Chilorio aka Red Chile Pulled Pork from Sinaloa | Rick Bayless Taco Manual

[@Marielm1]

I hope you realize what a treasure you are to us. I have one plate at a time and have used it forever. These videos the last few years have brought joy and great food to my family.

[@guitarraclasica]

As a northern Mexican I just have to comment, to all of you who don’t really know what chilorio is, because you have never heard of this word, make this dish. You can thank Rick later.

[@RoninDosho]

As luck would have it, I have some pasture raised pork. And now I have a recipe! Thanks Rick.

[@susanuribe1001]

On my way for dinner, what can I bring!!! 😂🤣😅

[@GreenWitch1]

Orange juice is not unheard of. I use it in my pot roast with potatoes & carrots. I love the added sweetness it brings.

[@normannelson6050]

Excellent! The chilorio from Sinaloa is great with eggs in the morning 😊

[@SD2F640]

Tu si sabes amigo.

[@stevendreith4343]

I've made Chilorio before, without the browning and orange juice, and it was excellent. With your added steps I'm sure it's going to be more amazing. Thanks Rick for keeping me educated on regional Mexican cooking.

[@MyMuse1111]

I grew up near Ave. Universidad in Colonia del Valle. I recall the street car era.

[@healthdios]

I'm from central México and remember hearing about that chilorio tacos My uncle traveled to Sinaloa in the late 80's and came home with stories of their cuisine and myself being a little boy in those days. I never had them until I was well into my late 20s. I fell in love with that food , I'd would say my two favorite tacos are birria and chilorio and I gave up trying to figure out which ones I like best Thanks for this recipe..! I for sure will try take these tacos coming up soon.

[@shelleydavis4232]

SO SO SO good. Thank you Rick!!!! Easy and so tasty. Whole family loved it.

[@shadowofzo]

This recipe has made me fall in love with cooking. Thank you so much!

[@daphnepearce9411]

Wow. It's just impossible for me to keep up with all of these recipes....but I'm trying! This looks pretty easy to make and it kinda reminds me of a combination of al pastor and carnitas tacos. Yet another wonderful recipe I'll be writing down in my recipe book. Thanks Rick!

[@richardogrady-gk3cu]

That sounds like a whole lot of fun

[@thomascoons8466]

I actually made the tacos today for dinner and they turned out great.

[@midgeta6864]

OMG!!! Looks delicious!!!

[@chrislamb4723]

Followed your recipe and video yesterday... Wow!!! Amazing!!! Thank you!!!

[@jeffsartadventure3634]

Definitely going to try this!

[@ironworkerjoewilliams1544]

Love it will try it out this weekend

[@twhdvm]

Every time I smoke a pork butt I freeze the leftover meat in 1 pound batches. It’s a very versatile meat. I just found a new way to make tacos with it!

[@storres1368]

❤ can’t wait to try it out

[@petevance422]

Looks fantastic, thanks Rick!

[@benwagoner9741]

This looks amazing!!! I can’t wait to try it!

[@irenehuereca1078]

La chata tiene frijoles ,tamales ,tamales burritos. Salchichas y otros productos muy ricos 😋😋😋😋😋🇲🇽🇲🇽🇲🇽🇲🇽🇲🇽

[@irenehuereca1078]

Hay un producto la chata que tiene 50 años de tener el chilorio enlatado en México y ahora en algunas partes de Estados Unidos y otros productos 😋😋😋😋😋 🥰🥰🥰🥰🥰🇲🇽🇲🇽🇲🇽🇲🇽

[@wolfling2039]

Yes! It was my first try at Chilorio. It comes in pouches here. Very easy to use.

[@randymanson4945]

I'm a huge sports fan yet I'm subscribed to this channel and not skip's..go figure

[@mikekimmen4730]

You are the best Rick. Love your style on your videos.

[@stevejones5075]

This looks damn good

[@chefjameso]

why don't you add the water to the blender to get out the last bits of chile sauce?

[@bolasblancas420]

Some people like wasting good ingredients.

[@randallmarsh1187]

@@bolasblancas420 Just like with this show, most of these shows waste an inordinate amount of food!

[@stevendreith4343]

From my understanding, this is more of a paste (like adobo) which should stick to the blades.

[@PERFECTDARK10]

Because he’s filming to show us how to make a dish.

[@sharpthingsinspace9721]

So you don’t know this fool won’t answer any questions even though his channel is dead and only gets a few thousand views and a handful of comments

[@pumpkinheadghoul]

You had me at "fair amount of fat."

[@roastefied3309]

We need a Round 2 vs Bobby Flay

[@tuphdc8779]

Rick should team up with the Townsends to do Mexican cooking in the 1800s

[@joeclark7082]

Someone please tell us the benefit of browning the meat after it was cooked in the sauce opposed to when it first went into the pot without sauce.

[@janinerios6640]

Can I substitute with New Mexico chilies?

[@papasy3748]

Just noticed that Rick's goaTee has an actual little 'T' below the lower lip, next level ish lol

[@SD2F640]

Oh no! The chilorio is one of the most precious secrets in Sinaloa (with the pork beans too). Now everyone is going to try some new raunchy version of this delight.

[@daphnepearce9411]

Shh! I won't tell a soul!We'll have to be the purists that stick with this recipe. 😀

[@bobcaldwell5810]

Well, I know what I'm making this weekend. My only problem with this video is I can only hit like once. I have everything to make this on hand, including the roasted tomatillo arbol salsa. A tip for those like me that live in the woods and run their stove off a propane tank, bring your dutch oven to a simmer, then move it to a 225 oven with the lid slightly ajar. You will have to cook a bit longer and possibly add a little liquid, but it saves a lot of propane

[@lindacoffin5110]

Mmmmmmmm!

[@TesserId]

O.K. now I've got to check out fresh cumin. Is that stuff that looks vaguely like ginger but orange inside the skin?

[@virginiaf.5764]

It's the dry cumin seed that he's using. And he's right about the flavor, especially if you toast it a bit before crushing.

[@TesserId]

@@virginiaf.5764 Thank you.

[@jordanz3316]

What size dutch oven is that?

[@JorgeHernandez-d2z]

Theyre carnitas , spiced with the dried chiles AND vinegar after they aré fully cooked

[@genevieve1963]

Love your channel and recipes! How do you stay so thin? 😂

[@cscmolts77]

❤❤❤❤

[@samo8204]

I'm going to ASSume you just forgot this step. When you added the water, why didn't you pour it into your blender and swirl it around?

[@paulkersey8865]

Will the long, slow cook remove any nuance that toasting the chiles would add?

[@mikekeller5202]

It’s obvious who didn’t watch this before leaving comments lol

[@nathanielovaughn2145]

Let's see chimichangas from NGCJ. 😂 All cartel humour aside, these do look quite sabroso.

[@pruetoricangirl]

Okay I did it. I cleaned out the seeds. Washed them. Towel dryed them. I charred the chili's(for small fresh anchor chili's, one guajillo chili, one abol) and garlic in bacon grease. Burned some of them. Added chicken broth to soften them. In a 15 dollar smoothie blender, Dished out the chilis. Green machine (smoothie brand) orange juice, fresh cracked cumin, salt , halal flower oregano, cracked pepper🌶 (I didn't even pay attention to the ratio. ) 😅 pour some of the chili chicken broth. I blended it. Put it back in skilled and cooked it. Tasted it . Smelled a lillte smokey. Added a little bit knorr chicken bouillon. Blended it again. Then poured it back into skilled. I only had a almond nut milk bag. So... it strained very well. 😅 In my ninja foodi Added bacon fat had it in sear mode Added cut up pork in Large cubes 2 inches. Neglected to stir it for 10 mins. So I stared it. Broils it for 15 mins. Stirred it. Another 5 mins. Then impatiently. I poured the suace in. And smashed more 4 more cloves of garlic (On the liquid side. It covered all the meat. Let it broiled in suace for 5 mins. Then put it to pressure cook for 30 minss... 💁‍♀️ willl... seee...

[@gabrielrangel5701]

Cha🍕

[@bolasblancas420]

Represent.

[@morrismonet3554]

You didn't use the water to rinse out the blender? Are you freakin kidding!!!

[@jonathanharkins786]

Comments

[@JonJaeden]

Mexican pemmican?

[@richardogrady-gk3cu]

To mention cooked with acid are you talking LSD

[@MrMrking1984]

I can't believe this is skip Bayless brother!