Chilorio (Pork Burrito Filling)
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Yield: 8 Ready in 1 hours
2 people trying soon
|8 Chiles Anchos|
|water; Hot, to cover|
|2 lbPork shoulder; without bone|
|A mortar and pestle or two|
|water; Cold, to cover|
|1/8 tsCumin seeds|
|1/2 tsSalt; or to taste|
|The shredded pork|
|Lard; as necessary|
|8 Clovesgarlic; peeled|
|A flameproof dish|
|The chili sauce|
|1/3 cVinegar; (make up to 1/2 cup|
Chilorio (Pork Burrito Filling) Preparation
From: George Nelson <email@example.com> 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. CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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