by Pati Jinich
show: Pati's Mexican Table


Burritas de Chilorio
Serves 8

Ingredients
3 lbs boneless pork (butt, shoulder or loin, with some fat on!) cut into 2" chunks, or substitute with chicken
1 ¼ cup fresh squeezed orange juice
1 ¼ cup water
1 tsp kosher or sea salt
Ancho chile sauce, see below
Flour tortillas, warmed, optional

Ancho Chile Sauce
5 dried ancho chiles, tops and seeds removed
1 ½ cups soaking liquid
⅔ cup apple cider vinegar
½ cup onion, roughly chopped
4 garlic cloves
½ cup fresh parsley
1 tsp dried oregano
¼ tsp ground cumin
¼ tsp black pepper
¼ tsp kosher or sea salt

Prepare
Place the rinsed meat chunks in a large 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 it 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 water, and let them sit and rehydrate for about 10 to 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, salt and 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 the meat with your hands or using two forks.

In the same pot where the meat was cooked, heat the oil over medium heat. Pour in the chile sauce and let it season and simmer for 6 to 8 minutes. Toss in the shredded meat along with any of its remaining cooking broth. Let the meat cook, stirring often, until it 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 the chilorio onto tortillas and roll them into burritas or burras. They are wonderful with refried beans and avocado or guacamole on the side as well.


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