Mole Colorado Recipes

MOLE COLORADITO RECIPE

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.

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)

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.

AUTHENTIC MOLE SAUCE

Steps:

• Toast guajillo chiles, ancho chiles, and chipotle chiles in a dry pan over medium heat, stirring constantly, until warm and aromatic, about 3 minutes. Transfer to the blender with chicken broth.
• Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into a blender.
• Toast dinner roll pieces and tortilla strips in a dry pan over medium heat, stirring constantly, until lightly browned, about 3 minutes. Transfer to the blender with chicken broth and chiles
• Allow the chiles and toasted bread and tortillas to soak, fully submerged, in the chicken broth until softened, about 10 minutes. Blend the mixture until smooth.
• Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side. Place tomatoes in the blender with the chile puree.
• Melt lard in a large skillet over medium heat. Stir in onion, garlic, peanuts, raisins, cumin seeds, thyme, cinnamon sticks, cloves, and allspice berries; cook and stir until onions are soft and golden, 5 to 8 minutes. Remove the cinnamon sticks and other whole spices; add onion mixture to the blender with the chile-tomato mixture and blend until smooth.
• Pour chile puree into a large saucepan over medium heat. Stir in chocolate chicken broth, sugar, and salt. Bring mixture to a simmer; stir until chocolate is melted and sauce is thickened and slightly reduced, 10 to 15 minutes.

MOLE COLORADITO

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.

MEXICAN CHICKEN RED MOLE (MOLE COLORADO DE POLLO)

Steps:

• Place chilies in large saucepan; add water to cover.
• Bring to a boil, remove from heat and let stand 1 hour.
• Cover chilies with a plate to submerge them.
• Season chicken on both sides with salt and pepper.
• Heat a large saucepan or dutch oven over medium heat; add olive oil to coat bottom of pan.
• Add chicken, and lightly brown on all sides; then add 4 cups water and 1/4 onion.
• Bring to a boil, reduce heat and simmer for 1 hour.
• Grind sesame seeds, cloves, peppercorns, cinnamon, oregano, and thyme until pulverized.
• Set aside.
• Drain soaked ancho chilies and remove stems and seeds.
• Puree chilies in blender, adding a little water if needed.
• Pass through a sieve to strain out the peels.
• Without washing blender, puree onion and tomato.
• Remove chicken and strain broth into a bowl or pot.
• Add pureed chilies and tomato-onion mixture to pan; cook over medium heat for about 7 minutes, stirring occasionally.
• Add ground spice mixture, 1 1/2 cups of reserved broth, chocolate.
• sugar, and salt to taste.
• Add the meat; cover and simmer for 30 minutes.
• Add more broth as desired for consistency.
• Serve with soft tortillas and steamed rice, if you desire.

30-MINUTE MOLE

Steps:

• Heat broth in a small saucepan over medium-high until steaming; remove from heat. Meanwhile, heat 2 tablespoons oil in a medium pot over medium. Add all the dried chiles and sear until darkened, turning constantly so they don't burn and become bitter, 1 to 2 minutes. Transfer chiles to the hot broth to rehydrate for 10 minutes. Set a bowl over the chiles to keep them submerged.
• Add the remaining tablespoon oil and the onion to the same medium pot (no need to wash). Cook over medium, stirring occasionally, until lightly browned, about 5 minutes. Add the garlic and cook, stirring frequently, until lightly toasted, about 1 minute. Transfer to a blender, along with the chiles and their soaking liquid, the peanut butter, tahini, sugar, cacao, chocolate, oregano, cumin, cinnamon and toasted tortilla. Blend until completely smooth and creamy. Season to taste with salt and pepper.
• Pour the mole back into the same medium pot and set over high heat. Once the mole starts to bubble, lower heat to medium and simmer, stirring every couple of minutes to make sure the mole isn't burning or sticking to the pot, until the flavors marry, at least 10 minutes and up to 30 minutes. Use immediately or refrigerate in an airtight container for up to 1 week.
• Serve with cauliflower or vegetable or protein of your choice.

MOLE COLORADITO

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.