Mole Coloradito
Gunner
of Restaurante El Naranjo,
a.. 10 ancho chiles
b.. 1 pasilla chile
c.. 4 large roma tomatoes
d.. 4 medium cloves garlic, unpeeled
e.. 3 tablespoons vegetable oil
f.. 2 slices day-old bread
g.. 15 blanched almonds
h.. ½ cup sesame seeds
i.. 10 black peppercorns
j.. 1 tablespoon dried Mexican oregano (preferably Oaxacan)
k.. 3 whole cloves
l.. 3 tablespoons vegetable oil
m.. 1 piece Mexican cinnamon (approximately 1 inch)
n.. 3 cups chicken stock
o.. Salt
p.. 2 tablespoons sugar
q.. 8 pieces chicken or pork
r.. ½ medium onion
s.. 3 garlic cloves
t.. Salt
Clean the chiles with a damp cloth, then discard the seeds and stems. Roast
the chiles slightly on a hot skillet. Transfer to a pot with hot water, and
let them soak for 20 minutes.
On a separate skillet, dry-roast the tomatoes and the unpeeled garlic
cloves.
Add 3 tablespoons oil to a skillet and fry the bread until pale gold. Add
the blanched almonds, sesame seeds, oregano, black peppercorns and cloves.
Reserve.
Meanwhile, heat the oil in a big pot, blend the chiles with enough fresh
water, and add to the pot. Let it fry for about 8 to10 minutes. Blend the
reserved nuts and spices along with the tomatoes, garlic, and enough water.
Add to the cooking pot.
Blend the cinnamon with a little water and pass through a sieve over the
mole. Simmer until thickened, about 20 minutes.
Add the chicken stock and bring to a boil. Let cook for 15 minutes, then add
salt and sugar to taste. The mole should cover the back of a spoon.
Add boiled chicken (see below), let simmer for 10 minutes, and serve with
rice and tortillas.
To cook the chicken: Bring 2 quarts water to a boil, add ½ onion, 3 cloves
garlic and salt. When boiling, add the chicken pieces and let it boil until
the meat is done.
Yield: 6 servings
Heat Scale: Medium
The Galloping Gourmand
Gunner wrote:
> A brick-red mole made with ancho chile , sesame seeds and almonds. courtesy
> of Restaurante El Naranjo,
> c.. 4 large roma tomatoes
So what do you get if you substitute tomatillos for the tomatoes?
Jack Tyler
Hell of a lot more work and a different color. But then, you knew about
the color. ;-)
Jack
Gunner
"Jack Tyler" <Ja...@MexicoTravelAndLife.com> wrote in message
news:1166886608.8...@i12g2000cwa.googlegroups.com...
Que Bravo Jack
"A non-doer is very often a critic-that is, someone who sits back and
watches doers, and then waxes philosophically about how the doers are doing.
It's easy to be a critic, but being a doer requires effort, risk, and
change."
Dr. Wayne W. Dyer
The Galloping Gourmand
Jack Tyler wrote:
> The Galloping Gourmand wrote:
> > So what do you get if you substitute tomatillos for the tomatoes?
>
> Hell of a lot more work and a different color. But then, you knew about
> the color. ;-)
The question might have been a bit of Socratic irony, yannow...
Gunner
"The Galloping Gourmand" <flying...@yahoo.com> wrote in message
news:1166899549....@80g2000cwy.googlegroups.com...
Understood and expected. Socratic? No.
Jack Tyler
I'm smart enough to figure that out. Again... ;-)
Jack
Gunner
"Jack Tyler" <Ja...@MexicoTravelAndLife.com> wrote in message
Hehehe, chalk it up to Collateral Damage, Jack.
hehe, I see you like the cashew chile! hehehehe, there is a bit more
sacrilege coming, going to shake the very foundations of your faith.