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Sandwiches, Mexican


3 pounds boneless pork (butt, shoulder or loin with some fat on!) cut into 2" chunks, or substitute for chicken
1 1/4 cup fresh orange juice
1 1/4 cup water
1 teaspoon kosher or sea salt
5 dried ancho chiles (about 55 grams), tops and seeds removed
1 1/2 cup of the chile soaking liquid (see below)
1/2 cup white onion, roughly chopped
4 garlic cloves, peeled
1/2 cup fresh parsley leaves
1 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 teaspoon ground black pepper, or to taste
2/3 cup cider vinegar or distilled white vinegar
3 tablespoons vegetable oil
1/4 teaspoon kosher or sea salt, or more to taste
Flour tortillas, warmed, optional or rolls
Whole allspice 5 or so seeds
bay leaves 2-3

For serving
Marinated onions
fresh jalepons or marinaded jalepenos
refried beans
queso fresca

Place rinsed meat chunks in an extended heavy pot. Barely cover with the orange juice and water, add a teaspoon of salt, allspice and bay leaves 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 (should be about 2 hours overall).

Meanwhile, remove the stems from the chiles and quickly heat to open them up. Place them in a bowl, cover them with boiling hot water and some of the pork liquid, and let them sit and rehydrate for about 15 minutes. Remove veins and seeds. 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 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.

Serve with warmed flour tortillas or torta (roll). 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. Makes a great sandwich with refried beans, fresh jalepenos, pickle onions.

Excellent