delicious recipes

Chilorio with Chef Pati Jinich

Mexico City native Pati Jinich is host of the 3x James Beard Award-winning and 4x Emmy nominated PBS series “Pati’s Mexican Table” and the Gracie Award-winning PBS primetime docuseries “La Frontera.” A New York Times bestselling author, her most recent book “Treasures of the Mexican Table” was named one of the best cookbooks of 2021 by The New York Times, Washington Post, San Francisco Chronicle, Food & Wine, and others. A former political analyst, Pati holds a master's degree in Latin American Studies from Georgetown University. She switched policy papers for cooking pots to make sharing Mexico’s cuisine her life’s work.

chilorio burrito

Burrito
Serves 1

Ingredients

1 large flour tortilla
¼ cup refried beans
1 cup chilorio
¼ cup pico de gallo

1. Heat skillet or comal over medium heat, add tortilla, and remove from heat to build.

2. Top with refried beans, chilorio, shredded cheese, and pico de gallo and roll.

3. Return to heated comal, seam side down for a couple of minutes until bottom slightly browns, flip, and heat. Cook for another couple of minutes until the cheese completely melts.

4. Remove from heat. Slice in half. Enjoy!

chilorio burrito

Burrito
Serves 1

Ingredients

1 large flour tortilla
¼ cup refried beans
1 cup chilorio
¼ cup pico de gallo

1. Heat skillet or comal over medium heat, add tortilla, and remove from heat to build.

2. Top with refried beans, chilorio, shredded cheese, and pico de gallo and roll.

3. Return to heated comal, seam side down for a couple of minutes until bottom slightly browns, flip, and heat. Cook for another couple of minutes until the cheese completely melts.

4. Remove from heat. Slice in half. Enjoy!

chilorio quesadilla

Quesadilla
Serves 2

Ingredients

4 flour tortillas
1 cup chilorio
1 cup melty cheese, such as Oaxaca, Mozzarella, Monterrey Jack
1 ripe avocado

1. Heat a skillet or comal over medium heat, add one tortilla, top with chilorio and cheese, and cover with a second tortilla.

2. Heat for a couple of minutes until the bottom slightly browns, flip, and cook for another couple of minutes until cheese completely melts.

3. Remove from heat, cut into four pieces.

4. Repeat with the second set of tortillas.

5. Serve topped with ripe avocado slices.

chilorio quesadilla

Quesadilla
Serves 2

Ingredients

4 flour tortillas
1 cup chilorio
1 cup melty cheese, such as Oaxaca, Mozzarella, Monterrey Jack
1 ripe avocado

1. Heat a skillet or comal over medium heat, add one tortilla, top with chilorio and cheese, and cover with a second tortilla.

2. Heat for a couple of minutes until the bottom slightly browns, flip, and cook for another couple of minutes until cheese completely melts.

3. Remove from heat, cut into four pieces.

4. Repeat with the second set of tortillas.

5. Serve topped with ripe avocado slices.

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