Mole Coloradito Oaxaca Recipes

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MOLE COLORADITO



Mole Coloradito image

Provided by Rick Martinez

Categories     condiment

Time 4h

Yield 8 servings

Number Of Ingredients 28

2 1/2 ounces ancho chiles (5 to 7), stemmed and seeded
2 1/2 ounces guajillo chiles (7 to 9), stemmed and seeded
3 cascabel chiles, stemmed and seeded
2 dried avocado leaves (see Cook's Note)
1 fresh bay leaf (or dried)
1-inch piece canela or 1-inch piece cassia cinnamon stick (see Cook's Note)
1 whole clove
2 teaspoons dried Mexican oregano
1 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1/2 teaspoon black peppercorns
1/2 cup raisins
1/4 cup pitted prunes
2 tablespoons sliced raw almonds
2 tablespoons roasted salted peanuts
2 tablespoons raw pecans
2 tablespoons raw pumpkin seeds
2 tablespoons untoasted sesame seeds
3 tablespoons schmaltz or rendered lard
1/2 very ripe (black) plantain, sliced into 1/2-inch rounds
5 cloves garlic, chopped
1/2 medium white onion, chopped
Kosher salt
One 14-ounce can fire-roasted diced tomatoes
2 quarts homemade turkey stock or low-sodium chicken broth
1 ounce bittersweet (72 percent cacao) chocolate, chopped
Roasted turkey or roasted chicken, for serving
Toasted sesame seeds, for serving

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.

MOLE COLORADITO RECIPE



Mole Coloradito Recipe image

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.

Provided by Mexican Please

Categories     Main Course

Number Of Ingredients 21

5 Ancho dried chiles
4 New Mexican dried chiles (or Guajillos)
2 lbs. Roma tomatoes (approx. 7-8 tomatoes)
1 onion
8 garlic cloves
2/3 cup sesame seeds
2 tablespoons cinnamon
1 tablespoon Mexican oregano
1/4 teaspoon black peppercorns (approx. 12 peppercorns)
8 cloves
2 tablespoons raisins
1/2 cup almonds
2 oz. chocolate (approx. 1/3 cup chocolate chips)
3-4 cups stock
2 tablespoons lard (or oil)
1 teaspoon salt (plus more to taste)
10-12 corn tortillas
Queso Fresco
finely chopped onion
freshly chopped cilantro
Mexican Crema

Steps:

  • Wipe off any dusty crevasses on the dried chiles. De-stem and de-seed the chiles, but don't worry about getting rid of every last seed.
  • Roast the chile pieces for 1-2 minutes in a 400F oven. Alternatively, you can flash roast them in a skillet on the stovetop for 15-30 seconds per side. Once roasted, add them to a bowl and cover with hot tap water. Let the chiles reconstitute for 20-30 minutes. If they float to the surface you can use a small bowl or plate to keep them submerged.
  • Rinse and de-stem 7-8 Roma tomatoes. Roast the tomatoes in a 400F oven for 20-30 minutes.
  • Roughly chop an onion and peel 8 garlic cloves. Add a glug of oil to a skillet over medium heat and saute the onions and whole garlic cloves until lightly browned. Once cooked, add the onion-garlic mixture to the blender.
  • Preheat a dry skillet over medium heat. Add 2/3 cup sesame seeds, 8 whole cloves, and 12 black peppercorns to the skillet. Toast until the sesame seeds are turning golden brown, stirring occasionally. Towards the end, add the powdered spices to the skillet (2 tablespoons cinnamon, 1 tablespoon Mexican oregano) and cook briefly. Add the mixture to a food processor or spice grinder and grind into a fine powder, setting it aside until you need it.
  • By now the chiles are reconstituted. Take a taste of the chiles' soaking liquid. If you like it then you can use it to liquefy the sauce. If it tastes bitter to you then use stock to liquefy the sauce -- I used stock for this batch.
  • Drain the dried chiles and add them to the blender along with a cup of stock (or soaking liquid). The onion-garlic mixture should already be in the blender. Combine well. It's worth it to take a taste at every step along the way, starting now!
  • Add the roasted tomatoes to the blender and combine well. This should all fit in a single blender jar, but you may have to blend the tomatoes in batches.
  • Add the finely ground spice mixture to the blender and combine well. I also added another cup of stock at this point. You'll need 3-4 cups total for the recipe -- I usually just keep track of what I add when blending and then add the rest for the simmer.
  • Add 2 tablespoons raisins, 1/2 cup almonds and 1 teaspoon salt. Combine well.
  • Add 2 tablespoons lard (or oil) to a large saucepan. Once heated, add the Coloradito sauce from the blender to the saucepan and simmer until heated through. Use a splatter screen if you have one, otherwise a layer of parchment paper or foil will do the job.
  • Once heated through add 2 oz. chocolate (optional). I used 1/3 cup semi-sweet chocolate chips, but you can use Mexican chocolate if you want.
  • Once the chocolate is incorporated into the sauce take a final taste for seasoning. I added another generous pinch of salt to this batch. (So that is about 1.5 teaspoons salt total but keep in mind this will depend on which stock you use.)
  • You can optionally strain the Coloradito sauce at this point. Place a fine mesh sieve over a bowl and use a spatula to force the sauce through the strainer. Be sure to wipe the bottom of the strainer as the sauce tends to cling to it.
  • Optional serving style: warm 10-12 corn tortillas in the oven (or flash fry them). Use tongs to dredge them in the Coloradito sauce. Add Queso Fresco and finely chopped raw onion to the tortillas, then fold in half and drench them with more of the Coloradito sauce. Serve immediately with optional garnishes: toasted sesame seeds, Mexican Crema, more Queso Fresco, and freshly chopped cilantro.
  • Store leftover Coloradito sauce in an airtight container in the fridge.

Nutrition Facts : Calories 390 kcal, Carbohydrate 53 g, Protein 10 g, Fat 19 g, SaturatedFat 3 g, Sodium 691 mg, Fiber 15 g, Sugar 18 g, ServingSize 1 serving

OAXACAN RED MOLE SAUCE (MOLE COLORADITO)



Oaxacan Red Mole Sauce (Mole Coloradito) image

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

1 entire skinless chicken breast, with bones but without skin
1/4 medium white onion
3 garlic cloves, peeled
1 tablespoon salt
5 guajillo chilies
10 red ancho chilies
1 tablespoon sesame seeds
2 bread rolls, sliced
1 cinnamon stick
1 tablespoon thyme
1 tablespoon marjoram (optional)
1 tablespoon oregano
1/2 cup chocolate, cut in pieces
4 tablespoons vegetable shortening, divided
10 almonds
10 raisins
3 garlic cloves
1/8 medium white onion
3 medium tomatoes, cooked
2 cups chicken broth
1 tablespoon sugar
1 tablespoon salt
cooked rice (optional)

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.

COLORADITO (RED OAXACAN MOLE)



Coloradito (Red Oaxacan Mole) image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 23

3 slices French bread
1-ounce Mexican chocolate
Sea salt to taste
3 cups cooked white rice, seasoned
12 corn tortillas, warm
1 large chicken (about 3 1/2 pounds) cut into serving pieces
1 medium white onion, roughly chopped
1 small head of garlic, scored around the middle
4 fresh marjoram or oregano sprigs
4 fresh thyme sprigs
4 sprigs fresh flat-leaf parsley
Sea salt to taste
12 chiles guajillos or chilcostles
1/2 pound (about 2 small) tomatoes, stewed
4 tablespoons melted lard or safflower oil
1/4 cup sesame seeds
1 1/2 tablespoons dried oregano
2 whole cloves
2 whole allspice
1 medium white onion, thickly sliced
9 small garlic cloves, peeled
1 3-inch cinnamon stick, broken into thin strips
1 small ripe plantain, peeled and cut into thick rounds

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.

MOLE COLORADITO OAXACA



Mole Coloradito Oaxaca image

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

8 dried ancho chiles
8 dried guajillo chilies
1/2 cup raisins
2 ounces good quality bittersweet chocolate
8 cloves garlic, unpeeled
1 large white onion, unpeeled,quartered
1/2 cup shelled skinned almonds, either chopped or sliced
1 teaspoon ground cannella (true Ceylon cinnamon, a.k.a. Mexican cinnamon) or 1/2 teaspoon ground cinnamon (the fresher the better)
1 teaspoon kosher salt
1 pinch black pepper
1/2 teaspoon dried thyme
1 teaspoon dried Mexican oregano
3 red ripe plum tomatoes
2 cups hot chicken broth

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.

MOLE COLORADITO



Mole Coloradito image

Provided by Kent Black

Categories     dinner, main course

Time 1h45m

Yield 6 servings

Number Of Ingredients 16

6 pieces chicken: 3 half breasts, 3 thigh-legs
1 small onion, halved
9 cloves garlic, unpeeled
10 dried ancho chilies (see note)
1 dried pasilla chilies (see note)
4 large plum tomatoes, stem end removed
6 tablespoons vegetable oil
2 slices stale country bread
1/2 cup sesame seeds
15 blanched almonds
10 black peppercorns
1 tablespoon dried Mexican oregano
3 whole cloves
1 2-inch stick cinnamon, preferably Mexican canela or Sri Lankan, in pieces
1 tablespoon sugar
Salt and freshly ground black pepper

Steps:

  • In a large pot, boil 12 cups salted water. Add chicken, onion and 3 garlic cloves. Reduce to simmer. Cook 25 minutes or until chicken is just cooked through. Remove chicken to a plate, and keep warm. Pour broth through a sieve into a bowl; reserve.
  • Stem and seed chilies. In a large skillet over medium-high heat, roast chilies 3 to 5 minutes until they smoke and blister. Transfer to a medium bowl, and cover with boiling water. Soak for 20 minutes.
  • In same skillet, roast remaining garlic cloves and tomatoes over medium-high heat 12 to 15 minutes. Turn to blister all surfaces. Garlic should be soft and tomatoes evenly covered with brown/black spots. When garlic cools, remove skin.
  • In same skillet, heat 3 tablespoons oil over medium-high heat until it shimmers. Add bread, and fry until pale gold, about 2 minutes, turning once. Remove bread from skillet. Add sesame seeds, almonds, peppercorns, oregano and cloves. Cook, stirring frequently, about 4 minutes, until fragrant and seeds are lightly colored. Reserve.
  • Drain chilies, discarding soaking liquid. Transfer to a blender with 1/2 cup reserved chicken broth. Puree, pushing down and scraping sides, as needed. In same skillet, heat remaining oil over medium-high heat. Add paste made from chilies and cook, stirring occasionally, 8 to 10 minutes, until paste darkens and oil is absorbed. Transfer to pot chicken was cooked in.
  • In blender, puree fried bread, roasted garlic, tomatoes, seeds, almonds and spices with 2 cups broth. Scrape down sides as needed. Transfer to pot with chili paste.
  • Place cinnamon in blender with 1/4 cup broth. Puree. Press through sieve over chili paste mixture. Add 1 quart broth to pot, stirring to combine. Increase to high heat. Bring to a boil. Add sugar, salt and pepper. Reduce heat and cook 40 to 50 minutes, until thick enough to coat the back of a spoon.
  • Add reserved chicken. Simmer over medium-low heat for 10 minutes. Serve with rice and corn tortillas.

MOLE COLORADITO



Mole Coloradito image

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

4 plum tomatoes, hulled
3 tomatillos, husks removed, rinsed
1/2 large white onion, halved
1 head of garlic
8 ancho chiles, ribs and seeds removed
6 guajillo chiles, ribs and seeds removed
1/4 cup raisins
1/2 cup sesame seeds
1/2 Ceylon cinnamon stick or 3/4 teaspoon ground cinnamon
2 allspice berries
2 whole cloves
1 teaspoon cumin seeds
2 tablespoons vegetable oil
4 cups low-sodium chicken broth
Kosher salt
2 ounces bittersweet chocolate, chopped
2 tablespoons breadcrumbs
1 tablespoon grated piloncillo (unrefined whole cane sugar) or dark brown sugar
Special Equipment
A spice mill

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.

REDDISH MOLE (COLORADITO)



Reddish Mole (Coloradito) image

Provided by Amanda Hesser

Categories     dinner, main course

Time 3h30m

Yield 4 to 6 servings

Number Of Ingredients 20

3 pounds pork butt, bone in, trimmed of most but not all fat
1 head garlic, unpeeled, halved crosswise, plus 6 garlic cloves, minced
1 teaspoon whole black peppercorns, bruised plus 5 whole black peppercorns
3 bay leaves
2 teaspoons salt, or to taste
1 thick slice day-old challah or brioche,
4 dried ancho chiles, tops and seeds removed
4 dried guajillo chiles, tops and seeds removed
1 2-inch piece canela, or 2 teaspoons ground Ceylon cinnamon
5 cloves, or 1/8 teaspoon ground cloves
1/4 cup lard or vegetable oil
1 small onion, coarsely chopped
3 medium ripe tomatoes, coarsely chopped
1/3 small yellow plantain, peeled and chopped (about 1 cup)
12 sprigs fresh thyme
6 sprigs fresh oregano
3 tablespoons sesame seeds, toasted
1/4 cup dark raisins
3/4 cup blanched almonds
1 1/2 ounces Mexican chocolate, coarsely grated

Steps:

  • Place the pork butt, head of garlic, 1 teaspoon of bruised black peppercorns, bay leaves and 1 teaspoon salt in a 5 to 6 quart saucepan. Add enough cold water to cover well (10 to 12 cups). Bring to a boil over high heat and immediately reduce the heat to low. Remove any foam that collects on top. Simmer, partly covered, until the meat is tender, about 2 to 2 1/2 hours.
  • Lift out the pork, letting it drain well, and let cool to room temperature. Raise the heat to high and boil the stock until reduced to about 6 to 8 cups. Strain the stock through a fine-mesh seive, discarding the solids; let sit until the fat can be skimmed off (or refrigerate several hours and lift off the solidified fat). Reserve.
  • Remove and discard any visible fat from the pork butt. Pull the meat from the bones, carefully tear it into long shreds, and refrigerate if not using at once. You should have about 3 to 4 cups.
  • In a food processor, crush the bread to fine crumbs. You should have about 1 cup. Set aside. Place the ancho and guajillo chiles in a bowl. Pour over boiling water to cover, and let soak for 20 minutes. Meanwhile, in a spice grinder, coffee grinder or with a mortar and pestle, grind together the canela, cloves and remaining 5 peppercorns. Set aside. Drain the soaked chiles and reserve.
  • In a medium skillet, heat half the lard over medium heat until rippling. Add the ground spices and cook, stirring, just until fragrant, 1 to 2 minutes. Add the onion, minced garlic, tomatoes, plantain, thyme, oregano, sesame seeds, raisins and almonds. Cook, uncovered, stirring frequently, for 15 minutes.
  • Let this cooked mixture cool for about 10 minutes, then place half the mixture in a food processor with 1 cup of the reserved pork broth and half the drained chiles. Process to a smooth puree (about 3 minutes on high). Repeat with the remaining sauce mixture, another cup of pork broth, and the remaining chiles.
  • In a large Dutch oven or deep skillet, heat the remaining lard over medium high heat until rippling. Add the pureed mixture, stirring well to prevent splattering. Stir in the remaining stock, a little at a time. Cook, covered, stirring frequently, for 15 to 20 minutes, until the chiles lose the raw edge of their flavor. Stir in the bread crumbs and cook, stirring frequently, until the mixture is lightly thickened, about 10 minutes. Stir in the chocolate and cook, stirring constantly, until it is well dissolved. Add the salt.
  • Stir in the reserved shredded pork. Cook, partly covered, stirring occasionally, just until heated through, 7 to 10 minutes. Taste for seasoning. Serve.

More about "mole coloradito oaxaca recipes"

MOLE COLORADITO RECIPE | BON APPéTIT
mole-coloradito-recipe-bon-apptit image

From bonappetit.com
Servings 6
Published 2017-04-18
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.
  • 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.
  • 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.


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From galaxy-training.com


OAXACA - MOLE COLORADITO - MENU IN PROGRESS
2008-03-15 The dish above is our version of Enmoladas de Pollo - corn tortillas filled with shredded chicken and then topped with Mole Coloradito. We've become big fans of Mole Coloradito. We like it much better than the darker moles, such as Mole Negro. It isn't too sweet and has a complex savory base with a nice kick of heat.
From menuinprogress.nostatic.org


OAXACAN CHICKEN MOLE COLORADITO - SUNBASKET
Prep the onion; finish the chicken mole coloradito. Peel and thinly slice enough onion to measure 1 cup (2 cups). In the same pot used for the chicken, if dry, add 2 to 3 teaspoons oil. Warm over medium heat until hot but not smoking. Add the onion, season with salt, and cook, scraping up any browned bits from the bottom of the pot, until the ...
From sunbasket.com


MOLE – MEXICO'S FAMOUS SAUCE WITH RECIPE - AMIGOFOODS
Mole Mexican Sauce made with Chocolate. There are different varieties of mole that are commonly replicated. The most common mole is poblano, which consists of over twenty ingredients, including poblano peppers and chocolate.. Mole poblano is often referred to as the official national dish of Mexico.. Other common varieties are mole negro, which came from …
From blog.amigofoods.com


COLORADITO (RED OAXACAN MOLE) RECIPE RECIPE
Get one of our Coloradito (red oaxacan mole) recipe recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 98% Red velvet trifle Do you want to know how to make an excellent Christmas dessert? This red velvet trifle recipe teaches you how to make a . Bookmark. 20 min ; 15 Yield; 98% Grilled Skirt Steak with Red Peppers & Onions If you want …
From crecipe.com


MOLE SAUCE RECIPES – YA OAXACA
grilled new york pork chops with sweet potato and apple fritters and mole coloradito Serves 6 INGREDIENTS For the sweet potato fritters: ½ pound sweet potatoes, peeled and grated 1 apple, Rome, Fuji or Gala, grated ¼ cup white onion, finely chopped 1 tablespoon garlic, finely chopped 2 tablespoons parsley leaves, finely chopped ½ ...
From yaoaxaca.com


MOLE COLORADITO | TRADITIONAL SAUCE FROM OAXACA, MEXICO
Mole coloradito. Mole coloradito is a traditional Mexican sauce originating from Oaxaca as one of the seven moles of Oaxaca. 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


RECIPE: MOLE COLORADITO OAXAQUEñO - ON THE LIST
2014-06-02 METHOD. In a heavy 7-quart stockpot, heat 6 quarts water and the seasoning ingredients to a boil. Add the chicken pieces and lower heat to simmer. Cover and cook the chicken for about 35 to 45 minutes or until the meat is tender and the juices run clear when the dark meat is pierced with a fork.
From jayminter.com


MOLE COLORADITO OAXAQUENO | THE SPLENDID TABLE
2000-12-12 Add 1 teaspoon of oil and the sesame seeds and fry until brown, about 10 minutes, stirring constantly. Cool the seeds and grind in a molcajete or spice grinder. In a heavy 6-quart stockpot, heat 1 tablespoon of lard over high heat until smoking. Add the chile puree a little at a time, stirring constantly.
From splendidtable.org


OAXACAN GREEN MOLE WITH CHICKEN - THERESCIPES.INFO
https://www.177milkstreet.com › recipes › oaxacan-green-mole-chicken. All information about healthy recipes and cooking tips
From therecipes.info


MOLE COLORADITO RECIPE - MEXICAN DUCK MOLE | HANK SHAW
2020-02-13 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 contents of the blender, plus the pureed tomatoes, and stir well. It will sputter at first, then emulsify. Simmer this 10 minutes, then stir in the grated Mexican chocolate.
From honest-food.net


PORK MOLE COLORADITO - CHOWHOUND FOOD COMMUNITY
2021-10-20 Place all ingredients in an 8-quart pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce heat to low. Cover and simmer until pork is …
From greatist.com


MOLE SAUCE RECIPES – TAGGED "MOLE COLORADITO"– YA OAXACA
Mole Sauce Recipes mole coloradito · Oct 04, 2021 ... This Oaxacan-style dish is the perfect way to use Mole Coloradito sauce. In Oaxaca, enchiladas are traditionally made with mole coloradito or mole rojo. We always use queso fresco and fresh parsley leaves from the garden. Enchiladas are red (the... Continue reading Oaxacan Mole Sauces Ready to Eat. Mole Negro. …
From yaoaxaca.com


MOLE COLORADITO RECIPE - LOS ANGELES TIMES
2004-03-17 Roast the whole tomatoes in a large dry skillet until softened, about 10 minutes. Place the tomatoes in a bowl. Roast the garlic quickly in the same skillet for about 1 to 2 minutes and add to the ...
From latimes.com


MOLE COLORADITO RECIPE - GREAT BRITISH CHEFS
5. Using the same pan again, toast the cinnamon, cloves and allspice until fragrant. Allow to cool then grind to a powder. 6. 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.
From greatbritishchefs.com


REDDISH MOLE (COLORADITO) | ZARELA
2021-07-05 Coloradito is unusual among Oaxacan moles in that it is often served with beef. (You can brown cubes of chuck or another braising cut in a little fat, then finish stewing it in the sauce; cubed red potatoes make a good vegetarian substitute.) But the sauce is mixed with shredded cooked chicken or pork. Turkey parts like wings or legs would also ...
From zarela.com


COLORADITO (REDDISH MOLE) RECIPE - ZARELA MARTINEZ | FOOD & WINE
Grind the canela, cloves and peppercorns together in an electric coffee grinder or spice mill or in a mortar. In a medium skillet, heat 2 tablespoons of the lard over moderate heat until rippling.
From foodandwine.com


RICK BAYLESSMOLE COLORADITO ENCHILADAS - RICK BAYLESS
Wash and dry the skillet. Set over medium-high heat and add 1 tablespoon of the vegetable oil. When hot, add the tomato puree. Cook—stir almost continually—until the tomato mixture thickens, 10 to 15 minutes. Cook the mole. Set a large heavy pot (preferably a 6- to 9-quart Dutch oven) over medium to medium-high heat.
From rickbayless.com


MOLE COLORADITO BEST RECIPES
Ingredients: 6 pieces chicken: 3 half breasts, 3 thigh-legs; 1 small onion, halved; 9 cloves garlic, unpeeled; 10 dried ancho chilies (see note) 1 dried pasilla chilies (see note)
From recipesforweb.com


MAKING THE 7 MOLES OF OAXACA IN 7 DAYS: A SURVIVOR’S GUIDE
2019-08-23 Mole is the national dish of Mexico with the Pueblan and Oaxacan states of Mexico being the most famous places to get your mole on. Puebla is generally regarded as the birthplace of mole but Oaxaca has claimed seven mole babies as its own: rojo, coloradito, amarillo, verde, negro, chichilo, and manchamantel. I’ve been trying moles at local ...
From savoryspiceshop.com


COLORADITO (RED OAXACAN MOLE) RECIPE - COOKING CHANNEL
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 ...
From cookingchanneltv.com


DE LA TIERRA: MEXICAN FOOD BLOG: MOLE COLORADITO
2010-05-27 Drain from the oil and reserve. On a comal, toast the tomato, tomatillo, garlic, and onion. When the tomatoes are soft all the way through, remove from the heat. Quickly toast sesame seeds till golden than add the cloves, oregano, and thyme and heat for 30 seconds. Place all ingredients in a blender with 1/2 a cup of the chicken stock.
From delatierrablog.blogspot.com


RECIPE: MOLE COLORADITO OAXAQUEñO - FOOD NEWS
Oaxacan Red Mole Sauce (Mole Coloradito) Recipe. Mix entire jar of mole paste with 15oz of tomato sauce in a large saucepan. Stir and simmer under medium heat until paste is fully dissolved. Add 3 cups of Chicken Broth and bring to a boil. Remove from heat and season with 1/4 teaspoon salt and 1 tablespoon of brown sugar (or our chocolate from ...
From foodnewsnews.com


COLORADITO - THE WASHINGTON POST
2019-12-09 Fill a small saucepan with several cups of water, enough to cover the chiles, and bring to a boil Once boiling, remove the pan from the heat, add the chiles and cover with a lid.
From washingtonpost.com


MOLE AMARILLO RECIPE - A OAXACAN FAVORITE MOLE - MEXICO IN MY …
2021-03-26 Put the corn masa and 1 cup of the broth in your blender and grind well. Add this to the tomato and pepper mixture in the pot. Let thicken for about 15 minutes, stirring frequently. Add a tablespoon of salt or more, to taste. Dilute the mole sauce with 2 …
From mexicoinmykitchen.com


OAXACAN BLACK MOLE - RICK BAYLESS
Add them and the roasted peanuts to the seed and almond bowl. Basic preparations: brown onions, garlic and fruit. In the skillet, heat 3 tablespoons of the oil or lard over medium to medium-high. Add the onion and garlic and cook, stirring regularly, until …
From rickbayless.com


THE 7 MOLES OF OAXACA - FOOD REPUBLIC
2012-08-15 In fact, during my recent 36-hour stay in Oaxaca, I sampled 5 out of the 7 and inquired heavily about the other 2. Yes, Oaxaca boasts an impressive 7 kinds of mole, each one more necessary than the last. 1. Negro. The “typical” savory-sweet mole mentioned above, and the one most frequently found on American menus.
From foodrepublic.com


MOLE COLORADITO OAXAQUEñO - FRIDAY NIGHT SNACKS AND MORE...
2022-03-05 In a pot add lard and heat over medium heat. Add mole and cook for 15 minutes. Add chocolate. Season with salt and pepper. Cook over low heat for 20 minutes. Add chicken pieces and cook for 4 minutes. Serve mole coloradito on a plate with chicken, chunks of pork shoulder, or over enchiladas. Garnish with sesame seeds.
From fridaysnacks.info


COLORADITO CHICKEN AND A NEW SEASON - PATI JINICH
2017-08-31 Place the plantain in a baking dish lined with aluminum foil and make a couple of 1/2-inch slits on its skin. Bake until completely cooked through, about 40 minutes. Remove from the oven, when cool enough to handle, peel and slice. Set aside. Heat a comal, griddle or skillet over medium heat.
From patijinich.com


COLORADITO (RED OAXACAN MOLE) RECIPE - FOOD NEWS
Oaxacan Red Mole Sauce (Mole Coloradito) Recipe. Instructions Toast and soak the chiles. Set a large (10-inch) skillet over medium heat. When hot, lay a few chile pieces on the hot surface in single layer. Press down with a metal spatula until they change color and become aromatic—about 15 seconds. Flip the chiles and press down, toasting ...
From foodnewsnews.com


HOW MOLE IS MADE BY TRADITIONAL METHODS IN OAXACA - EATER
2022-02-15 He chops parsley, garlic, and onions and adds them to a hot pan with whole manzano chiles, a sort of fatter, larger habanero that isn’t quite as hot but maintains the same flavor. After a few ...
From eater.com


MOLE COLORADITO, A TRADITIONAL MOLE FROM OAXACA | ALBATZ BLOG
2012-12-22 The Mole Coloradito (red mole) with Chochoyotes (dumplings) was a complex layered sauce made of spices and chocolate, and incredibly rich. the chicken was boiled ahead of time with onion and garlic; some of the broth was used when all the chiles were blended. the Mole Coloradito began by lightly toasting the dried chiles on a grill to add ‘texture’.
From blogs.ubc.ca


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