Mole Coloradito Oaxaca
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READY IN: 2hrs 20mins
YIELD: 2 cups paste
UNITS: US
INGREDIENTS
NutritionFor Paste
- 8dried guajillo chilies
- 1⁄2cup raisins
- 2ounces good quality bittersweet chocolate
- 8
- 1large white onion, unpeeled,quartered
- 1⁄2cup shelled skinned almonds, either chopped or sliced
- 1teaspoon ground cannella (true Ceylon cinnamon, a.k.a. Mexican cinnamon) or 1/2 teaspoon ground cinnamon (the fresher the better)
- 1teaspoon kosher salt
- 1pinch black pepper
- 1⁄2teaspoon dried thyme
- 1teaspoon dried Mexican oregano
For Sauce
- 3red ripe plum tomatoes
- 2cups hot chicken broth
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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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