Text 13819, 59 rader
Skriven 2014-06-01 20:30:55 av John Guillory
Ärende: Chilorio Burritas from Create TV
========================================
I regret I couldn't convert this to MealMaster format.
I got this recipe from Create TV (www.createtv.com).  Create is a channel that
comes as a sub-channel from Public Broadcasting TV.  You usually only catch
it via antenna.

Chilorio Burritas / Burritas de Chilorio   Yields: 8 Servings 

Ingredients 

 3 lbs boneless pork (butt, shoulder or loin, with some fat on!) cut into 2"
chunks,
 1 1/4 cup fresh squeezed orange juice 
 1 1/4 cup water 
 1 tsp kosher or sea salt 
 Ancho Chilli Sauce 
 8 Flour Tortillas 
 Ancho Chile Sauce 
 5 ea dried ancho chiles tops and seeds removed
 1 1/2 cups soaking liquid 
 2/3 cups Apple cider vinager 
 1/2 cup onion roughly chopped
 4 cloves garlic cloves 
 1/2 cup fresh parsley 
 1 tsp dried oregano 
 1/4 tsp ground cumin 
 1/4 tsp black pepper 
 1/4 tsp kosher or sea salt 

 
   
Instructions
   Place the rinsed meat chunks in a large 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 it 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 
water, and let them sit and rehydrate for about 10 to 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, salt and 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 the meat with your hands or 
using two forks. 

In the same pot where the meat was cooked, heat the oil over medium heat. Pour
in the chile sauce and let it season and simmer for 6 to 8 minutes. Toss in 
the shredded meat along with any of its remaining cooking broth. Let the meat 
cook, stirring often, until it 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.

--- Renegade vY2Ka2
 * Origin: KF5QEO's Shack -- kingcoder.net (1:396/60)