Comments on: Chilorio Burritas

By: Pati

Pati — Thu, 24 Jan 2013 22:05:36 +0000

Hi Carlos, The New Mexico chiles sound like a great substitution. Let me know how they turn out!!

By: Carlos

Carlos — Sat, 19 Jan 2013 23:06:15 +0000

Hi Pati! Love your show. Saw it for the first time a few weeks ago. This looks like a great recipe and will try it soon. I am in New Mexico and it looks like a great combination of Carne Adovado and Carnitas. As I am here in NM, I will change the Anchos out to our fantastic NM chiles for a little more heat and probably serve it up with some papitas.

By: Carlos

Carlos — Sat, 19 Jan 2013 22:57:10 +0000

Hi Frank. I now live in New Mexico and this is somewhat similar to New Mexican burritos which are totally different from California Super Burritos. Pati’s recipe sounds great and I will try it soon.
That said, I started eating at El Super Burrito in Millbrae in 1978 when I worked down in Redwood City. They still make the best California Burritos. Nobody else makes them quite the same. I have not had any others to equal them. I love the way that they pack the burritos with rice and all kind of great meats and ingredients. Their genius is in rolling them really tightly like a log in foil so that you can just take them, peel away the foil and eat them on the run. Chipotle Grill reminds me of El Super Burrito, but they are too loose and you need to eat theirs with a fork and knife and they don’t have as much of a variety of great ingredients.

By: Pati Jinich

Pati Jinich — Thu, 12 Jul 2012 14:16:03 +0000

Thank you so much for your lovely comment Kiyo! I’m glad you enjoyed the Chilorio. The Chile de la Tierra is also called a dried Anaheim, and you may be more likely to find it under that name in the US.

By: Kiyo

Kiyo — Sat, 07 Jul 2012 14:23:30 +0000

Thank you for all your cooking tips and recipes.
Something I truly enjoy about your cooking lessons is your finesse and your style.
You sure have class.
A classy lady. I enjoy your manners and your elegance.
When I was a child we lived in Sonora and we had a chance to try both, the Sonora and Sinaloa chilorio.
I never knew that parsley would also be a choice with chilorio, I am cooking it right this minute and I have no parsley. I’ll try it next time with parsley.
Chilorio is cooked in Chihuahua too and the peppers they use are even tastier than the Pasilla or chile ancho. The peppers are called Chile de la Tierra.
I have never seen these peppers in the US.
The chile de la tierra is somehow sweet and spicy too and this makes the chilorio more homelike.
We always look forward to your lessons.
Best to you.
k in Houston.

By: Pati Jinich

Pati Jinich — Tue, 12 Jun 2012 10:15:39 +0000

Hola Dieter, Thank you so much! I am so happy you and your wife loved the Chilorio Burritas!

By: Dieter Winter

Dieter Winter — Thu, 07 Jun 2012 00:48:20 +0000

Hola Ms. Jinich,
I am German, lived half of my professional life in Mexico City and Guadalajara. Now I am retired in El Paso, missing the real Mexican food. I just finished to prepare Chilorio Burritas.
Approved by my Mexican wife!!
Most I liked the aroma and the salsa! Thanks for your easy recipes ! ( your show / recipes would be a hit in Germany! )
Saludos, Dieter Winter

By: Pati Jinich

Pati Jinich — Thu, 22 Dec 2011 10:10:40 +0000

Hola Linda, I would recommend brisket or flank steak. But, you will have to cook it longer and add more water. It is also really good with chicken!

By: linda

linda — Wed, 21 Dec 2011 21:39:21 +0000

If i want to cook this dish with beef, what kind of cut would you recommend. I do not eat pork but this dish could be delicious with beef as well. Thank you

By: Pati Jinich

Pati Jinich — Wed, 07 Dec 2011 13:42:18 +0000

Great idea Andre!