Mole Coloradito

Ingredients for Mole Coloradito

• 4 plum tomatoes, hulled

• 3 tomatillos, husks removed, rinsed

• 1/2 large white onion, halved

• 1 head of garlic

• 8 ancho chillies, ribs and seeds removed

• 6 guajillo chillies, ribs and seeds removed

• 35g raisins

• 70g sesame seeds

• 1/2 Ceylon cinnamon stick or 3/4 teaspoons ground cinnamon

• 2 allspice berries

• 2 ganze Nelken

• 1 Teelöffel Kreuzkümmelsamen

• 2 Esslöffel Pflanzenöl

• 950ml natriumreduzierte Hühnerbrühe

• koscheres Salz

• 60g bittersweet chocolate, chopped

• 2 tablespoons breadcrumbs

• 1 tablespoon grated piloncillo (unrefined whole cane sugar) or dark brown sugar

• Gewürzmühle

Place racks in upper and lower thirds of oven; preheat to 232°C. Roast tomatoes, tomatillos, onion, and garlic on a rimmed baking sheet on upper rack until softened and browned in spots (vegetables should still hold their shape), 25–35 minutes. Let cool slightly. Cut the top off the garlic, exposing the cloves inside. Squeeze out roasted garlic cloves into a blender. Transfer remaining vegetables to blender and purée until smooth. Scrape into a medium bowl.

While the vegetables are roasting, toast ancho and guajillo chillies on a clean rimmed baking sheet on lower rack until guajillo chillies are slightly darker in spots, about 4 minutes. Let cool slightly, then transfer to a large bowl. Add raisins and 950ml boiling water, cover with plastic wrap, and let sit 30 minutes.

Transfer chilli mixture to blender (you don’t need to clean it); blend until thick and smooth.

As soon as chillies are out of the oven, toast sesame seeds on another rimmed baking sheet on lower rack until golden brown, about 3 minutes. Let cool. Grind in spice mill, shaking occasionally, to a powder. Be careful not to overgrind or you will make sesame paste. Transfer to a small bowl.

Very finely grind cinnamon, allspice, cloves, and cumin seeds in spice mill. Heat oil in a large pot over medium-high and cook spice mixture, stirring, until fragrant, about 30 seconds. Add vegetable purée and cook, stirring occasionally, until mixture thickens slightly, 5–7 minutes. Add chilli purée and broth, season with salt, and simmer, uncovered, stirring occasionally, until mole is thickened to the consistency of double cream, 60–75 minutes.

Add sesame powder, chocolate, breadcrumbs, and piloncillo to mole and whisk until chocolate is melted and sesame seeds are incorporated. Continue cooking, whisking often to prevent mole from sticking to the bottom of the pot, until very thick and the consistency of marinara sauce, 30–35 minutes. Taste mole and season with salt as needed.

Haftungsausschluss

Obwohl alle Anstrengungen unternommen wurden, um sicherzustellen, dass die Informationen korrekt und aktuell sind, können individuelle Bedürfnisse variieren und diätetische Anforderungen können sich je nach persönlichen Gesundheitszuständen unterscheiden. Überprüfen Sie immer die Lebensmitteletiketten und Allergeninformationen, bevor Sie ein Rezept zubereiten oder konsumieren. Wenn Sie spezifische gesundheitliche Bedenken, Allergien, Unverträglichkeiten haben oder einer medizinisch verordneten Diät folgen, holen Sie sich Rat von Ihrem Hausarzt, Apotheker oder einem registrierten Ernährungsberater, bevor Sie wesentliche Änderungen an Ihrer Ernährung oder Ihrem Lebensstil vornehmen.