Ingredients for Mole Coloradito Enchiladas From Rick Bayless
- Dried Ancho Chiles
- 2 pounds ripe tomatoes
- 1 large onion
- Garlic Cloves
- 4 tablespoons vegetable oil
- 1/2 cup sesame seeds
- 1 teaspoon dried oregano
- Ground Cloves
- Black Pepper
- Ground Cinnamon
- 1/2 cup raisins
- Blanched Almonds
- 2 cups chicken broth
- 1/2 cup breadcrumbs
- Mexican Chocolate
- 2 tablespoons sugar
- 1 teaspoon salt
- Corn Tortillas
- 2 cups cooked chicken, shredded
- Fresh parsley, for garnish
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How to Make Mole Coloradito Enchiladas From Rick Bayless
- Toast the Chiles: Set a large skillet over medium heat. Add chiles (see ingredient list) one at a time, pressing with a spatula until aromatic (about 15 seconds per side). Transfer to a bowl.
- Rehydrate the Chiles: Cover the toasted chiles with 2 cups of hot tap water and weight down with a plate. Let soak for 30 minutes until softened.
- Roast Aromatics: Preheat broiler. On a baking sheet, roast tomatoes (see ingredient list) 4 inches below the broiler until blackened (about 10 minutes). Cool and peel. In the same skillet, roast 1 large onion, sliced, and 1 head of garlic, separated into cloves, until softened and blackened in spots (8-15 minutes total). Cool.
- Prepare the Sesame Seed Mixture: In the skillet, heat 1 tbsp vegetable oil. Add 1/2 cup sesame seeds and stir until golden brown (about 2 minutes). Transfer to a large bowl.
- Combine Ingredients: Add the soaked chiles (reserving soaking liquid), 1 tsp dried oregano, 6 whole cloves, 1 tsp black pepper, 1 cinnamon stick, 1/2 cup raisins, and 1/2 cup slivered almonds to the sesame seed mixture. Mix well.
- Blend the Mole (Part 1): Scoop half the mixture into a blender. Add enough chile soaking liquid to cover. Blend until very smooth. Strain through a medium-mesh sieve into a bowl, discarding solids.
- Blend the Mole (Part 2): Repeat step 6 with the remaining mole mixture.
- Blend the Tomato Mixture: Add the roasted tomatoes, roasted garlic (roughly chopped), and roasted onion (roughly chopped) to the blender. Blend until smooth.
- Cook the Tomato Puree: In the skillet, heat 1 tbsp vegetable oil over medium-high heat. Add the tomato puree and cook, stirring frequently, until thickened (10-15 minutes).
- Cook the Mole: In a large heavy pot, heat 2 tbsp vegetable oil over medium-high heat. Add the chile puree and cook, stirring constantly, until very thick (about 20 minutes).
- Combine and Simmer: Stir in the cooked tomato puree, 1/2 cup breadcrumbs, 1 oz unsweetened chocolate, 2 cups chicken broth. Stir until chocolate melts. Reduce heat to medium-low and simmer for 30 minutes.
- Season and Finish: Remove from heat and stir in 2 tbsp sugar and 1 tsp salt. Taste and adjust seasoning as needed.
- Assemble Enchiladas: Warm tortillas. Fill each with 2 tbsp cooked chicken and 1 tbsp mole sauce. Roll up and arrange 3 enchiladas per plate. Pour 1/4 cup sauce over each plate. Garnish with fresh parsley and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
101 g
Sugar
167g
Fat
75g
Carbs
188g
