Mexican Chicken Red Mole Mole Colorado De Pollo Food

MEXICAN CHICKEN RED MOLE (MOLE COLORADO DE POLLO)

Steps:

• Place chilies in large saucepan; add water to cover.
• Bring to a boil, remove from heat and let stand 1 hour.
• Cover chilies with a plate to submerge them.
• Season chicken on both sides with salt and pepper.
• Heat a large saucepan or dutch oven over medium heat; add olive oil to coat bottom of pan.
• Add chicken, and lightly brown on all sides; then add 4 cups water and 1/4 onion.
• Bring to a boil, reduce heat and simmer for 1 hour.
• Grind sesame seeds, cloves, peppercorns, cinnamon, oregano, and thyme until pulverized.
• Set aside.
• Drain soaked ancho chilies and remove stems and seeds.
• Puree chilies in blender, adding a little water if needed.
• Pass through a sieve to strain out the peels.
• Without washing blender, puree onion and tomato.
• Remove chicken and strain broth into a bowl or pot.
• Add pureed chilies and tomato-onion mixture to pan; cook over medium heat for about 7 minutes, stirring occasionally.
• Add ground spice mixture, 1 1/2 cups of reserved broth, chocolate.
• sugar, and salt to taste.
• Add the meat; cover and simmer for 30 minutes.
• Add more broth as desired for consistency.
• Serve with soft tortillas and steamed rice, if you desire.

'EASIEST EVER' CHICKEN MOLE ENCHILADAS

Steps:

• For the chicken: Preheat the oven to 375 degrees F. On a baking sheet, sprinkle the chicken with salt and pepper and drizzle with the olive oil. Bake until cooked through, 10 to 15 minutes. Set aside to cool, then shred into small bite-sized pieces.
• For the mole: Reconstitute the dried chiles by soaking them in 1 1/2 cups hot water for 15 minutes. Then drain and set aside. Toast the corn tortillas in a dry skillet until dry, crisp and golden. Tear into pieces and set aside. In the same skillet, heat the oil over medium heat. Add the onions, season with a little salt and saute until translucent, about 3 minutes. Then add the garlic and cook 2 minutes more. Transfer the onion and garlic mixture to a blender with the chiles, tortillas, peanut butter and oregano. Pour the chicken stock over and blend until very smooth. Then transfer the sauce to a medium saute pan and bring to a boil over high heat. Reduce the heat to medium, cover and simmer 20 minutes. Stir in the chocolate. Season the mole with salt and pepper. Reserve 1 cup of mole for garnishing the enchiladas, the rest will be used for dipping the tortillas.
• To assemble the enchiladas: Fill a medium saute pan half way with oil over high heat. When the oil is hot, dip 1 tortilla at a time and fry just until soft and heated through, a few seconds. Lift out, let the excess oil drip off and then dip the fried tortilla directly into the warm mole (which should be right next to the pan for easy dipping) and transfer to a plate. Working quickly, put 1/3 cup of the shredded chicken in the center, being careful not to over fill. Roll the tortilla like a cigar to enclose the filling and place in a serving dish seam- side down. Continue to fill all of the tortillas and place them side-by- side. Pour the reserved mole over the top. (This recipe can be tightly wrapped and frozen for 3 weeks at this stage. To reheat: Preheat oven to 350degrees F, unwrap and bake until sauce is bubbly and enchiladas are heated through, about 20 to 25 minutes.) To serve, drizzle with a little sour cream and sprinkle with queso.

MOLE COLORADO

Steps:

• Make chicken broth: In a deep stockpot, place the chicken, onion, cloves, peppercorns, parsley, and garlic and cover with water. Bring to a boil and then reduce to a simmer and cook until the chicken is completely cooked through and tender. Remove chicken from the broth and reserve; cover and refrigerate as you will not be using it for a while. Let the broth cool. Skim any fat from the surface and then divide broth into 2 equal-size batches.
• In a hot, dry, large skillet roast the chiles and then add them to 1 half of the broth. In the same skillet, toast the black peppercorns and cinnamon stick separately over medium heat until fragrant, about 1 minute, and then add them to the chicken broth with the chiles.
• In the same skillet, heat 1/4 cup oil over medium-high heat. Add the sliced onion and saute until transparent; remove onion and reserve. To the hot oil, add the chopped garlic and saute until fragrant, being careful not to burn it; remove garlic and reserve. To the hot oil, add the plantain slices and fry until golden; remove plantain and reserve. To the hot oil, add the peanuts and fry until golden; remove peanuts and reserve. To the hot oil, add the tortilla and fry until crisp; remove tortilla and reserve. Finally, fry the bread in the hot oil until crisp; remove bread and reserve.
• Add everything that has just been fried to the chicken broth with the chiles. Add the chocolate, raisins, and the roasted tomato to this same mixture and stir to combine. In batches, add mixture to a blender and blend until smooth*. Pour the blended mixture into a large bowl.
• In a dry medium saucepan over medium heat, roast the sesame seeds until they are fragrant; do not brown. Transfer the sesame seeds to the blender with half of the remaining plain chicken broth and blend until smooth*. Add sesame seed mixture to the large bowl with the other pureed ingredients. In the same saucepan, roast the squash seeds over medium heat until they become puffy. Transfer the squash seeds to the blender with the remaining chicken broth and blend until smooth*. Add squash seed mixture to the large bowl with everything else.
• In a "cazuela" or a large, heavy-bottomed wide pot, heat the remaining 1 cup of oil over high heat. When the oil is really hot, add the mole, bring to a boil, and then reduce the heat and simmer for at least 1 hour, stirring occasionally so that it does not stick to the pot. Then add the chicken and simmer for another 15 minutes. Serve with tortillas.

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.

RED CHICKEN TAMALES (TAMALES ROJOS DE POLLO)

Steps:

• Place corn husks in a bowl, cover with boiling water, and soak for a few hours. Drain, place on a work surface, and cover with a clean, damp towel.
• Place chicken in a pot, season with salt, and cover with water. Bring to a boil over medium-high heat, reduce heat, cover, and simmer until chicken is cooked through, 20 to 25 minutes. Drain chicken and shred with 2 forks.
• Heat a griddle over medium heat and toast ancho and mulato chiles until fragrant, 3 to 5 minutes. Place in a bowl and cover with boiling water. Soak until soft, about 25 minutes. Combine ancho and mulato chiles, garlic, cumin seeds, and about 1/2 cup of the soaking water in a blender; blend until a thick, smooth, mole-like sauce forms, adding more water if necessary.
• Heat 1 tablespoon lard in a saucepan over medium heat and add the sauce; cook for 3 to 5 minutes. Add shredded chicken and cook until flavors are combined and chicken is heated through, about 5 minutes.
• Place remaining lard in a large bowl; beat with an electric mixer until creamy. Add masa harina, chicken broth, baking powder, and 1 1/2 teaspoon salt, and beat until all ingredients are well combined. Test if the masa is ready by dropping a small ball of masa into a glass of cold water; if it floats, it's ready, if not, keep working the dough a little longer.
• Select 1 wide corn husk. Spread about 2 tablespoons masa mixture onto the the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of the chicken filling in the center of the masa mixture. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour. Let tamales rest for 15 minutes before serving.

CHICKEN IN MOLE, PUEBLA STYLE

Steps:

• In a large stock pot, parboil the chicken in water seasoned with salt and pepper to taste. Drain, reserving cooking broth, and refrigerate until ready to assemble the dish.
• Prepare the Mole Poblano. Clean the chiles by removing stems, veins, and seeds; reserve 1 tablespoon of the seeds. Heat 1/2 cup of the oil in a heavy skillet until it shimmers. Fry the chiles until crisp, about 10 to 15 seconds, turning once; make sure they do not burn. Drain on paper towels. Put the chiles in a nonreactive bowl, cover with hot water, and set aside for 30 minutes. Drain the chiles, reserving the soaking water. Puree the chiles in a blender with enough of the soaking water to make a smooth paste. It may be necessary to scrape down the sides and blend several times to obtain a smooth paste. In a heavy Dutch oven heat an additional 1/2 cup oil over medium heat and add the chile puree (be careful - it will splatter). Cook for about 15 minutes, stirring often. Remove from heat and set aside.
• Puree the tomatillos in a blender. In a coffee or spice grinder, grind the cloves, peppercorns, cinnamon, and toasted seeds. Add the seed mixture and the garlic to the pureed tomatillos and blend until smooth. Set aside.
• Heat 6 tablespoons of the oil in a heavy frying pan. Fry each of the following ingredients and then remove with a slotted spoon: the raisins until they puff up; the almonds to a golden brown; the pumpkin seeds until they pop. If necessary, add enough oil to make 4 tablespoons and fry the tortilla pieces and bread slices until golden brown, about 15 seconds per side; remove from the skillet with a slotted spoon. Add raisins, almonds, pumpkins seeds, tortillas, and bread to the tomatillo puree and blend, using 1 to 2 cups of the reserved chicken broth, as needed, to make a smooth sauce. This may have to be done in batches. In a heavy Dutch oven, heat 3 tablespoons of the oil over medium heat. Add the chile puree, the tomatillo puree, and the Mexican chocolate (be careful - it will splatter). Cook over medium heat for about 15 minutes, stirring often. Add the remaining 5 cups of chicken broth, cook over low heat for an additional 45 minutes, stirring often enough to prevent the mixture from scorching on the bottom. During the last 15 minutes of cooking time, add the parboiled chicken and heat through. Garnish with toasted sesame seeds and serve with white rice.