As many of you already know, in addition tot the 3,500ish word cover feature I wrote for Saveur, I also painstakingly compiled every single one of the recipes featured too! Yup, all 20+ of them!
Seeing as this was my first time experimenting into the “recipe” oriented way of professional food writing, I was curious to see if anyone would actually try the recipes, and sure enough…someone did!
Yup, someone actually took the time to recreate my family’s interpretation of Zacatecas’s most popular, traditionally acclaimed dish of Asado de Boda. The highly-flavorful, minimalist pork mole usually eaten during special events as per the name “boda” = “wedding.” She also went on to include a a link to photo of her yummy rendition on flickr.
And to answer her question about where she can find Asado de Boda…well, nowhere really unfortunately. The only place I know that has something SIMILAR BUT NOT EXACTLY Asado De Boda is Teresita’s, East L.A’s resident Zacatecano restaurant. They have a dish they call “Costillas de Puerco en Chile Negro” that I have found to have a similar feel and taste to Asado De Boda. Other than that, you are pretty much on your own if you want to taste this rustic Mexican dish!
I hope you all would feel inspired enough to cook this dish after reading all this hype about it so without further adios, I present to you my family’s recipe for Asado de Boda (as featured on Saveur’s Article: Mexico Feeds Me)
- Asado de Boda
8 dried New Mexico chiles, stemmed and seeded
2 dried Guajilo chiles, stemmed and seeded
1/2 cup almonds
1/2 cup unsalted peanuts
1/2 cup raisins
1/4 tsp. ground cumin
1/4 tsp. ground cinnamon
3 cloves garlic, smashed
2 whole cloves
2 oz. Mexican chocolate, such as Ibarra, roughly chopped
1/4 small yellow onion, chopped
Kosher salt and freshly ground black pepper, to taste
1 tbsp. canola oil
2 lb. boneless pork shoulder, cut into 1? chunks
Heat chiles in a 12? skillet over high heat and cook, turning, until lightly toasted, about 5 minutes; transfer to a blender. Return skillet to heat and add almonds and peanuts; cook, stirring often, until lightly toasted, about 3 minutes. Transfer nuts to blender, reserving skillet, and add raisins, cumin, cinnamon, garlic, cloves, chocolate, onion, and 5 cups boiling water; season with salt and pepper, and puree until smooth. Set sauce aside.
Heat oil in skillet over medium-high heat. Season pork with salt and pepper and, working in batches, add to skillet and cook, turning as needed, until pork is browned on all sides, about 12 minutes.
Stir the sauce into the pork and bring to a boil. Reduce the heat to medium-low and cook, stirring occasionally, until pork is tender, about 1 hour.
Eat with plenty of warm, griddled tortillas please!
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Los Angeles, CA