Mole Coloradito Enchiladas

Immerse yourself in the rich culinary traditions of Oaxaca with these delicious Mole Coloradito enchiladas. This classic dish combines a complex blend of toasted chiles, spices, seeds, and the distinctive sweetness of Mexican chocolate. Served with tender fried chicken and garnished with fresh ingredients, this meal is a comforting celebration of Mexican flavors.

Ingredients

🌶️ 1/4 kg Dried Guajillo Chiles
🧄 1 head of garlic, peeled cloves
🌿 1 tablespoon whole cloves
🌶️ 20 black peppercorns
🌰 30 whole almonds
🌿 1 tablespoon cumin seeds
🌿 1 tablespoon dried mixed herbs, typically thyme, marjoram, bay leaf
🌿 1 tablespoon dried oregano
🍫 1/2 tablet Mexican chocolate, likely Ibarra or Mayordomo
🍇 1/4 kg raisins
🌱 100 grams sesame seeds
🌿 2 tablespoons cinnamon sticks, broken
🍗 6 chicken leg and thigh pieces
🍚 Sugar
🧅 1 white onion, one part for broth/mole, another sliced for garnish
🍗 Chicken scraps/bones for broth
🧂 Salt
🛢️ Cooking oil, likely vegetable oil
🌿 Fresh parsley for garnish
🧀 Fresh cow's cheese, crumbled for garnish

Instructions

1- Marinate the Chicken:

• Grind garlic, oregano, and salt in a molcajete.
• Rub this mixture onto the chicken pieces.

2- Prepare the Chicken Broth:

• Boil chicken scraps/bones with water.
• Add a piece of onion for flavor enhancement.

3- Roast Chiles:

• Toast the guajillo chiles on a comal until they release their aroma.
• Be cautious not to burn them.

4- Soak and Devein Chiles:

• After toasting, soak chiles in hot water for 10 minutes.
• Once softened, remove the veins to reduce heat.

5- Toast Remaining Ingredients:

• On the comal, toast cloves, peppercorns, almonds, and garlic until fragrant.
• Toast sesame seeds with a pinch of salt until golden.
• Cumin, oregano, and mixed herbs are toasted last.
• Toast raisins and onion just until they caramelize.

6- Blend Ingredients:

• Combine the toasted items with some chicken broth in a blender.
• Blend until smooth.

7- Strain the Mole:

• Strain the mixture through a fine-mesh strainer to remove any solid particles.

8- Cook Mole Sauce:

• Heat oil in a cazuela de barro.
• Add the strained mole, and cook it until it thickens, stirring constantly.

9- Sweeten and Season Mole:

• Gradually melt in the Mexican chocolate.
• Add sugar and salt to taste.

10- Cook the Chicken:
- Cook the marinated chicken in a pot until tender.
- Fry until golden brown.

11- Assemble Enchiladas:
- Coat corn tortillas with the mole sauce.
- Roll them up, and place them on a plate.

12- Garnish and Serve:
- Top enchiladas with chopped parsley, sliced onion, and crumbled cheese.
- Serve with fried chicken on the side.

Prep Time: 60 minutes
Cook Time: 120 minutes
Total Time: 180 minutes
Servings: 6
Calories per Serving: Approx. 600
Protein per Serving: 30g
Fat per Serving: 35g
Carbohydrates per Serving: 50g
Equipment: Clay griddle (comal), clay pots (cazuelas de barro), enamel pot, stone mortar and pestle (molcajete), blender, fine-mesh strainer, gas stove or charcoal/wood fire, metal spatula, metal ladle, knife, plates and bowls

Cooking Tips

• Utilize chicken broth for a richer mole flavor.
• Thoroughly toast all dry ingredients to amplify taste.
• Caramelize raisins and onion last to avoid burning.
• Customize the balance of sweetness and saltiness.
• Traditional cooking methods enhance authenticity, but modern stove cooking is an option.

#mexican #cuisine #oaxacan #mole #chicken #delicious #traditional #recipe #enchiladas

José Miguel Martínez: https://www.youtube.com/@josemiguelmartinez1566

#josemiguelmartinez1566

Mole Coloradito Enchiladas