Indulge in the tantalizing flavors of Mixiote de Borrego en Mole Coloradito, a traditional Oaxacan dish that captures the essence of Mexican culinary heritage. This delectable dish features tender lamb shanks braised to perfection in a rich and complex red mole sauce, a symphony of spices, chiles, and chocolate. The mole coloradito, a hallmark of Oaxacan cuisine, is a labor of love, crafted with a blend of ancho, guajillo, and pasilla chiles, roasted tomatoes, nuts, seeds, and a hint of chocolate, resulting in a deep, earthy flavor profile with a captivating hint of sweetness. The lamb shanks, slow-cooked in this aromatic sauce, absorb the vibrant flavors, creating a fall-off-the-bone tenderness that melts in your mouth. Served with a medley of traditional accompaniments such as fluffy white rice, refried beans, and warm tortillas, this dish is a culinary journey that embodies the vibrant spirit of Oaxaca.
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OAXACAN LAMB SHANKS MOLE - MIXIOTE DE BORREGO EN MOLE COLORADITO
Make and share this Oaxacan Lamb Shanks Mole - Mixiote De Borrego En Mole Coloradito recipe from Food.com.
Provided by Molly53
Categories Lamb/Sheep
Time 4h40m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Prepare the mole sauce by combining tomatoes and garlic cloves in your blender and whirl until smooth, adding water if necessary.
- Strain and set aside.
- Grind the sesame seeds, peppercorns, oregano and cinnamon all together; set to the side.
- Make a lengthwise cut on 1 side of each ancho and guajillo chile and remove seeds. Place chiles in a heat resistant bowl and cover with boiling water; soak for 20 minutes or until soft.
- Place chiles and the water they've been soaking in in a blender.
- Whirl until smooth, strain and set to the side.
- In a stockpot, heat up about 3 tablespoons of oil and add the dried spices, stirring constantly to release the fragrant oils.
- Add the two purees and bring to a boil.
- Add the chocolate, sugar; salt to taste and let simmer for about 20 minutes.
- Preheat oven to 325°F.
- Season the lamb shanks with salt; sear shanks on all sides in a hot skillet with a little oil added.
- Place some of the mole sauce in a bowl.
- Dip each shank in mole sauce, sprinkle with vinegar, chopped onion and salt; wrap in a banana leaf and then in aluminum foil.
- Place shanks in a pan and bake for 3 1/2 to 4 hours, or until the meat is.
- very tender and falling off the bone.
- Place shank on a plate and top with additional warm mole sauce.
Nutrition Facts : Calories 982.6, Fat 49.8, SaturatedFat 15.9, Cholesterol 242.1, Sodium 198.9, Carbohydrate 57.7, Fiber 9.9, Sugar 35.7, Protein 77.1
LAMB MIXIOTE
Mixiote are seasoned packets of lamb, rabbit or chicken that are wrapped in agave and steamed on the stovetop or cooked in a barbecue pit (mixiote refers to the thin layer of membrane found in the agave stalk). Since not everyone has easy access to fresh agave, parchment paper makes a fine substitute. The secret to the dish, which is a great addition to a Noche Buena feast, is the marinade: an adobo made with full-flavored dried chiles, warm spices and dried avocado leaves. If you can't get the last, a combination of bay leaves and mint adds a similar herbiness and liveliness to the dish.
Provided by Food Network Kitchen
Categories main-dish
Time 8h20m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Sprinkle the lamb with 2 teaspoons salt on both sides and transfer to a nonreactive bowl or large resealable plastic bag. Set aside at room temperature while you prepare the adobo.
- Set a dry skillet or comal over medium heat. Add the guajillos, allspice, garlic, anchos, moritas, cloves and cinnamon and toast until the chiles are dark in spots and the spices are fragrant, 6 to 8 minutes. Transfer to a medium bowl. When cool enough to handle, peel the garlic.
- Add the toasted chiles to a small saucepan with enough water to cover them by 1 inch. Bring to a boil over medium-high heat, pressing on the chiles to submerge them. Remove from the heat, cover and let stand until the chiles are fully softened and pulpy, 15 to 20 minutes.
- Using a slotted spoon, transfer the chiles to a blender (discard the soaking water). Add the reserved toasted spices and peeled garlic, broth, vinegar, oregano, thyme, onion and 2 teaspoons salt. Puree until completely smooth. Reserve 1/2 cup adobo in a container and refrigerate. Pour the rest of the adobo all over the lamb until completely coated. Cover the bowl or seal the bag and marinate, refrigerated, for at least 6 hours and up to overnight.
- When ready to cook, lay out six 12-by-16-inch parchment rectangles. Place a piece of lamb on each and top with a spoonful of reserved adobo and 1 avocado leaf (or 1 bay leaf and 1 mint sprig). Carefully fold each corner of one of the parchment rectangles towards the center, tie it tightly with twine and trim any excess parchment. Repeat with the remaining parchment rectangles.
- Set up a steamer pot with water in the bottom and a steamer basket above the water level and bring to a boil over medium-high heat. Once the water is boiling and steam is coming out, place the lamb packets in the steamer basket in a single layer. Cover tightly, lower the heat to medium and steam, checking occasionally to make sure there's enough water in the bottom, until the lamb is tender and nearly falling apart, about 1 hour and 30 minutes.
- Serve the packets directly on a plate with sliced limes, a side of rice pilaf and warm tortillas.
COLORADITO (RED OAXACAN MOLE)
Provided by Emeril Lagasse
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- Put the chicken into a pan with the onion, garlic, and herbs; cover with water and add salt to taste. Bring to a simmer and continue simmering until the chicken is just tender, about 20 to 25 minutes.
- Remove the stems, if any, from the chiles, slit them open, and remove veins and seeds.
- Toast the chiles on a hot comale for a few seconds on each side, pressing them down until the inside flesh turns an opaque, tobacco color. Rinse the chiles in cold water, cover with hot water, and set aside to soak for about 15 minutes.
- Put the tomatoes into a blender jar and blend briefly. Heat 1 tablespoon of the lard and fry the sesame seeds for a few seconds until a deep golden brown. Transfer with a slotted spoon, draining them as much as possible, to the blender jar; add the oregano, cloves and allspice and blend until smooth, adding a little more of the water in which the chiles were soaking if necessary.
- Add more lard to the pan and heat; add the onion and garlic and fry until translucent.
- Add the cinnamon pieces and fry until the onions and garlic are lightly browned.
- Transfer with a slotted spoon to the blender jar. Add the plantain and bread to the pan and fry over low heat until a deep golden color; transfer to the blender jar. Adding more chile water if necessary, blend until you have a smooth puree. Gradually add the soaked chiles with more water as necessary and blend until smooth. When all the chiles have been blended, dip a spoon into the bottom of the blender jar and take out a sample of the sauce to see if the rather tough chile skins have been blended sufficiently. If not, add a little more water, stir well, and then blend for a few seconds more.
- Heat the remaining lard in a heavy pan or saute pan, add the blended sauce and chocolate, and cook over medium heat, stirring and scraping the bottom of the pan to prevent sticking, for about 15 minutes. Add 2 cups of the chicken broth and the chicken pieces, taste for salt, and cook for 15 minutes more. The sauce should be fairly thick and lightly cover the back of a wooden spoon.
- Serve with white rice and tortillas.
ENCHILADAS DE POLLO EN MOLE COLORADITO
An enchilada stuffed with juicy chicken and covered with mole sauce is an excellent way to showcase mole coloradito, one of the seven moles of Oaxaca. Coloradito typically calls for brioche or other bread to thicken the sauce; I like using sourdough for the slightly funky flavor it brings to the mole. Chocolate and plantains are common in this version as well, but I prefer mine without these to emphasize the flavors of the other ingredients. This recipe is a great way to demonstrate one of my favorite Mexican cooking techniques: refrying. Refrying is the process of cooking something again in an extremely hot saucepot to give it more character and depth of flavor.
Provided by Fermín Núñez
Time 2h
Yield 4 servings
Number Of Ingredients 18
Steps:
- Combine the ancho, pasilla and guajillo chiles and raisins in a medium bowl. Add enough hot water to cover, cover the bowl and soak until the chiles are softened and the raisins plump, 15 to 20 minutes. Strain. Remove and discard the stems from the chiles. Set the raisins and chiles aside.
- Meanwhile, preheat the oven to 350 degrees F.
- Place the tomatoes, tomatillos, onion and garlic on a rimmed baking sheet. Drizzle with enough oil to coat and sprinkle with salt. Roast until the vegetables are soft and slightly charred, about 25 minutes.
- Place the sourdough on a small rimmed baking sheet, drizzle lightly with oil and season with salt. Spread out in an even layer and toast until golden brown, 6 to 9 minutes.
- Place the cloves, cumin and cinnamon stick in a small heavy skillet. Place over medium heat and cook, stirring constantly, until toasted and fragrant, about 6 minutes. Transfer to a small plate. Add 3 tablespoons of the sesame seeds to the same skillet over medium heat and toast, stirring often, until golden brown, about 3 minutes. Transfer to the plate with the toasted spices.
- Drain the chiles and raisins. Working in 2 batches, combine the chiles and raisins, roasted vegetables, toasted sesame seeds, cinnamon stick, cloves, cumin, sourdough and broth in a blender. Puree until smooth, return to the bowl and set aside.
- To refry the sauce, pour enough oil into a 6-quart saucepan to cover the bottom. Place over high heat. Once the oil just begins to smoke, partially cover the pot to protect from the sauce splattering and carefully pour in the blended ingredients (see Cook's Note). Immediately cover the pot, lower the heat to low and cook, stirring occasionally, for 30 minutes; this will allow the flavors to marry and intensify.
- Preheat the oven to 350 degrees F.
- To assemble the enchiladas, add about 1 tablespoon oil to a large cast-iron skillet over medium heat. Fry the tortillas one at a time, turning them once, just until soft and pliable; this will make them easier to roll and prevent them from cracking. Set them aside in a stack on a plate, covered, to keep warm.
- When ready to assemble, flip the stack of tortillas to use the ones on the bottom first, fill each tortilla with chicken, roll to enclose and place side-by-side in a row in a large baking dish. Once the dish is full, cover the enchiladas completely with the mole and bake until the chicken is warmed through, 10 to 15 minutes.
- Meanwhile, place the remaining 1 tablespoon sesame seeds in a small heavy skillet set over medium heat. Toast, stirring constantly, until just lightly browned, about 2 minutes. Sprinkle the enchiladas with the sesame seeds and serve.
MOLE COLORADITO
Steps:
- Position a rack in the center of the oven and preheat to 350 degrees F.
- Toast the ancho, guajillo, cascabel, avocado leaves, bay leaf, canela, clove, oregano, cumin, coriander and peppercorns on a rimmed baking sheet until browned in spots (but not charred!) and very fragrant, nutty and spicy, 5 to 7 minutes. Transfer to a large heatproof bowl.
- Toast the raisins, prunes, almonds, peanuts, pecans, pumpkin seeds and sesame seeds on the same baking sheet until the nuts are lightly browned and the fruit are puffed and lightly toasted but not burnt, 10 to 12 minutes. Transfer to the bowl with the toasted chiles.
- Meanwhile, heat the schmaltz in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the plantains and cook until deep golden brown and caramelized on both sides, 5 to 7 minutes. Transfer to a small bowl. Add the garlic, onions and 4 teaspoons salt to the pot and cook, stirring occasionally, until the onions are tender and lightly browned, 6 to 8 minutes. Add the tomatoes and cook, stirring occasionally, until most of the liquid has evaporated, 5 to 7 minutes. Add the reserved chile mixture, the plantains, and the stock and bring to a boil. Reduce the heat to low, cover and simmer until the chiles are very tender and fragrant, about 30 minutes. Discard the avocado leaves, bay leaf and canela (if you can find them). Remove the pot from the heat and let cool slightly.
- Working in batches, transfer the stewed chiles to a blender and puree until very smooth and thick. Transfer to a large bowl and repeat with the remaining stewed chiles.
- Wipe the pot clean, transfer the mole to the pot and bring to simmer over medium-high heat, stirring constantly to prevent from sticking to the bottom of the pot. Simmer until the mole is the consistency of a smooth, thick tomato sauce, 5 to 10 minutes, adding water or additional stock if the sauce is too thick. Add the chocolate and stir until melted. Season with salt. Remove from the heat. Serve over roasted turkey or roasted chicken. Top with toasted sesame seeds.
Tips:
- To prepare the lamb shanks, make sure to brown them well in a hot pot or Dutch oven before adding the mole sauce. This will help develop flavor and color.
- Do not overcrowd the pot when browning the lamb shanks. If necessary, brown them in batches.
- If you don't have achiote paste, you can make your own by grinding dried achiote seeds with a little bit of oil.
- Be careful not to burn the mole sauce. If it starts to stick to the bottom of the pot, reduce the heat and stir constantly.
- Serve the mixiote de borrego with warm tortillas, rice, and beans.
Conclusion:
Mixiote de borrego en mole coloradito is a delicious and flavorful dish that is perfect for a special occasion. The lamb shanks are tender and fall-off-the-bone, and the mole sauce is rich and complex. This dish is sure to impress your guests.
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