
Thanks again.

Yes! Northern Mexican food is not that well known outside of Mexico… My dad also puts a fried egg over his enchiladas, and every time he does, I do so too.

This is wonderful with chicken too. I love these recipes, easy and so close to what I grew up eating as a child. Thanks Ms. Jinich!

Just loved your show!!! This recipe looks so great…have to make it tomorrow!!!

Great! I hope you like it!

Great show, I’ll be cooking some of those recipes! How about the recipe from El Super Burrito in Millbrae, Ca for their killer big burrito? I remember those fondly…

Hi Frank,
I’ve never been to El Super Burrito, but it sounds so tasty. Do you have a recipe for it to share? It’s great to hear you are enjoying the show!

Hi Frank. I now live in New Mexico and this is somewhat similar to New Mexican burritos which are totally different from California Super Burritos. Pati’s recipe sounds great and I will try it soon.
That said, I started eating at El Super Burrito in Millbrae in 1978 when I worked down in Redwood City. They still make the best California Burritos. Nobody else makes them quite the same. I have not had any others to equal them. I love the way that they pack the burritos with rice and all kind of great meats and ingredients. Their genius is in rolling them really tightly like a log in foil so that you can just take them, peel away the foil and eat them on the run. Chipotle Grill reminds me of El Super Burrito, but they are too loose and you need to eat theirs with a fork and knife and they don’t have as much of a variety of great ingredients.

saw you show for the first time saturday 4/23/11. I loved it. I am going to make the chilorio buritta’s for my family the looked so wonderful. Thank you and look forward to seeing moe episodes

was browsing through tv channels, saw the mexican food you were preparing.. started to watch.. and thought.. hmm real mexican food.. will watch her cooking shows for sure!!! thanks for the recipes..

We DVR your show. We like it very much.
Regarding your recipe for CHILORIO BURRITAS – Burritas de Chilorio:
What is the difference between a “BURRITA” and a “BURRITO”?
I cannot find any listing of “BURRITA” in an internet search.
You used a pork tenderloin on your TV show. Tenderloin is a fairly lean cut of meat. You use an exclamation mark (!) in your online recipe to use Butt, Shoulder, or Loin With some fat on it. Would you kindly clarify?
Thanks and all of the best to you, Pati.

Just wondering how much oil to use in the pot for the sauce? Thanks!

Hi George,
Just use a couple of tablespoons. Hope you enjoy!

Hello Patti,
I watched your show for the first time yesterday with the Chilorio Burritas. I loved the recipes included in that episode, however I found that 2/3 cup of Cider Vinegar was too much for my taste. IS there anyway to neutralize the vinegar once the recipe has already been made?
Thank You

Hi Patti!
I love your show and all the history provided. I have a question- I tried the ancho chili sauce recipe above in my Friday night dinner. Are you suppose to use 2/3 cup vinegar? It was very strong tasting. Thank you & I look foward to trying more recipes and working with dried peppers. Lisa

Hi Lisa, I’m so glad to hear that you enjoy the history provided in my show. One of the things that fuels my passion for cooking is learning about recipes in their historical context. As for your question, I would reduce the amount of vinegar you use to adjust to your preference. Also, as with any sauce, make sure the sauce cooks for a long enough time. Please write me with any additional questions!

Just watched the show on Chilorio Burritas. This is exactly the type of thing that excites me about cooking. Authenticity. I now have no choice but to go to my local Mexican market TODAY and try the sauce with some chicken I smoked a couple of days ago. Perhaps the twist of smoked chicken is a stretch, but it sounds great to me. Anyway, this was the first show I’ve watched and I think Pati does a great job. I see many shows in which chefs attempt to duplicate recipes with a lack of real knowledge or history, however, after one episode, it is clear to me that Pati is the real deal and I can’t wait to make the Chilorio.
Great show, Pati!

Hi Mike, You are too kind with your compliments. It has been a real goal to ensure that the show demonstrates an array of authentic Mexican food, and to also share the historical background, which I find truly fascinating. I hope you continue to enjoy and always keep cooking!

Hello Patti,
Tried this recipe and love it! My husband is Hispanic and i surprised him with this dish, I also served it with rice and beans and avocado on the side. He loved it! Looking forward to watching more of your shows, Thank you Patti!

Hi Theresa, What a sweet gesture to do for your husband! I’m so thrilled that you and your husband enjoyed the dish!


How would I substitute chicken for the pork? Should I just put bone in uncooked chicken in it’s place or chop it up? I love your show! -Sarah

Hola Sarah!
Yes, the same pounds of chicken pieces, bone in and skin on. If you have breasts, cut them in half. Cook them just like you would the pork. When they are all cooked and liquid has evaporated, let chicken dry and shred, removing skins and bones :)

Hi Pati! Love the show AND this type of cooking. Having grown up in so. cal. this type of cooking is my favorite. Thank you so much for a great show!

That is great to hear Coy! Happy cooking :)

Hi Pati! I made your chilorio tonight, and it is incredible! I will absolutely make this again soon.
I’ve enjoyed your show so much, and I hope that there will be many seasons to come!

Hola! It is such a joy to hear that you enjoyed the chilorio burritas! I hope you discover more recipes that you like and I always welcome suggestions!

Buenas Pati,
I tried your chilorio burritas they where delish but i added some
dried chile piquin for some extra spice it reminded me alot of Mole I will make it again can beef be used instead of pork?
thank you

Made the chilorio tonight. ¡Estupendo!

So glad you enjoyed it Jim!

I love this recipe as does my wife. This weekend I substituted apple cider (abundant where I live in PA) for the orange juice and found it worked equally well…not that cider is much cheaper than orange juice mind you.

Great idea Andre! :)

If i want to cook this dish with beef, what kind of cut would you recommend. I do not eat pork but this dish could be delicious with beef as well. Thank you

Hola Linda, I would recommend brisket or flank steak. But, you will have to cook it longer and add more water. It is also really good with chicken!

Hola Ms. Jinich,
I am German, lived half of my professional life in Mexico City and Guadalajara. Now I am retired in El Paso, missing the real Mexican food. I just finished to prepare Chilorio Burritas.
Approved by my Mexican wife!!
Most I liked the aroma and the salsa! Thanks for your easy recipes ! ( your show / recipes would be a hit in Germany! )
Saludos, Dieter Winter

Hola Dieter, Thank you so much! I am so happy you and your wife loved the Chilorio Burritas!

Thank you for all your cooking tips and recipes.
Something I truly enjoy about your cooking lessons is your finesse and your style.
You sure have class.
A classy lady. I enjoy your manners and your elegance.
When I was a child we lived in Sonora and we had a chance to try both, the Sonora and Sinaloa chilorio.
I never knew that parsley would also be a choice with chilorio, I am cooking it right this minute and I have no parsley. I’ll try it next time with parsley.
Chilorio is cooked in Chihuahua too and the peppers they use are even tastier than the Pasilla or chile ancho. The peppers are called Chile de la Tierra.
I have never seen these peppers in the US.
The chile de la tierra is somehow sweet and spicy too and this makes the chilorio more homelike.
We always look forward to your lessons.
Best to you.
k in Houston.

Thank you so much for your lovely comment Kiyo! I’m glad you enjoyed the Chilorio. The Chile de la Tierra is also called a dried Anaheim, and you may be more likely to find it under that name in the US.

Hi Pati! Love your show. Saw it for the first time a few weeks ago. This looks like a great recipe and will try it soon. I am in New Mexico and it looks like a great combination of Carne Adovado and Carnitas. As I am here in NM, I will change the Anchos out to our fantastic NM chiles for a little more heat and probably serve it up with some papitas.

Hi Carlos, The New Mexico chiles sound like a great substitution. Let me know how they turn out!!

Wow!!. made this today and so good…so authentic! Followed the recipe exactly and came out perfect!. Thank you for the recipe!

I’m so happy to hear you tried my recipe, Theresa!! Thank you!

I made these tonight and they were terrific! It makes me so happy to find recipes like this one that taste so authentic. I love the way each different kind of chile has its own unique personality, and the flavor of the ancho chiles in this recipe is wonderful. I’m learning so much from your recipes and website. Thank you!

Mary, I am so happy to hear this! Thank you for your lovely message.


Really enjoy this recipe even though tonite was the first time to make it. Really has a lot of flavor & needs only side dishes to compliment it, not extra garnishes like most burritas-my Wife really enjoyed it!
I do have a question however, the meat after the initial cooking was not fork tender. I believe part of that was the pork cut (butt portion) was a bit tough/stringy to begin with, the pan I used was a bit small for the meat so a portions were above the liquid-also the meat did not render much of its fat. That makes me think maybe a time or temperature problem you can help with your insight :-).

Wonderful recipe & looking forward to more……….



Hola Randy, I’m so happy you tried this recipe. The meat should shred easily in your hands or with a fork when it’s ready — you can always test a piece and continue to simmer if it does not shred easily. It also helps to make sure the meat is submerged in the liquid and that it is cooking at a steady simmer the entire time. I hope this helps!

Wowwwwwwwww these were awesome. I ate them with corn tortillas because im not so fond of flour tortilllas. My boyfriend loved them as well…they reminded him of a dish his father made. I never thought i could make such a delicious mexican dish from scratch. Thank you!!!!!!!!!!!!!!!!!!! Xoxo

Great to hear, Natali!

Your show inspired me to learn how to cook. I can’t thank you enough for your passion of food and drive to share it with the world. You have made me a great cook!! My family and I are so grateful. That being said this recipe (so far… I will cook them all) is my favorite. It’s DELICIOUS! I make it with pork on special occasions but regularly with chicken thighs and serve them whole. Thanks again!!

Aw, you made my day!

This recipe looks amazing…I am short on time though because of a busy schedule. Can I cook this in a slow cooker? If so, how long do you think it would need to cook on low for? Thanks so much for your awesomeness and your yummo recipes! :)

Hi Jess,
If you add the meat already cut into 2 to 3 inch chunks, it should only take like 3 to 4 hours on low…

Hola Pati, como estas?
I love your show, I’m from Mexico City as well, but I reside in Minnesota, I love to cook mexican food for my husband and family, yesterday I watched your show in pbs and I saw your recipe to make chilorio, the way you explain step by step is very easy to follow, and I never have cook chilorio before, so I will make it this week. Thank you very much for your recipes, they really make me think about Mi Mexico lindo y querido :). Un abrazo y gracias por tus recetas.

Compartimos el México lindo y querido…

Hi Pati
This is one of the best things I have ever tasted!!!!! I used my kitchenaid mixer with the paddle attachment to shred the meat, it was so easy, just put all the warm meat in the bowl and turn on the mixer to the lowest setting. Within 2 minutes all the meat is shredded. I bought your cookbook a few months ago and have thoroughly enjoyed everything I have made out of it. I also love watching your show, you have such a great energy! Thank you so much for your great recipes!

Thank you so much for tuning in AND for trying the recipes, Lisa!

I tried this last night. But I made a few substitutions. I used chicken instead of pork. And since I couldn’t find ancho chilis I substituted a 24 oz jar of roasted peppers. When the meat was done I broke up some of it and left many of the smaller chunks untouched. It made for a nice combination of shredded and chucked filling. And since the roasted peppers had a little bit of sweetness to them I added more salt.

It was a huge hit. Everyone loved it. I’ll be trying more of your recipes for sure.

You’re so much fun to watch because it’s obvious you enjoy cooking so much. But one of my favorite aspects of the show is that I learn so much about the Mexican culture.

Thanks for the great dishes.

Thank YOU for watching and trying my recipes!


If I wanted to do this recipe in the slow cooker, is it possible? My husband and I LOVE your show!!


Yes, Melissa, it is perfect for a slow cooker! Thanks for watching my show :)

Leave a Comment

Home | About Pati | TV Show | Cookbook | Pati’s Blog | Contact | Terms of Use & Privacy Policy
© 2010-2016 Mexican Table, LLC. All rights reserved.
Newsletter Sign Up