Best Oaxacan Lamb Shanks Mole Mixiote De Borrego En Mole Coloradito Recipes

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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.

LAMB MIXIOTE



Lamb Mixiote image

Mixiote are seasoned packets of lamb, rabbit or chicken that are wrapped in agave and steamed on the stovetop or cooked in a barbecue pit (mixiote refers to the thin layer of membrane found in the agave stalk). Since not everyone has easy access to fresh agave, parchment paper makes a fine substitute. The secret to the dish, which is a great addition to a Noche Buena feast, is the marinade: an adobo made with full-flavored dried chiles, warm spices and dried avocado leaves. If you can't get the last, a combination of bay leaves and mint adds a similar herbiness and liveliness to the dish.

Provided by Food Network Kitchen

Categories     main-dish

Time 8h20m

Yield 6 servings

Number Of Ingredients 16

2 pounds boneless leg of lamb, cut into 6 pieces
Kosher salt
6 dried guajillo chiles, stemmed and seeded
4 allspice berries
4 cloves garlic, unpeeled
2 dried ancho chiles, stemmed and seeded
2 dried morita chiles, stemmed and seeded
2 cloves
One 2-inch cinnamon stick
2 cups chicken broth
1/2 cup apple cider vinegar
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 small yellow onion, roughly chopped
6 dried avocado leaves (or substitute with 6 dried bay leaves and 6 mint sprigs)
Lime slices, rice pilaf and warm tortillas, for serving

Steps:

  • Sprinkle the lamb with 2 teaspoons salt on both sides and transfer to a nonreactive bowl or large resealable plastic bag. Set aside at room temperature while you prepare the adobo.
  • Set a dry skillet or comal over medium heat. Add the guajillos, allspice, garlic, anchos, moritas, cloves and cinnamon and toast until the chiles are dark in spots and the spices are fragrant, 6 to 8 minutes. Transfer to a medium bowl. When cool enough to handle, peel the garlic.
  • Add the toasted chiles to a small saucepan with enough water to cover them by 1 inch. Bring to a boil over medium-high heat, pressing on the chiles to submerge them. Remove from the heat, cover and let stand until the chiles are fully softened and pulpy, 15 to 20 minutes.
  • Using a slotted spoon, transfer the chiles to a blender (discard the soaking water). Add the reserved toasted spices and peeled garlic, broth, vinegar, oregano, thyme, onion and 2 teaspoons salt. Puree until completely smooth. Reserve 1/2 cup adobo in a container and refrigerate. Pour the rest of the adobo all over the lamb until completely coated. Cover the bowl or seal the bag and marinate, refrigerated, for at least 6 hours and up to overnight.
  • When ready to cook, lay out six 12-by-16-inch parchment rectangles. Place a piece of lamb on each and top with a spoonful of reserved adobo and 1 avocado leaf (or 1 bay leaf and 1 mint sprig). Carefully fold each corner of one of the parchment rectangles towards the center, tie it tightly with twine and trim any excess parchment. Repeat with the remaining parchment rectangles.
  • Set up a steamer pot with water in the bottom and a steamer basket above the water level and bring to a boil over medium-high heat. Once the water is boiling and steam is coming out, place the lamb packets in the steamer basket in a single layer. Cover tightly, lower the heat to medium and steam, checking occasionally to make sure there's enough water in the bottom, until the lamb is tender and nearly falling apart, about 1 hour and 30 minutes.
  • Serve the packets directly on a plate with sliced limes, a side of rice pilaf and warm tortillas.

ENMOLADAS (LAMB ENCHILADAS WITH MOLE SAUCE)



Enmoladas (Lamb Enchiladas with Mole Sauce) image

Provided by Food Network

Categories     main-dish

Time 8h20m

Yield 1 serving

Number Of Ingredients 71

5 to 7 pounds quartered lamb (neck, shoulder, ribs, including bones)
28 ounces tomato juice
1/2 cup Dijon mustard
1/2 cup kosher salt
1/4 cup chopped garlic
1/4 cup lime juice
1/4 cup sherry vinegar
3 tablespoons ground cumin
3 tablespoons ground black pepper
2 tablespoons ground coriander
7 to 9 dried avocado leaves
4 sprigs fresh oregano
4 sprigs fresh thyme
2 shallots, rough chopped
1/2 fresh jalapeno, minced (remove seeds for less heat)
8 to 10 shallots, thinly sliced
1 cup cider vinegar
1 cup red wine vinegar
2 tablespoons ground cumin
2 tablespoons chopped garlic
2 tablespoons fresh oregano
2 tablespoons kosher salt
1 small beet, cut in half
1/2 habanero chile, cut in half
6 beefsteak tomatoes
1/4 cup vegetable oil
1/2 cup corn (can substitute frozen)
3 tablespoons chopped garlic
2 to 3 ribs celery, rough chopped
1 large carrot, rough chopped
1 poblano chile, rough chopped
1 Spanish onion, rough chopped
1/2 jalapeno, rough chopped
1/2 cup pepitas/pumpkin seeds
1/4 cup pecans
1/4 cup sesame seeds
Two 6-inch corn tortillas
Two 10-inch flour tortillas
One 46-ounce can tomato juice
One 28-ounce can whole tomatillos (including liquid)
1/2 cup ancho chile powder
1/2 cup dark or golden raisins
1/4 cup chipotle chile powder
1/4 cup guajillo chile powder
1/4 cup ground cumin
1/4 cup kosher salt
1/4 cup brown sugar
1/4 cup granulated sugar
2 tablespoons ground cinnamon
2 tablespoons fresh oregano
2 tablespoons fresh thyme
6 Mexican chocolate discs
2 bananas, chopped
2 bay leaves
1 1/2 cups paprika
1 cup kosher salt
1 cup granulated sugar
1/2 cup ground cumin
1/2 cup ground black pepper
1/2 cup brown sugar
1/4 cup ancho chile powder
1/4 cup chipotle chile powder
1/4 cup guajillo chile powder
1/4 cup garlic powder
1/4 cup onion powder
1/4 cup dried oregano
3 tablespoons cayenne pepper
Crushed peanuts, for garnish
Oil, for cooking enchilada shells
3 to 4 corn enchilada shells
1 ounce crumbled Cotija

Steps:

  • For the braised lamb: Combine the lamb, tomato juice, Dijon, salt, garlic, lime juice, vinegar, cumin, pepper, coriander, avocado leaves, oregano, thyme, shallots, jalapeno and enough water to cover in a large pot. Simmer on low heat, uncovered, for 3 hours.
  • Remove meat and let cool, reserving liquid. Shred meat, removing as much fat and cartilage as possible.
  • For the pickled shallots: Cover shallots in a bowl with water.
  • Combine vinegars, cumin, garlic, oregano, salt, beet and chile in a saucepot and bring to a boil. Turn off the heat and strain the liquid into the bowl with the shallots. Add the beet. Refrigerate until cooled, 4 to 6 hours. Strain the liquid and discard the beet.
  • For the Oaxacan red chile-chocolate mole: Char tomatoes on a grill or over an open flame until blackened and splitting.
  • Preheat the oven to 400 degrees F.
  • Heat oil in a large pot, then add corn, garlic, celery, carrot, poblano, onion and jalapeno and saute until soft.
  • Spread pumpkin seeds, pecans, sesame seeds and corn and flour tortillas on a baking sheet and bake until browned, 5 to 7 minutes.
  • Blend tomatoes, blend with toasted nuts and seeds. Add to the pot, then add the tomato juice, tomatillos, ancho chile powder, raisins, chipotle chile powder, guajillo chile powder, cumin, salt, brown sugar, granulated sugar, cinnamon, oregano, thyme, chocolate discs, bananas, bay leaves and 1 1/2 gallons water. Simmer on low heat, stirring frequently, for 2 hours.
  • Puree in a blender until smooth.
  • For the tinga spice: Mix paprika, salt, granulated sugar, cumin, pepper, brown sugar, chile powders, garlic powder, onion powder, oregano and cayenne together in a bowl. Transfer to an airtight container.
  • For the enmoladas: Place crushed peanuts in a large skillet and heat and toss until they begin to release their oils; add some tinga spice and toss to coat. Turn off heat and set aside.
  • Put several inches of oil into a Dutch oven and heat up until hot. Dip enchilada shells into the oil with tongs until pliable, 5 to 8 seconds. Place on a large rimmed plate. Place 2 ounces warmed shredded lamb (including any jus) on each shell. Using your fingers, roll each shell. Ladle Oaxacan mole sauce over entire plate-enmoladas are about the sauce!
  • Garnish the enchiladas with Cotija, spiced crushed peanuts and 2 ounces pickled shallots. (Save remaining meat, shallots, mole and tinga for another use.)

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 WITH ROASTED FALL SQUASH



Mole Coloradito With Roasted Fall Squash image

Make and share this Mole Coloradito With Roasted Fall Squash recipe from Food.com.

Provided by Rick M.

Categories     Vegetable

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 32

4 ounces chilies, ancho stemmed and seeded
4 ounces chilies, guajillo stemmed and seeded
6 prunes
2 tablespoons raisins
1/4 cup sliced almonds
1/4 cup roasted peanuts
1/4 cup pecans
1/4 cup pumpkin seeds
2 tablespoons sesame seeds
1 tablespoon peppercorn
1 tablespoon Mexican oregano
2 teaspoons crushed ceylon cinnamon sticks
5 whole cloves
2 fresh bay leaves (or dried)
2 large avocado leaves
3 quarts turkey stock or 3 quarts low sodium chicken broth
1/4 cup schmaltz
5 roma tomatoes, cored
1 head garlic
1/2 plantain, peeled (very ripe, black)
1/2 white onion, halved
kosher salt
2 ounces bittersweet chocolate, chopped
2 lbs kabocha squash, peeled, seeds removed, cut into 1-inch wedges
2 delicata squash or 2 dumpling squash, seeds removed, cut into 1-inch rings
3 honeynut squash (or quartered if large) or 1 small butternut squash, halved (or quartered if large)
1/4 cup olive oil
crushed arbol chile (for serving)
radish, sliced (for serving)
fresh parsley leaves (for serving)
pumpkin seeds, toasted (for serving)
white onion, sliced (for serving)

Steps:

  • Place a rack in middle of oven; preheat to 350°. Toast ancho, guajillo, prunes and raisins on a rimmed baking sheet until browned in spots (but not charred!) and very fragrant, nutty and spicy, about 5 minutes. Let cool slightly and transfer to a food processor. Toast almonds, peanuts, pecans, pumpkin seeds, sesame seeds, peppercorn, oregano, cinnamon, clove, bay leaves and avocado leaves until nuts are lightly browned and spices are very fragrant, 8-10 minutes. Let cool slightly and transfer to food processor with chile mixture. Purée until finely ground but not paste-like. Bring chile purée, stock and lard to a boil in a large heavy pot, reduce to low, cover and simmer for 1 hour.
  • Meanwhile, increase oven to 450°. Roast tomatoes, garlic, plantain and onion on a rimmed sheet tray until softened and browned in spots (vegetables should still hold their shape), 25-35 minutes. Let cool slightly and transfer to a medium bowl. Cut the top off the garlic, exposing the cloves inside. Squeeze out roasted garlic cloves into tomato mixture. Scrape into simmering chile mixture, cover and simmer over low heat for another hour, mixture will be very fragrant and slightly reduced. Remove from heat, stir in chocolate and let cool 15 minutes.
  • Transfer to a blender, working in batches if necessary, and purée until very smooth and thick; season with salt.
  • Position racks in the upper and lower thirds of the oven; preheat to 450°. Divide squash among two large rimmed baking sheets. Drizzle with oil; season with salt. Roast, tossing occasionally, until squashes are golden brown and tender, 30-35 minutes for kabocha and butternut and 20-25 minutes for delicata and honey nut. Let cool slightly.
  • Ladle mole onto a large serving platter, top with roasted squash, crushed chile de arbol, sliced radish, parsley leaves, toasted pumpkin seeds and sliced white onion.
  • Do ahead: mole can be made 3 days ahead, cover and chill.

Nutrition Facts : Calories 484.2, Fat 32.6, SaturatedFat 5.8, Cholesterol 7.3, Sodium 99, Carbohydrate 46.6, Fiber 9.6, Sugar 18, Protein 11

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 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.

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