Oaxacan Lamb Shanks Mole Mixiote De Borrego En Mole Coloradito Recipes

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OAXACAN LAMB SHANKS MOLE - MIXIOTE DE BORREGO EN MOLE COLORADITO



Oaxacan Lamb Shanks Mole - Mixiote De Borrego En Mole Coloradito image

Make and share this Oaxacan Lamb Shanks Mole - Mixiote De Borrego En Mole Coloradito recipe from Food.com.

Provided by Molly53

Categories     Lamb/Sheep

Time 4h40m

Yield 4 serving(s)

Number Of Ingredients 18

6 plum tomatoes, roasted in a 375 degree oven until blackened
2 garlic cloves, roasted
water, for consistency
3 teaspoons sesame seeds, toasted
1/4 teaspoon freshly-ground black peppercorns, toasted
1/2 teaspoon dried oregano, toasted (Mexican preferred)
1/2 teaspoon cinnamon, toasted
8 ancho chilies
6 guajillo chilies
3 tablespoons canola oil
1 1/2 ounces mexican chocolate
1/2 cup sugar
4 lamb shanks (medium to large)
salt
canola oil, for searing
1/2 cup red wine vinegar
1/2 medium yellow onion, chopped
4 (12 inch) square banana leaves (available in the frozen section of Mexican markets)

Steps:

  • Prepare the mole sauce by combining tomatoes and garlic cloves in your blender and whirl until smooth, adding water if necessary.
  • Strain and set aside.
  • Grind the sesame seeds, peppercorns, oregano and cinnamon all together; set to the side.
  • Make a lengthwise cut on 1 side of each ancho and guajillo chile and remove seeds. Place chiles in a heat resistant bowl and cover with boiling water; soak for 20 minutes or until soft.
  • Place chiles and the water they've been soaking in in a blender.
  • Whirl until smooth, strain and set to the side.
  • In a stockpot, heat up about 3 tablespoons of oil and add the dried spices, stirring constantly to release the fragrant oils.
  • Add the two purees and bring to a boil.
  • Add the chocolate, sugar; salt to taste and let simmer for about 20 minutes.
  • Preheat oven to 325°F.
  • Season the lamb shanks with salt; sear shanks on all sides in a hot skillet with a little oil added.
  • Place some of the mole sauce in a bowl.
  • Dip each shank in mole sauce, sprinkle with vinegar, chopped onion and salt; wrap in a banana leaf and then in aluminum foil.
  • Place shanks in a pan and bake for 3 1/2 to 4 hours, or until the meat is.
  • very tender and falling off the bone.
  • Place shank on a plate and top with additional warm mole sauce.

Nutrition Facts : Calories 982.6, Fat 49.8, SaturatedFat 15.9, Cholesterol 242.1, Sodium 198.9, Carbohydrate 57.7, Fiber 9.9, Sugar 35.7, Protein 77.1

MIXIOTE DE BORREGO EN MOLE COLORADITO: LAMB SHANK IN AN OAXACAN RED MOLE SAUCE



Mixiote de Borrego en Mole Coloradito: Lamb Shank in an Oaxacan Red Mole Sauce image

Provided by Food Network

Categories     main-dish

Time 5h15m

Yield 4 servings

Number Of Ingredients 18

6 plum tomatoes, roasted in a 375 degree oven until blackened
2 garlic cloves, roasted
Water, for consistency
3 teaspoons sesame seeds, toasted
1/4 teaspoon freshly-ground black peppercorns, toasted
1/2 teaspoon dried oregano, toasted (Mexican preferred)
1/2 teaspoon cinnamon, toasted
8 ancho chiles
6 guajillo chiles
3 tablespoons canola oil
1 1/2 ounce Mexican chocolate
1/2 cup sugar
4 medium to large lamb foreshanks
Salt
1/4 cup canola oil, for searing
1/2 cup red wine vinegar
1/2 medium yellow onion chopped
4 (12-inch) square banana leaves (available in the frozen section of Mexican markets)

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.

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.

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.

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