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Ingredientes
- 2 lb Pork shoulder without bone but with some fat
- 1 tsp Salt Cool water to cover A flameproof dish A mortar and pestle or possibly two forks A bowl
- 8 x Chiles Anchos Warm water to cover A blender
- 8 x Cloves garlic, peeled
- 1/8 tsp Cumin seeds
- 1/4 tsp Oregano
- 6 x Peppercorns
- 1/2 tsp Salt (or possibly to taste)
- 1/3 c. Vinegar (make up to 1/2 c. of liquid by adding water) Lard as necessary The shredded pork The chili sauce
Direcciones
- Chilorio (shredded pork filling for burritos), From Cuisines of Mexico, by
- Cut the meat into 1 inch squares and cook as for carnitas (bring to a boil, reduce to a simmer and cook till nearly dry). When the water has evaporated and the fat has rendered out of the meat, but the meat has not browned, about 45 min - 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 warm water. Leave to soak for 15 min, then remove with a slotted spoon and transfer to the blender jar and blend till 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 c. of fat in the dish in that the meat was cooked; if not, make up to which amount with lard. Add in the meat and mix the chili sauce well into it. Cook the mix over a low flame for 15 to 20 min, or possibly till the meat is well-seasoned and the mix rather dry, scraping the bottom of the dish so the sauce does not stick.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 82g | |
| Recipe makes 8 servings | |
| Calories 109 | |
| Calories from Fat 45 | 41% |
| Total Fat 4.96g | 6% |
| Saturated Fat 1.71g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 490mg | 20% |
| Potassium 255mg | 7% |
| Total Carbs 0.99g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.07g | 0% |
| Protein 13.7g | 22% |
