chile charred pork sandwich


Chile Charred Pork

Chile Charred Pork

Tatemado de Puerco

Recipe Yield

6 to 8 servings

Cooking time

2 hours 30 minutes

Rate this recipe

4.60 from 5 votes


  • 1 pound pork butt cut into 1- 2 inch cubes
  • 1 pound pork ribs cut into individual ribs
  • 1/3 cup apple cider vinegar
  • 1 tablespoon kosher salt
  • 4 guajillo chiles stemmed and seeded
  • 2 chiles de árbol preferably Chile de Yahualica from Jalisco, stemmed
  • 4 whole cloves stemmed
  • 1 teaspoon cumin seeds
  • 1 tablespoon sesame seeds
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 1" piece of true cinnamon or canela or substitute 1 teaspoon ground canela
  • 2 garlic cloves peeled
  • 1 tablespoon peeled and coarsely chopped fresh ginger
  • 2 ounces grated Mexican chocolate
  • ½ teaspoon freshly ground black pepper

To Prepare

  • Place the pork butt and ribs in a large bowl, cover with the vinegar, sprinkle with the salt, and mix. Cover and let sit in the refrigerator for one hour.
  • On a preheated comal or skillet set over medium heat, toast the guajillos and chiles de árbol for a minute per side, until lightly toasted and their texture and color have changed (but don't let them burn), set aside. On the same comal or skillet, toast the stemmed cloves, cumin seeds, sesame seeds, oregano and thyme for just a minute, stirring constantly so they don’t burn. If using the piece of canela stick, toast it for a minute or two.
  • Place the toasted chiles as well as the garlic cloves and ginger in a medium saucepan and cover with water. Bring to a boil over medium-high heat and cook until rehydrated and plumped up.
  • In the jar of a blender, add the rehydrated chiles, cooked garlic and ginger, and a cup of the cooking liquid. Add the toasted cloves, cumin seeds, sesame seeds, oregano, thyme, canela stick or ground cinnamon, grated chocolate, ground black pepper and puree until completely smooth. Let cool to room temperature, then cover the pork with this mixture and marinate in the refrigerator anywhere from 24 to 48 hours.
  • When ready to cook the meat, preheat the oven to 375°F. Remove the pork from the refrigerator. Once the oven is hot, place the pork in a baking pan or dish, cover with aluminum foil, and roast for 2 hours.
  • Remove the foil and roast uncovered for another 30 minutes. The meat should completely fall apart when you shred it with a fork. Eat it in lonches or tortas, or tuck it into soft corn tortillas for tacos.


28comments inChile Charred Pork

  1. Francisco

    Jan 13

    Hola Pati
    Me facina todo lo que presentas en tu programa especialmente lo de Guadalajara.
    Soy Tapatio 100% y vivo en San Antonio pero mi corazon esta en la comida mexicana.
    En nora buena te felicito

    1. Pati Jinich

      Jan 29

      Muchas gracias Francisco, un abrazo hasta San Antonio 🙂

  2. Bertha franco

    Aug 15

    Thank you Pati for all the recipes and when I cooked some of them my heart and my mind always being in my Mexico. Thanks!!!!

    1. Pati Jinich

      Sep 05

      Aw, so glad to hear, gracias Bertha!

  3. Ken

    May 02

    I can not wait to try this recipe. I saw you make it on your TV show and it looked mouth watering. I always enjoy your shows!

    1. Pati Jinich

      May 15

      So happy you have been tuning in and enjoying the show Ken, gracias!

  4. Louise

    Mar 15

    Hi Pati,
    I love your shows. I am planning on making your Chile Charred Pork Sandwiches for my family for “Taco” Tuesday. They are not used to very spicy food. With all the chiles, is this pork considered hot, medium or mild heat?
    Thank yo

    1. Pati Jinich

      Mar 18

      I will consider it medium, but if you want to make it mild leave out the Chiles de Arbol. Guajillos are super mild and sweet. Enjoy 😉

  5. Tom

    Feb 03

    Hi Pati and thank you for these recipes. I have a question about this Chile Charred Pork recipe: when I am ready to pour the chili blend onto the pork (you know, just before it marinates for 24-48 hours), should I first drain away the vinegar liquid which is in the bowl or should everything combine together including the chili blend PLUS vinegar?

    1. Pati Jinich

      Feb 07

      Do not drain the vinegar Tom, everything has to mix together with the adobo. Enjoy!

  6. Auds

    Dec 16

    Hola Pati, greetings from Australia. Absolutely love watching your show, it’s my favourite show ever! Made this pork dish was absolutely amazing. Bit of effort involved to find some ingredients as I live in a smallish town, but so worth it. Love watching u cook.with your boys. Keep up the great work.

    1. Pati Jinich

      Dec 26

      Thanks so much! So glad you were able to get the ingredients. Un abrazo!

  7. Jolynne

    Nov 25

    Will this recipe be in your latest cookbook? Treasures of the Mexican Table is in my Christmas list.


    1. Pati Jinich

      Dec 28

      This recipe is pretty new so no, it is not in the book Jolynne 🙂

  8. Terri DeHoyos

    Nov 11

    Love the show and your enthusiasm. Just made the pork tortas again, they are a bjg hit and so easy to make.

    1. Pati Jinich

      Dec 29

      Gracias Terry for tuning in and for giving my recipes a chance 🙂

  9. Anonymous

    Oct 11

    Pati, I just love your shows on television. Your enthusiasm is magical. I plan on making the chile charred pork for company this weekend. I want to serve this dish in buns but won’t be making them! Can you suggest a bakery bun that may be a good substitute? Also I am not sure I can find queso panela cheese. Any store bought substitute you can suggest?

    I will be serving your avocado and cucumber salad with this. Can I use creme fresh instead of Mexican cream? What would be a substitute for cotija cheese for this recipe?

    I know I have asked many questions here. I trust it isn’t too much trouble to answer them. Many thanks, Pati.

    1. Pati Jinich

      Oct 29

      Hola! So happy you have been tuning in and enjoying the show! I hope your dinner with friends went well, sorry that I saw this so late! I hope you found good buns and used the creme fraiche, it always works well. Instead of panela you can always use mozzarella y to substitute cotija just pick any crumbly salty cheese 🙂

  10. Dave from Boca

    Oct 09

    Hi Pati, I really enjoyed watching your episode in Guadalajara on CreateTV. I spent four months there when I was much younger, exploring the markets, museums and all the flavors. It’s a wonderful city. I’m so excited to find this recipe here on your website to re-create the experience. Can’t wait to try it!

    1. Pati Jinich

      Oct 12

      Thanks so much Dave, glad you are tuning in and enjoying the show! Hope you will like this Pork as much as I do 😉

  11. Betsy

    Oct 05

    Absolutely delicious, Pati! I know this will be a repeat in our house.

    1. Pati Jinich

      Oct 05

      So glad you guys liked it Betsy, hugs to all!

  12. Patrick A Kearney

    Sep 24

    Love your food. But I have one question. Why the pound of ribs?

    1. Pati Jinich

      Sep 28

      Basically for flavor Patrick, ribs add this delicious, slightly fatty touch to this recipe 🙂

  13. AA

    Sep 21

    Can’t wait to try this! Are u supposed to discard the salt water and vinegar solution before adding the blended marinade? Or just add it on top?

    1. Pati Jinich

      Oct 05

      Pour it on top AA and mix. Let me know how it comes out.

  14. Pettia

    Sep 20

    Hi Pati,
    I recently watched you make Chile charred pork. Looked delicious and I would like to try making it. Having a hard time finding the Chile’s and especially the chocolate. Make I ask what kind of chocolate you use? Also a substitute chocolate if I can’t find the one you use? Also, substitute Chile’s for both mentioned?
    Thank you so much. Love your shows.

    1. Pati Jinich

      Oct 05

      Hola Pettia, so happy you are planning to make this pork, you are going to love it. For the chocolate, use any kind of Mexican chocolate like Mayordomo, Ybarra or Abuelita, you can find them online. Dried Guajillos and chiles de arbol are very easy to find in any Latin or Hispanic Market, even some mainstream grocery stores like Safeway, Harris Teeter and Whole foods carry them these days. Good luck!

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