Chilorio Food

CHILORIO

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 GORDITAS

Steps:

• Filling (chilorio): cook pork with water and salt, 1 1/2 hours or until tender.
• Cool and shred.
• In blender or food processor make salsa with chiles, oregano, cumin, parsley and garlic.
• Add to meat and bring to boil; reduce heat and simmer until sauce thickens.
• Gorditas: Prepare masa as indicated on package; mix with pinch of salt.
• Form masa into gorditas (1/2" thick tortillas).
• Cook in comal or skillet until lightly golden.
• Slice each gordita into halves without separating them.
• Spread with beans and fill with chilorio and diced onion.
• Serve warm and enjoy!