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 | 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 -
Oaxacan Mole Negro Recipe - How to cook Mexican Cocolate Mole Sauce
This Mole recipe comes from the Oaxaca region, and includes chocolate and bread!
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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
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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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.
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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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.