Mole colorado, a traditional Mexican sauce, captivates the palate with its intricate blend of flavors and vibrant reddish-brown hue. Originating in the central regions of Mexico, this culinary masterpiece has been passed down through generations, embodying the rich cultural heritage of the country. With its complex combination of various chilies, nuts, seeds, and spices, mole colorado embarks on a culinary journey that tantalizes the senses and leaves a lasting impression. Whether served as an accompaniment to meats, vegetables, or enchiladas, this versatile sauce adds a layer of depth and complexity that elevates any dish to new heights. To guide you in your culinary exploration, we have compiled a list of the best recipes for mole colorado, ranging from traditional to contemporary variations. So, don your apron and embark on a flavorful adventure as we delve into the world of this iconic Mexican sauce.
Check out the recipes below so you can choose the best recipe for yourself!
MEXICAN CHICKEN RED MOLE (MOLE COLORADO DE POLLO)
Chicken Mole with ancho chilies. They give a mild, not spicy flavor. If you want to spice it up, add guajillo chilies to the soaking, or sprinkle with cayenne. Yummy too! Sop up the gravy with those tortillas, get every drop. :)
Provided by PalatablePastime
Categories Stew
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Place chilies in large saucepan; add water to cover.
- Bring to a boil, remove from heat and let stand 1 hour.
- Cover chilies with a plate to submerge them.
- Season chicken on both sides with salt and pepper.
- Heat a large saucepan or dutch oven over medium heat; add olive oil to coat bottom of pan.
- Add chicken, and lightly brown on all sides; then add 4 cups water and 1/4 onion.
- Bring to a boil, reduce heat and simmer for 1 hour.
- Grind sesame seeds, cloves, peppercorns, cinnamon, oregano, and thyme until pulverized.
- Set aside.
- Drain soaked ancho chilies and remove stems and seeds.
- Puree chilies in blender, adding a little water if needed.
- Pass through a sieve to strain out the peels.
- Without washing blender, puree onion and tomato.
- Remove chicken and strain broth into a bowl or pot.
- Add pureed chilies and tomato-onion mixture to pan; cook over medium heat for about 7 minutes, stirring occasionally.
- Add ground spice mixture, 1 1/2 cups of reserved broth, chocolate.
- sugar, and salt to taste.
- Add the meat; cover and simmer for 30 minutes.
- Add more broth as desired for consistency.
- Serve with soft tortillas and steamed rice, if you desire.
MOLE COLORADO
Provided by Food Network
Categories main-dish
Time 8h
Yield about 8 servings
Number Of Ingredients 24
Steps:
- Make chicken broth: In a deep stockpot, place the chicken, onion, cloves, peppercorns, parsley, and garlic and cover with water. Bring to a boil and then reduce to a simmer and cook until the chicken is completely cooked through and tender. Remove chicken from the broth and reserve; cover and refrigerate as you will not be using it for a while. Let the broth cool. Skim any fat from the surface and then divide broth into 2 equal-size batches.
- In a hot, dry, large skillet roast the chiles and then add them to 1 half of the broth. In the same skillet, toast the black peppercorns and cinnamon stick separately over medium heat until fragrant, about 1 minute, and then add them to the chicken broth with the chiles.
- In the same skillet, heat 1/4 cup oil over medium-high heat. Add the sliced onion and saute until transparent; remove onion and reserve. To the hot oil, add the chopped garlic and saute until fragrant, being careful not to burn it; remove garlic and reserve. To the hot oil, add the plantain slices and fry until golden; remove plantain and reserve. To the hot oil, add the peanuts and fry until golden; remove peanuts and reserve. To the hot oil, add the tortilla and fry until crisp; remove tortilla and reserve. Finally, fry the bread in the hot oil until crisp; remove bread and reserve.
- Add everything that has just been fried to the chicken broth with the chiles. Add the chocolate, raisins, and the roasted tomato to this same mixture and stir to combine. In batches, add mixture to a blender and blend until smooth*. Pour the blended mixture into a large bowl.
- In a dry medium saucepan over medium heat, roast the sesame seeds until they are fragrant; do not brown. Transfer the sesame seeds to the blender with half of the remaining plain chicken broth and blend until smooth*. Add sesame seed mixture to the large bowl with the other pureed ingredients. In the same saucepan, roast the squash seeds over medium heat until they become puffy. Transfer the squash seeds to the blender with the remaining chicken broth and blend until smooth*. Add squash seed mixture to the large bowl with everything else.
- In a "cazuela" or a large, heavy-bottomed wide pot, heat the remaining 1 cup of oil over high heat. When the oil is really hot, add the mole, bring to a boil, and then reduce the heat and simmer for at least 1 hour, stirring occasionally so that it does not stick to the pot. Then add the chicken and simmer for another 15 minutes. Serve with tortillas.
Tips:
- Mise en Place: As with any complex recipe, mise en place (French for "put in place") is essential. Gather and measure all of your ingredients and equipment before you start cooking. This will help you stay organized and avoid scrambling.
- Toasting the Spices: Toasting the spices in a dry skillet before grinding them releases their flavor and aroma. Be sure to keep a close eye on the spices as they can burn easily.
- Use Fresh Ingredients: Mole colorado is a dish that is best made with fresh, high-quality ingredients. This includes using fresh chilies, tomatoes, and herbs.
- Simmer Slowly: Mole colorado is a dish that takes time to develop its flavor. Be sure to simmer the sauce for at least 1 hour, or longer if you have the time.
- Taste and Adjust: Mole colorado is a complex dish with a lot of different flavors. Be sure to taste the sauce as you are making it and adjust the seasonings to your liking.
Conclusion:
Mole colorado is a delicious and complex Mexican dish that is sure to impress your family and friends. With its rich, earthy flavor and hint of sweetness, it is a perfect dish for a special occasion or a weeknight meal. So next time you are looking for a new and exciting recipe to try, give mole colorado a try. You won't be disappointed!
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