Chilorio Burritas Recipes

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.

Steps:

• In a 4-qt. slow cooker, combine beef, enchilada sauce and bouillon granules. Cook, covered, on low 6-8 hours or until meat is tender., Preheat oven to 425°. Using a slotted spoon, remove meat from sauce. Skim fat from sauce. If desired, spoon about 1/4 cup beans across center of each tortilla; top with 1/3 cup meat. Fold bottom and sides of tortilla over filling and roll up., Place in a greased 11x7-in. baking dish. Pour 1 cup sauce over top; sprinkle with cheese. Bake, uncovered, 10-15 minutes or until cheese is melted. If desired, sprinkle with green onions.

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.