SIMPLE RED MOLE ENCHILADAS WITH SHREDDED CHICKEN
Provided by Food Network
Time 2h
Yield 6 to 9 servings, with about 6
Number Of Ingredients 15
Steps:
- From Ancho seasoning to mole: In a medium-size (4-quart) pot (preferably a Dutch oven or Mexican cazuela), heat 1 1/2 tablespoons of the oil or lard over medium. Add the almonds and cook, stirring regularly, until lightly toasted, about 3 minutes. Using a slotted spoon, remove the almonds to a blender or food processor. Add half of the onion to the pan and cook, stirring frequently, until richly browned, about 10 minutes. Use the slotted spoon to scoop the onions in with the almonds, leaving behind as much oil as possible. (If needed, add a little more oil or lard to the pan, let heat, then continue.) Add the raisins, stir for a minute as they puff, then use the slotted spoon to scoop them in with the almonds.
- Roast the tomatoes on a baking sheet 4 inches below a very hot broiler until blackened on one side, about 6 minutes, then flip them over and roast the other side. Cool, peel and add to the almond mixture in the blender, along with the cinnamon, chocolate and bread. Add 1 cup of the broth and blend to a smooth puree, scraping and stirring every few seconds.Return the pot to medium-high heat and, if necessary, add a little more oil or lard to coat the bottom lightly. When very hot, add the Ancho mixture and cook, stirring almost constantly, until darker and very thick, about 5 minutes. Add the pureed almond mixture and cook, stirring constantly for another few minutes, until very thick once again. Stir in the remaining 4 1/3 cups of the broth, partially cover and simmer, stirring occasionally, over medium-low for 45 minutes. Taste and season with salt and sugar. (If you have never made mole before, season it until it's slightly sweet--the sugar balances the strong flavors.)
- Warming the tortillas: Set up a steamer (with this many tortillas, you'll need 2 vegetable steamers set up in saucepans or a big Chinese steamer--either choice with 1/2-inch of water under the steamer basket); heat to a boil. Wrap the tortillas in 2 stacks in heavy kitchen towels, lay in the steamer, and cover tightly. Boil 1 minute, turn off the heat and let stand without opening the steamer for 15 minutes.
- Finishing the enchiladas: Turn on the oven to the lowest setting and warm 6 to 9 plates in it. Toast the sesame seeds in a small skillet, stirring frequently, over medium heat until golden, 2 to 3 minutes. In a medium-size saucepan, combine the chicken with 1 1/2 cups of the mole and warm over medium heat. Bring the remaining mole to a simmer.
- When you're ready to serve, quickly make the enchiladas by scooping 2 generous tablespoons of chicken onto a tortilla, rolling it up and placing it on a warm dinner plate. Continue making enchiladas, arranging 2 or 3 per plate, then douse them liberally with the hot mole. Strew with the remaining sliced onion and sesame seeds.
BRAISED CHICKEN WITH OAXACAN MOLE
This recipe was given to me by a friend. The sauce freezes well and I usually make up the sauce and freeze in 2 cup portions. The 2 cups is perfect for 10 chicken legs which will serve 4 to 5 people.
Provided by PaulaG
Categories One Dish Meal
Time 3h
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- Wash the chile, remove stem and seeds. Place in a medium bowl and cover with warm water. Let stand for 30 minutes. While chile is soaking, add the sesame seeds and spices to a large skillet and toast over moderately low heat, stirring until fragrant. Place toasted mixture in a grinder and process to a fine powder. Set aside.
- In the same skillet add in 1 tablespoon oil and warm slightly. Stir in raisins, almonds and tortilla. Cook over low heat until almonds are toasted and raisins plump. Transfer to a large bowl and set aside.
- Add the tomatoes to the skillet and cook, turning frequently until skins are blistered on all sides. Transfer to a bowl. Add onion and garlic to the skillet and cook, stirring until lightly browned taking care not to burn the garlic. Place contents in a blender or food processor container and lightly chop.
- Add a tablespoon of oil to skillet, stir in chopped vegetables and spice mix. Cover over medium heat until warmed through. Drain the chiles and add along with chicken stock. Partially cover, bring to a boil, reduce heat to simmer and cook for 1 hour. Remove from heat, add in chocolate and process in a blender in batches or using stick blender process until smooth. Season to taste with salt and pepper.
- Preheat oven to 350 degrees. In a large skillet warm 2 tablespoons of oil and in batches if necessary brown chicken over high heat, turning as needed to brown all sides. Place browned chicken in oven proof dish, pour prepared mole over all. Cover and bake in preheated oven until chicken is cooked through, approximately 1 hour. Transfer to a serving platter and garnish with additional sesame seeds and chopped fresh cilantro.
- Note: The mole can be prepared ahead of time and frozen in 2 cup portions. Defrost in refrigerator and warm before pouring over browned chicken. Bake chicken and mole as directed.
COOK: RICK BAYLESS' OAXACAN BLACK MOLE WITH BRAISED CHICKEN
Steps:
- In a large dutch oven, heat 3 Tbsp of oil (use the oil in which you fried the chiles) over medium-high heat. Add the tomato puree and cook until thick and dark (the color of cinnamon), about 20 minutes. Add the nut puree and cook for 7-8 minutes, until the color of olive or anchovy paste. Add the banana-spice puree and do the same, cooking another 7-8 minutes, until it's the color it was before adding the latest puree. Finally, add the chile puree, turn heat to medium low and simmer for about 30 minutes until very thick and black. Stir in the remaining 3 1/2 cups broth and the chocolate, partially cover and simmer gently for an hour stirring often. Season with salt and sugar, taste and adjust as needed. Nestle the thigh/leg pieces in the sauce, partially cover and simmer gently for 15 minutes. Add the breast pieces, cover completely, and cook an additional 25 minutes until chicken is cooked through. Pull out the chicken pieces and put on a plate or serving platter. Spoon sauce over the chicken and garnish with sesame seeds. Serve with Arroz Blanco (http://www.epicurious.com/recipes/member/views/ARROZ-BLANCO-MEXICAN-WHITE-RICE-53064791)
More about "prep rick bayless oaxacan black mole with braised chicken recipes"
TACOS OF "EASY" SLOW COOKER MOLE WITH CHICKEN - RICK BAYLESS
From rickbayless.com
RICK BAYLESS'S OAXACAN MOLE | KEEPRECIPES: YOUR UNIVERSAL ...
From keeprecipes.com
HOLY MOLE — OAXACAN BLACK MOLE WITH CHICKEN | RECIPE ...
From pinterest.com
HOLY MOLE — OAXACAN BLACK MOLE WITH CHICKEN | RECIPE ...
From pinterest.com
RICK BAYLESS OAXACAN BLACK MOLE RECIPE | DANDK ORGANIZER
From dandkmotorsports.com
CHICKEN IN OAXACAN YELLOW MOLE WITH GREEN ... - RICK BAYLESS
From rickbayless.com
RICK BAYLESS’ RECIPE FOR STATE DINNER BLACK MOLE | THE ...
From seattletimes.com
Author Seattle Times StaffEstimated Reading Time 6 mins
RICK BAYLESS MOLE RECIPE - SONOMA MAGAZINE
From sonomamag.com
Estimated Reading Time 7 mins
RECIPE FOR OAXACAN BLACK MOLE WITH BRAISED CHICKEN ...
From mcclatchydc.com
Estimated Reading Time 6 mins
48 RICK BAYLESS IDEAS IN 2021 | RICK BAYLESS, MEXICAN FOOD ...
From pinterest.com
48 pins28 followers
PREP RICK BAYLESS OAXACAN BLACK MOLE WITH BRAISED CHICKEN ...
From tfrecipes.com
COOK RICK BAYLESS OAXACAN BLACK MOLE WITH BRAISED CHICKEN ...
From tfrecipes.com
RICK BAYLESS POBLANO CREAM SAUCE RECIPES
From tfrecipes.com
RICK BAYLESS MOLE RECIPE - CLASSIC RED MOLE - RICK BAYLESS
From findrecipeworld.com
PREP: RICK BAYLESS' OAXACAN BLACK MOLE WITH BRAISED …
From pinterest.co.uk
RICK BAYLESSSUSANA'S BLACK MOLE - RICK BAYLESS
From rickbayless.com
RECIPE FOR OAXACAN BLACK MOLE WITH BRAISED CHICKEN | IDAHO ...
From idahostatesman.com
RICK BAYLESSBROTHY OAXACAN YELLOW MOLE - RICK BAYLESS
From rickbayless.com
OAXACAN CHICKEN MOLE - TFRECIPES.COM
From tfrecipes.com
RICK BAYLESSRECIPES ARCHIVE - RICK BAYLESS
From rickbayless.com
RICK BAYLESS OAXACAN MOLE RECIPES
From tfrecipes.com
RICK BAYLESS' RECIPE FOR STATE DINNER BLACK MOLE - BOSTON.COM
From boston.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love