OAXACAN RED MOLE SAUCE (MOLE COLORADITO)
This is a classic Oaxacan dish, served with rice. Each family has their own version, this one is made by the Restaurant La Olla, Oaxaca México. A little information: Oaxaca is to Mexican food lovers and cooks perhaps what Florence is to art aficionados. Walking through any village market, or just down the street in Oaxaca is a aromatic as well as visual delight. In Oaxaca, it is difficult for one to walk for very long without ending up in a market and passing a dozen little restaurants. Not only has Oaxaca made significant contributions to the flavors of the world - especially with its extraordinary mole (mo-lay) sauces: sharp, thick, sweetly complex, with top notes of smoke, sometimes clove and citrus and always undertones of dried-chile heat, but the Indians from Oaxaca invented two of the cooking utensils that are still essential in Mexican cooking: the molcajete (stone utensil used to crush and mix spices) and the comal (metal utensil for heating and baking). Oaxaca is justly famous worldwide for its vibrant, inventive, and diverse cuisine. The markets and restaurants produce their succulent, rich moles for which Oaxaca is famous. There are at least seven basic varieties of mole made in the region. Here are nine: negro (black), amarillo (yellow), coloradito (reddish), almendrado (with almonds), verde (green), rojo (red), Manchamanteles (tablecloth stainer) and chichilo negro. There is always mole being served in Oaxaca, such as the coloradito; with its brick-red color of roasted chiles, sautéed spices, and ground, charred bread, it is elusively spicy and with a slightly tangy sweetness, a little smoky, with the fullness of toasted grain and a bit more pungent than the negro or the amarillo, which is especially mild, with its clean chile flavor, a strong top note of cumin and a slightly oily texture.
Provided by Sharon123
Categories Chicken Breast
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 23
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
Oaxaca is known for its moles, and there are countless types. This recipe features dried red chiles and is often served with poultry.
Categories Bon Appétit Sauce Condiment Condiment/Spread Tomato Tomatillo Garlic Chile Pepper Sesame Cinnamon Spice Chocolate Cumin
Yield Makes about 6 cups
Number Of Ingredients 20
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.
MOLE COLORADITO RECIPE
Hello Mole Coloradito! For this batch I filled corn tortillas with Queso Fresco and then drenched them in the Coloradito sauce, but feel free to adjust the serving style to your liking.
Provided by Mexican Please
Categories Main Course
Number Of Ingredients 21
Steps:
- Wipe off any dusty crevasses on the dried chiles. De-stem and de-seed the chiles, but don't worry about getting rid of every last seed.
- Roast the chile pieces for 1-2 minutes in a 400F oven. Alternatively, you can flash roast them in a skillet on the stovetop for 15-30 seconds per side. Once roasted, add them to a bowl and cover with hot tap water. Let the chiles reconstitute for 20-30 minutes. If they float to the surface you can use a small bowl or plate to keep them submerged.
- Rinse and de-stem 7-8 Roma tomatoes. Roast the tomatoes in a 400F oven for 20-30 minutes.
- Roughly chop an onion and peel 8 garlic cloves. Add a glug of oil to a skillet over medium heat and saute the onions and whole garlic cloves until lightly browned. Once cooked, add the onion-garlic mixture to the blender.
- Preheat a dry skillet over medium heat. Add 2/3 cup sesame seeds, 8 whole cloves, and 12 black peppercorns to the skillet. Toast until the sesame seeds are turning golden brown, stirring occasionally. Towards the end, add the powdered spices to the skillet (2 tablespoons cinnamon, 1 tablespoon Mexican oregano) and cook briefly. Add the mixture to a food processor or spice grinder and grind into a fine powder, setting it aside until you need it.
- By now the chiles are reconstituted. Take a taste of the chiles' soaking liquid. If you like it then you can use it to liquefy the sauce. If it tastes bitter to you then use stock to liquefy the sauce -- I used stock for this batch.
- Drain the dried chiles and add them to the blender along with a cup of stock (or soaking liquid). The onion-garlic mixture should already be in the blender. Combine well. It's worth it to take a taste at every step along the way, starting now!
- Add the roasted tomatoes to the blender and combine well. This should all fit in a single blender jar, but you may have to blend the tomatoes in batches.
- Add the finely ground spice mixture to the blender and combine well. I also added another cup of stock at this point. You'll need 3-4 cups total for the recipe -- I usually just keep track of what I add when blending and then add the rest for the simmer.
- Add 2 tablespoons raisins, 1/2 cup almonds and 1 teaspoon salt. Combine well.
- Add 2 tablespoons lard (or oil) to a large saucepan. Once heated, add the Coloradito sauce from the blender to the saucepan and simmer until heated through. Use a splatter screen if you have one, otherwise a layer of parchment paper or foil will do the job.
- Once heated through add 2 oz. chocolate (optional). I used 1/3 cup semi-sweet chocolate chips, but you can use Mexican chocolate if you want.
- Once the chocolate is incorporated into the sauce take a final taste for seasoning. I added another generous pinch of salt to this batch. (So that is about 1.5 teaspoons salt total but keep in mind this will depend on which stock you use.)
- You can optionally strain the Coloradito sauce at this point. Place a fine mesh sieve over a bowl and use a spatula to force the sauce through the strainer. Be sure to wipe the bottom of the strainer as the sauce tends to cling to it.
- Optional serving style: warm 10-12 corn tortillas in the oven (or flash fry them). Use tongs to dredge them in the Coloradito sauce. Add Queso Fresco and finely chopped raw onion to the tortillas, then fold in half and drench them with more of the Coloradito sauce. Serve immediately with optional garnishes: toasted sesame seeds, Mexican Crema, more Queso Fresco, and freshly chopped cilantro.
- Store leftover Coloradito sauce in an airtight container in the fridge.
Nutrition Facts : Calories 390 kcal, Carbohydrate 53 g, Protein 10 g, Fat 19 g, SaturatedFat 3 g, Sodium 691 mg, Fiber 15 g, Sugar 18 g, ServingSize 1 serving
COLORADITO (RED OAXACAN MOLE)
Provided by Emeril Lagasse
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 23
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 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.
MOLE COLORADITO OAXACA
Make and share this Mole Coloradito Oaxaca recipe from Food.com.
Provided by Kirstin in the Couv
Categories Sauces
Time 2h20m
Yield 2 cups paste
Number Of Ingredients 14
Steps:
- 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.
More about "mole coloradito oaxaca food"
MOLE (SAUCE) - WIKIPEDIA
From en.wikipedia.org
Main ingredients Chili pepper , spice and nutType Sauce and MarinadePlace of origin Mexico
MOLE COLORADITO RECIPE - MEXICAN DUCK MOLE | HANK SHAW
From honest-food.net
5/5 (7)Total Time 3 hrsCategory Main Course, SauceCalories 278 per serving
- Put the duck and the broth, plus another quart or even two of water into a large, lidded pot and bring to a simmer. Add the remaining duck ingredients and salt to taste, then simmer, partially covered, until the meat is tender, but not falling off the bone. This usually takes 2 to 3 hours.
MOLE COLORADITO RECIPE - BON APPéTIT
From bonappetit.com
Servings 6Published 2017-04-18Estimated Reading Time 2 mins
- Place racks in upper and lower thirds of oven; preheat to 450°. 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.
- 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.
- 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.
- 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 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.
COLORADITO CHICKEN AND A NEW SEASON - PATI JINICH
From patijinich.com
4.2/5 (6)Servings 6Cuisine MexicanCategory Main Course
- Pre-heat the oven to 400°F. Place the plantain in a baking dish lined with aluminum foil and make a couple of 1/2-inch slits on its skin. Bake until completely cooked through, about 40 minutes. Remove from the oven, when cool enough to handle, peel and slice. Set aside.
- Heat a comal, griddle or skillet over medium heat. Once hot, toast the ancho and guajillo chiles for about 30 to 45 seconds per side, until fragrant and lightly toasted. Place chiles in a saucepan along with the whole tomatoes, cover with water and set over medium-high heat. Simmer for 12 to 15 minutes, until the chiles are rehydrated and plumped up, and the tomatoes are cooked and mushy.
- On the same comal, griddle or skillet, char the unpeeled garlic cloves and the onion slice, until completely charred and softened, about 8 to 10 minutes, flipping a couple of times in between. Set aside to cool. Peel the garlic when cool enough to handle.
- On a small skillet set over medium heat, toast the cinnamon stick for a minute or two until fragrant, flipping once. Next, toast the cloves and peppercorns for a minute, moving them around the entire time. Toast the almonds for a couple of minutes, until lightly browned, as well as sesame seeds. Lastly, toast the oregano for 5 to 10 seconds.
THE 7 MOLES OF OAXACA - FOOD REPUBLIC
From foodrepublic.com
Estimated Reading Time 4 mins
- Negro. The “typical” savory-sweet mole mentioned above, and the one most frequently found on American menus. An intricate recipe with a lot of ingredients and steps, you’ll be grinding and stewing the following together: onion, garlic, whole spices like cinnamon, cloves, black pepper and cumin, dried chiles, pumpkin and sesame seeds, herbs like hoja santo (which contributes to the dark color) and cilantro, bread for thickening and sometimes dried fruit for extra sweeteness.
- Rojo. Red mole, also known as mole poblano, is similar to black mole, using many of the same spices and base ingredients and also contains chocolate, but less.
- Coloradito. This brew translates to “a shade of red,” or “on the naughty side,” depending on what you’re doing in the kitchen. Somewhere between rojo and negro in color, this brown mole shares the base ingredients of whole spices, onions, garlic, seeds and chocolate and features an awesome secret ingredient for thickening and sweetening: mashed ripe plantain.
- Amarillo. Leave the chocolate at the door, this mole will have none of that. Picture all the goodness of the first three moles without the sweet stuff and you have a delicious basic sauce to pour over or use as a cooking base for myriad Mexican purposes.
- Verde. White on the outside, green on the inside — that’s a pumpkin seed. Extra pepitas or pipian, along with fresh tomatillos, jalapenos and cilantro are the key ingredients in bright green mole verde.
- Chichilo. This one’s a little more intense. Round up all the beef bones you can find, you’re going to need them. This dark, spicy sauce starts with rich, homemade beef stock.
- Manchamantel. This “tablecloth-staining” mole lives up to its reputation: between the bright red chorizo grease, tomatoes and ancho chiles, you do not want to get this stuff on anything white.
DINING IN OAXACA: 12 ESSENTIALS IN MEXICO'S FOOD CAPITAL ...
From agringoinmexico.com
Reviews 10Published 2014-06-10Estimated Reading Time 6 mins
- Oaxacan Cuisine: A Bounty of Culture and Taste. Today, Oaxaca is internationally renowned as one of the food capitals of Mexico (along with Michoacán, Puebla and Baja California), its cuisine named an “intangible” UNESCO asset in 2013.
- Oaxacan Food Staples. Using ingredients such as corn, quesillo (Oaxacan string cheese), black beans, chiles, chocolate, grains, locally-sourced meats and a smattering of vegetables to make tamales, tlayudas, tacos, empanadas, moles and more, Oaxaca offers a variety of tastes that surprise the senses.
- Traditional Oaxacan Cuisine. Carina Santiago strives to keep Zapotec cooking traditions alive in her village of Teotitlan del Valle, just 30 minutes outside of Oaxaca de Juarez.
- Modern Takes on Oaxacan Cuisine. During our stay, we did treat ourselves to a “splurge night” (or maybe two), enjoying candlelit retreat, good Baja California wines and impeccable service after a busy day exploring the city’s cathedrals, museums and galleries.
- Taking It To The Street. Street food in Oaxaca is varied, delicious and very affordable, filling the air with smoky tantalization. Every night, vendors roll up in front of Mercado Benito Juarez near the zocalo and serve pozole, tostadas, tacos, tasajo (salted beef skirt steak), cecina (pork), tortas and more.
- Mercado 20 de Noviembre Food Stalls. No trip to Oaxaca city is complete without a visit for a bite at one of the food stalls in the bustling Mercado 20 de Noviembre.
- Carne Asada at Mercado 20 de Noviembre. Near the food stalls of Mercado 20 de Noviembre, enter the smoky domain of the area known simply as “Carne Asada”.
- Chapulines (Grasshoppers) Let’s get this out of the way…grasshoppers ARE eaten as part of the regular diet in Oaxaca. I bought a bag of them from a gentle, elderly Indian woman on the street at Oaxaca’s zocalo.
- Holy Moles! Oaxaca is known as the land of seven moles. Moles are a complex combination of ground nuts, seeds, spices, chiles, chocolate, herbs and other ingredients that ultimately combine with stock to create a creamy sauce commonly served over chicken or turkey.
- Tlayudas. I couldn’t wait to try my first tlayuda, hoping it would be as fun to eat as it is to say. A large tortilla is baked on a Comal (heated plate), smeared with black bean paste and pork lard, and then topped with quesillo (Oaxacan string cheese), lettuce, avocados and carne (meat), if you’d like.
OAXACA FOOD: A CULINARY TRAVEL GUIDE – UNCORNERED MARKET
From uncorneredmarket.com
Reviews 50Published 2020-12-01Estimated Reading Time 7 mins
- Tlayudas. The oft-nicknamed “Oaxacan pizza,” a tlayuda consists of a large semi-dried tortilla, sometimes glazed with a thin layer of unrefined pork lard called asiento, and topped with refried beans (frijol), tomatoes, avocadoes, and some variation of meat (chorizo, tasajo or cencilla, or shredded chicken tinga).
- Huitlacoche Corn Fungus Tacos. Huitlacoche is a corn fungus, but I prefer the term “corn smut”. Earthy, mushroomy, huitlacoche is also very much a texture play.
- Enfrijoladas. Enfrijoladas are essentially fried tortillas served with beans and sauce. The key in Oaxaca is that the beans are stewed with the leaves of the local avocado plant (see more below in the ingredients section).
- Memelas (Memelitas) A memela is corn round snack or antojito (“little craving”) a little thicker than a tortilla, toasted on a comal (large, flat hot pan) and topped with all manner of stuff: beans, quesillo (local stringy, brined cheese), bits of ground pork with spices or eggs, and various sauces of differing heat levels.
- Tetelas. A tetela is a thin stuffed corn tortilla folded into triangle. Tetelas recommendation in Oaxaca: Check out the tetelas with refried beans (frijoles) at Itanoni on Belisario Domínguez 513, Colonia Reforma, a laid back little place that specializes in the finer and artisanal points of corn masa and all that’s made with it.
- Tacos. I know, I know. Tacos are broadly Mexican food not specific to Oaxaca. But damn if we didn’t get some of the best tacos on the planet during our stay in town.
- Tamales (traditional, corn husk) Again, I know traditional tamales are very much a broadly Mexican dish, but get yourself to Oaxaca and check out the tamale recommendation from our landlord (who was also our dentist!).
- Tamales Oaxaqueños (or Tamales Hoja) Banana leaf-wrapped tamales. They look like South American humitas, but they are the Oaxacan alternative leaf-wrapped tamales.
- Beer Snacks. The greatest budget travel tip in the world is right here, people. Go to the right bar in Oaxaca, order a beer for around $2 and eat all night for free.
- Carnes Asada (cecina, tasajo or chorizo) Meat-lovers rejoice. Be certain to check out the pasillo de carnes asadas (grilled meats hall) in Oaxaca’s 20 de Noviembre market.
COLORADITO (REDDISH MOLE) RECIPE - ZARELA MARTINEZ | FOOD ...
From foodandwine.com
- Zarela Martinez leaves in the veins of the chiles— the hottest part—but you can cut them away if you want to tone down the heat. Rinse the chiles under cold running water and shake off the excess moisture, but do not dry them. Heat a griddle or cast-iron skillet over moderately-high heat until a drop of water sizzles on contact. Place the chiles, a few at a time, on the griddle and let them heat, turning occasionally with tongs, just until the water evaporates and the chiles are fragrant. Allow between 30 to 45 seconds for the anchos, slightly less for the guajillos, which are very thin-skinned. The chiles should just become dry, hot and aromatic; do not allow them to start really roasting or they will have a terrible scorched flavor. Remove from the griddle as they are done. Place in a bowl and cover generously with boiling water. Let soak for at least 20 minutes, then drain.
- In a small heavy skillet, cook the sesame seeds over moderate heat, stirring constantly, just until you see them starting to turn golden. Scrape the seeds out into a small bowl and set aside.
- Grind the canela, cloves and peppercorns together in an electric coffee grinder or spice mill or in a mortar. In a medium skillet, heat 2 tablespoons of the lard over moderate heat until rippling. Add the ground spices and cook, stirring, just until fragrant, 1 to 2 minutes. Add the onion, garlic, tomatoes, plantain, thyme, oregano, raisins, almonds and sesame seeds. Cook, stirring frequently, for 15 minutes. Let cool for 10 minutes.
- In a large Dutch oven or deep skillet, heat the remaining lard over moderately-high heat until rippling. Add the sauce, stirring well to prevent splattering. Stir in the remaining stock, a little at a time. Cover and cook, for 15 to 20 minutes, stirring frequently, until the chiles lose their raw edge. Stir in the bread crumbs and cook, stirring frequently, until the sauce is lightly thickened, about 10 minutes. Add the chocolate and cook, stirring constantly, until it is well dissolved. Add the salt and the shredded meat. Cover partially and cook, stirring occasionally, just until heated through, 7 to 10 minutes. Taste for seasoning and add another pinch or two of salt if desired.
MEXICAN OAXACAN CUISINE: 15 AUTHENTIC OAXACA FOODS & DRINKS
From travelmexicosolo.com
- Mole (7 Moles of Oaxaca) Wondering, What is Oaxaca known for? It’s the seven moles you’ll find below — and you really can’t even discuss Oaxacan Mexican cuisine without mentioning mole (pronounced moe-lay).
- Tlayuda. Tlayudas (pronounced tuh-lie-you-das) are the most beloved of all Oaxaca street food. If you’re wondering, What is a tlayuda? Well, they are often referred to as a Mexican pizza, because they do look like a pizza — though there’s no similarities in flavor to Italian pizza.
- Tamales Oaxaqueños. Tamales are eaten almost everywhere in Mexico, though tamales oaxaqueños (Oaxacan tamales) are made a bit different. In Mexico, a tamal consists of a masa (corn) mixture, which is often covered in a salsa or sauce, and steamed to cook.
- Memelas. Memelas (pronounced mem-ell-uhs) are the most beloved Oaxaca antojitos (little snacks). Commonly eaten earlier in the day for breakfast and lunch, memelas are basically open face tacos, though they use a thicker tortilla, similar to that of a sope.
- Tetelas. Tetelas (pronounced tet-tell-uhs) are triangular-shaped hand pies. For Oaxaca vegetarian foods, these will be a go to. They are traditionally just stuffed with a black bean paste, a common Oaxacan black beans preparation, and quesillo string cheese.
- Enmoladas & Enfrijoladas. Enchiladas are one of the most popular Mexican foods, found throughout the entire country. They are essentially tortillas stuffed with everything from beans and veggies to meat and cheese, plated and covered in salsa.
- Carne Asada. No visit to Oaxaca is complete without checking out the Pasillo de Carnes Asadas (Grilled Meats Hall AKA Oaxaca Meat Market) in Mercado 20 de Noviembre.
- Queso Oaxaca. In Mexico, queso oaxaca (Oaxaca cheese) is very well known, and it’s even gaining popularity in the U.S. It is a string cheese that looks like a ball of fresh mozzarella, but has a saltier or more briny taste, similar to Monterey jack cheese.
- Chapulines. Eating chapulines (grasshoppers) dates back to prehispanic times. These small insects are high in protein, fat-free and available for much of the year, so they were an integral part of the ancestral diet throughout Central Mexico.
- Tejate. Tejate (pronounced tay-ha-tay) is a centuries-old chocolate and corn drink. While that flavor combo may not sound appetizing, this ancient drink has stood the taste test of time!
OAXACAN CHICKEN MOLE COLORADITO - SUNBASKET
From sunbasket.com
MOLE IS OAXACA'S SIGNITURE DISH AND COMES IN SEVEN ...
THE CLASSIC MOLES TO EAT WHEN YOU TRAVEL TO OAXACA
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Estimated Reading Time 6 mins
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From culinarybackstreets.com
Estimated Reading Time 5 mins
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From blog.amigofoods.com
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