PATI'S MEXICAN TABLE

April 9, 2011 11:30 AM
Chilorio Burritas
POSTED IN: TV Show Recipes , Pati's Mexican Table
TAGS: ancho , Burritas , burritas , chicken , chile , Chilorio , EP102 , flour , food , juice , Mexican , orange , Pati , Patricia , pork , recipe , Table , tortillas
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CHILORIO BURRITAS
Burritas de Chilorio
Serves 8

INGREDIENTS
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

TO PREPARE
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 avocado or guacamole on the side as well.
Comments

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.

George Lovett | April 9, 2011 2:06 PM

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!

Lynne | April 9, 2011 3:13 PM

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

CeeCee | April 10, 2011 4:35 AM

Great! I hope you like it!

Pati Jinich replied to comment from CeeCee | April 11, 2011 10:49 PM

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.

Pati Jinich replied to comment from George Lovett | April 11, 2011 11:14 PM

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...

Frank M. | April 20, 2011 9:25 PM

Patti,
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
-Adam

Adam | April 24, 2011 9:14 PM

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..

Lupe | April 25, 2011 1:46 PM

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.

Ross | May 12, 2011 9:29 AM

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!

Pati Jinich replied to comment from Frank M. | May 12, 2011 10:33 AM

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

George | July 13, 2011 4:50 PM

Hi George,

Just use a couple of tablespoons. Hope you enjoy!

Pati Jinich replied to comment from George | July 13, 2011 5:31 PM

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

Jurgen | July 17, 2011 11:19 AM

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

Lisa Miranda | July 19, 2011 1:34 PM

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!

Pati Jinich replied to comment from Lisa Miranda | July 21, 2011 1:34 PM

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!

Mike

Mike | July 22, 2011 4:40 PM

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!

Theresa

Theresa | July 23, 2011 1:37 AM

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!

Pati Jinich replied to comment from Mike | July 26, 2011 11:22 AM

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

Pati Jinich replied to comment from Theresa | July 28, 2011 1:34 PM

LOVE YOURE COOKING BUT DO YOU HAVE A RECIPE FOR ENCHALADAS?

dan taylor sr | August 13, 2011 12:23 PM

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

Sarah | August 18, 2011 11:53 PM

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 :)

Pati Jinich replied to comment from Sarah | August 19, 2011 9:18 PM

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!

Coy Warren | August 20, 2011 3:40 PM

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!

JHS | August 21, 2011 12:56 AM

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!

Pati Jinich replied to comment from JHS | August 21, 2011 3:21 PM

That is great to hear Coy! Happy cooking :)

Pati Jinich replied to comment from Coy Warren | August 21, 2011 3:34 PM

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

olivia | September 19, 2011 12:18 AM

Made the chilorio tonight. ¬°Estupendo!

Jim | November 20, 2011 9:22 PM

So glad you enjoyed it Jim!

Pati Jinich replied to comment from Jim | November 22, 2011 11:39 AM

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.

Andre | November 28, 2011 6:24 PM

Great idea Andre! :)

Pati Jinich replied to comment from Andre | December 7, 2011 1:42 PM

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

linda | December 21, 2011 9:39 PM

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!

Pati Jinich replied to comment from linda | December 22, 2011 10:10 AM

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

Dieter Winter | June 7, 2012 12:48 AM

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

Pati Jinich replied to comment from Dieter Winter | June 12, 2012 10:15 AM

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.

Kiyo | July 7, 2012 2:23 PM

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.

Pati Jinich replied to comment from Kiyo | July 12, 2012 2:16 PM