| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Meat |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Pork shoulder without bone but with some fat |
| 1 |
ts |
Salt |
|
|
Cold water to cover |
|
|
A flameproof dish |
|
|
A mortar and pestle or two forks |
|
|
A bowl |
| 8 |
|
Chiles Anchos |
|
|
Hot water to cover |
|
|
A blender |
| 8 |
|
Cloves garlic; peeled |
| 1/8 |
ts |
Cumin seeds |
| 1/4 |
ts |
Oregano |
| 6 |
|
Peppercorns |
| 1/2 |
ts |
Salt (or to taste) |
| 1/3 |
c |
Vinegar (make up to 1/2 cup of liquid by adding water) |
|
|
Lard as necessary |
|
|
The shredded pork |
|
|
The chili sauce |
INSTRUCTIONS
SAUCE
THE CHILES
COOKING
From: George Nelson <70431.3065@compuserve.com>
Chilorio (shredded pork filling for burritos), From Cuisines of Mexico, by
Diana Kennedy
Cut the meat into 1 inch squares and cook as for carnitas (bring to a boil,
reduce to a simmer and cook until nearly dry). When the water has
evaporated and the fat has rendered out of the meat, but the meat has not
browned, about 45 minutes - 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 hot water. Leave to soak for 15 minutes, then
remove with a slotted spoon and transfer to the blender jar and blend until
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 cup of fat in the dish in which the meat
was cooked; if not, make up to that amount with lard. Add the meat and mix
the chili sauce well into it. Cook the mixture over a low flame for 15 to
20 minutes, or until the meat is well-seasoned and the mixture rather dry,
scraping the bottom of the dish so the sauce does not stick.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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