Chilorio Burritos

Name: Chilorio Burritos
Prep time: 20 min
Cook time: 85 min
Total time: 105 min
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 (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)

Burritos de Chilorio

Recipe Yield

8 servings

Cooking time

1 hour 45 minutes

Rate this recipe

4.50 from 6 votes

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 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.

Comments

74comments inChilorio Burritos

Lorraine

Jul 02

Yummy

1. Pati Jinich
  
  Jul 18
  
  Si!
  
Susanne Calhoun

Jan 22

Sounds mouthwatering.I must try this.

1. Pati Jinich
  
  Jan 23
  
  Go for it Susanne, and let me know how you like them 😉
  
Michael

Aug 21

Nice recipe. I used a loin, instead of a butt, and threw in some jalapeno because it’s harvest time. I also used cilantro instead of parsley. The chilorio has a nice, citrusy flavor that really grows on you. It’s a recipe I will make again.

1. Pati Jinich
  
  Sep 12
  
  Awesome, so glad you made it with your own twist Michael, thanks for sharing!
  
Anonymous

Jan 21

You make everything look so easy, can’t wait to try this recipe. Thanks you’re awesome!!

1. Pati Jinich
  
  Jan 21
  
  Thank you!
  
Rose Robbins

Sep 06

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.

1. Pati Jinich
  
  Sep 07
  
  This is it, Rose!
  
Liz Torres

Jul 03

Pati, prefieres usar el vinagre de manzana o vinagre blanco?

1. Pati Jinich
  
  Jul 12
  
  Los dos vinagres son buenos, Liz!
  
Carol C.

Apr 01

I made them today and oh my goodness! They were easy and so good. I would serve this to company.

1. Pati Jinich
  
  Apr 13
  
  Yay!
  
Meredith

Apr 01

This is a new family favorite! We loved it!!

1. Pati Jinich
  
  Apr 13
  
  Beyond happy to hear that, Meredith!
  
Michaeline

Mar 28

Trying this for dinner tonite

1. Pati Jinich
  
  Mar 28
  
  Awesome!
  
Joan Braaten

Mar 26

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!

1. Pati Jinich
  
  Mar 26
  
  Give it a try, Joan, and let me know how it goes.
  
Mary Moeller

Mar 23

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.

1. Pati Jinich
  
  Mar 24
  
  Thank YOU Mary!
  
Maree

Mar 22

Could you use dried guajillo chile instead for this receta?

1. Pati Jinich
  
  Mar 29
  
  Sure, but it will have a different…but yum flavor, Maree.
  
  1. Anonymous
    
    Mar 30
    
    Thanks Pati. I made with the guajillo chiles and it was delicious!
    
    1. Pati Jinich
      
      Apr 08
      
      Super!
      
Constance T Faulkner

Mar 22

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.

1. Pati Jinich
  
  Mar 25
  
  Oh I hope your mother feels better soon. Here are a few healthy recipes that might work (and you can always adapt to meet her dietary needs): http://patijinich.com/pati_2020/lima-soup/ http://patijinich.com/pati_2020/avocado-hearts-of-palm-chop-chop-salad/ http://patijinich.com/pati_2020/oaxacan-chicken-with-oregano-and-garlic/ Sending you hugs, Constance!
  
Evelyn Miner

Mar 22

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.

1. Pati Jinich
  
  Mar 23
  
  Oh that taco wagon sounds so good, Evelyn! I hope you love the chilorio recipe.
  
2. Jim Wengrove Golden CO
  
  Mar 26
  
  I have been to that taco wagon and can testify that it is great. Probably the best in the US!
  
Rosamaria

Mar 22

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

1. Pati Jinich
  
  Mar 25
  
  Uy mil gracias, Rosamaria!
  
Sharon

Mar 22

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.

1. Pati Jinich
  
  Mar 22
  
  I hope you guys have tons of fun kitchen adventures, Sharon!
  
Lin

Mar 22

Can’t wait to try this one.

1. Pati Jinich
  
  Mar 22
  
  Hope you love it, Lin!
  
Rhonda

Mar 22

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. Pati Jinich
  
  Mar 23
  
  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!
  
Eva

Mar 22

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?

1. Pati Jinich
  
  Mar 23
  
  Thank you for tuning in, Eva! I don’t cook the meat with the cover on…hope you love the recipe.
  
Kathryn Anderson

Mar 21

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

1. Pati Jinich
  
  Mar 29
  
  In Mexico they tend to be called burrita rather than burrito…I really don’t know why!
  
kurt youngmann

Mar 21

(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.

1. Pati Jinich
  
  Mar 25
  
  I’m so glad this is a new favorite, Kurt!
  
Carol Molina

Mar 21

Looks and sounds great! What would be the difference in this and pibil?

1. Pati Jinich
  
  Mar 23
  
  Oh Pibil uses achiote paste, as one of the main spices: http://patijinich.com/pati_2020/pollo_pibil/
  
San Carlos Charlie

Mar 21

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. Pati Jinich
  
  Mar 29
  
  Well, there are so many regional variations, I don’t think one can generalize south versus north in this case…
  
Ben Paz

Feb 02

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. Pati
  
  Feb 06
  
  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.
  
Patricia Chavez

Jan 29

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!

1. Pati
  
  Jan 30
  
  Oh gracias, Patricia!
  
Jennifer Correa

Jan 07

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…

1. Pati
  
  Jan 08
  
  Oh it’s so yum with eggs….and in tacos, burritos, tacos, tortas…😄
  
Jessaleah

Dec 07

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!

1. Pati
  
  Dec 17
  
  You can use either or! They will both work, Jessaleah.
  
Aileen Kelly

Jan 07

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

1. Pati
  
  Jan 08
  
  I’m so glad you found the show Aileen! Enjoy the cookbooks and many more recipes 🙂
  
wendy maggiolo

Aug 14

i will make this recipe for my mom she is from Mexico and i know she will love this recipe

1. Pati
  
  Aug 14
  
  Yay!
  
Jennifer T

Jun 11

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

1. Pati
  
  Jun 12
  
  Super!
  
Dustin

Feb 14

Leftovers where great also. My wife and I are still eating on it 2 days later!

Dustin

Feb 11

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 🙂

1. Pati
  
  Feb 13
  
  Yay! I am so happy your family liked them Dustin…also leftovers are the best.
  
Esteban

Jan 04

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

1. Pati
  
  Jan 05
  
  Thank you, Esteban!!!! What is the name of the restaurant?
  
  1. Esteban
    
    Jan 05
    
    Mia’s Cantina Mount prospect IL
    
  2. Esteban
    
    Jan 05
    
    Mia’s Cantina Mount prospect IL
    
Lorena

Jul 18

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

1. Pati
  
  Jul 21
  
  LORENA!! Thank you so much for taking the time to try my recipe!! I am glad they liked it =)
  
  1. Brian Smith
    
    Aug 25
    
    Hey Pati! I made this last night and the dish tourneys out quite sour. Is the 2/3 cup of vinegar correct?
    
    1. Pati
      
      Sep 03
      
      Hi Brian,
      Yes! That amount works really well for me, but if you find it very sour… you may want to test with a little less.

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