Mole Coloradito Oaxaca

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READY IN: 2hrs 20mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For mole paste: Cut chiles open vertically, remove stems, seeds.
  • On hot, ungreased griddle or heavy skillet, toast chiles on both sides, flattening with spatula, until skins blister and colors change.
  • Put chiles in bowl.
  • Add raisins.
  • Cover with hot water; soak for 30 minutes and up to a few hours, until soft.
  • Drain chiles, raisins then puree in blender with water as necessary.
  • Strain through coarse sieve into large pot, pressing with large spoon adding more water as necessary.
  • Add chocolate, bring to simmer.
  • Toast then peel garlic and onion quarters.
  • Put in blender.
  • Toast almonds.
  • Put in blender with onion and garlic.
  • Add canela, salt, pepper, thyme and oregano.
  • Puree, adding water as necessary.
  • Strain into chile-chocolate mixture, pressing down with large spoon, adding more water as necessary.
  • Cook, stirring, 15 minutes to thicken mole paste.
  • Paste may be cooled and refrigerated for six months or frozen in airtight containers.
  • To make sauce from paste: Toast and peel tomatoes.
  • Puree and strain into paste.
  • Pour in broth.
  • Lower heat and simmer for 20 minutes.
  • Sauce should be as thick as heavy cream.
  • Taste and adjust seasoning.
  • Serve over chicken or turkey pieces sprinkled with toasted sesame seeds.
  • Sauce may be refrigerated for up to three days.
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