Mole Colorado is the PERFECT pairing for Turkey!
In my last video, I explained how I enjoyed putting delicious mole over some turkey growing up. And in this video we are going on a deep dive deep into the world of Mole Colorado – one of the seven moles that Oaxaca proudly boasts. We'll explore the history, the various types, and intricacies of Oaxaca's renowned moles.
Let’s discuss the cultural roots and historical significance behind mole and why it was topped over turkey. Mole is a complex sauce with roots dating back centuries. From indigenous traditions to contemporary culinary marvels, we'll unravel the fascinating story of this beloved Mexican dish.
Get ready for a step-by-step walkthrough as we delve into the heart of Mole Colorado. From roasting aromatic chiles to toasting spices and nuts, every element plays a crucial role in creating the perfect balance of flavors. I'll share insights into the distinctive qualities of each ingredient and how they contribute to the richness of this tantalizing mole.
Don’t let the large ingredient list intimidate you. It’s easy and I’ll walk you through it. The most important thing to know is use whatever ingredients you have available to you and make it your own. So whether you are topping your turkey with this delicious mole, or making enmoladas, chilaquiles or enchiladas…this is one recipe you won’t want to miss!
#MoleColorado #MexicanCuisine #FoodHistory #OaxacanFlavors
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How to Make Mole Sauce
This authentic Mole Sauce (Mole Poblano) is made by toasting and blending sweet and earthy ingredients and spices including dried chiles, peanuts, sesame seeds, chocolate, cinnamon and anise. Serve it as a main course over chicken, or with enchiladas, tacos, and burritos.
???? Ingredients ????
For the Chicken:
1 whole chicken , cut into pieces (or 4-5 chicken leg quarters, bone in, skin on)
8 cups water
¼ of an onion, roughly chopped
3 cloves garlic
2 bay leaves
2 teaspoons salt
1 teaspoon oregano
1 Tablespoon Chicken bouillon (powder or paste)
For the Sauce:
6 dried pasilla chiles
6 dried mulato chiles or guajillo chilies
5 dried ancho chiles
1/2 cup sesame seeds, divided
1/4 cup raw almonds
1/4 cup raw shelled peanuts
1/4 cup raisins
½ cup animal crackers
1 corn tortilla
2 slices white bread, French bread or a small bolillo roll cut in half
1/2 of a white onion , sliced
4 cloves garlic
5 whole cloves
5 whole black peppercorns
1 teaspoon coriander seeds
1 teaspoon cumin seed
1/4 teaspoon whole aniseed
¼ -1/2 teaspoon crushed red pepper flakes
1 ripe plantain (or banana), peeled, sliced into ½ inch slices
1 teaspoon oregano
¼ teaspoon ground cinnamon
1 ½ teaspoons chicken bullion
Salt to taste
2 ounces chopped Mexican chocolate, (or semi-sweet or bittersweet chocolate)
1-4 Tablespoons brown sugar , taste
The reserved broth from the cooked chicken.
2 Tablespoons oil or lard
Oil, for frying
???? Instructions ????
For the chicken:
Add chicken, garlic, onion, bay leaf, chicken bouillon, salt, oregano and water to pot. Bring to a low boil and cook over medium heat until chicken is just cooked through, about 30 minutes. Remove chicken to a plate, (reserving the broth) cover and set aside.
For the Mole Sauce:
1. Add the sesame seeds to a large dry skillet over medium heat and cook them, stirring constantly, until toasted. Be careful not to burn them. Set aside.
2. Use scissors to cut a line down all the chilies to open them up flat. Remove veins and seeds.
3. Add a few tablespoons of oil to the skillet over medium heat. In a separate large saucepan, add 2 cups of water and turn heat to medium-low.
Once oil in skillet is hot, add one layer of chilies at a time to the skillet, frying on both sides for just a few seconds, careful not to burn them, then transfer them to the saucepan of water.
4. Continue to fry most of the remaining ingredients, one at a time, adding a little oil between each batch, as needed, just to coat the bottom of the pan.
5. Fry the peanuts stirring often so they toast but don’t burn, about 45 seconds. Add to the pot. Repeat with almonds, then raisins, then animal crackers, then corn tortilla, and bread slices, adding each to the saucepan and pressing down as much as possible into the water.
6. Turn skillet heat to medium-high and add more oil if needed to coat the bottom of the pan. Add onion and fry for 1-2 minutes. Add garlic and fry for just a few seconds before spooning the onion and garlic into the pot. Add sliced plantain to the hot oil and fry on both sides, then add to the pot.
7. Reduce heat to medium and add peppercorns, coriander seeds, cumin seeds, anise, and crushed red pepper to hot oil and fry for a few seconds, stirring constantly, then add to the pot.
8. To the saucepan with all of the ingredients, stir in 1 teaspoon oregano, 1/4 teaspoon cinnamon, and 1 ½ teaspoons chicken bouillon.
9. Add the chopped chocolate to a bowl and pour some of the chicken broth into it, to help it melt. Set aside.
10. Add 2 tablespoons lard or oil to a large saucepan. Once melted, remove from heat and set aside.
11. Working in batches, add everything from the pot with the chilies to a blender and add enough of the reserved chicken broth to allow the mixture to blend. During one of the batches, add ¼ cup of reserved toasted sesame seeds. Blend each batch for several minutes, until completely smooth, adding more chicken broth if needed.
12. Pour sauce through a fine mesh strainer into the pot with the melted lard.
13. After everything has been blended and strained to the pot, add the melted chocolate and broth mixture, to the pot. Add 1 Tablespoon of brown sugar, to start, then add more to taste, as needed.
14. Cook the mole sauce over medium-low heat for 30 minutes to 1 hour, stirring often. If the mixture is too thick, add more chicken broth. Taste and add salt or sugar, as needed.
15. Place chicken on a plate and ladle a big spoonful of sauce on top, then garnish with sesame seeds. Serve with Mexican rice and warm corn tortillas on the side.
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Turkey breast with Mexican yellow mole
A Mexican turkey recipe for Christmas, from the state of Oaxaca
Ingredients for the turkey:
1 turkey breast
½ cup milk
4 tablespoons butter
Salt to taste
Black ground pepper to taste
2 disposable turkey thermometers
1 baking bag
1 tablespoon flour
Ingredients for the yellow mole:
10 guajillo chili peppers
2 roma tomatoes
2 tomatillos
2 hoja santa
4 garlic cloves
½ onion
1 teaspoon ground cumin
4 cloves
4 black peppercorns
Corn masa to taste
Salt to taste
Preparation: 210 minutes
Serves: 10 pax
Turkey preparation:
Put the turkey breast on top of a deep baking tray and inject with milk using a turkey syringe at least 2 hours before baking. Preferably, inject it a day before and let sit covered in refrigeration to make the breast soft and moist.
Sprinkle the turkey breast with salt and pepper. Insert 2 disposable thermometers, one on each breast half.
Add a tablespoon of flour inside the baking bag, inflate a little and shake to distribute.
Put the turkey breast inside the baking bag. Bake in preheated oven at 300 °F (150º C) for 1 hour. Keep baking until the thermometers indicate the turkey breast is done. Baking time depends on the weight of the breast.
Remove from the oven. Slice while still hot using an electric knife. Strain the juices from the breast.
To prepare the yellow mole; cut the stem of the guajillo chili peppers using scissors, open on one side and remove the seeds and the veins. Roast the chili pepper skins over a pan or grill until you awaken their aroma, making sure they don´t bur or they become bitter. Boil the chili pepper skins in water with the tomatoes and tomatillos for 5 minutes. Process the chili pepper skins, the tomatoes and tomatillos with a cup of the water where they boiled, the hoja santa, garlic, onion, cumin, cloves, peppercorns and some salt in the blender.
Strain the blended sauce onto a pot and heat. Add the juices from the turkey breast and continue heating until it boils. Thicken the sauce by adding bits of corn masa and mixing vigorously until you obtain the desired consistency. Verify if it needs more salt and mix well.
Serve the turkey slices covered with the yellow mole sauce.
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Why We Eat: Mole
Chef Claudette Zepeda explains molé, the much adored Mexican sauce with a palette of ingredients. Made from a variety of chiles, seeds, and spices, Claudette examines molé’s basic indigenous components and its variations based on what ingredients may have been available via geography, migration, and trade. While some recipes can include large numbers of diverse ingredients, Claudette explains how this pre-Hispanic sauce originating in Puebla or Oaxaca relies on the cook’s instincts and traditions.
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MOLE MADE EASY: Only 3 Ingredients & a jar of Doña Maria Sauce
When we don't have time to cook things from scratch, a good short-cut is much appreciated. That's what you get with this Mole Made Easy recipe. It starts with a jar of Doña Maria mole sauce, which you can find in the ethnic food aisle of your local grocery store, and you add only 3 ingredients to it. The result is a creamy, delicious mole sauce that you can mix with shredded chicken, pour over your favorite burrito, or make enchiladas with. The possibilities are endless. The hardest part of this recipe is opening the jar, and I'm not exaggerating! There's a trick to it, so be sure to check out the video. And read on for the easy recipe.
Mole Made Easy
1 jar Doña Maria mole sauce
4 cups chicken broth
1 round tablet of Mexican chocolate
2 Tbsp. peanut butter
Heat large skillet on stove with burner set to low. Empty jar of mole into skillet. (It's a thick paste, so it's helpful to use a butter knife to get it out.) Add 4 cups of chicken broth and raise heat to medium high. Stir and break up pieces of paste until it's dissolved into chicken broth. The sauce will begin to thicken as it cooks. Break Mexican chocolate into smaller pieces using a serrated knife, then add chocolate to pan and let it melt into the sauce. Add in peanut butter. Lower heat and stir continually until all the ingredients are melted in and you're left with a smooth sauce. Enjoy this delicious mole sauce while it's hot.
*Mole thickens as it cooks, so cook longer for a thicker sauce, or add more chicken broth or water if you like it more runny.
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