CHILORIO
Chilorio is a stewed pork guisado from the state of Sinaloa on the Mexican Pacific coast. The first thing you will notice is its striking crimson red color. I remember trying it for the first time as a sample from a restaurant in my hometown of Puerto Vallarta. It was wrapped in a flour tortilla and I marveled at the deep flavors and stunning color. Chilorio is a perfect match with breakfast potatoes to bring you back to life after a long night. Also try it tucked into some flour tortillas and tightly rolled for the best Northern-style burrito lunch.
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Put the pork, onion and 1 tablespoon salt in a large Dutch oven or stockpot and add enough water to cover by 2 inches. Bring to a boil over high heat, then reduce the heat to a simmer. Cover and cook until the meat is tender and falling apart when pierced with a fork, 1 to 1 1/2 hours depending on your cut of meat. Transfer the meat to a bowl and reserve 2 cups of the cooking broth. Discard the remaining broth and onions, rinse the pot and return it to the stove.
- Meanwhile, in a small saucepan, combine the chiles and enough water to cover by about 1 inch. Bring to a boil over medium-high heat, pressing on the chiles to submerge them. Remove from the heat, cover and let stand until the chiles are fully softened and pulpy, 15 to 20 minutes.
- Using a slotted spoon, transfer the chiles to a blender; discard the soaking water. Add the tomato, vinegar, oregano, cumin, garlic and 2 cups reserved broth. Puree until completely smooth.
- Return the cooked pork to the reserved pot and pour the salsa over the meat. Mix until the meat is completely covered. Bring to a simmer over medium heat. Season with 1 teaspoon salt and cook, stirring often to encourage the meat to fall apart into shreds, until the sauce thickens and the meat absorbs most of the sauce, about 20 minutes. Adjust the seasoning to taste.
- Serve the chilorio with flour tortillas or breakfast potatoes for a hearty brunch.
CHILORIO BURRITAS
I saw this on Pati's Mexican Table and had to try it right away. We really enjoyed the and the burritos freeze really well.
Provided by ChelseaW
Categories Pork
Time 1h20m
Yield 8 large burritos, 8 serving(s)
Number Of Ingredients 16
Steps:
- Place rinsed meat chunks in a 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. You could also do this in the crockpot on high for 4-6 hours.
- 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 sauce 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 avocado or guacamole on the side as well.
Nutrition Facts : Calories 483.3, Fat 31.6, SaturatedFat 9.8, Cholesterol 114, Sodium 378, Carbohydrate 14.1, Fiber 3.2, Sugar 5.2, Protein 34.7
GREEN CHILI BURRITOS
My husband introduced me to this recipe when we were engaged. It's become our family's favorite dish for birthday meals, informal get-togethers and everyday dinners.
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 5 servings.
Number Of Ingredients 16
Steps:
- In a skillet over medium heat, brown pork in oil; drain. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until pork is tender. , Combine cornstarch and water until smooth; gradually stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. , In a small saucepan, cook refried beans until heated through; spread evenly on tortillas. Spoon pork mixture down the center of each tortilla. Fold sides and ends over filling and roll up.
Nutrition Facts : Calories 464 calories, Fat 14g fat (5g saturated fat), Cholesterol 53mg cholesterol, Sodium 1241mg sodium, Carbohydrate 54g carbohydrate (3g sugars, Fiber 8g fiber), Protein 29g protein.
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- Place the meat, 1 and 1/2 cup of water, bay leaf and salt in a saucepan. Cover and simmer for about 45 minutes, until meat is tender. Uncover the saucepan and let the water evaporate. Add the lard if needed, since some cuts of pork meat do not render enough fat. Let the meat brown slightly. Set aside and remove the bay leaf. Shred the meat with two forks.
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- Place cooked peppers and cooking water in a blender and add oregano, cumin, and garlic. Process until you have a very smooth sauce.
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- 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.
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- 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.
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