Mole Coloradito Oaxaqueno - Red Mole From Oaxaca

 

 YIELD:  4 to 6 portions
Amount Measure Ingredients 
1  Whole  Chicken, fricassee 
5  ea Ancho Chiles, remove seeds and stems
6  Cups  Chicken Stock
2  ea Guajillo Chiles, seeds and stems removed
5  ea Black Peppercorns 
5  Whole  Cloves
2  Two Inch  Canela Sticks or Cinnamon
1 Medium  White Onion, Quartered
10  Cloves  Garlic
3  Tablespoons  Canola Oil or Lard
1 Small  French Roll, sliced 
1 Small  Plantain or Banana
2  Tablespoons  Dark Raisins
1/4  Cup  Sesame Seeds
10  ea Whole Almonds 
2  Medium  Tomatoes, quartered
3  Sprigs  Fresh Mexican Oregano 
1  Disc  Ibarra Mexican Chocolate, ground 
2  ea Avocado Leaves or Bay leaf 
  to taste Salt
 
Preparation
 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.