Chilorio (pork burrito filling)
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Chilorio (pork burrito filling)
  Pork    Meat    Burritos    Fillings  
Last updated 6/12/2012 1:14:43 AM. Recipe ID 43771. Report a problem with this recipe.
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      Title: Chilorio (pork burrito filling)
 Categories: Meat
      Yield: 8 Servings
      2 lb Pork shoulder without bone
           -but with some fat
      1 ts Salt
           Cold water to cover
           A flameproof dish
           A mortar and pestle or two

           A bowl
      8    Chiles Anchos
           Hot water to cover
           A blender

MMMMM-------------------------THE CHILES------------------------------
      8    Cloves garlic; peeled
    1/8 ts Cumin seeds
    1/4 ts Oregano
      6    Peppercorns
    1/2 ts Salt (or to taste)
    1/3 c  Vinegar (make up to 1/2 cup
           -of liquid by adding water)

           Lard as necessary
           The shredded pork
           The chili sauce
  From: George Nelson <>
  Chilorio (shredded pork filling for burritos), From Cuisines of
  Mexico, by Diana Kennedy
  Cut the meat into 1 inch squares and cook as for carnitas (bring to a
  boil, reduce to a simmer and cook until nearly dry).  When the water
  has evaporated and the fat has rendered out of the meat, but the meat
  has not browned, about 45 minutes - remove the meat for the dish and
  shred it finely with two forks.
  Meanwhile, prepare the sauce.  Slit the chiles open, remove the seeds
  and veins, and cover them with hot water.  Leave to soak for 15
  minutes, then remove with a slotted spoon and transfer to the blender
  jar and blend until smooth with the rest of the ingredients.
  The Chiles: The sauce should be thick, more like a paste.  You will
  have to keep stopping the blender to release the blades.
  Cooking: There should be about 1/4 cup of fat in the dish in which
  the meat was cooked; if not, make up to that amount with lard.  Add
  the meat and mix the chili sauce well into it.  Cook the mixture over
  a low flame for 15 to 20 minutes, or until the meat is well-seasoned
  and the mixture rather dry, scraping the bottom of the dish so the
  sauce does not stick.
  From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe

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Recipe ID 43771 (Apr 03, 2005)

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