Asado de Boda Zacatecano

2 Instructions

1. 1

   Place the cubed pork in a heavy pot with the hojas de laurel, salt and just enough water to cover. Bring to a simmer over medium heat, cover and cook 1 hour until tender.

2. 2

   Meanwhile, remove stems and seeds from the chiles guajillo and ancho. Toast lightly on a comal — just a few seconds per side — then soak in hot water 10 minutes.

3. 3

   Char the onion and garlic on the comal until blackened in spots.

4. 4

   Toast the cumin, canela, peppercorns and cloves in a dry pan 30-60 seconds until fragrant.

5. 5

   Toast the corn tortillas on both sides until crisp.

6. 6

   In a blender combine the drained chiles, charred onion and garlic, toasted spices, broken tortillas, juice of the orange and 2 cups of fresh water. Blend until smooth, then strain.

7. 7

   Uncover the pork and continue cooking until the braising liquid has evaporated and the meat begins to fry in its own fat — about 10 minutes.

8. 8

   Pour the strained chile sauce over the pork. Add the strip of orange peel, the grated piloncillo and the grated chocolate.

9. 9

   Simmer 30 minutes over medium-low, partially covered, stirring now and then. The sauce should thicken and a glossy fat should rise to the surface. Adjust salt and add a splash of water if too tight.

10. 10

    Remove the orange peel. Let the asado rest 15 minutes before serving. Serve hot with arroz rojo, frijoles puercos and tortillas.