Wedding Roast (Zacatecas)

Wedding Roast Recipe (Zacatecas)

The Wedding Roast is an emblematic traditional dish from Zacatecas, perfect for any Mexican celebration, especially at weddings and large family gatherings. This recipe combines intense flavors and a deep seasoning that invites sharing moments full of history and tradition.

Preparation time

Find out how much time you need to organize and cook this essential dish at a traditional wedding from Zacatecas.

• Preparation: 20 minutes
• Cooking: 2 hours
• Total: 2 hours and 20 minutes
• Servings: 6
• Difficulty: Easy

Ingredients

For the meat

• 1 kg pork (shoulder or loin) in 1×1 cm cubes
• Salt to taste
• 2 bay leaves
• Enough water to cover the meat

For the chili and spice sauce

• 4 dried ancho chiles
• 2 dried guajillo chiles
• 2 dried pasilla chiles
• 4 cloves garlic
• 1 large onion, cut into pieces
• 2 large tomatoes, cut into pieces
• 100 grams of dark chocolate
• 2 cloves
• 1 cinnamon stick
• 1/4 teaspoon ground cumin
• 1/4 teaspoon dried oregano
• 1 teaspoon regular sugar
• Vegetable oil

To substitute dried chiles, you can use chipotle chiles or ancho chili if you can't find the originals. Dark chocolate can be replaced with unsweetened cocoa powder, adjusting the amount to preserve the sweet-bitter balance.

Utensils we will use

• Large pot with lid
• Skillet or griddle for toasting
• Fine sieve
• Blender or mixer
• Sharp knife and cutting board
• Spoon or spatula for stirring

Preparation

1. Initial cooking of the meat

1. Wash and cut the meat: Wash the pork pieces under the tap and dry them with kitchen paper. Cut into approximate 1x1 cm cubes if necessary.
2. Season the meat with salt and pepper: Add salt to taste and mix so that the seasoning penetrates well.
3. Boil the meat: Place the meat in a pot, add the bay leaves, and cover with enough water. Bring to a boil over medium heat.
4. Reduce and slow cook: When it boils, reduce the heat to low, cover, and cook for approximately one hour or until the meat is tender when pricked.
5. Remove the foam: During cooking, remove the foam that forms to avoid bitter flavors and have a clean broth.

2. Preparation of the chili and spice sauce

1. Soak and clean the chilies: Submerge the ancho, guajillo, and pasilla chilies in hot water for 15 minutes, until soft. Then remove stems and seeds.
2. Toast the chilies: In a pan over medium heat, lightly toast the chilies to intensify their flavor and aroma, being careful not to burn them to avoid bitterness.
3. Also toast garlic, onion, and tomatoes: In the same pan, toast the garlic cloves, onion, and tomatoes until lightly golden and aromatic.
4. Add spices: Incorporate the cloves, cinnamon stick, cumin, and oregano and toast them for a few seconds to release their essential oils.

3. Blending and straining of the sauce

1. Mix the ingredients: Place the toasted chilies, garlic, onion, tomatoes, spices, dark chocolate, and sugar in the blender.
2. Blend with water: Add a little of the water where you soaked the chilies to help the mixture have a smooth texture and blend until the sauce is completely homogeneous.
3. Strain the sauce: Pass the sauce through a fine sieve to remove any seed or skin remnants and obtain a silky texture.

4. Final cooking of the roast

1. Heat oil: In a frying pan or the same pot where you cooked the meat, heat a little vegetable oil.
2. Sear the meat: Add the cooked meat and cook over medium heat until it takes on a light golden color.
3. Add the sauce: Pour the strained sauce into the pot, mix well, and cook over medium-low heat.
4. Cook slowly: Let the meat soak up the sauce for 40 minutes, stirring occasionally to prevent sticking and adding water if it dries out too much.

To finish and serve

Before serving, check that the sauce has a balanced flavor by adjusting the salt. To maintain a juicy texture, the sauce should generously cover the meat but without being too liquid. Serve hot with fresh corn tortillas, refried beans, and guacamole. This dish is essential at a family gathering or a Mexican celebration memorable, in addition to paying homage to the Zacatecan culture.

Nutritional Information

• Calories: 560 kcal
• Proteins: 35 g
• Fats: 22 g
• Carbohydrates: 45 g
• Fiber: 8 g

These values are approximate per serving and may vary depending on the ingredients and quantities used.

5 keys to make your Wedding Roast perfect

1. Select fresh, quality meat: The texture of the dish greatly depends on a good base; choose well-cut shoulder or loin for tenderness.
2. Toast chilies and spices carefully: Toasting at medium temperature allows deep aromas to be released without burning, which prevents bitter flavors.
3. Blend and strain the sauce with precision: The silky, lump-free texture enhances the experience of every bite.
4. Cook over low heat: Patience prevents the meat from becoming tough and helps it absorb all the nuances of the sauce.
5. Let the roast rest: Resting after cooking integrates the flavors and makes the dish even more delicious.

When is it ideal to enjoy it?

Wedding Roast is perfect for traditional rural ceremonies, especially at wedding celebrations that celebrate family union and the culinary richness of Zacatecas. It is also an excellent option for an intense family gathering where typical food and deeply seasoned grilled meats are valued. Careful preparation turns any special day into an authentic Mexican celebration full of tradition and flavor.

Comparative table: Recipes similar to Wedding Roast (Zacatecas)

Share your experience

The kitchen is a space to experiment and grow. Did you try this traditional Wedding Roast recipe? Tell us how it turned out, if you made variations, or what surprised you. Sharing your experience not only enriches the recipe but also keeps alive the Zacatecan culture and the family culinary tradition.