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Wedding Roast

20 mins
1h 20 mins
Low
3.5
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The wedding barbecue is a typical stew from Durango, Coahuila and San Luis Potosí, among others. This Mexican recipe originated in weddings in rural communities and later spread to cities; each region has its variations both in ingredients and in preparation. Don't miss out on this delicious wedding roast recipe!

Ingredients

4 portions
  • 1 kilo meat, in pieces, cooking the meat
  • 1 garlic, meat cooking
  • 1/4 onions, meat cooking
  • enough Water, meat cooking
  • to taste salt, meat cooking
  • enough lard, for the marinade
  • 9 guajillo chilies, for the marinade
  • 1/2 cups sesame seed, for the marinade
  • 3 chunks bolillo bread, for the marinade
  • 1/4 onions, for the marinade
  • 2 cloves garlic, for the marinade
  • 2 cloves, for the marinade
  • 3 allspice, for the marinade
  • 1/2 cups orange juice, natural, for the marinade
  • enough pork broth, for the marinade
  • 2 leaves bay (laurel), for the marinade
  • 1/2 tabletop chocolate splint, for the marinade
  • 4 tablespoons piloncillo, for the marinade
  • to taste salt, for the marinade
  • enough rice, red, to accompany
  • enough tortilla, To accompany

Preparation

To cook the meat, heat a pot over medium heat 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 broth.
Heat a saucepan over medium heat, add lard and fry the guajillo chiles for no more than a minute, remove and reserve; In the same saucepan, fry the sesame seeds until golden, remove and reserve; Add the bread, garlic, onion along with the cloves and allspice, fry for 3 minutes until golden brown, remove and reserve.
In a blender or processor, grind the chilies, sesame, bolillo, garlic, onion, cloves, allspice, orange juice and pork broth (enough to grind); for 3 minutes.
Heat the same saucepan where you fry the ingredients over medium heat at high temperature, add lard and the cooked meat, fry until golden brown on the outside for approximately 5 minutes; Pour in the marinade, add the bay leaf, the table chocolate, the piloncillo and more pork broth if you consider it necessary; Lower the heat and cook for approximately 15 minutes.
Serve the roast with red rice and enjoy.

PRESENTATION

Serve the roast with red rice and enjoy.

TIPS

You can change the guajillo chili for sunflower chili, you can also make variations with ancho chili.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
294.6
kcal
14.73%
Carbohydrate, by difference
10.5
g
3.5%
Protein
9.8
g
19.6%
Total lipid (fat)
23.8
g
36.62%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
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Ratings (2)
mary laura pablo solis
03/05/2021 22:48:45
Me encanto muy buena receta
vicente cruz
15/04/2021 18:42:48
Fácil y economica

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