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
Making mole negro sauce in Oaxaca, Mexico
Video from Oaxaca shows the traditional Zapotec method of making mole, the renowned Mexican chocolate and chile-based sauce that is so much a part of Southern Mexican cuisine. Ingredients of this complex recipe include three types of Mexican chiles, almonds, raisins, sesame seeds, onions, garlic, cloves, and more. Once the mole paste is made, it keeps refrigerated for up to a year. This video is courtesy of the Mayordomo chocolate company in Oaxaca. You can buy genuine Mayordomo chocolate online at the Viva Oaxaca Folk Art website, based in Boston, MA USA. We ship worldwide.
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:
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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Cómo Perfeccionar el Mole de Vaso a Otro Nivel de Sabor
Mole. Mole de Jauja Cocina Mexicana™. Mole con Pollo, perfeccionado con chiles ancho, cacahuate, especias y chocolate de metate. Receta completa paso-a-paso, ingredientes y secretos de cómo hacer Mole Poblano con pollo. Todo un éxito en los festejos de Fiestas Patrias, en comidas y cenas familiares y en Día de los Muertos. Buen provecho y mil gracias por suscribirse
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Mole coloradito con pollo - Receta mexicana fácil de preparar
Es un sabor muy especial y un mole que por su color toma el nombre de coloradito. Sírvanlo con pollo y seguro todos pedirán segunda parte.
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Síguenos en:
twtitter.com/atastewithtaste
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Mole coloradito
Ingredientes:
1 pollo grande
1 cebolla picada
1 cabeza de ajo
4 ramas de mejorana
4 ramas de tomillo
4 ramas de perejil
Sal, al gusto
30 gramos de chocolate
3 bolillos rebanados
1 plátano macho
1 raja de canela
2 clavos
1 1/2 cucharada de orégano oaxaqueño
1/4 de taza de ajonjolí
9 dientes de ajo
1 cebolla
2 pimientas gordas
4 cucharadas de manteca derretida
250 gramos de jitomate asado
12 chiles chilhuacles rojos
Preparación:
Freír ajonjolí. Reservar. Agregar manteca al sartén y freír clavo, pimienta, ajos, pan y la canela, pimientas gordas y semillas de los chiles. Reservar. En otro poco de manteca freír los chiles hasta que cambien la tonalidad.
Por último, freír cebolla. Previamente asamos dos jitomates. Reservamos. El plátano se fríe y reserva.
En la licuadora agregamos caldo, cebolla, chiles, jitomate, plátano macho, pan, todos los elementos secos, orégano, sal y licuamos.
Sofreímos la mezcla en una olla con aceite o manteca, agregamos el caldo necesario y el chocolate. Se deja sazonar, cuando la salsa esté lista se emplata con el pollo.
MOLE COLORADITO | PLATILLO TÍPICO DE OAXACA????. FÁCIL Y RICO
Los Invito a preparar este plato delicioso y típico de nuestro bello Oaxaca. Mole Coloradito al estilo oaxaca. Prepáralo y no te arrepentirás. Aparte de que es muy fácil de preparar es una comida muy delicioso. Espero que les guste este video y todos los videos que subo. Los invito que me dejen su like, comentario y nos vemos en la próxima. #comidatipicooaxaqueño #youtube
Link del Video de CALDO DE POLLO→
Music by frumhere, kevatta - warm feeling -