Ancho Chile Meatloaf With Rojo Mole Recipe By Tasty

ANCHO CHILE MEATLOAF WITH ROJO MOLE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• In a large bowl, mix together the ground beef, seasoning mix, and eggs until well combined. Let sit for 5 minutes.
• In a separate large bowl, mix together the sauce mix and water. Cover the bowl and place in the refrigerator until ready to use.
• Shape the ground beef mixture into a loaf and place in a 8x4-inch (20 x 10 cm) loaf pan. Bake for 50 minutes.
• Remove the sauce from the refrigerator, uncover, and give it a quick stir. Remove the meatloaf from the oven and pour the sauce over.
• Return the meatloaf to the oven for 10-15 minutes, or until the internal temperature reaches at least 165°F (75°C). Remove from the oven and let rest for 5 minutes.
• Cut the meatloaf into 8 slices, then serve.
• Enjoy!

TURKEY MOLE ROJO RECIPE

Steps:

• 1. Heat a cast iron skillet over medium low. Working in batches, arrange ancho and guajillo Chile's in a single layer in skillet; cook, turning once, until lightly toasted, about 30 seconds per batch. Transfer to a large bowl; add 3 1/4 qt. Warm water, and let stand until Chile's are soft and pliable, about 30 minutes. Drain Chile's, reserving 5 C. Soaking water. 2. Add peppercorns, cloves, and cinnamon to skillet, toast over medium-low, stirring constantly until aromatic, about 30 seconds. Transfer mixture to a plate. 3, Add garlic and onion halves to skillet, increase heat to medium-high; cook, turning garlic often, until cloves are tender and charred, 12-15 minutes. Transfer garlic to plate with spice mixture. Continue cooking onion, turning once, until tender and charred, about 5 more minutes. Transfer to plate with spice mixture and garlic. Peel garlic cloves, discard skins. 4. Melt 1 T. Coconut oil in skillet, add raisins, and cook, stirring constantly , until raisins puff up, about 40 seconds. Stir in oregano and thyme, remove from heat. 5. Working in batches, process soaked Chile's, spice mixture, garlic, onion, raisin mixture, pecans, almonds, tomatoes with juices, sesame seeds, and 4 C. Reserved soaking water in a high speed blender, scraping down sides of the blender as necessary to loosen mixture, until mixture is the texture of a thick and coarse tomato sauce, about 1 minute 15 seconds per batch. Add splashes of reserved soaking liquid as needed to reach desired texture. Pour mixture through a wire mesh strainer into a large bowl; discard solids. 6. Melt remaining 2 T. Coconut oil in a 12 inch high sided skillet over medium. Care fully pour strained mole mixture. (It will splatter). Cook, stirring often, until warmed through, 7-10 minutes. Transfer mole mixture to a slow cooker. Cook uncovered, on high, stirring every 30 minutes, until mixture resembles consistency of wet sand, 6 hours and 30 minutes to 7 hours. Remove from heat; stir in brown sugar and salt. 7. Place turkey broth in saucepan. Bring to a boil over high; whisk in 2 C. Of the mole mixture. Reduce heat to low; simmer, stirring occasionally until slightly thickened, 20-25 minutes. Season to taste with brown sugar and salt. Serve mole sauce over warmed leftover turkey and garnish with sesame seeds. MAKE AHEAD: Prepare mole mixture through step 6; store prepared mole mixture, covered, in refrigerator up to 1 week or in freezer up to 3 months.

ANCHO MOLE

Steps:

• Place chiles in large bowl; pour 4 cups warm water over. Let stand until chiles are soft, about 2 hours, turning occasionally. Drain, reserving 1 cup soaking liquid. Coarsely chop chiles.
• Heat oil in heavy large skillet over medium-low heat. Add almonds, peanuts, raisins, and sesame seeds; sauté until toasted, about 12 minutes. Transfer mixture to processor; add chiles with 1 cup reserved chile soaking liquid and plum tomatoes. Puree until mixture is almost smooth. Return mixture to skillet; add 2 3/4 cups water and bring to boil, whisking to blend. Reduce heat to medium-low; add chocolate and whisk until melted. Simmer until sauce thickens and darkens, adding more water by 1/4 cupfuls if too thick, about 15 minutes. Season with pepper and generous amount of salt. (Can be made 1 day ahead. Cool slightly. Cover; chill. Rewarm over low heat, whisking often.)

ANCHO AND CHIPOTLE MOLE

Steps:

• In a bowl, cover the anchos and chipotles with the boiling water. Let soak for 30 minutes, until softened. Drain, reserving the liquid. Discard the stems, cores and seeds; coarsely chop the chiles.
• Preheat the broiler or light a gas flame. Char the peppers for 10 minutes, turning occasionally, until charred all over. Transfer to a medium bowl, cover with plastic and let steam for 5 minutes. Peel the peppers and discard the skin, stems and seeds, then coarsely chop.
• In a small dry skillet, toast the cloves, cumin and cinnamon stick over moderately low heat until darkened and fragrant, 1 1/2 minutes. Let cool. Grind to a powder in a spice grinder. Transfer to a plate. Add the sunflower seeds to the skillet and toast, shaking the pan a few times, about 3 minutes. Let cool. Transfer the seeds to the grinder; finely grind.
• Heat the oil in a medium skillet. Add the garlic and cook over low heat until golden, about 3 minutes. Add the tomato paste and cook, stirring, until glossy, about 2 minutes. Remove from the heat and stir in the chocolate until melted.
• In a blender, combine the chiles and their soaking liquid with the bell peppers, the ground spices, the ground sunflower seeds and the garlic mixture and blend until smooth. Scrape the mole into a large bowl and season with salt. Transfer the sauce to jars and refrigerate.

NEW MEXICO GREEN CHILE MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
• Mix hamburger, tomatoes, green chiles, onion, milk, eggs, crackers, salt, and pepper together in a bowl. Transfer to the prepared loaf pan.
• Bake in the preheated oven until until no longer pink in the center, about 1 hour and 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
• Let cool in the pan for 10 minutes before transferring to a serving dish.