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
Receta fácil de mole mexicano #easyrecipes
15 Chile’s guajillo
10 chile ancho
4 Chile’s negros
1/2 jitomate
1/2 cebolla
1 canela
7 clavos
Un puño de ajonjolí
Puñito de pimienta
5 ajos
1 taza de chocolate
( 1 cáscara de plátano frito , no lo puse en la receta por que no tenía )
mole oaxaqueño coloradito
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P1: Mexican Red Mole with Chiles from Oaxaca (aka Ancho Mole, Mole Coloradito)! - (1/2)
Mexican cuisine is extremely diverse and rich, and one of its most pivotal and exemplary dishes is mole (moh-LAY), a complex sauce that oftentimes has over 20-30 different ingredients and is used for an endless array of dishes ranging from stews to tacos and enchiladas. I was inspired by a recent trip to Mexico, where we were lucky and privileged to try several different types of mole.
See my full Mexican Mole videos:
Part 1 - Make Mexican (Oaxacan) Red Mole:
Part 2 - Make Mexican (Oaxacan) Red Mole:
Full Mole Food Playlist:
Total Cost to Make: $13.69 (USD)
In this video, I'll be making a slightly simplified red mole that you could use for your own homemade tacos or enchiladas! I'm using two different types of dried chilies I brought back from Mexico, ancho and guajillo, but you should be able to find them at Latin/Mexican market near you.
This is just Part I of the process. Please stay tuned for Part II, which I'll be wrapping up shortly!
*CORRECTION: Ancho and guajillo chilies are NOT smoked; they are only dried.
Quick summary:
Ancho chilies: dried ripe poblano peppers; slightly sweet, mild in heat, almost smoky in flavor; large in size (about 3 inches wide and 4-5 inches long)
Guajillo chilies: dried ripe Marisol peppers; slightly sweet, medium to high in heat; a bit acidic and fruity in flavor; small in size (2-4 inches)
Mole Rojo (simplified) ingredients:
10 ancho chilies
6 guajillo chilies
2 large tomatoes (about 1 lb)
1 large onion
4 garlic cloves
2 Tbsp (white) sesame seeds, toasted
1 tsp oregano (preferably Mexican)
3-4 Tbsp Mexican chocolate*
1/2 tsp canela (Mexican cinnamon)
1/2 tsp pepper (to taste)
Salt*
Sugar*
3 cups chicken (or vegetable) stock
4 Tbsp oil (or lard)
*ingredients should be adjusted to taste at end
1. Toast and soak the chiles using the method described in the video: cut open each chile, carefully removing all the seeds from the insides. Set a large skillet over medium heat. When hot, lay a few chile pieces on the pan Press down until they change color slightly and a smokey fragrance overtakes your kitchen. Flip the chiles and press down, and toast the other side. Add all toasted chile pieces to a bowl. When all are toasted, cover chiles with hot tap water and weigh down with a plate. Allow them to soak until soft, about 1/2 hour.
2. Roast the tomatoes, onions, and garlic on a baking sheet below a very hot broiler until blackened on all sides, about 10-15 minutes (keep an eye on these; every oven is very different!). Let cool.
3. Transfer the soaked chilies (drained of their soaking liquid), tomatoes, onions, garlic, sesame seeds, oregano, pepper, cinnamon, Mexican chocolate, some salt and sugar into a blender. Add 1.5 cups stock. Blend until fully pureed. Strain the mixture with a fine sieve/colander, making sure to press down on the solids to extract as much puree as you can.
4. Cook the mole. Set a large heavy pot over medium to medium-high heat. Add the oil to the pot. When hot, add the chile puree and stir until the mixture becomes very thick — about 20 minutes. Add the remaining 1.5 cups stock. Turn down the heat to medium-low and cook 45 minutes to 1 hour.Taste and season the mole with sugar (around 1 Tbsp) and salt. Let the mole cool. Refrigerate until use. Use in desire recipe for enchiladas, stews, tacos, with meats, etc.
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(any retransmission of this video needs written consent)
cómo hacer enchiladas Oaxaqueñas de mole coloradito
Como hacer enchiladas oaxaqueñas
INGREDIENTES:
Se preparan con el Coloradito (ya tenemos receta en el canal )
•perejil el necesario
Cebolla al gusto
Pan telera o bolillo
Pollo cocido (para acompañar
Tortillas las necesarias
Queso fresco el necesario
*para cocer el pollo*
Pollo 1pz
Ajo
Cebolla 1 trozo
Sal al gusto
• ya cocido el pollo se pone a marinar con
ajo 3 dientes
orégano 3gr
sal la necesaria.
PROCEDIMIENTO:
se coce el pollo y después se pone a marinar ( licuamos ajo, oregano y sal con un poco de agua) se lo agregamos al pollo y dejamos reposar 1 hora aprox. Para después escurrir lo y comenzar a freírlo
•freimos el pollo en suficiente aceite este debe estar muy caliente para que se dore parejo y después retiramos y quitamos el exceso de grasa con papel absorvente.
•en otro sartén con poco aceite iremos pasando las tortillas para ablandarlas y calentarlas ,despues las iremos remojando en el coloradito que ya tenemos preparado y caliente.
• las dejamos dentro del cororadito unos 15segundos y las sacamos y encimas les pondremos, queso, perejil, cebolla,la pieza de pollo ya frita y el pan.
¡ listo! Una receta mas que seguro te gustara y te sirve perfecto para un desayuno o comida.
Rick Martínez's Mole Coloradito | Introduction to Mexican Cooking | Food Network
Rick demonstrates how to make his red mole sauce by dividing the recipe into three easy parts: heat, sweet, and veg!
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Rick Martínez's Mole Coloradito | Introduction to Mexican Cooking | Food Network