ASADO DE BODA 6 servings



1½ kg (3 1/3 lb) pork leg, cut into pieces
5 ancho chiles, opened, seeded and toasted
3 mulato chiles, opened, seeded, toasted
5 black peppercorns
1 clove
1 cinnamon stick 5 cm (2 in)
½ orange peel
1 bay leaf
2 bread slices (bolillo or French bread), fried in corn oil
3 cups water or chicken broth
1 tablespoon corn oil
½ tablet of Mexican metate-style chocolate

tablespoon piloncillo, brown sugar, or sugar
salt to taste


½ onion, thinly sliced, soaked in water
corn or wheat flour tortillas, as needed


Heat a large skillet over medium heat and brown the meat; set aside.
Grind chile, spices, orange peel, bay leaf and bread with a little water or broth to constitute a thick sauce.
Heat corn oil in a deep pot over medium heat and fry the chile mixture. Add the remaining water or broth. When boiling, add the meat and reduce heat. Cook until tender but firm. If necessary, add a little hot water or broth; the final sauce should be light.
Add chocolate with piloncillo, brown sugar or sugar, continue cooking until all ingredients are integrated.
Serve the Asado de Boda warm with onion slices and tortillas of your choice.


This recipe is a traditional dish for celebrations in the Northern Highlands, a particular bit of ranch culture that has developed primarily to be served at weddings. Yet due to its exquisite, unique flavor, this recipe has started showing up on restaurant menus in cities, where it can be enjoyed by tourists and locals alike.


Ancho chile
Mulato chile