CraigC
Guru
Another mole from Oaxaca.
Oaxacan Little Red Mole
Ingredients
1 Whole chicken, cut up into 8 pieces or use bone in , skin on pieces of your preference
6 Cups chicken stock
5 Ancho cilis, stems and seeds removed
2 Guajillo chilis, stems and seeds removed
Hot water as needed
5 Whole pepper corns
5 Whole cloves
2 2" cinnamon stick, Mexican preferred
1 Medium white onion, peeled and quartered
10 Garlic cloves, peeled
4 Tbsp lard or vegetable oil
i Small French roll, sliced
1 Small plantain or green banana
2 Tbsp raisins
1/4 Cup sesame seeds
10 Whole almonds
2 Medium tomatoes, quartered
3 sprigs fresh oregano
1 Bar (or to taste) Mexican chocolate or bitter sweet chocolate
1 or 2 avocado leaves or bay leaves
Directions
1) Simmer chicken in stock until tender, about 1/2 hour. Remove the chicken and keep warm. Reserve the stock.
2) In a large fry pan over med-high, toast the chilis, turning often until darkened and fragrant, but not burned.
3) Place chilis in a bowl and cover with hot water to soak for 1/2 hour, or until softened.
4) Remove chilis and place in a blender or food processor and puree, adding a little of the soaking water if necessary. Strain through a fine mesh strainer. Set aside and toss the skins.
5) Lightly toast the pepper corns, cloves and cinnamon sticks in a dry pan. Cool and grind ins a spice grinder or if you feel ambitious and if you have one, use a molcajete.
6) In the same pan, roast the onion and garlic cloves until slightly browned. Cool and place in a blender or food processor and puree with a little water. Remove and set aside.
7) Heat 2 Tbsp of lard in the pan until smoking hot and fry the bread until lightly browned. Remove and drain on paper towels.
8) In the same pan, fry the plantains on both sides until browned. Remove and drain. Quickly fry the raisins. Remove and drain.
9) Lower heat and add the sesame seeds, stirring constantly for a couple minutes. Add the almonds and continue to fry until well browned. Remove and drain.
10) Combine sesame seeds (reserving some as garnish), almonds, bread, plantain and raisins. Place in a blender or food processor and puree, adding a little water if necessary. Remove and set aside.
11) Wipe the fry pan out with a cloth and add 1 Tbsp of the lard. When hot add the tomatoes and fry well. Place tomatoes in a blender or food processor and puree until smooth. Remove and set aside.
12) Heat remaining Tbsp of lard in a heavy pot until smoking. Add the chili puree, stirring constantly so it will not burn. It tends to splatter, so be careful.Fry for a couple minutes, add the tomato puree, ground spices, oregano and heat through.
13) Stir in the bread mixture and continue to heat, stirring constantly.
14) Add the chocolate and avocado leaves, thin with the reserved chicken stock and continue to simmer for 30 minutes.
15) Add the chicken, adjust the salt and heat through.
Serve with black beans, rice and tortillas. The mole can be made ahead and will keep in the fridge for several days. Rewarm before adding chicken.
Oaxacan Little Red Mole
Ingredients
1 Whole chicken, cut up into 8 pieces or use bone in , skin on pieces of your preference
6 Cups chicken stock
5 Ancho cilis, stems and seeds removed
2 Guajillo chilis, stems and seeds removed
Hot water as needed
5 Whole pepper corns
5 Whole cloves
2 2" cinnamon stick, Mexican preferred
1 Medium white onion, peeled and quartered
10 Garlic cloves, peeled
4 Tbsp lard or vegetable oil
i Small French roll, sliced
1 Small plantain or green banana
2 Tbsp raisins
1/4 Cup sesame seeds
10 Whole almonds
2 Medium tomatoes, quartered
3 sprigs fresh oregano
1 Bar (or to taste) Mexican chocolate or bitter sweet chocolate
1 or 2 avocado leaves or bay leaves
Directions
1) Simmer chicken in stock until tender, about 1/2 hour. Remove the chicken and keep warm. Reserve the stock.
2) In a large fry pan over med-high, toast the chilis, turning often until darkened and fragrant, but not burned.
3) Place chilis in a bowl and cover with hot water to soak for 1/2 hour, or until softened.
4) Remove chilis and place in a blender or food processor and puree, adding a little of the soaking water if necessary. Strain through a fine mesh strainer. Set aside and toss the skins.
5) Lightly toast the pepper corns, cloves and cinnamon sticks in a dry pan. Cool and grind ins a spice grinder or if you feel ambitious and if you have one, use a molcajete.
6) In the same pan, roast the onion and garlic cloves until slightly browned. Cool and place in a blender or food processor and puree with a little water. Remove and set aside.
7) Heat 2 Tbsp of lard in the pan until smoking hot and fry the bread until lightly browned. Remove and drain on paper towels.
8) In the same pan, fry the plantains on both sides until browned. Remove and drain. Quickly fry the raisins. Remove and drain.
9) Lower heat and add the sesame seeds, stirring constantly for a couple minutes. Add the almonds and continue to fry until well browned. Remove and drain.
10) Combine sesame seeds (reserving some as garnish), almonds, bread, plantain and raisins. Place in a blender or food processor and puree, adding a little water if necessary. Remove and set aside.
11) Wipe the fry pan out with a cloth and add 1 Tbsp of the lard. When hot add the tomatoes and fry well. Place tomatoes in a blender or food processor and puree until smooth. Remove and set aside.
12) Heat remaining Tbsp of lard in a heavy pot until smoking. Add the chili puree, stirring constantly so it will not burn. It tends to splatter, so be careful.Fry for a couple minutes, add the tomato puree, ground spices, oregano and heat through.
13) Stir in the bread mixture and continue to heat, stirring constantly.
14) Add the chocolate and avocado leaves, thin with the reserved chicken stock and continue to simmer for 30 minutes.
15) Add the chicken, adjust the salt and heat through.
Serve with black beans, rice and tortillas. The mole can be made ahead and will keep in the fridge for several days. Rewarm before adding chicken.
