Friday, February 06, 2009

Mexican Mole Coloradito

Before the Chicken Enchiladas with Nutella Mole Poblano that I made for World Nutella Day, I was actually experimenting with mole sauces in general.

Mexican Mole Coloradito 1

Mexican Mole Coloradito
Adapted from my recipe for Nutella Mole Poblano

For mole sauce:
3 ancho or chipotle chilies, stems removed, de-seeded, soaked in warm water
1/2 onion, chopped
3 cloves garlic, chopped
1 cup chicken broth
1 8-oz can tomato sauce
1/4 cup almonds
1 tblsp cocoa powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp oregano
1/4 tsp black pepper
1/4 tsp cloves
1/4 tsp cumin

Sesame seeds, for garnishing

Typically, you'd poach the chicken and use the broth for the mole, but I prefer the taste of baked chicken. So make my baked chicken recipe, then shred any leftover meat from the bones. Boil the bones to make broth. Set aside the chicken and broth.

Remove stems and seeds from dried chili peppers. Soak in warm water. Set aside.

In a saucepan, saute 1/2 chopped onion and 3 cloves chopped garlic until just softened. Also add 1/4 cup almonds, 1 tblsp cocoa powder, 1/2 tsp salt, 1/2 tsp cinnamon, 1/2 tsp oregano, 1/4 tsp black pepper, 1/4 tsp cloves, and 1/4 tsp cumin.

Drain and squeeze out water from the chili peppers. Add the chili peppers, the mixture from the sauce pan, and 1/2 of the can of tomato sauce in the food processor. Add more of the tomato sauce if needed to blend the mixture more smoothly. Add the mixture back into the saucepan with the rest of the tomato sauce. On medium-low heat, add about 1/2 cup chicken broth and stir until the mixture is well-blended. You might need another 1/2 cup of chicken broth. You don't want the mole to be too thick, nor to thin. Some recipes suggest using bread or crackers to thicken the sauce, but I didn't feel the need for it.

Taste. Adjust if necessary.

Mexican Mole Coloradito 2

I poured the mole coloradito over baked chicken and also used the meat to make chicken enchiladas. Just lightly pan-fry tortillas so they become pliabe and roll up the enchiladas with the shredded chicken and some Mexican four-cheese blend if you wish.

Lay the enchiladas on a plate and liberally pour the mole coloradito on top. Sprinkle sesame seeds over everything. I think next time, I would add more liquid to the sauce. This was a little thick.

Mexican Mole Coloradito 3

I served this with Su Su Xao Tom (Vietnamese Sauteed Chayote with Shrimp).

1 year ago today, 'Twas the night before Tet (Vietnamese Lunar New Year).
2 years ago today, I got sick and made a very plain pot of Chao (Vietnamese Rice Porridge).

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