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Asado de Boda (Wedding Roast)

This Mexican recipe comes mainly from Durango, Coahuila and San Luis Potosí. It originated at weddings in rural communities and then spread to the cities; each region has its own variations in ingredients and preparation. It is distinguished for being a braised pork dish. The meat is cooked in a sauce of dried chiles, spices and chocolate, which gives it a slightly sweet flavor, similar to mole but with a more liquid consistency.


To cook the meat:
1 kilo of pork, cubed
1 clove of garlic
1/4 onion
1 allspice seed
1 bay leaf
For the salsa:
7 guajillo chilies
4 tablespoons sesame seeds
½ roll from the previous day
¼ onion
1-2 cloves of garlic
2 cloves
3 allspice seeds
1/2 cup orange juice
pork broth, as needed
1 bay leaf
20g Mexican chocolate bar or to taste
4 tablespoons piloncillo or brown sugar
lard or oil
Rice and corn tortillas as garnish


To cook the meat, heat a pot at medium temperature with enough water, add the pork, garlic, onion, and salt; cook for 50 minutes or until the meat is very soft, remove and reserve the meat and the broth.
Heat a saucepan over medium heat, add lard and fry the guajillo chiles for no more than one minute, remove and set aside; in the same saucepan fry the sesame seeds until golden brown, remove and set aside; add the roll, garlic, onion, cloves and pepper, fry for 3 minutes until golden brown, remove and set aside.
In a blender or food processor, grind the chiles, sesame seeds, bolillo, garlic, onion, cloves, pepper, orange juice and pork broth (enough to grind) for 3 minutes.
Heat to high temperature the same pan where you fried the other ingredients, add pork lard and fry the cooked meat for approximately 5 minutes or until it is golden brown; add the sauce you prepared with the chiles, bay leaf, table chocolate, piloncillo and more pork broth if you consider it necessary; lower the temperature and cook for approximately 15 minutes.
Serve the roast with rice and warm tortillas.

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