MOLE COLORADITO
Steps:
- Position a rack in the center of the oven and preheat to 350 degrees F.
- Toast the ancho, guajillo, cascabel, avocado leaves, bay leaf, canela, clove, oregano, cumin, coriander and peppercorns on a rimmed baking sheet until browned in spots (but not charred!) and very fragrant, nutty and spicy, 5 to 7 minutes. Transfer to a large heatproof bowl.
- Toast the raisins, prunes, almonds, peanuts, pecans, pumpkin seeds and sesame seeds on the same baking sheet until the nuts are lightly browned and the fruit are puffed and lightly toasted but not burnt, 10 to 12 minutes. Transfer to the bowl with the toasted chiles.
- Meanwhile, heat the schmaltz in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the plantains and cook until deep golden brown and caramelized on both sides, 5 to 7 minutes. Transfer to a small bowl. Add the garlic, onions and 4 teaspoons salt to the pot and cook, stirring occasionally, until the onions are tender and lightly browned, 6 to 8 minutes. Add the tomatoes and cook, stirring occasionally, until most of the liquid has evaporated, 5 to 7 minutes. Add the reserved chile mixture, the plantains, and the stock and bring to a boil. Reduce the heat to low, cover and simmer until the chiles are very tender and fragrant, about 30 minutes. Discard the avocado leaves, bay leaf and canela (if you can find them). Remove the pot from the heat and let cool slightly.
- Working in batches, transfer the stewed chiles to a blender and puree until very smooth and thick. Transfer to a large bowl and repeat with the remaining stewed chiles.
- Wipe the pot clean, transfer the mole to the pot and bring to simmer over medium-high heat, stirring constantly to prevent from sticking to the bottom of the pot. Simmer until the mole is the consistency of a smooth, thick tomato sauce, 5 to 10 minutes, adding water or additional stock if the sauce is too thick. Add the chocolate and stir until melted. Season with salt. Remove from the heat. Serve over roasted turkey or roasted chicken. Top with toasted sesame seeds.
OAXACAN RED MOLE SAUCE (MOLE COLORADITO)
This is a classic Oaxacan dish, served with rice. Each family has their own version, this one is made by the Restaurant La Olla, Oaxaca México. A little information: Oaxaca is to Mexican food lovers and cooks perhaps what Florence is to art aficionados. Walking through any village market, or just down the street in Oaxaca is a aromatic as well as visual delight. In Oaxaca, it is difficult for one to walk for very long without ending up in a market and passing a dozen little restaurants. Not only has Oaxaca made significant contributions to the flavors of the world - especially with its extraordinary mole (mo-lay) sauces: sharp, thick, sweetly complex, with top notes of smoke, sometimes clove and citrus and always undertones of dried-chile heat, but the Indians from Oaxaca invented two of the cooking utensils that are still essential in Mexican cooking: the molcajete (stone utensil used to crush and mix spices) and the comal (metal utensil for heating and baking). Oaxaca is justly famous worldwide for its vibrant, inventive, and diverse cuisine. The markets and restaurants produce their succulent, rich moles for which Oaxaca is famous. There are at least seven basic varieties of mole made in the region. Here are nine: negro (black), amarillo (yellow), coloradito (reddish), almendrado (with almonds), verde (green), rojo (red), Manchamanteles (tablecloth stainer) and chichilo negro. There is always mole being served in Oaxaca, such as the coloradito; with its brick-red color of roasted chiles, sautéed spices, and ground, charred bread, it is elusively spicy and with a slightly tangy sweetness, a little smoky, with the fullness of toasted grain and a bit more pungent than the negro or the amarillo, which is especially mild, with its clean chile flavor, a strong top note of cumin and a slightly oily texture.
Provided by Sharon123
Categories Chicken Breast
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- Chicken:.
- Cook the chicken in 4 cups of water, with garlic, onion and salt on medium heat for 45 minutes. Check to make sure that the chicken is cooked through.
- Mole sauce:.
- Wash the chiles with a damp cloth, remove the stems of the chiles, slit open with a knife and remove the seeds and veins. Toast the chiles on both sides in large frying pan over high heat, making sure that they do not burn.
- Soak the chiles in boiling water to soften them for about 10 minute Meanwhile, fry the almonds in 3 tbls. of the shortening on medium heat for 5 min., or until they are a golden color.
- Take them out and set aside.
- Next fry the raisins until they puff up and the skin browns a bit, then remove and strain in a sieve. Turn the heat down a bit, and fry the sesame seeds in the same oil, adding a little salt to prevent them from jumping from pan.
- Once golden, remove and store on an absorbent paper towel. Still in the same oil, fry the slices of bread, until they are golden. Remove and put on an absorbent paper towel. On a dry pan or skittle roast the garlic, onion and tomato until they are nicely toasted with black spots.
- In a blender, grind the chiles with a half cup of water, and add more water as necessary to blend. Once the mixture is smooth, pour into a saucepan and fry with one tbsp of the shortening for 10 minute on medium heat. Stirring occasionally to ensure that it does not stick to the pan.
- Next, blend both the roasted and fried ingredients together, until smooth. Blend the tomatoes and strain through a colander and add into the chile mixture. Now add the cinnamon sick, thyme, marjoram(if using) and the oregano. Cook for 5 more minutes. Add the chicken broth, salt, sugar and chocolate on medium heat, stirring occasionally. Remove cinnamon stick. Cool for 15 minutes. Pour the chicken in a serving dish, serve with rice.
MIXIOTE DE BORREGO EN MOLE COLORADITO: LAMB SHANK IN AN OAXACAN RED MOLE SAUCE
Steps:
- To prepare the mole sauce: In a blender or food processor, blend tomatoes and garlic cloves, adding water if necessary. Strain and set aside. In a spice grinder pulverize the sesame seeds, peppercorns, oregano and cinnamon; set aside.
- Make a lengthwise cut on 1 side of each ancho and guajillo chile and remove seeds. Put chiles in a bowl and cover with boiling water, letting soak for 20 minutes or until soft. Place chiles and soaking water in a blender. Puree, strain and set aside. In a medium stockpot, heat 3 tablespoons of canola oil. Add the dried spices stirring continuously. Add the two purees and bring to a boil. Add the chocolate, sugar, and salt to taste; let simmer for about 20 minutes.
- To prepare the lamb shanks: Season the lamb shanks with salt and in a hot skillet sear shanks in oil on all sides. In a bowl, dip each shank in mole sauce, sprinkle with some of the vinegar, chopped onion and salt, then wrap in a banana leaf and then in aluminum foil. Place shanks in a roasting pan and bake in a preheated 325 degree oven for 3 1/2 to 4 hours, or until the meat is falling off the bone. Place shank on a plate and top with additional warm mole sauce.
CHICKEN MOLE
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Put the chicken and peppercorns in a large pot, cover with water and season with salt. Bring to a gentle simmer over low heat and cook until tender, about 40 minutes. Transfer the chicken to a large plate and set the cooking liquid aside.
- Toast the sesame seeds in a dry skillet over medium heat, tossing, until golden, about 5 minutes. Set aside 2 tablespoons for garnish and transfer the rest to a blender. In the same skillet, toast the cloves, cinnamon stick, and anise and coriander seeds until fragrant, about 3 minutes. Add to the blender.
- Remove the stems and seeds from the dried chile peppers. Heat 4 tablespoons canola oil in the same skillet over medium heat. Add the chiles and fry until lightly toasted, about 2 minutes. Transfer to a bowl, cover with hot water and set aside to soak until pliable, about 30 minutes.
- Meanwhile, add the raisins, almonds, pumpkin seeds and tortilla pieces to the oil in the skillet and cook, stirring, until the seeds and tortillas are golden brown, about 2 minutes. Add to the blender along with the oil from the skillet. Add the softened chiles and puree, pouring in 2 to 3 cups of the soaking liquid to make a thick, smooth sauce.
- Heat the remaining 2 tablespoons oil in a large pot over medium-high heat. Add the chile sauce and fry, stirring, until thickened, 5 to 6 minutes. Add 4 cups of the reserved chicken cooking liquid and simmer until the sauce starts to thicken, about 20 minutes. Add the chocolate and simmer, stirring frequently, until the chocolate melts and the sauce reduces, about 20 more minutes. Add the sugar and season with salt.
- Add the chicken pieces to the sauce and warm through over low heat. Garnish with the reserved sesame seeds.
- Photgraph by Con Poulos
MOLE COLORADITO
Oaxaca is known for its moles, and there are countless types. This recipe features dried red chiles and is often served with poultry.
Categories Bon Appétit Sauce Condiment Condiment/Spread Tomato Tomatillo Garlic Chile Pepper Sesame Cinnamon Spice Chocolate Cumin
Yield Makes about 6 cups
Number Of Ingredients 20
Steps:
- Place racks in upper and lower thirds of oven; preheat to 450°F. Roast tomatoes, tomatillos, onion, and garlic on a rimmed baking sheet on upper rack until softened and browned in spots (vegetables should still hold their shape), 25-35 minutes. Let cool slightly. Cut the top off the garlic, exposing the cloves inside. Squeeze out roasted garlic cloves into a blender. Transfer remaining vegetables to blender and purée until smooth. Scrape into a medium bowl.
- While the vegetables are roasting, toast ancho and guajillo chiles on a clean rimmed baking sheet on lower rack until guajillo chiles are slightly darker in spots, about 4 minutes. Let cool slightly, then transfer to a large bowl. Add raisins and 4 cups boiling water, cover with plastic wrap, and let sit 30 minutes.
- Transfer chile mixture to blender (you don't need to clean it); blend until thick and smooth.
- As soon as chiles are out of the oven, toast sesame seeds on another rimmed baking sheet on lower rack until golden brown, about 3 minutes. Let cool. Grind in spice mill, shaking occasionally, to a powder. Be careful not to overgrind or you will make sesame paste. Transfer to a small bowl.
- Very finely grind cinnamon, allspice, cloves, and cumin seeds in spice mill. Heat oil in a large pot over medium-high and cook spice mixture, stirring, until fragrant, about 30 seconds. Add vegetable purée and cook, stirring occasionally, until mixture thickens slightly, 5-7 minutes. Add chile purée and broth, season with salt, and simmer, uncovered, stirring occasionally, until mole is thickened to the consistency of heavy cream, 60-75 minutes.
- Add sesame powder, chocolate, breadcrumbs, and piloncillo to mole and whisk until chocolate is melted and sesame seeds are incorporated. Continue cooking, whisking often to prevent mole from sticking to the bottom of the pot, until very thick and the consistency of marinara sauce, 30-35 minutes. Taste mole and season with salt as needed.
MOLE COLORADITO OAXACA
Make and share this Mole Coloradito Oaxaca recipe from Food.com.
Provided by Kirstin in the Couv
Categories Sauces
Time 2h20m
Yield 2 cups paste
Number Of Ingredients 14
Steps:
- For mole paste: Cut chiles open vertically, remove stems, seeds.
- On hot, ungreased griddle or heavy skillet, toast chiles on both sides, flattening with spatula, until skins blister and colors change.
- Put chiles in bowl.
- Add raisins.
- Cover with hot water; soak for 30 minutes and up to a few hours, until soft.
- Drain chiles, raisins then puree in blender with water as necessary.
- Strain through coarse sieve into large pot, pressing with large spoon adding more water as necessary.
- Add chocolate, bring to simmer.
- Toast then peel garlic and onion quarters.
- Put in blender.
- Toast almonds.
- Put in blender with onion and garlic.
- Add canela, salt, pepper, thyme and oregano.
- Puree, adding water as necessary.
- Strain into chile-chocolate mixture, pressing down with large spoon, adding more water as necessary.
- Cook, stirring, 15 minutes to thicken mole paste.
- Paste may be cooled and refrigerated for six months or frozen in airtight containers.
- To make sauce from paste: Toast and peel tomatoes.
- Puree and strain into paste.
- Pour in broth.
- Lower heat and simmer for 20 minutes.
- Sauce should be as thick as heavy cream.
- Taste and adjust seasoning.
- Serve over chicken or turkey pieces sprinkled with toasted sesame seeds.
- Sauce may be refrigerated for up to three days.
More about "coloradito red oaxacan mole recipes"
MOLE COLORADITO RECIPE - MEXICAN DUCK MOLE | HANK SHAW
Web Feb 13, 2020 Add salt to taste before you take the sauce from the blender. Heat the duck fat or lard in a large, lidded pot over medium heat. Add the …
From honest-food.net
5/5 (7)Total Time 3 hrsCategory Main Course, SauceCalories 278 per serving
From honest-food.net
5/5 (7)Total Time 3 hrsCategory Main Course, SauceCalories 278 per serving
- Put the duck and the broth, plus another quart or even two of water into a large, lidded pot and bring to a simmer. Add the remaining duck ingredients and salt to taste, then simmer, partially covered, until the meat is tender, but not falling off the bone. This usually takes 2 to 3 hours.
See details
MOLE COLORADITO RECIPE - LOS ANGELES TIMES
Web Mar 17, 2004 One of the specialties of Maria Lopez of the Guelaguetza restaurants in Koreatown is coloradito, a sweet, lightly colored Oaxacan mole. Her recipe offers an efficient sequence for roasting...
From latimes.com
From latimes.com
See details
MOLE COLORADITO | TRADITIONAL SAUCE FROM OAXACA, MEXICO
Web This mole is usually made with ingredients such as onions, celery, garlic, carrots, chili peppers, thyme, allspice, black peppercorns, cloves, cinnamon, tomatoes, marjoram, bread, raisins, cumin, sesame seeds, mashed …
From tasteatlas.com
From tasteatlas.com
See details
MOLE COLORADITO RECIPE | MEXICAN PLEASE
Web Oct 16, 2020 Mole Coloradito Recipe Hello Mole Coloradito! For this batch I filled corn tortillas with Queso Fresco and then drenched them in the Coloradito sauce, but feel free to adjust the serving style to your liking. …
From mexicanplease.com
From mexicanplease.com
See details
MOLE COLORADITO RECIPE | BON APPéTIT
From bonappetit.com
Estimated Reading Time 2 mins
- Place racks in upper and lower thirds of oven; preheat to 450°. Roast tomatoes, tomatillos, onion, and garlic on a rimmed baking sheet on upper rack until softened and browned in spots (vegetables should still hold their shape), 25–35 minutes.
- While the vegetables are roasting, toast ancho and guajillo chiles on a clean rimmed baking sheet on lower rack until guajillo chiles are slightly darker in spots, about 4 minutes.
- As soon as chiles are out of the oven, toast sesame seeds on another rimmed baking sheet on lower rack until golden brown, about 3 minutes. Let cool.
- Very finely grind cinnamon, allspice, cloves, and cumin seeds in spice mill. Heat oil in a large pot over medium-high and cook spice mixture, stirring, until fragrant, about 30 seconds.
- Add sesame powder, chocolate, breadcrumbs, and piloncillo to mole and whisk until chocolate is melted and sesame seeds are incorporated. Continue cooking, whisking often to prevent mole from sticking to the bottom of the pot, until very thick and the consistency of marinara sauce, 30–35 minutes.
See details
THE BEST OF MEXICO'S OAXACAN CUISINE - ALLRECIPES
Web May 5, 2020 Famous Must-Try Oaxacan Dishes Mole . There are seven distinct types of mole: negro (black), amarillo (yellow), coloradito (little red), mancha manteles …
From allrecipes.com
From allrecipes.com
See details
OAXACAN CHICKEN MOLE COLORADITO | SUNBASKET
Web Prepare the mole coloradito In a small frying pan over medium heat, warm the mole coloradito base and mole seasoning, stirring frequently, until fragrant and blended, 1 to …
From sunbasket.com
From sunbasket.com
See details
COLORADITO (REDDISH MOLE) RECIPE - ZARELA MARTINEZ - FOOD & WINE
Web Nov 30, 2015 4 ancho chiles, stems and seeds removed. 4 guajillo chiles, stems and seeds removed. Boiling water. 3 tablespoons sesame seeds. One 2-inch piece canela …
From foodandwine.com
From foodandwine.com
See details
COLORADITO (RED OAXACAN MOLE) RECIPE - COOKING CHANNEL
Web 3 slices French bread. 1-ounce Mexican chocolate. Sea salt to taste. 3 cups cooked white rice, seasoned. 12 corn tortillas, warm. The Chicken: 1 large chicken (about 3 1/2 …
From cookingchanneltv.com
From cookingchanneltv.com
See details
MOLE AMARILLO RECIPE - A OAXACAN FAVORITE MOLE - MEXICO IN MY …
Web Mar 26, 2021 Recipe by Chef José Humberto Pacheco Mayen from Oaxaca Makes 6 servings INGREDIENTS:. 4½ (or more) cups of chicken stock (see recipe below) 1 …
From mexicoinmykitchen.com
From mexicoinmykitchen.com
See details
THE SMOTHERED MOLE BURRITO AT EK VALLEY IS PURE OAXACAN GENIUS
Web 3 hours ago More specifically, EK Valley’s burrito mojado (wet burrito), which comes filled with a choice of carne asada, chicken, salmon, carnitas, or any of chef Epifanio “Epy” …
From la.eater.com
From la.eater.com
See details
MOLE COLORADITO RECIPE - GREAT BRITISH CHEFS
Web Roughly break up the garlic into cloves and toast in the hot pan until the skins are blackened. Allow to cool, then peel 7 In a large pan, heat up 3 tbsp lard until melted. Add …
From greatbritishchefs.com
From greatbritishchefs.com
See details
BELOVED CHILES SECOS CLOSES IN GRAND CENTRAL MARKET — BUT ISN'T …
Web 41 minutes ago Beloved one-stop shop Chiles Secos, known for its chiles and mole pastes and one of the few remaining vendors from the 1970s inside Grand Central Market, …
From latimes.com
From latimes.com
See details
THE BEST AUTHENTIC OAXACAN MOLE RECIPE - JUST MEXICAN FOOD
Web Dec 5, 2022 Authentic Oaxacan Mole Recipe Ingredients Recipe – Authentic Oaxacan Mole Recipe Step 1: Toast The Chiles Step 2: Heat The Broth Step 3: Toast Bread Step …
From justmexicanfood.com
From justmexicanfood.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love