| 171 | 172 | 173 | 174 | 175 |
| 1 | 176 | 352 | 527 | 703 |
|
Colaradito − (Red Oaxacan Mole)
CHICKEN
1
1
1
4
4
4
Large Chicken − (abt 3 1/2 lbs); cut serving pieces
Medium White onion; roughly chopped
Small Garlic head; scored around middle
Fresh marjoram or oregano sprigs
Fresh thyme sprigs
Fresh flat−leaf parsley sprigs
Sea salt; to taste
SAUCE
1
1
4
1
1
2
2
1
9
1
1
2 Chiles guajillos or chilcostles
/2 Pound Tomatoes; stewed
Tablespoon Melted lard or safflower oil
/4 Cup Sesame seeds
−1/2 Tablespoon Dried oregano
Whole cloves
Whole Allspice berries
Medium White onion; thickly sliced
Small Garlic cloves; peeled
Cinnamon stick − (3" long); broken thin strips
Small Ripe plantain; peeled, and
Cut into thick rounds
3
1
Slice French bread
Ounce Mexican chocolate
Sea salt; to taste
3
1
Cup Cooked white rice; seasoned
2 Corn tortillas; warm
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 of the water in which the chiles are 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
Colaradito − (Red Oaxacan Mole)
145
Page
Quick Jump
|