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
VIDA CON LETICIA COLORADITO OAXAQUEÑO
1k o 2 libras de chile ancho rojo
1 k o 2 libras de guajillo
1 k o 2 libra de cacahuate
1/2 taza de canela
1 k o 2 libras de ajonjolí
1 k o 2 libras de cebolla asada
1 k o 2 libras de ajo asado
1 k o 2 libras de pan molido
2 manojos grandes de tomillo yerba de olor o moradasa . Tiene 3 nombres
11/2 o 6 tazas de aceite para sazonar el coloradito
16 tablillas de chocolate
6 cucharadas soperas de sal
Episode 905: Oaxaca, Land of the Seven Moles | Rick Bayless Mexico: One Plate at a Time
So many moles, so little time. That’s how most visitors to Oaxaca feel when perusing the choices from mole pastes in the markets to fine examples served up at restaurants and street vendors all over the state. Let’s start with two moles, advises Rick, who takes us to Seasons of My Heart Cooking School on the outskirts of Oaxaca City to explore Black Mole and Green Mole with school owner Susana Trilling and her students. We perfectly char the chilies, set the seeds aflame and roast the tomatoes for Susana’s black mole sweetened with roasted plantain and a little Oaxacan chocolate. On the simpler side, there’s green mole—redolent with fresh herbs, roasted tomatillos and jalapeno. At home, Rick makes his Coloradito Mole before we indulge in yellow mole and grilled fish at Topolobampo.
*Episode Recipes*
Mole Coloradito:
Mole Amarillo:
The official Mexico: One Plate at a Time cookbook:
Using Ancient Tools To Make Traditional Mexican Chicken Mole | Passport Kitchen | Epicurious
Chef Saúl Montiel from Cantina Rooftop in New York returns to Epicurious for the next installment of Passport Kitchen, this time building the complex flavors of a traditional mole poblano from over 30 ingredients.
Follow Chef Saúl on Instagram at @chefsaulmontiel and @CantinaRooftop
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Producer: Jonathan Bang
Director: Maria Paz Mendez Hodes
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Host: Saul Montiel
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preparamos un delicioso mole Oaxaqueño para festejar a Mamá
mole Oaxaqueño para festejar a mamá
Mole Coloradito, Enchiladas de coloradito, Oaxaca
Cocina Oaxaqueña donde se muestra la preparaciòn del Mole coloradito con todos su ingredientes para al final preparar unas ricas Enchiladas estilo Oaxaqueños, paso a paso para asi puedan seguirlo y cocinarlo en sus casas ustedes. Gracias por seguirnos, denle like y suscrìbanse para mas recetas. Apoyemos la Gastronomia pura.