Ingredients
For the meat
- 1.5 kg of pork (shoulder or leg) in 5 cm cubes
- Onion, garlic, and bay leaf for cooking
For the sauce
- 6 ancho chiles and 3 guajillos
- 3 jitomates Roasted Roma (tomatoes)
- Almonds, peanuts, sesame seeds, and raisins (toasted)
- 30 g of Mexican table chocolate
- Toasted tortilla and bolillo (to thicken)
- Spices: cinnamon, clove, allspice, and cumin
Preparation
- Meat: Brown the pork cubes in lard until a crust forms. Cook with water, onion, and garlic for 1.5 hours until tender. Reserve the broth.
- Toasting: Toast chiles, nuts, seeds, bread, and spices separately to awaken their aromas.
- Salsa: Blend all the adobo ingredients with the meat broth. Strain to obtain a velvety texture.
- Final cooking: Fry the sauce in lard for 15 min. Add the chocolate and piloncillo. Return the meat and cook for 30 min over low heat until it shines.
Assembly
Serve the roast with red rice. The sauce should be thick and cover the meat like a dark and shiny cloak. Decorate with toasted sesame seeds and white onion rings.
