MOLE ROJO : RECIPES : COOKING CHANNEL RECIPE | COOKING CHANNEL
Provided by: Cooking Channel
Total time: 1 hours 40 minutes
Prep time: 25 minutes
Cook time: 1 hours 0 minutes
Yield: 16 servings
|16 assorted chicken pieces, bone in and skin on|
|1 pound tomatoes|
|2 large white onions, halved, divided|
|8 cloves garlic, unpeeled, plus 4 cloves, peeled|
|1/2 pound ancho chile|
|1/4 pound guajillo chile|
|3 tablespoons vegetable oil, divided|
|2 ounces pecans|
|2 ounces peanuts, roasted and unsalted|
|4 tablespoons brown sesame seeds|
|1 to 2 inches Mexican canela|
|8 black peppercorns|
|4 whole cloves|
|1 tablespoon dried Oaxacan oregano or marjoram|
|7 ounces Mexican chocolate|
- In a large stockpot, bring salted water to a boil. Add the remaining onion and garlic. When the water is at a fast boil, it is time to add the chicken pieces. Reduce the heat to medium and let the chicken cook until done, about 25 minutes (it will be floating on top). Check for doneness, remove and reserve. Strain the broth and reserve for the mole.
- On a comal (flat griddle) or griddle set over medium-high heat, dry-roast the tomatoes, 2 onion halves and 8 cloves unpeeled garlic, about 15 minutes. The garlic will be ready sooner-when it shows brown spots, remove.
- Remove the stems, seeds and veins from the chiles. Dry-roast the chiles on a dry comal. Transfer to soak in hot water, no more than 15 minutes. Heat 1 1/2 tablespoons oil in a skillet and saute the pecans and peanuts. When golden, add the sesame seeds, canela, peppercorns, cloves and oregano. Remove from the heat.
- Transfer the chiles into the blender and add enough water to blend. Process until smooth, strain and reserve.
- Heat the remaining 1 1/2 tablespoons oil in a large cazuela (Dutch oven) set over medium-low heat and pour the chile puree over the oil. Fry for 5 to 10 minutes. Blend the roasted tomatoes, onions and garlic and pass through a sieve. Stir into the chile paste and let the mole simmer until thickened and reduced by 3/4. Add the chocolate, 1 1/2 cups reserved chicken broth, and salt and sugar, to taste. (This will be determined by the taste of the cook, the ripeness of the tomatoes and the brand of chocolate used.) Let the sauce simmer, stirring occasionally, until the mole covers the back of a spoon.
MEXICAN MOLE ROJO RECIPE | DELICIOUS. MAGAZINE
Provided by: Valentine Warner
Total time: 1 hours 55 minutes
Prep time: 1 hours 10 minutes
Cook time: 45 minutes
Yield: Serves 4
|4 British free-range chicken legs|
|½ tsp dried oregano|
|3 bay leaves|
|1 tsp sea salt|
|For the sauce|
|5 ancho chillies (see Know how), deseeded, torn open|
|2 chipotle chillies (see Know how), deseeded, torn open|
|3 x 10cm corn tortillas, torn|
|75g lard or sunflower oil (plus a little more if needed)|
|50g blanched hazelnuts|
|50g flaked almonds|
|40g sesame seeds|
|1 large onion, finely chopped|
|5 whole garlic cloves, peeled|
|2 tbsp finely chopped fresh coriander stalks|
|50g dried apricots|
|2 star anise|
|1½ tsp cumin seeds|
|1 tsp ground black pepper|
|1 tsp ground cinnamon|
|½ tsp ground allspice|
|1-1.2 litres fresh chicken stock|
|2 tbsp tomato purée|
|Juice 1 large orange|
|1 generous tbsp muscovado sugar or dark clear honey|
|1 tbsp good quality cocoa powder (we like Green & Black’s)|
|2 tsp flaked sea salt|
|Steamed white rice|
|Toasted sesame seeds|
- To make the sauce, put a large frying pan over a medium heat. When it’s fairly hot, press the inside faces of the torn-open chillies against the pan gently until they lighten a little in colour. (Don’t let them smoke and burn, otherwise they’ll taste bitter.) Put the chillies in a blender, then return the frying pan to the heat.
- Put the torn corn tortillas in the pan and dry fry until deep golden brown then add to the blender.
- Melt the lard or heat the oil in the frying pan and fry the hazelnuts and walnuts until deep golden, being careful not to burn them. Using a slotted spoon, transfer the nuts to the blender.
- Fry the almonds with the sesame seeds until golden, then transfer to the blender using a slotted spoon.
- Put the onion in the pan with the garlic, coriander, sultanas, dried apricots, star anise, cloves, cumin seeds, black pepper, cinnamon and allspice. Cook gently, stirring. Don’t rush this step; It will take 12-15 minutes until the onions and garlic are deep golden brown. Take care not to let the onions burn. Add the mixture to the blender.
- Meanwhile, in a saucepan over a low heat, warm through the stock.
- In the original frying pan, cook the tomato purée so it colours and catches a bit but doesn’t burn. Stir in the orange juice, then scrape into the blender.
- Add the stock to the blender and whizz everything together until thoroughly smooth. If your blender is old, whizz in stages so you don’t overheat the motor. The blended mixture will be thick enough to stand a spoon in.
- Transfer the mole to a pan, then add the sugar or honey and the cocoa powder. Cover with a lid, put over a low heat, then cook very gently for 45 minutes. The consistency should be only a fraction looser than thick natural yogurt. Stir in the salt. At this stage, you can cool and chill the sauce until needed, ideally overnight (see Make Ahead).
- While the mole cooks (unless you’ve made it in advance), fill a large pan with water and lower in the chicken legs so the water just covers them. Add the oregano, bay leaves, peppercorns and salt. Bring the water to a simmer, then poach the chicken for 30-40 minutes until the meat is tender but not yet falling from the bone.
- Remove the skin from the chicken (discard) and put the legs on a warmed serving platter. Spoon or pour the hot mole sauce generously over the chicken. Scatter over some toasted sesame seeds and serve with steamed white rice.
Calories 616kcals, FatContent 38.1g (9g saturated), ProteinContent 27.8g, CarbohydrateContent 34.3g (15.6g sugars), FiberContent 5g