Chilorio Burritas

Chilorio Burritas
Print Recipe
Burritas de Chilorio
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.
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.

15 comments on “Chilorio Burritas

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

  2. 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 🙂

  3. 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

  4. 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