Chilorio Burritas

Chilorio Burritas

Burritas de Chilorio
8 servings
Pati Jinich
Course: Main Course
Cuisine: Mexican
Keyword: ancho chiles, burritas, burritos, orange juice, pati's mexican table, pork, tortillas
Author:Pati Jinich
Prep Time: 20 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 45 minutes
Chilorio Burritas from Pati's Mexican Table, Season 1, Episode 2 "Foods of the Mexican Revolution"


  • 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, tops and seeds removed, about 55 grams
  • 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 Mexican avocado or guacamole on the side as well.

68 comments on “Chilorio Burritas

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  1. I’m searching for the pork recipe Pati did with orange juice and in the TV episode she used a potato masher to shred the meat. any help? or is this the same one.

  2. I can’t wait to try this one! It seems similar to Cochinita Pibl , one I made in the slow cooker. Would this recipe work in the slow cooker? Thanks for all your inspiration!

  3. Pati this recipe sounds absolutely delicious. I am definitely go in to try it out. Thank you. I am a great fan of your show and fantastic Mexican cooking.

  4. Hi Pati!! I love watching your show. You have been such an inspiration to me. I love having “kitchen adventures” because I don’t get to go have “actual” adventures due to caring for my mother, whose health isn’t as good as it once was. Unfortunately, my “kitchen adventures” don’t always turn out quite as good as I would like for them to. But hey – that’s part of the adventure. Do you have any ideas for a picky eater with multiple health issues? As the primary care giver for my mother (and we’re on a VERY strict budget), I have to take into consideration her diabetic, heart, and kidney problems.

  5. There is a Taco wagon in Leadville, Colorado that makes the best tacos in the whole world. We always stop and enjoy the food on our way to Denver. The recipe for Chilorio sounds like the way they make their pork. I hope , I would give almost anything to know how they make it.

  6. Patty nos encantan tus programas, tus receta han sido motivo de ovaciones en mi cocina ji ji muchas veces. Tenemos todos tus libros y estamos muy contentos con tus éxitos, felicidad a todo tu equipo y bendiciones para todos

  7. Our best friends and us are starting to cook much more Mexican dishes and definitely will be making this one. It sounds absolutely delisio. Also I have your cookbook and am trying more dishes from it. Thank you so much for so many mouth watering recipes.

  8. Hi Pati: This recipe sounds so yummy but we don’t eat pork. How would the cooing time change if we used chicken breasts? Rhonda

    1. The chicken won’t take as long to cook, so keep on eye on it and when the chicken is cooked through in the orange juice and water, you can remove it from the stove. Enjoy, Rhonda!

  9. Hi Patti!

    I love your show and your boys are such a joy! Thanks for having them on every once in a while !

    I want to make this recipe but need to know if the meat is cooked with the cover on or off?

  10. Pati, Hola de Austin! I am wondering why they are called “burritas” instead of “burritos”? Gracias, y espero que regreses a Austin pronto!

  11. (Apologies if this is a repeat. It appears that my earlier attempt to post didn’t go through).

    Coincidentally, I made this delicious recipe for my family last Sunday and we now have a new favorite! I served it with beans and a stack of tortillas which we used to make tacos.

    Fantastico, and it’s easy to make ahead of time so dinner is very easy to put on the table.

    One suggestion I have is to make sure you use pork with enough fat to render during cooking so the meat is moist enough. Boneless pork butt is my recommendation.

  12. Here in Sonora we don’t often see chilorio, but chile colorado de res is typical fare. I’m thinking it’s all a question of going with pork for our southern vecinos rather that beef, the Sonoran go-to protein! Does that sound about right?

    1. Well, there are so many regional variations, I don’t think one can generalize south versus north in this case…

  13. Hi I was wondering if you have any experience cooking this ahead of time? Did the flavor change or were they still as good as making them fresh?

    1. Yes, you can absolutely make the Chilorio in advance, Ben! To reheat, make sure you cover and put it over moderate heat on the stove top or in the oven. If you are making the burritas, don’t wrap them in advance…you will have to roll them before serving, because the flour tortillas will get soggy if wrapped a few days before..but you can make the meat ahead of time.

  14. Hi Pati! I love watching you cook! Just made the Chilorio Burritas by my son’s request- so much flavor compared to the regular red chili! Can’t wait to make again,so delicious. You’re my “Tokya” Hope I spelled it right!

  15. This has become a staple at our house. We love it with refried beans and avocado, in tacos, in burritos, in tortas, mixed with eggs…

  16. Hi Pati, its your biggest fan from Milwaukee, WI…i love your new season, haven’t missed one episode. I would like to try this recipe, but was wondering if i should use my organic apple cider vinegar, it’s cloudy and contains “the mother”, or should i use the normal, clear type. I have both, but not sure which is better for this recipe. Thank u for always taking time to answer my questions Pati!

  17. Hi Pati, I recently discovered your show. I love it!!! I made this recipe. It was absolutely delicious. I only had a few Tortillas. So, being from New Orleans, I put the rest of the pork on French bread and added a little Tabasco sauce. I’ve made several of your recipes and all have been exceptional. I will be ordering your cookbook. I love hearing about the history behind your dishes, too. Aileen

  18. This is one of our favorite recipes- my husband loves this dish! Also served it with your avocado tomatillo salsa verde-yum!

  19. Made this tonight for my family. They were great! Followed the recipe exactly with the cider vinegar. Made more than 3 pounds so I could have leftovers for later 🙂

  20. pati !! I love you ..The ceviche to die for, is crazy good ,I’m a Big fun of you Please is you ever come by chicago Please Let me Know
    I will Like to Invite you To My restaurant And Try Some Of Our Food….Sinceramente Esteban

  21. Hola Pati! I made chilorio tacos for dinner tonight and it was delicious! I topped them with shredded cabbage and Mexican crema, as I forgot to buy avocados, and my family loved it. Thank you for this wonderful recipe. Lorena