Traditional Asado de Boda

Yamilette González
Asado de boda, which can be translated to wedding stew, will make you fall in love with its mouthwatering taste! Originally prepared at weddings in the rural regions of Zacatecas, this traditional asado de boda features perfectly cooked pork in a drool-worthy guajillo-based sauce with a hint of Mexican chocolate. A flavor-packed dish fit for special occasions, this traditional asado de boda is best served with Mexican red rice on the side.
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Ingredients
4
Portions
  • 1 kilo meat, cut into chunks
  • 1 garlic, for cooking the pork
  • 1/4 onions, for cooking the pork
  • some water, for cooking the pork
  • salt, for cooking the pork
  • some lard, for the adobo sauce
  • 9 guajillo chiles, for the adobo sauce
  • 1/2 cups sesame seeds, for the adobo sauce
  • 3 chunks bolillo roll, for the adobo sauce
  • 1/4 onions, for the adobo sauce
  • 2 cloves garlic, for the adobo sauce
  • 2 cloves, for the adobo sauce
  • 3 allspice berries, for the adobo sauce
  • 1/2 cups orange juice, for the adobo sauce
  • some pork broth, for the adobo sauce
  • 2 leaves bay, for the adobo sauce
  • 1/2 Mexican chocolate tablets, for the adobo sauce
  • 4 tablespoons piloncillo, for the adobo sauce
  • salt, for the adobo sauce
  • some Mexican red rice, for serving 
  • some tortillas, for serving 
Preparation
20 mins
1h 20 mins
Easy
  • For cooking the pork: In a pot over medium heat, heat water. Add pork, garlic, onion, and salt. Cook for 50 minutes or until pork is tender. Remove from heat and set pork and pork broth aside.
  • In a saucepan over medium heat, heat lard and fry guajillo chiles for less than a minute. Remove from heat and set aside. In the same saucepan, toast sesame seeds until golden brown. Remove and set aside. Add bread, garlic, onion, cloves, and allspice berries. Fry for 3 minutes until golden brown. Remove from heat and set aside.
  • Transfer chile, sesame seeds, bread, garlic onion, cloves, and allspice berries to a blender. Add orange juice and pork broth and blend for 3 minutes until smooth.
  • In the same saucepan over high heat, add lard and cooked pork. Fry pork for about 5 minutes or until golden brown. Pour adobo sauce into the saucepan. Add bay leaves, Mexican chocolate tablet, piloncillo, and pork broth. Lower heat and cook for about 15 minutes.
  • Serve traditional asado de boda.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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