Chili Colorado Rick Martinez Recipes
MOLE COLORADITO
Steps:
- Position a rack in the center of the oven and preheat to 350 degrees F.
- Toast the ancho, guajillo, cascabel, avocado leaves, bay leaf, canela, clove, oregano, cumin, coriander and peppercorns on a rimmed baking sheet until browned in spots (but not charred!) and very fragrant, nutty and spicy, 5 to 7 minutes. Transfer to a large heatproof bowl.
- Toast the raisins, prunes, almonds, peanuts, pecans, pumpkin seeds and sesame seeds on the same baking sheet until the nuts are lightly browned and the fruit are puffed and lightly toasted but not burnt, 10 to 12 minutes. Transfer to the bowl with the toasted chiles.
- Meanwhile, heat the schmaltz in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the plantains and cook until deep golden brown and caramelized on both sides, 5 to 7 minutes. Transfer to a small bowl. Add the garlic, onions and 4 teaspoons salt to the pot and cook, stirring occasionally, until the onions are tender and lightly browned, 6 to 8 minutes. Add the tomatoes and cook, stirring occasionally, until most of the liquid has evaporated, 5 to 7 minutes. Add the reserved chile mixture, the plantains, and the stock and bring to a boil. Reduce the heat to low, cover and simmer until the chiles are very tender and fragrant, about 30 minutes. Discard the avocado leaves, bay leaf and canela (if you can find them). Remove the pot from the heat and let cool slightly.
- Working in batches, transfer the stewed chiles to a blender and puree until very smooth and thick. Transfer to a large bowl and repeat with the remaining stewed chiles.
- Wipe the pot clean, transfer the mole to the pot and bring to simmer over medium-high heat, stirring constantly to prevent from sticking to the bottom of the pot. Simmer until the mole is the consistency of a smooth, thick tomato sauce, 5 to 10 minutes, adding water or additional stock if the sauce is too thick. Add the chocolate and stir until melted. Season with salt. Remove from the heat. Serve over roasted turkey or roasted chicken. Top with toasted sesame seeds.
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- Stem the chilies. Heat your comal or cast iron frying pan over medium heat. Toast the chilies briefly in the dry pan. Just a few seconds a side. It makes a difference. You are going to need your frying pan later anyway...
- You want to brown the beef. You don't want to boil it. So do not overcrowd your pot. You don't want pieces touching. Trust me. If you see water forming in your pot you have overcrowded your pot. These are words to live by. Any time you make stew.
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- Bring 2 cups of beef stock to a low boil on the stove. Meanwhile, wearing gloves, slice open the chile peppers and remove the seeds and ribs. Place the chile peppers in a medium sized bowl. Pour the boiling stock over the chiles, cover the bowl and let it sit for 30 minutes.
- Swirl a generous glug of vegetable oil in the bottom of a large Dutch oven over medium heat. Working in batches, add ⅓ of the cubed pork shoulder, stirring it occasionally for 3-4 minutes just to get the outsides nice and evenly browned. It's okay if it doesn't cook all the way through here. Transfer the browned pork to a bowl and repeat with the remaining two batches of the pork shoulder until all of it is browned and removed from the pan.
- Keep the Dutch oven on the heat and add the ground beef. Stir with a wooden spoon to break it up and brown it all over, about 4-5 minutes. Then add the pork back to the Dutch oven with the beef.
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- Remove stems and seeds from the chiles. I like to do this in a bowl to catch all of the seeds. Place the chile pepper pieces in a bowl or baking dish and cover them with water. Soak the chiles for 30 minutes.
- While the chiles are soaking, prepare the pork. First, cut it into 1-inch pieces trimming the excess fat as you go. Season the pieces with 1/2 teaspoon of salt. Heat the oil in a large pan over medium-high heat. Brown the pork pieces in a few batches turning them once. Once the last batch is browned place all of the browned pork back into the pan. Adjust the heat to low while you make the sauce.
- Place the softened chile peppers plus 1 cup of the soaking water in a blender or food processor. Add the onion, garlic, 1/2 teaspoon of salt, oregano, and cumin. Puree the peppers until smooth.
- Strain the pepper puree through a fine mesh sieve into the pan with the pork. Press on the puree to extract as much of the sauce as possible. This will ensure there are no little bits of peppers or seeds in the chile.
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- Thai-Inspired Fried Fish With Green Papaya Salad. After waiting anxiously for green papayas to ripen on a tree outside of his rental property in Mazatlán, Mexico, Rick Martinez developed this recipe for frying a whole fish and dressing it up with a perky papaya and shrimp salad.
- Vegan Chile Colorado. This meatless stew is plenty hearty, thanks to thick planks of cauliflower, bite-sized pieces of sweet potatoes, and chopped cremini mushrooms, which float in a stock that features four different kinds of chiles.
- Capirotada de Leche. Craving something sweet? Always! Rick Martinez developed a dessert that is a happy-medium between two classic Mexican treats—capirotada, which is similar to a bread pudding, and a tres leches cake.
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Rick Martinez’s Chili Colorado [ ] 2 pounds boneless pork shoulder [ ] 5 anchos [ ] 2 pasillas [ ] 2 guajillos [ ] 8 cups of chicken stock [ ] 6 or more cloves of garlic [ ] 2 bay leaves [ ] 1 Tbsp cumin [ ] 1-2 tsp chopped fresh (or dried) Mexican oregano [ ] 1-2 tsp chopped fresh sage. Take 5 anchos, 2 pasillas, and 2 guajillos, and remove the stems and seeds. Look for chiles that are soft ...
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