How To make Mole Coloradito Oaxaqueno
1 Chicken; whole cut into 8
-serving pieces 6 c Chicken Stock; homemade
5 Ancho Chiles; dried, stems
-and seeds removed 2 Guajillo Chiles; dried stems
-and seeds removed or -substitute New Mexican 5 Black Peppercorns; whole
5 Cloves; whole
2 Cinnamon Stick; 2" pieces
1 White Onion;peeled,quartered
10 Cloves Garlic
3 tb Lard or Vegetable oil
1 sm French Roll; sliced
1 sm Plantain; or substitute
-a banana 2 tb Raisins
1/4 c Sesame Seeds
10 Almonds; whole
2 md Tomatoes; quartered
3 Marjoram sprigs, or Oregano
1 Bar Mexican Chocolate; or
-to taste, (3.5oz is best) -use Ibarra or Abuelita 2 Avocado leaves; bay leaves
Salt to taste : Seenote: dried peppers; Mikenote, 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 1/2 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 1/2 hour to soften. Remove the chiles and place in a blender or food processor and puree, 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 puree 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 browned. 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 puree, adding a little water if necessary. Wipe out the skillet with a cloth and add 1 tb lard. When it is hot, add the tomatoes and fry well. Place in a blender or food processor and puree, remove. Heat a tablespoon of lard in a cazuela or heavy pot until smoking. Add the chile puree 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 puree, 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
How To make Mole Coloradito Oaxaqueno's Videos
Mole Coloradito Enchiladas
Rick Bayless prepares Mole Coloradito, a soul-satisfying Oaxacan specialty made with ancho chile, seeds, nuts, spices and just a touch of chocolate. Get the recipe:
VIDA CON LETICIA MOLE ROJO OAXAQUEÑO COMO PREPARAR UN KILO O 2 LIBRAS
1 kilo o 2 libras de chile ancho rojo
1/2 k o 2 libras de ajonjolí
1/2 k o 2 libras de cacahuate
1/2 k o 2 libras de pan molido
1/2 k o 2 libras de pasas
1/2 k o 2 libras de nuez
8 a 10 tablillas de chocolate
8 a 10 plátanos machos o Castilla
5 cucharadas soperas de sal
1/2 litro de aceite o 2 tazas de aceite
1 manojo de tomillo yerba de olor o moradasa que es lo mismo
1/2 k de cebolla asada
1 taza de medidora de ajo asado
Solo el plátano frito
Nuez y pasa así crudo
Y todo lo demás al Comal tostado o asado
Si necesita azúcar agregar una
MOLE NEGRO OAXAQUEÑO // Lo mas rico!!
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Victorville Ca, 92392
3 kilo o 6 libras de chile
1 kilo o 2 libras de nuez frito
1kilo o 2 libras de cebolla asada
1/2 kilo o 1 lira de ajo asado
1 kilo o 2 libras de ajonjolí sesame seeds dorado
1 kilo o 2 libras de cacahuate tostado o u bote de peanut butter
2 manojos de tomillo moradasa o yerba de olor tiene 3 nombres
15 plátanos de Castilla o machos fritos
1/4 de kilo o 1/4 cup de canela /cinnamon
1 kilo o 2 libras de de de pan molido
1/2 kilo o 1 libra de pasas /raisin
8 o10 cucharadas soperas de sal
2 kilo o 15 tablillas de chocolate
Y si necesita más Dulce agregar 1 o 2 tazas de azúcar
Y si necesita más sal agregar más sal al gusto
esto es opcional
Preparación del mole
Para todo este mole 6 kilos o 10 libras de tomate ????
Molido crudo y si lo quiere picoso ponerle una 1libra de morita o chipotle
Remojar los morita o chipotle
Preparación del caldo de pollo o puerco
Cominos ajo cebolla y si tiene póngale yerba santa
Por cada kilo de mole para 10 personas o 10 platillos
Sale 20 a 25 kilos como para 200 a 250 persona
también 1 pollo para 10 personas o platillos
mole oaxaqueño coloradito
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