Beef Ribs With Mol Coloradito Food

BEEF RIBS WITH MOL COLORADITO

Steps:

• Heat the oven to 300 degrees. Very generously season the ribs on all sides with salt and pepper. Heat a Dutch oven or large heavy pot over medium-high heat. Add the oil and heat for 1 minute. In a single layer, working in several batches if needed, brown the ribs well all over, 6 to 8 minutes a side. Transfer the ribs to a platter.
• Add the onion, carrot, and celery and cook until browned, 5 minutes, stirring often. Return the ribs to the pot and add the bay leaf and water to cover. Bake, tightly covered, until very tender, about 3 hours.
• Meanwhile, prepare the mole. Tear open the chilies, removing and discarding the stems and seeds. Place the chilies in a bowl with 2 cups warm water and soak until softened, 15 minutes.
• Heat the oil in a large saucepan over medium-high heat. Add the onion and garlic and cook until translucent but not brown, stirring with a wooden spoon, about 3 minutes. Stir in the cumin and cook for 1 minute.
• Transfer the chilies to the pan, reserving the soaking liquid. Sauté until fragrant, about 2 minutes. Add the soaking liquid and all remaining ingredients. Gently simmer until the plantains and raisins are soft, about 20 minutes, stirring occasionally. Remove the cinnamon stick. Puree the sauce in a blender until smooth, then return it to the saucepan.
• Add 1/2 to 1 cup of the rib cooking liquid until the sauce is thick but pourable. Adjust the seasoning, adding salt, sugar, or vinegar to taste - the mole should be highly seasoned and a little sweet with just a faint hint of tartness. (The mole can be prepared up to one day ahead and reheated.)
• To serve, turn on the broiler or heat the oven to 450 degrees. Spoon half of the mole over the bottom of a baking dish just large enough to hold the ribs. Remove the ribs from their braising liquid, drain well, and place on top. Spoon the remaining mole over the ribs. Broil or bake until the mole sizzles and browns, 2 to 4 minutes on each side under the broiler, or 8 to 12 minutes in the oven.

MOLE COLORADITO

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F.
• Toast the ancho, guajillo, cascabel, avocado leaves, bay leaf, canela, clove, oregano, cumin, coriander and peppercorns on a rimmed baking sheet until browned in spots (but not charred!) and very fragrant, nutty and spicy, 5 to 7 minutes. Transfer to a large heatproof bowl.
• Toast the raisins, prunes, almonds, peanuts, pecans, pumpkin seeds and sesame seeds on the same baking sheet until the nuts are lightly browned and the fruit are puffed and lightly toasted but not burnt, 10 to 12 minutes. Transfer to the bowl with the toasted chiles.
• Meanwhile, heat the schmaltz in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the plantains and cook until deep golden brown and caramelized on both sides, 5 to 7 minutes. Transfer to a small bowl. Add the garlic, onions and 4 teaspoons salt to the pot and cook, stirring occasionally, until the onions are tender and lightly browned, 6 to 8 minutes. Add the tomatoes and cook, stirring occasionally, until most of the liquid has evaporated, 5 to 7 minutes. Add the reserved chile mixture, the plantains, and the stock and bring to a boil. Reduce the heat to low, cover and simmer until the chiles are very tender and fragrant, about 30 minutes. Discard the avocado leaves, bay leaf and canela (if you can find them). Remove the pot from the heat and let cool slightly.
• Working in batches, transfer the stewed chiles to a blender and puree until very smooth and thick. Transfer to a large bowl and repeat with the remaining stewed chiles.
• Wipe the pot clean, transfer the mole to the pot and bring to simmer over medium-high heat, stirring constantly to prevent from sticking to the bottom of the pot. Simmer until the mole is the consistency of a smooth, thick tomato sauce, 5 to 10 minutes, adding water or additional stock if the sauce is too thick. Add the chocolate and stir until melted. Season with salt. Remove from the heat. Serve over roasted turkey or roasted chicken. Top with toasted sesame seeds.

OAXACAN RED MOLE SAUCE (MOLE COLORADITO)

Steps:

• Chicken:.
• Cook the chicken in 4 cups of water, with garlic, onion and salt on medium heat for 45 minutes. Check to make sure that the chicken is cooked through.
• Mole sauce:.
• Wash the chiles with a damp cloth, remove the stems of the chiles, slit open with a knife and remove the seeds and veins. Toast the chiles on both sides in large frying pan over high heat, making sure that they do not burn.
• Soak the chiles in boiling water to soften them for about 10 minute Meanwhile, fry the almonds in 3 tbls. of the shortening on medium heat for 5 min., or until they are a golden color.
• Take them out and set aside.
• Next fry the raisins until they puff up and the skin browns a bit, then remove and strain in a sieve. Turn the heat down a bit, and fry the sesame seeds in the same oil, adding a little salt to prevent them from jumping from pan.
• Once golden, remove and store on an absorbent paper towel. Still in the same oil, fry the slices of bread, until they are golden. Remove and put on an absorbent paper towel. On a dry pan or skittle roast the garlic, onion and tomato until they are nicely toasted with black spots.
• In a blender, grind the chiles with a half cup of water, and add more water as necessary to blend. Once the mixture is smooth, pour into a saucepan and fry with one tbsp of the shortening for 10 minute on medium heat. Stirring occasionally to ensure that it does not stick to the pan.
• Next, blend both the roasted and fried ingredients together, until smooth. Blend the tomatoes and strain through a colander and add into the chile mixture. Now add the cinnamon sick, thyme, marjoram(if using) and the oregano. Cook for 5 more minutes. Add the chicken broth, salt, sugar and chocolate on medium heat, stirring occasionally. Remove cinnamon stick. Cool for 15 minutes. Pour the chicken in a serving dish, serve with rice.

MOLE COLORADITO

Steps:

• Place racks in upper and lower thirds of oven; preheat to 450°F. Roast tomatoes, tomatillos, onion, and garlic on a rimmed baking sheet on upper rack until softened and browned in spots (vegetables should still hold their shape), 25-35 minutes. Let cool slightly. Cut the top off the garlic, exposing the cloves inside. Squeeze out roasted garlic cloves into a blender. Transfer remaining vegetables to blender and purée until smooth. Scrape into a medium bowl.
• While the vegetables are roasting, toast ancho and guajillo chiles on a clean rimmed baking sheet on lower rack until guajillo chiles are slightly darker in spots, about 4 minutes. Let cool slightly, then transfer to a large bowl. Add raisins and 4 cups boiling water, cover with plastic wrap, and let sit 30 minutes.
• Transfer chile mixture to blender (you don't need to clean it); blend until thick and smooth.
• As soon as chiles are out of the oven, toast sesame seeds on another rimmed baking sheet on lower rack until golden brown, about 3 minutes. Let cool. Grind in spice mill, shaking occasionally, to a powder. Be careful not to overgrind or you will make sesame paste. Transfer to a small bowl.
• Very finely grind cinnamon, allspice, cloves, and cumin seeds in spice mill. Heat oil in a large pot over medium-high and cook spice mixture, stirring, until fragrant, about 30 seconds. Add vegetable purée and cook, stirring occasionally, until mixture thickens slightly, 5-7 minutes. Add chile purée and broth, season with salt, and simmer, uncovered, stirring occasionally, until mole is thickened to the consistency of heavy cream, 60-75 minutes.
• Add sesame powder, chocolate, breadcrumbs, and piloncillo to mole and whisk until chocolate is melted and sesame seeds are incorporated. Continue cooking, whisking often to prevent mole from sticking to the bottom of the pot, until very thick and the consistency of marinara sauce, 30-35 minutes. Taste mole and season with salt as needed.

COLORADITO (RED OAXACAN MOLE)

Steps:

• Put the chicken into a pan with the onion, garlic, and herbs; cover with water and add salt to taste. Bring to a simmer and continue simmering until the chicken is just tender, about 20 to 25 minutes.
• Remove the stems, if any, from the chiles, slit them open, and remove veins and seeds.
• Toast the chiles on a hot comale for a few seconds on each side, pressing them down until the inside flesh turns an opaque, tobacco color. Rinse the chiles in cold water, cover with hot water, and set aside to soak for about 15 minutes.
• Put the tomatoes into a blender jar and blend briefly. Heat 1 tablespoon of the lard and fry the sesame seeds for a few seconds until a deep golden brown. Transfer with a slotted spoon, draining them as much as possible, to the blender jar; add the oregano, cloves and allspice and blend until smooth, adding a little more of the water in which the chiles were soaking if necessary.
• Add more lard to the pan and heat; add the onion and garlic and fry until translucent.
• Add the cinnamon pieces and fry until the onions and garlic are lightly browned.
• Transfer with a slotted spoon to the blender jar. Add the plantain and bread to the pan and fry over low heat until a deep golden color; transfer to the blender jar. Adding more chile water if necessary, blend until you have a smooth puree. Gradually add the soaked chiles with more water as necessary and blend until smooth. When all the chiles have been blended, dip a spoon into the bottom of the blender jar and take out a sample of the sauce to see if the rather tough chile skins have been blended sufficiently. If not, add a little more water, stir well, and then blend for a few seconds more.
• Heat the remaining lard in a heavy pan or saute pan, add the blended sauce and chocolate, and cook over medium heat, stirring and scraping the bottom of the pan to prevent sticking, for about 15 minutes. Add 2 cups of the chicken broth and the chicken pieces, taste for salt, and cook for 15 minutes more. The sauce should be fairly thick and lightly cover the back of a wooden spoon.
• Serve with white rice and tortillas.

MOLE-BRAISED BEEF SHORT RIBS RECIPE - (4.3/5)

Steps:

• PREHEAT oven to 350F. Stir flour with cocoa powder and 1/2 tsp salt in a large bowl. Coat ribs lightly, a few at a time, with flour mixture. Transfer ribs to a large plate. Discard any leftover flour. HEAT a large, wide oven-safe pot over medium-high. Add oil, then half of ribs. Cook, turning meat, until brown on all sides, about 4 min. If ribs start to burn, reduce heat to medium. Transfer browned ribs to a large plate. Repeat with remaining ribs. Pour off all but 1 tbsp fat from pan or add oil, if needed. ADD onion. Reduce heat to medium. Stir often, adding a splash of water if needed, 5 min. Stir in garlic, wine, water, tomato paste, cherries, chipotle, oregano, paprika, cumin and remain- ing 1 tsp salt. Stir, scraping up bits from pan bottom, until combined. Boil, then return ribs along with any juices to pan. Add cinnamon stick. Make sure ribs are submerged in sauce. Cover pan tightly. BRAISE, covered, in centre of oven, until meat is fork-tender, 3 to 3 1/2 hours. Remove ribs from sauce and set aside. Skim off fat from sauce. Transfer sauce to a blender and purée until smooth, in batches if necessary. Return to pot. Boil, stirring often, then reduce heat to medium-low. Simmer until slightly reduced, 15 to 20 min. Return ribs to pot to warm through. Cover to keep warm until ready to serve.

REDDISH MOLE (COLORADITO)

Steps:

• Place the pork butt, head of garlic, 1 teaspoon of bruised black peppercorns, bay leaves and 1 teaspoon salt in a 5 to 6 quart saucepan. Add enough cold water to cover well (10 to 12 cups). Bring to a boil over high heat and immediately reduce the heat to low. Remove any foam that collects on top. Simmer, partly covered, until the meat is tender, about 2 to 2 1/2 hours.
• Lift out the pork, letting it drain well, and let cool to room temperature. Raise the heat to high and boil the stock until reduced to about 6 to 8 cups. Strain the stock through a fine-mesh seive, discarding the solids; let sit until the fat can be skimmed off (or refrigerate several hours and lift off the solidified fat). Reserve.
• Remove and discard any visible fat from the pork butt. Pull the meat from the bones, carefully tear it into long shreds, and refrigerate if not using at once. You should have about 3 to 4 cups.
• In a food processor, crush the bread to fine crumbs. You should have about 1 cup. Set aside. Place the ancho and guajillo chiles in a bowl. Pour over boiling water to cover, and let soak for 20 minutes. Meanwhile, in a spice grinder, coffee grinder or with a mortar and pestle, grind together the canela, cloves and remaining 5 peppercorns. Set aside. Drain the soaked chiles and reserve.
• In a medium skillet, heat half the lard over medium heat until rippling. Add the ground spices and cook, stirring, just until fragrant, 1 to 2 minutes. Add the onion, minced garlic, tomatoes, plantain, thyme, oregano, sesame seeds, raisins and almonds. Cook, uncovered, stirring frequently, for 15 minutes.
• Let this cooked mixture cool for about 10 minutes, then place half the mixture in a food processor with 1 cup of the reserved pork broth and half the drained chiles. Process to a smooth puree (about 3 minutes on high). Repeat with the remaining sauce mixture, another cup of pork broth, and the remaining chiles.
• In a large Dutch oven or deep skillet, heat the remaining lard over medium high heat until rippling. Add the pureed mixture, stirring well to prevent splattering. Stir in the remaining stock, a little at a time. Cook, covered, stirring frequently, for 15 to 20 minutes, until the chiles lose the raw edge of their flavor. Stir in the bread crumbs and cook, stirring frequently, until the mixture is lightly thickened, about 10 minutes. Stir in the chocolate and cook, stirring constantly, until it is well dissolved. Add the salt.
• Stir in the reserved shredded pork. Cook, partly covered, stirring occasionally, just until heated through, 7 to 10 minutes. Taste for seasoning. Serve.

MOLE COLORADITO ENCHILADAS, FROM RICK BAYLESS

Steps:

• Set a large (10-inch) skillet over medium heat. When hot, lay a few chile pieces on the hot surface in single layer. Press down with a metal spatula until they change color and become aromatic - about 15 seconds. Flip the chiles and press down, toasting other side. Remove to a bowl. When all are toasted, cover chiles with hot tap water and weight with a plate. Let soak until soft, about 30 minutes.
• Roast the tomatoes on a baking sheet 4 inches below a very hot broiler until blackened on all sides, about 10 minutes. Remove & cool.
• Return chile-toasting skillet to medium heat. Add the onion slices and all of the garlic. Roast the onion on both sides until soft and blackened in spots, about 8 minutes. Roast the garlic on all sides until soft and blackened in places, about 15 minutes. Remove from skillet and cool.
• Return the onion-roasting skillet to medium heat. Pour in 1 tablespoon of the vegetable oil, then pour in the sesame seeds. Stir continually until the sesame seeds brown, about 2 minutes. Scrape into a large bowl.
• Use tongs to transfer chiles to the bowl with sesame seeds, saving the soaking water. Add the oregano, cloves, pepper, cinnamon, raisins and almonds to the chiles and sesame seeds. Mix well, then scoop half of the mixture into a blender. Pour in just enough chile-soaking water to cover. Cover and blend at high speed until very smooth. Set a medium-mesh strainer over another bowl. Pour in the chile puree and press through with a rubber spatula. Discard the chile skins and sesame seed hulls left in the strainer. Blend the remaining mixture with the soaking water. Strain into the same bowl.
• When the roasted tomatoes are cool, peel off and discard skins. Put the tomatoes in the blender. Peel and roughly chop the roasted garlic. Add to the blender along with the roughly chopped onion. Cover and blend at high speed until smooth. Wash and dry the skillet. Set over medium-high heat and add 1 tablespoon of the vegetable oil. When hot, add the tomato puree. Cook - stir almost continually - until the tomato mixture thickens, 10 to 15 minutes.
• Set a large heavy pot over medium-high heat. Add the remaining 2 tablespoons of the vegetable oil. When hot, add the chile puree and stir continuously until the mixture becomes very thick - about 20 minutes.
• Scrape in the cooked tomato mixture, bread crumbs and chocolate. Add the chicken broth and stir until the chocolate melts. Turn down the heat to medium-low and cook 30 minutes.
• Finally, remove from heat and stir in sugar & salt.
• To make enchiladas with the sauce, just warm up some tortillas on a skillet or in the microwave. Fill each tortillas with about 2 tablespoons of chicken and 1 tablespoon of mole sauce. Roll each tortilla, and lay three each on 4 dinner plates. Douse each plate with 1/4 cup sauce (I use way more) and top with a sprinkling of parsley. Serve immediately.