Sinaloa Style Chilorio Pati Jinich Food

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CHILORIO FOR CINCO DE MAYO! - PATI JINICH

Web Apr 30, 2010 Sprinkle 1/4 teaspoon salt and let it cook, stirring often, until the meat has absorbed most of the chile sauce, which will have …
From patijinich.com
4.8/5 (5)
Servings 8
Cuisine Mexican
Category Main Course

Place rinsed meat chunks in an extended 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.
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 with 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 to a darker color. It will take about 20 minutes. Taste for salt and add more if need be.

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SINALOA STYLE CHILORIO - PATI JINICH

Web Aug 29, 2019 Preheat a large heavy casserole over medium-high heat. Once hot, add the pork pieces, sprinkle 1 teaspoon salt, and cook for 15 …
From patijinich.com
4.2/5 (10)
Category Main Course
Cuisine Mexican
Total Time 2 hrs 35 mins

Preheat a large heavy casserole over medium-high heat. Once hot, add the pork pieces, sprinkle 1 teaspoon salt, and cook for 15 minutes, stirring as it starts to brown. Reduce heat to medium, pour in 5 cups of water, cover and cook for another hour and a half.
Meanwhile, place the guajillo chiles, bay leaves, and garlic in a medium pot, cover with water and bring to a boil. Simmer over medium heat for 10 to 12 minutes until the chiles are completely rehydrated and plumped up.
Place rehydrated guajillos, garlic, and bay leaves in the jar of a blender, along with 1 cup of the cooking liquid, and the oregano, coriander seeds, remaining 1/2 teaspoon salt, black pepper, cumin, and vinegar. Puree until completely smooth.
Pour the chile puree onto the meat, mix well, and continue to cook, partially covered, for another 10 to 15 minutes. Stir energetically, but occasionally. By the end, the meat should be so tender and luscious that it falls apart completely and will break into very thin and almost shredded pieces. Turn off the heat.

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CECINA - PATI JINICH

Web Place in bowl and cover with boiling hot water. Let them soak until they plump and rehydrate, for about 20 to 30 minutes. Place the re-hydrated chiles and 1 cup of their soaking liquid in the blender, along with the …
From patijinich.com

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CHILORIO: AUTHENTIC RECIPE FROM SINALOA - MARICRUZ AVALOS

Web Jun 13, 2021 In a medium cooking pan melt and heat lard over medium-high heat. Add shredded meat and fry for about 5 minutes while stirring constantly. Pour over the chili sauce, mix well and let it simmer, …
From maricruzavalos.com

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EPISODE 809: MOCORITO, THE LAND OF CHILORIO - PATI JINICH

Web Mocorito is known for one of Sinaloa's most beloved recipes: a slow-simmered pork dish called chilorio. Pati visits Victoria Gonzalez, a cook known for having one of the best chilorio recipes. Then she goes with Victoria to see her sister, Fabiola, who specializes in …
From patijinich.com

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SOPITAS CON HUEVO Y CHILORIO - PATI JINICH

Web Add the tomatoes and cook for 4 to 5 minutes, until completely softened. Incorporate the prepared chilorio and cook for a couple more minutes. Pour in the beaten eggs and cook, stirring occasionally, until set as in messy …
From patijinich.com

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WHAT IS CHILORIO? THE STAR OF SINALOAN CUISINE - VAMONOS TO …

Web Feb 27, 2023 Chilorio originated in the State of Sinaloa, in the northwest of Mexico; it is mainly made with shredded pork (although in some regions it is prepared with beef), …
From vamonostomexico.com

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SINALOA STYLE CHILORIO - PATI JINICH | RECIPE | PATTI JINICH RECIPES ...

Web Sep 28, 2019 - Sinaloa Style Chilorio recipe from Pati’s Mexican Table Season 8, Episode 9 “Mocorito, The Land of Chilorio”
From pinterest.co.uk

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COOK THIS: BEEF-AND-POTATO CHIMIS FROM TREASURES OF THE …

Web Feb 22, 2022 Step 3. Heat the oil in the Dutch oven or a large deep skillet over medium heat. Add the chopped onions and the potatoes, season with 1/2 teaspoon of the salt …
From nationalpost.com

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SEASON 8 - PATI JINICH

Web Episode 809: Mocorito, The Land of Chilorio. Founded in 1594, Mocorito is a quiet, colorful colonial town known for one of Sinaloa’s most beloved recipes: a slow-simmered pork …
From patijinich.com

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SINALOA - PATI JINICH

Web Stretching along northern Mexico’s west coast, Sinaloa is nicknamed “Mexico’s breadbasket” because it produces 40% of the food for the entire country. Its …
From patijinich.com

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PATI JINICH ON EXPLORING THE FOOD AND CULTURE ALONG U.S.-MEXICO …

Web Jun 21, 2023 In 2018, Pati Jinich, a former public policy analyst turned chef, cookbook writer and host of the award-winning PBS series “Pati’s Mexican Table,” made a …
From yahoo.com

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SINALOA STYLE CHILORIO - PATI JINICH | RECIPE - PINTEREST

Web Spicy Dishes. Pork Dinner. Chilorio may be the most famous dish from Sinaloa, and more specifically from the town of Culiacan, where besides being made at home, Chilorio …
From pinterest.com

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SINALOA ARCHIVES - PATI JINICH

Web Heat a large nonstick skillet over high heat. Melt the butter and the remaining 2 tablespoons oil. When melted, sizzling, and hot, add the shrimp in a couple batches and season with …
From patijinich.com

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CHILORIO SINCRONIZADAS - PATI JINICH

Web Apr 29, 2021 To Prepare. Preheat large skillet or comal over medium-low heat for at least 5 minutes. Place two of the flour tortillas on the heated skillet or comal and top each with a …
From patijinich.com

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PATI JINICH DIVES DEEP IN TREASURES OF THE MEXICAN TABLE

Web Feb 25, 2022 Take Jinich’s chilorio (Sinaloa-style shredded pork) recipe, for instance, which was informed by conversations with 10 different makers in the small city of …
From nationalpost.com

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PMT SEASON 8 SINALOA ARCHIVES - PATI JINICH

Web Pati's Mexican Table Season 8 - Official Trailer. Pati’s Mexican Table Season Eight transports us to a region of Mexico largely unseen by the outside world. Stretching along …
From patijinich.com

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THE 5 MOST TYPICAL SINALOA TYPICAL MEALS | LIFE PERSONA

Web 4- Sinaloan shrimp in aguachile. Aguachile is a typical sauce from the Sinaloa region. This sauce soaks the shrimp with a very peculiar and characteristic flavor. The sauce is …
From lifepersona.com

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PATI JINICH ON 'LA FRONTERA,' EXPLORING FOOD ALONG U.S.-MEXICO …

Web Jun 21, 2023 Chef Pati Jinich, whose TV show “La Frontera” examines the cuisine along the U.S.-Mexico border, poses for a portrait at LA Plaza de Cultura y Artes. In 2018, Pati …
From latimes.com

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COOK THIS: SINALOA-STYLE SHREDDED PORK FROM TREASURES …

Web Feb 24, 2022 Pati Jinich talked with 10 different chilorio makers in the small Sinaloan city of Mocorito. Through her chili-braised journey, she arrived at the essence of what makes …
From ottawacitizen.com

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PATI JINICH - SURPRISING 3-INGREDIENT CHICKEN IN SINALOA - YOUTUBE

Web Pati tries a surprising chicken dish in La Noria, Sinaloa, made with bougainvillea (or fresh hibiscus flowers), a flower she didn't even know was edible unti...
From youtube.com

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CHILORIO TACOS WITH TOFU RECIPE BY PATI JINICH - VEGETARIAN TIMES

Web Chef, author, podcaster, and television host Pati Jinich created this recipe for Chilorio Tacos for the May, 2016 issue of Vegetarian Times. Jinich’s latest book, Treasures …
From vegetariantimes.com

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SINALOA STYLE CHILORIO - PATI JINICH - PINTEREST

Web Dec 13, 2019 - Sinaloa Style Chilorio recipe from Pati’s Mexican Table Season 8, Episode 9 “Mocorito, The Land of Chilorio”
From pinterest.com

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SINALOA ARCHIVES - PAGE 2 OF 2 - PATI JINICH

Web Mocorito is known for one of Sinaloa’s most beloved recipes: a slow-simmered pork dish called chilorio. Pati visits Victoria Gonzalez, a cook known for having one of the best …
From patijinich.com

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PATI JINICH ON EXPLORING THE FOOD AND CULTURE ALONG U.S.-MEXICO …

Web Jun 21, 2023 In 2018, Pati Jinich, a former public policy analyst turned chef, cookbook writer and host of the award-winning PBS series “Pati’s Mexican Table,” made a …
From ca.finance.yahoo.com

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CHILORIO IS SUCH AN ICONIC FOOD THAT WE HAD TO VISIT ITS BIRTHPLACE ...

Web 46K views, 1.9K likes, 455 loves, 144 comments, 530 shares, Facebook Watch Videos from Pati Jinich: Chilorio is such an iconic food that we had to visit its birthplace, one of …
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