Asado de Boda
This recipe is one near and dear to my heart. It comes from my home state, Zacatecas, MX. It is called "asado de boda" because it is typically served as the main dish at weddings.
In our hometown, La Blanca, Zacatecas, our grandmother was known for her delicious asado. People would hire her to make it for their wedding. She wasn't a caterer or considered it a business, I think she just enjoyed being able to make this for others, and enjoyed being able to take part in such a special event. This makes me realize where much of my joy for feeding people comes from.
Asado is a bit similar to mole, but the depth of flavor is achieved with far fewer ingredients. The main similarity is the addition of chocolate. However, asado has a bit less of a nutty flavor and with the addition of orange zest, it is much brighter and tangy.
Asado
Serves 4-5
Ingredients
6 Guajillo chiles
3 Ancho chiles
3-4 cups chicken stock ( 2 cups of water + 2 tsp bouillon)
2 tbs vegetable oil
2 garlic cloves, minced
1/4 white onion, roughly chopped
1 tsp oregano
2 lbs boneless pork shoulder, cut into pieces
1/4 cinnamon stick
1 bay leaf
1 pinch ground cloves
Salt
2 tsp chicken bouillon
1 tbsp orange zest
1/2 Mexican Chocolate tablet, like Abuelita (or 1/4 cup dark chocolate, chopped +1 tbsp brown sugar)
1 tbsp apple cider vinegar
Directions
Remove stalks and seeds from chiles. In a medium sauce pan, add chilies and enough chicken stock to cover the chiles. Let simmer over medium-high heat for 5 minutes. Cover and remove from heat. Let sit, covered, for about 15 minutes.
Heat oil in a large, deep pan over medium-high heat. Pat dry the pork. Working in batches if necessary, fry pork for 3 minutes on each side or until browned. Remove from pan and set aside. Lower the heat, and add onions and garlic. Cook, stirring frequently, for 5 minutes. Add oregano, and cook for 30 seconds or until fragrant.
Add the chiles (with their cooking liquid), cinnamon, and the cooked onion-garlic mixture into a food processor or blender. Blend to a smooth paste, adding a little more stock if necessary.
Reduce heat to medium and add the pork back into the pan. Add the chile mixture. Cook for 4 minutes or until fragrant. Add remaining chicken stock, bay leaf, and ground cloves to pan and stir to combine. Bring to a simmer, then lower the heat to low. Cover and cook for 1 hour.
Remove pan from the heat and add the orange zest, chocolate, and vinegar. Season with salt & bouillon, to taste. Return the pan to the burner and continue to cook for anther hour or until pork is very tender. Serve with tortillas, lime and cilantro. I also like serving in tacos or gorditas (my favorite!).
