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.
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M. Shahadath Hossain Sadat
m-s@gmail.comThis recipe is a keeper! The mole is delicious and the chicken is cooked perfectly. I served it with rice and black beans, and it was a hit with my family.
Gonçalo Leal
leal_g@hotmail.frThis is the best mole recipe I've ever tried! The flavors are incredible and the chicken is fall-off-the-bone tender. I will definitely be making this again.
ABUBAKAR MEDIA
abubakar@aol.comI found the recipe to be a bit confusing. I think there are clearer ways to explain how to make mole.
Ednal Pierre
ednal-pierre35@yahoo.comThe mole was a bit too sweet for my taste. I think I would have preferred a more savory mole.
Bashierah Petersen
p_b90@hotmail.comThis mole is a bit too time-consuming for me. I think I would prefer a simpler recipe.
Shada Megdadi
shada_m97@gmail.comI followed the recipe exactly and the mole turned out perfectly. It was rich, flavorful, and had just the right amount of heat. I served it with chicken and rice, and it was a delicious and satisfying meal.
ODETTE ROBYN
r-o60@hotmail.co.ukThis recipe is a great way to introduce your friends and family to Oaxacan cuisine. The mole is complex and flavorful, and the chicken is cooked perfectly.
Manjot Chamdal
manjot-chamdal0@yahoo.comI've made this recipe several times now and it's always a hit with my family and friends. It's a bit of work, but it's definitely worth it.
Fatema Zohora
z23@hotmail.comThe mole was a bit too spicy for my taste, but I still enjoyed it. I would recommend using less chili peppers if you don't like spicy food.
Rajnish Shrma
sr@hotmail.frThis mole is amazing! I will definitely be making it again.
sk skkhan
s.skkhan@hotmail.comI'm so glad I found this recipe! I've been wanting to try mole for a long time and this recipe didn't disappoint.
MD Safin
smd@yahoo.comThis recipe is a must-try for any mole lover! The flavors are incredible and the chicken is cooked to perfection.
Irfan Ullah Shah
u-irfan@gmail.comI found the recipe to be a bit too complicated. I think there are simpler ways to make a delicious mole.
Mohamed Blk
blk_m@yahoo.comThe mole was too sweet for my taste. I think I would have preferred a more savory mole.
Jazmine Gutierrez
jazmine-g5@gmail.comThis was my first time making mole and it was a success! The recipe was easy to follow and the mole turned out delicious. I served it with chicken and rice, and it was a hit with my family.
Daniel Bythrow
daniel@yahoo.comI followed the recipe exactly and the mole turned out great! It was a little spicy for my taste, but I'm sensitive to heat. I would definitely make it again, but I would use less chili peppers next time.
Omar Donia
o_d@hotmail.frThis recipe is a great introduction to Oaxacan cuisine. The mole is complex and flavorful, and the chicken is cooked perfectly. I served it with rice and black beans, and it was a delicious and satisfying meal.
Ynot9 No
nynot985@yahoo.comI've made this mole a few times now and it's always a hit with my family and friends. It's a lot of work, but it's definitely worth it. The flavor is amazing and it's a beautiful dish to serve.
Siam nuha
n.siam@gmail.comThis Coloradito Red Oaxacan Mole is a true masterpiece! The flavors are incredibly complex and harmonious, with a perfect balance of sweet, sour, and smoky notes. The chicken is fall-off-the-bone tender and the mole sauce is rich and velvety. I highl