Entree: Mexico – Durango & Zacatecas – Asado de Boda (Slow-braised beef roast in a rich red chile and tomato sauce traditionally served at weddings)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 3 hrs

Total 3 hrs 30 min

Ingredients

- 3 lb (1.36 kg) beef chuck roast, trimmed
- 2 tbsp (30 ml) vegetable oil or lard
- 1 large onion, coarsely chopped (about 8 oz / 225 g)
- 4 garlic cloves, peeled (about 12 g)
- 4 dried ancho chiles, stems removed and seeded (about 1.6 oz / 45 g)
- 3 dried guajillo chiles, stems removed and seeded (about 1.2 oz / 35 g)
- 2 Roma tomatoes, charred and peeled or 14 oz (400 g) canned tomatoes
- 2 cups (480 ml) beef stock
- 2 tbsp (30 ml) white vinegar
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) dried Mexican oregano
- 2 whole cloves
- 1 small cinnamon stick (about 1 inch / 2.5 cm)
- 1 bay leaf
- 2 corn tortillas, toasted (approx. 50 g) or 1 slice bread, toasted (approx. 30 g) for thickening
- 2 tsp (10 g) kosher salt, or to taste
- 1/2 tsp (1 g) ground black pepper
- Fresh cilantro leaves for garnish

Instructions

1. Toast the dried ancho and guajillo chiles lightly in a dry skillet over medium heat 20–30 seconds per side until fragrant (do not burn). Place in a bowl and cover with hot water; soak 15–20 minutes until softened. Reserve 1 cup (240 ml) of the soaking liquid.
2. Char the Roma tomatoes directly over a flame or under the broiler until blackened; peel and set aside. In the blender combine soaked chiles (drained, reserving soaking liquid), charred tomatoes, onion, garlic, vinegar, cumin, oregano, cloves, cinnamon stick, tortillas or toasted bread, and 1/2 cup (120 ml) of the chile soaking liquid. Blend to a smooth sauce, adding more soaking liquid if needed to reach a pourable consistency.
3. Season the beef roast with salt and pepper. In a large Dutch oven heat vegetable oil over medium-high heat and brown the roast on all sides, about 4–5 minutes per side. Remove and set aside.
4. Reduce heat to medium, add the blended chile-tomato sauce to the pot and simmer 5–7 minutes to develop flavor. Stir in beef stock and bay leaf, season to taste.
5. Return the roast to the pot, spoon sauce over the top, bring to a gentle simmer, cover, reduce heat to low and braise 2 1/2–3 hours until the meat is fork-tender. Alternatively, bake covered at 325°F (160°C) for 2 1/2–3 hours.
6. Remove roast and let rest 10 minutes, then slice or shred. Skim excess fat from the sauce and adjust seasoning. If sauce is too thin, simmer uncovered to reduce to desired consistency.
7. Serve the asado sliced or shredded with warm tortillas, rice, and garnish with fresh cilantro.