Chicken In Oaxacan Red Mole Recipes

OAXACAN RED MOLE SAUCE (MOLE COLORADITO)

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.

OAXACAN CHICKEN MOLE

Steps:

• Using 1 tsp of the chili powder, season the breasts, along with salt and pepper to taste.
• In a heavy skillet that comfortably holds both breasts, heat the oil over mediium-high heat and cook the chicken until brown on both sides (about 2 minutes per side); transfer cooked chicken to a plate and add the remaining chili powder, along with the cumin and cinnamon, to the skillet and saute, stirring, for 15 seconds.
• Stir in the tomatoes and their juices along with the chocolate and simmer until the sauce thickens up, about 5 minutes.
• Add chicken, along with any juices that have accumulated on the plate, back into the skillet and simmer until the chicken is cooked through, about 4 minutes.
• Taste sauce; add salt and pepper if desired.

SIMPLE RED MOLE ENCHILADAS WITH SHREDDED CHICKEN

Steps:

• From Ancho seasoning to mole: In a medium-size (4-quart) pot (preferably a Dutch oven or Mexican cazuela), heat 1 1/2 tablespoons of the oil or lard over medium. Add the almonds and cook, stirring regularly, until lightly toasted, about 3 minutes. Using a slotted spoon, remove the almonds to a blender or food processor. Add half of the onion to the pan and cook, stirring frequently, until richly browned, about 10 minutes. Use the slotted spoon to scoop the onions in with the almonds, leaving behind as much oil as possible. (If needed, add a little more oil or lard to the pan, let heat, then continue.) Add the raisins, stir for a minute as they puff, then use the slotted spoon to scoop them in with the almonds.
• Roast the tomatoes on a baking sheet 4 inches below a very hot broiler until blackened on one side, about 6 minutes, then flip them over and roast the other side. Cool, peel and add to the almond mixture in the blender, along with the cinnamon, chocolate and bread. Add 1 cup of the broth and blend to a smooth puree, scraping and stirring every few seconds.Return the pot to medium-high heat and, if necessary, add a little more oil or lard to coat the bottom lightly. When very hot, add the Ancho mixture and cook, stirring almost constantly, until darker and very thick, about 5 minutes. Add the pureed almond mixture and cook, stirring constantly for another few minutes, until very thick once again. Stir in the remaining 4 1/3 cups of the broth, partially cover and simmer, stirring occasionally, over medium-low for 45 minutes. Taste and season with salt and sugar. (If you have never made mole before, season it until it's slightly sweet--the sugar balances the strong flavors.)
• Warming the tortillas: Set up a steamer (with this many tortillas, you'll need 2 vegetable steamers set up in saucepans or a big Chinese steamer--either choice with 1/2-inch of water under the steamer basket); heat to a boil. Wrap the tortillas in 2 stacks in heavy kitchen towels, lay in the steamer, and cover tightly. Boil 1 minute, turn off the heat and let stand without opening the steamer for 15 minutes.
• Finishing the enchiladas: Turn on the oven to the lowest setting and warm 6 to 9 plates in it. Toast the sesame seeds in a small skillet, stirring frequently, over medium heat until golden, 2 to 3 minutes. In a medium-size saucepan, combine the chicken with 1 1/2 cups of the mole and warm over medium heat. Bring the remaining mole to a simmer.
• When you're ready to serve, quickly make the enchiladas by scooping 2 generous tablespoons of chicken onto a tortilla, rolling it up and placing it on a warm dinner plate. Continue making enchiladas, arranging 2 or 3 per plate, then douse them liberally with the hot mole. Strew with the remaining sliced onion and sesame seeds.

COLORADITO (RED OAXACAN MOLE)

Steps:

• Put the chicken into a pan with the onion, garlic, and herbs; cover with water and add salt to taste. Bring to a simmer and continue simmering until the chicken is just tender, about 20 to 25 minutes.
• Remove the stems, if any, from the chiles, slit them open, and remove veins and seeds.
• Toast the chiles on a hot comale for a few seconds on each side, pressing them down until the inside flesh turns an opaque, tobacco color. Rinse the chiles in cold water, cover with hot water, and set aside to soak for about 15 minutes.
• Put the tomatoes into a blender jar and blend briefly. Heat 1 tablespoon of the lard and fry the sesame seeds for a few seconds until a deep golden brown. Transfer with a slotted spoon, draining them as much as possible, to the blender jar; add the oregano, cloves and allspice and blend until smooth, adding a little more of the water in which the chiles were soaking if necessary.
• Add more lard to the pan and heat; add the onion and garlic and fry until translucent.
• Add the cinnamon pieces and fry until the onions and garlic are lightly browned.
• Transfer with a slotted spoon to the blender jar. Add the plantain and bread to the pan and fry over low heat until a deep golden color; transfer to the blender jar. Adding more chile water if necessary, blend until you have a smooth puree. Gradually add the soaked chiles with more water as necessary and blend until smooth. When all the chiles have been blended, dip a spoon into the bottom of the blender jar and take out a sample of the sauce to see if the rather tough chile skins have been blended sufficiently. If not, add a little more water, stir well, and then blend for a few seconds more.
• Heat the remaining lard in a heavy pan or saute pan, add the blended sauce and chocolate, and cook over medium heat, stirring and scraping the bottom of the pan to prevent sticking, for about 15 minutes. Add 2 cups of the chicken broth and the chicken pieces, taste for salt, and cook for 15 minutes more. The sauce should be fairly thick and lightly cover the back of a wooden spoon.
• Serve with white rice and tortillas.

CHICKEN IN OAXACAN RED MOLE

Steps:

• 1. Prepare the mole several hours or a day ahead, for best flavor. Then trim excess fat and loose skin from the chicken. Heat the oil in a large frying pan over medium heat until it shimmers. Rub the chicken with oregano and season with salt. Place the chicken, skin-side down, and cook until golden brown, 5 to 6 minutes. Turn and cook the second side minutes until golden brown, about 6 minutes. Cover the pan, reduce the heat to low and cook the chicken until no longer pink inside, about 20 minutes. 2. Reheat the mole sauce until simmering. Place 1 chicken quarter on each of 4 plates. Cover each serving equally with sauce letting it pool onto the plate. Sprinkle sesame seeds on top and garnish with a sprig of cilantro. Serve with tortillas.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CHICKEN IN OAXACAN GREEN MOLE WITH WHITE BEANS

Steps:

• 1. Prepare the beans and reserve. Put the chicken into a large saucepan. Add the broth, 1 cup of water, half of the onion, half of the garlic, the carrot, and the crushed red pepper. Bring to a boil, then reduce the heat and simmer the chicken, covered, until tender, 30 to 35 minutes. Remove the chicken pieces to a bowl and cover to keep moist. Pour the cooked broth through a strainer into a bowl and reserve for the sauce. Discard the debris. 2. In a blender or food processor, blend the tomatillos, jalapeños, cumin, allspice, cloves, the remaining half of the onion, and the remaining garlic. Add 1 cup of the chicken broth, and blend until smooth. 3. In a large saucepan, heat the oil until it shimmers. Slowly pour in the tomatillo mixture (so it won't splatter), and cook, stirring frequently, 5 minutes. 4. In the same blender jar, blend the parsley, epazote, hoja santa, masa, salt, pepper, and sugar with 1/2 cup of the cooked chicken broth. Purée the mixture until smooth, and pour into the pan with the sauce. Cook over low heat, stirring frequently to prevent sticking, 20 minutes. Add the cooked chicken and the white beans. Simmer, partially covered, 10 to 15 minutes to heat through and blend flavors. Adjust seasoning. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.