• The Fiery Foods and Barbecue Supersite
  • Recipe of the Day
  • All About Chiles
  • BBQ, Grilling & Smoking
  • Burn Blog
  • Videos
  • PodCast
  • Fiery Foods & BBQ Show
  • Scovie Awards
 Login / Logout






The Day of the Dead, with a Menu - Page 3 PDF Print E-mail
Article Index
The Day of the Dead, with a Menu
Page 2
Page 3
All Pages

 

Mole Coloradito

by Patrick Holian

Mole coloradito



Mole coloradito.



This brick-red mole, courtesy of Restaurante El Naranjo in Oaxaca City, is made with chile ancho, sesame seeds, and almonds.

  • 10 ancho chiles

  • 1 pasilla chile

  • 4 large roma tomatoes

  • 4 medium cloves garlic, unpeeled

  • 3 tablespoons vegetable oil

  • 2 slices day-old bread

  • 15 blanched almonds

  • ½ cup sesame seeds

  • 10 black peppercorns

  • 1 tablespoon dried Mexican oregano (preferably Oaxacan)

  • 3 whole cloves

  • 3 tablespoons vegetable oil

  • 1 piece Mexican cinnamon (approximately 1 inch)

  • 3 cups chicken stock

  • Salt

  • 2 tablespoons sugar

  • 8 pieces chicken or pork, cooked

  • ½ medium onion

  • 3 garlic cloves

  • Salt

Clean the chiles with a damp cloth, then discard the seeds and stems. Roast the chiles slightly on a hot skillet. Transfer to a pot with hot water, and let them soak for 20 minutes.

On a separate skillet, dry-roast the tomatoes and the unpeeled garlic cloves.

Add 3 tablespoons oil to a skillet and fry the bread until pale gold. Add the blanched almonds, sesame seeds, oregano, black peppercorns and cloves. Reserve.

Meanwhile, heat the oil in a big pot, blend the chiles with enough fresh water, and add to the pot. Let it fry for about 8 to10 minutes. Blend the reserved nuts and spices along with the tomatoes, garlic, and enough water. Add to the cooking pot.

Blend the cinnamon with a little water and pass through a sieve over the mole. Simmer until thickened, about 20 minutes.

Add the chicken stock and bring to a boil. Let cook for 15 minutes, then add salt and sugar to taste. The mole should cover the back of a spoon.

Add boiled chicken (see below), let simmer for 10 minutes, and serve with rice and tortillas.

To cook the chicken: Bring 2 quarts water to a boil, add ½ onion, 3 cloves garlic and salt. When boiling, add the chicken pieces and let it boil until the meat is done.

Yield: 6 servings

Heat Scale: Medium


Comments (0)

Subscribe to this comment's feed

Write comment

smaller | bigger
security image
Write the displayed characters

busy

 

Copyright© 1997-2014, Sunbelt Shows, Inc.
No portion of this site may be reproduced in any medium
without the written permission of the copyright holder.