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Mole Coloradito Oaxaqueno

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Recipe

 

Yield

6 servings

Prep

30 min

Cook

60 min

Ready

90 min
Low Cholesterol, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 each chicken
whole, cut into 8 serving pieces
* Camera
6 cups chicken broth
homemade
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5 each ancho chilies
dried, stems, and seeds removed
* Camera
2 each hot chili peppers
guajillo, dried stems, and seeds removed or, substitute new mexican
* Camera
5 each black peppercorns
whole
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5 each cloves, whole
* Camera
2 each cinnamon sticks
2" pieces
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1 each onions
white ,quartered, peeled
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10 cloves garlic
peeled and minced
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3 tablespoons vegetable oil
or lard oil
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1 each french rolls
sm
*
1 each plantains
sm or substitute a banana
*
2 tablespoons raisins, seedless
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¼ cup sesame seeds
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10 each almonds
whole
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2 each tomatoes
md, quartered
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3 each oregano sprigs
or marjoram sprigs
*
1 each chocolate
mexican bar or, to taste, (3.5oz is best), use ibarra or abuelita
* Camera
2 each avocados
leaves, bay leaves
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1 x salt
to taste
* Camera

Ingredients

Amount Measure Ingredient Features
1 each chicken
whole, cut into 8 serving pieces
* Camera
1.4 l chicken broth
homemade
Camera
5 each ancho chilies
dried, stems, and seeds removed
* Camera
2 each hot chili peppers
guajillo, dried stems, and seeds removed or, substitute new mexican
* Camera
5 each black peppercorns
whole
* Camera
5 each cloves, whole
* Camera
2 each cinnamon sticks
2" pieces
* Camera
1 each onions
white ,quartered, peeled
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1E+1 cloves garlic
peeled and minced
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45 ml vegetable oil
or lard oil
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1 each french rolls
sm
*
1 each plantains
sm or substitute a banana
*
3E+1 ml raisins, seedless
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59 ml sesame seeds
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1E+1 each almonds
whole
* Camera
2 each tomatoes
md, quartered
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3 each oregano sprigs
or marjoram sprigs
*
1 each chocolate
mexican bar or, to taste, (3.5oz is best), use ibarra or abuelita
* Camera
2 each avocados
leaves, bay leaves
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1 x salt
to taste
* Camera

Directions

After the peppers have been toasted and soaked I strain them through a foley food mill, to remove ALL of the skin and seeds.

This is a longer messier solution to grinding them in a blender but it makes a smoother, less stringent sauce.

Another method is to toast and soak the peppers and then lay them down on a cutting board and use the blade of knife, scrape the reconstituted pepper off from the skin...longer, messier, but do-able.

Simmer the chicken in stock until tender about ½ hour.

Remove the chicken and keep warm and reserve the stock.

In a large frying pan or comal, toast the chiles, turning once until darkened, but not burned.

Toast the guajillo a little longer because of their tougher skins.

Place the chiles in a bowl and cover with hot water to soak for ½ hour to soften.

Remove the chiles and place in a blender or food processor and purée, adding a little chile water if necessary, strain.

Toast the peppercorns, cloves, and cinnamon lightly in a dry pan or comal.

Cool and grind in a molcajete or spice grinder.

In the same pan, roast the onion and garlic cloves until slightly browned.

Cool and place in a food processor and purée with a little water.

Heat the lard in a pan until smoking hot, and fry the bread until lightly brown, remove and drain on paper towels.

Fry the plantain on both sides until brown, remove and drain.

Quickly fry the raisins, remove.

Lower the heat and add the sesame seeds, stirring constantly for a couple of minutes.

Then add the almonds and continue to fry until both are well Remove, drain, and combine with the bread, plantain and raisins, reserving some of the sesame seeds for garnish. Place in a food processor or blender and purée, adding a little water if necessary. Wipe out the skillet with a cloth and add 1 tablespoon lard. When it is hot, add the tomatoes and fry well. Place in a blender or food processor and purée, remove. Heat a tablespoon of lard in a cazuela or heavy pot until smoking. Add the chile purée and fry, stirring constantly, so it will not burn. It tends to splatter about, so be careful! Fry for a couple of minutes, add the tomato purée, the ground spices, and the marjoram and heat through. Stir in the bread mixture and continue to heat, stirring constantly. Add the chocolate and the avocado leaves, thin with the reserved chicken stock and continue to simmer for 30 minutes. Add the chicken, adjust the salt, and heat through. Serve with black beans, rice, and tortillas. Heat scale medium



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 397g (14.0 oz)
Amount per Serving
Calories 37257% from fat
 % Daily Value *
Total Fat 24g 36%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 7mg 2%
Sodium 360mg 15%
Total Carbohydrate 11g 11%
Dietary Fiber 10g 38%
Sugars g
Protein 24g
Vitamin A 67% Vitamin C 31%
Calcium 12% Iron 21%
* based on a 2,000 calorie diet How is this calculated?
 

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