Have you ever tried this Mexican asado (freezer meal)? this recipe is amazing, full of flavor, and you can freeze it. What? yes you read that right. I tried it and it works. It taste delicious after you defrost it.

This asado is like the Mole recipe that I shared with you guys, that it taste so good after if like you just made it. So give it a try to both of these recipes.

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Budget Ingredients:
Substitutions
Storage
Related
CHECK THESE GREAT RECIPES THAT GO WITH THIS ASADO:
Pairing
MEXICAN ASADO (FREEZER MEAL)
Reviews

Budget Ingredients:

Here is a picture and the list of the Ingredients for this Mexican asado (freezer meal). We use a few spices. So here we go.

INGREDIENTS FOR THE MEXICAN ASADO (FREEZER MEAL).

Pork meat
ribs pork meat (optional)
bay leaves
garlic
beef bouillon(optional)
onion
guajillo pepper
tomatoes
cumin
oregano
salt
thyme
ancho pepper

See recipe card for quantities.

Substitutions

PORK MEAT: You can use any type of pork meat.

Storage

You can keep this asado for up to 1 month in the freezer. (You can have for a little bit longer but I prefer 1 month)

Inside your fridge you can have it up to 7 days (because of the guajillo and ancho peppers that helps to have for a longer period of time the food inside our fridge safe to eat.

Looking for other recipes like this? Try these:

CHECK THESE GREAT RECIPES THAT GO WITH THIS ASADO:

FLOUR TORTILLAS

and my amazing RED RICE

Pairing

These are my favorite dishes to serve with [this recipe]:

MEXICAN ASADO (FREEZER MEAL)

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Prep Time 5

Cook Time 20

Total Time 25

Course DINNER

Cuisine Mexican

Servings 6 PEOPLE

Ingredients

2 lbs pork meat
1 lbs pork ribs optional
4 guajillo peppers
1 ancho pepper
2 tomatoes
4 cloves of garlic
⅓ piece of a medium onion
1 ½ teaspoon oregano
1 ½ teaspoon cumin
½ teaspoon thyme
1 tablespoon salt
1 cube beef bouillon optional
1 bay leave

Instructions

Instructions:
Prepare the Chiles and Tomatoes:
In a small pot, bring enough water to cover the chiles and tomatoes to a boil.Once boiling, turn off the heat and add the clean guajillo and ancho chiles (seeds and stems removed) and the tomatoes.Cover and let sit for 7-10 minutes to soften the chiles and tomatoes.
Cook the Pork:
In a large pot, add the diced pork and enough water to barely cover the meat.Add 2 cloves of garlic, 1 tablespoon of salt, and the bay leaf. Cover the pot and cook for 6 minutes.Drain the meat, reserving the cooking liquid.
Sear the Pork:
In the same pot, heat 2 tablespoons of oil over medium heat.Return the pork to the pot and add cumin, oregano, and thyme.Cook, stirring frequently, for 6 minutes, ensuring the meat is well-coated with the spices and doesn’t stick to the pot.
Prepare the Sauce:
In a blender, combine the piece of onion, 2 cloves of garlic, the beef bouillon cube (or 1 teaspoon of salt), 2 cups of reserved meat juice, softened chiles (drained), and tomatoes.Blend for 2-3 minutes until smooth.
Combine and Simmer:
Pour the blended sauce through a strainer into the pot with the pork to remove any seeds.Mix the sauce well with the pork.Reduce the heat, cover the pot, and let it simmer for about 6 minutes.Taste and adjust seasoning if necessary.
Serve:
Serve the Asado de Puerco with red rice and flour tortillas for a delicious meal.