Oaxacan Red Mole Sauce Mole Coloradito 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.

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.

BEEF RIBS WITH MOL COLORADITO



Beef Ribs with Mol Coloradito image

The earthy, fruity, spicy, though not especially fiery "little red" mole -- one of Oaxaca's seven classic sauces -- is cooked separately and seared onto the ribs at the end to form a savory crust.

Provided by Steven Raichlen

Categories     dinner, lunch, main course

Time 3h15m

Number Of Ingredients 27

8 pounds meaty beef short ribs
Coarse salt and pepper
2 tablespoons vegetable oil
1 medium onion, finely chopped
1 carrot, finely chopped
2 celery stalks, finely chopped
1 bay leaf
7 guajillo chiles
1 ancho chile
2 tablespoons vegetable oil
1 small onion, chopped
2 garlic cloves, chopped
1/2 teaspoon ground cumin
1 cinnamon stick
1 clove
2 tablespoons sesame seeds
1 teaspoon dried oregano
1 bay leaf
1 teaspoon coriander seeds
1/2 ripe plantain, peeled and diced
1/3 cup yellow raisins
1/4 cup slivered almonds
1/2 cup crushed tomatoes with their liquid
1 ounce unsweetened chocolate, chopped
2 teaspoons brown sugar, or to taste
2 teaspoons red wine vinegar, or to taste
1 teaspoon salt

Steps:

  • Heat the oven to 300 degrees. Very generously season the ribs on all sides with salt and pepper. Heat a Dutch oven or large heavy pot over medium-high heat. Add the oil and heat for 1 minute. In a single layer, working in several batches if needed, brown the ribs well all over, 6 to 8 minutes a side. Transfer the ribs to a platter.
  • Add the onion, carrot, and celery and cook until browned, 5 minutes, stirring often. Return the ribs to the pot and add the bay leaf and water to cover. Bake, tightly covered, until very tender, about 3 hours.
  • Meanwhile, prepare the mole. Tear open the chilies, removing and discarding the stems and seeds. Place the chilies in a bowl with 2 cups warm water and soak until softened, 15 minutes.
  • Heat the oil in a large saucepan over medium-high heat. Add the onion and garlic and cook until translucent but not brown, stirring with a wooden spoon, about 3 minutes. Stir in the cumin and cook for 1 minute.
  • Transfer the chilies to the pan, reserving the soaking liquid. Sauté until fragrant, about 2 minutes. Add the soaking liquid and all remaining ingredients. Gently simmer until the plantains and raisins are soft, about 20 minutes, stirring occasionally. Remove the cinnamon stick. Puree the sauce in a blender until smooth, then return it to the saucepan.
  • Add 1/2 to 1 cup of the rib cooking liquid until the sauce is thick but pourable. Adjust the seasoning, adding salt, sugar, or vinegar to taste - the mole should be highly seasoned and a little sweet with just a faint hint of tartness. (The mole can be prepared up to one day ahead and reheated.)
  • To serve, turn on the broiler or heat the oven to 450 degrees. Spoon half of the mole over the bottom of a baking dish just large enough to hold the ribs. Remove the ribs from their braising liquid, drain well, and place on top. Spoon the remaining mole over the ribs. Broil or bake until the mole sizzles and browns, 2 to 4 minutes on each side under the broiler, or 8 to 12 minutes in the oven.

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

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.

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

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.

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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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Total Time: 1 hr 55 mins Preparation Time: 25 mins Cook Time: 1 hr 30 mins Ingredients. Servings: 6 1 entire skinless chicken breast, with bones but without skin ; 1/4 medium onion ; 3 garlic cloves, peeled ; 1 tablespoon salt
From roastedfood.blogspot.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


OAXACAN ENCHILADAS IN MOLE COLORADITO OR MOLE ROJO – …
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 mole), white (the cheese and onions), and green (the parsley)--the colors of the Mexican flag, and a “go to” dish for many occasions. …
From yaoaxaca.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


OAXACAN RED MOLE SAUCE (MOLE COLORADITO) RECIPE - FOOD NEWS
In a heavy 3-quart saucepan, or clay cazuela, heat the remaining oil, then add the mole coloradito paste and fry well over medium heat, stirring constantly with a wooden spoon. When the paste is very hot, after 5 minutes, slowly add the tomato puree. Scrape in the cooked tomato mixture, bread crumbs and chocolate. Add […]
From foodnewsnews.com


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


COLARADITO - (RED OAXACAN MOLE) RECIPE - COOKING INDEX
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.
From cookingindex.com


MOLE SAUCE RECIPES – PAGE 2 – YA OAXACA
Mole Sauce Recipes mole coloradito ... 2021. OAXACAN ENCHILADAS IN MOLE COLORADITO OR MOLE ROJO. 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 …
From yaoaxaca.com


OAXACAN-STYLE MOLE (MO-LEH) SAUCE - LA PIñA EN LA COCINA
2015-09-22 Reserve 1/2 of the toasted sesame seeds for garnish on the mole. In the skillet, add the spices and heat to medium. When they become aromatic, stir often. Toast for just a few minutes and remove from heat. Wipe out the skillet. Again and finally in this same skillet, add the tomato, onion, serrano and garlic.
From pinaenlacocina.com


OAXACAN RED MOLE SAUCE (MOLE COLORADITO) RECIPE - FOOD.COM
Oct 9, 2018 - 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 Oax…
From pinterest.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, 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


CHICKEN WITH RED MOLE SAUCE - MEALTHY.COM
Combine and reserve. Alternately, put the ingredients into a deep bowl or pot and blend with an immersion blender until smooth. In a medium stockpot, heat 2 tablespoons olive oil over medium-high until hot but not smoking. Add the chicken pieces and …
From mealthy.com


ASTRAY RECIPES: COLORADITO (RED OAXACAN MOLE)
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 …
From astray.com


MOLE COLORADITO RECIPE - LOS ANGELES TIMES
2004-03-17 Roast the chiles in the same dry skillet until fragrant and softened but not dark, about 2 to 3 minutes. 6. Working in batches, spoon the …
From latimes.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


RECIPE: MOLE COLORADITO OAXAQUEñO - FOOD NEWS
FREE Shipping on orders over $25.00. Mole Negro from Oaxaca - Black Mole Paste by Juquilita - 17 oz. $15.95 ($0.94/Ounce) 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 foodnewsnews.com


ASTRAY RECIPES: COLARADITO - (RED OAXACAN MOLE)
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.
From astray.com


7 MOST POPULAR OAXACAN SAUCES - TASTEATLAS
2021-01-13 In Oaxaca, Mexico, there are seven types of mole, dark and rich sauces that are drizzled over Mexican staple dishes throughout the country. The moles of Oaxaca include mole negro, made with dark chocolate; mole rojo, also known as mole poblano; mole coloradito, made with mashed plantain; mole amarillo, made with tomatillos and masa harina; mole ...
From tasteatlas.com


OAXACAN MOLE SAUCE - RESTAURANTBUSINESSONLINE.COM
Black, red and green mole sauces are the stars of the menu at Guelaguetza, a family-run Oaxacan restaurant in the Koreatown section of LA. Each mole is distinguished by specific chili peppers, rounded out with ground nuts, seeds and spices. The Lopez family guards the exact ingredient proportions in each mole, but shares the basics. Serve this mole sauce with …
From restaurantbusinessonline.com


COLORADITO (RED OAXACAN MOLE) – RECIPES NETWORK
2016-05-06 Ingredients. 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
From recipenet.org


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 RED MOLE SAUCE (MOLE COLORADITO) RECIPE - FOOD.COM
Nov 14, 2014 - 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. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in . Sign up. Explore. Food …
From pinterest.com


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