Mole Coloradito Oaxaqueno - Red Mole From Oaxaca


YIELD:  4 to 6 portions
Amount Measure Ingredients 
Whole  Chicken, fricassee 
ea Ancho Chiles, remove seeds and stems
Cups  Chicken Stock
ea Guajillo Chiles, seeds and stems removed
ea Black Peppercorns 
Whole  Cloves
Two Inch  Canela Sticks or Cinnamon
1 Medium  White Onion, Quartered
10  Cloves  Garlic
Tablespoons  Canola Oil or Lard
1 Small  French Roll, sliced 
1 Small  Plantain or Banana
Tablespoons  Dark Raisins
1/4  Cup  Sesame Seeds
10  ea Whole Almonds 
Medium  Tomatoes, quartered
Sprigs  Fresh Mexican Oregano 
Disc  Ibarra Mexican Chocolate, ground 
ea Avocado Leaves or Bay leaf 
  to taste Salt
Simmer chicken in stock for 30 minutes or until tender. Remove chicken; keep warm and reserve stock. Remove and discard stems, seeds and veins of dried chilies; rinse chilies under running water and drain. On hot comal or in sauté pan, place chilies and toast; turning once until dark, but not burnt. Place chile in bowl and cover with boiling water; let stand for 30 minutes. Remove chiles and place them in a blender; adding a little chicken stock and puree, for about 10 minutes, until it forms a thick paste. Force paste through fine colander and reserve.

Toast peppercorns, cloves, canela, or cinnamon, in a dry comal or sauté pan. Cool and grind into a fine powder in molcajete or spice grinder. In same pan, roast the onion, cloves and garlic until slightly browned. Cool and place in a blender and puree with a little water.

Heat oil or lard in pan until smoking hot; fry bread until light brown; remove and drain on paper towels. Fry plantains on both sides until browned; remove and drain. Quickly fry raisins and remove. Reduce heat; add sesame seeds; stirring constantly for 2 minutes.

Add almonds and continue to fry , until both are well browned, but not burned. Remove and drain. Reserve a few sesame seeds for garnish. Combine with sesame seeds, almonds, bread and raisins. Place in a blender; adding enough stock to puree as a thick paste for 5 minutes. Wipe out skillet that ingredients were fried in and add 1 tablespoon oil or lard; when it is hot, add tomatoes and fry well. Place them in a blender, along with reserved juice and puree, until smooth; remove. Heat a tablespoon of oil or lard in hot sauté pan until smoking; add chile puree and fry; stirring constantly. Do not allow to burn and be careful as it has a tendency to splatter. Add tomatoes and the remaining fried or toasted ingredients, along with oregano and thyme and toasted avocado leaf, except for chocolate; cook at a simmer for 30 minutes. adding stock to form a thick sauce. Grate chocolate and add to mole; adding stock as needed to maintain desired thickness. Do not boil; gently simmer for 15 minutes or until chocolate has completely melted and adjust seasoning.