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Coloradito (Red Oaxacan Mole) (Emeril Lagasse) Recipe

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Coloradito (Red Oaxacan Mole) (Emeril Lagasse)
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Ingredients
23
Count
Nutrition
1258
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. Put the chicken into a pan with the onion, garlic, and herbs; cover with water and add salt to taste. Bring to a simmer and continue simmering until the chicken is just tender, about 20 to 25 minutes.
  2. Remove the stems, if any, from the chiles, slit them open, and remove veins and seeds.
  3. Toast the chiles on a hot comale for a few seconds on each side, pressing them down until the inside flesh turns an opaque, tobacco color. Rinse the chiles in cold water, cover with hot water, and set aside to soak for about 15 minutes.
  4. Put the tomatoes into a blender jar and blend briefly. Heat 1 tablespoon of the lard and fry the sesame seeds for a few seconds until a deep golden brown. Transfer with a slotted spoon, draining them as much as possible, to the blender jar; add the oregano, cloves and allspice and blend until smooth, adding a little more of the water in which the chiles were soaking if necessary.
  5. Add more lard to the pan and heat; add the onion and garlic and fry until translucent.
  6. Add the cinnamon pieces and fry until the onions and garlic are lightly browned.
  7. Transfer with a slotted spoon to the blender jar. Add the plantain and bread to the pan and fry over low heat until a deep golden color; transfer to the blender jar. Adding more chile water if necessary, blend until you have a smooth puree. Gradually add the soaked chiles with more water as necessary and blend until smooth. When all the chiles have been blended, dip a spoon into the bottom of the blender jar and take out a sample of the sauce to see if the rather tough chile skins have been blended sufficiently. If not, add a little more water, stir well, and then blend for a few seconds more.
  8. Heat the remaining lard in a heavy pan or saute pan, add the blended sauce and chocolate, and cook over medium heat, stirring and scraping the bottom of the pan to prevent sticking, for about 15 minutes. Add 2 cups of the chicken broth and the chicken pieces, taste for salt, and cook for 15 minutes more. The sauce should be fairly thick and lightly cover the back of a wooden spoon.
  9. Serve with white rice and tortillas.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1257.58 Kcal (5265 kJ)
Calories from fat 493.13 Kcal
% Daily Value*
Total Fat 54.79g 84%
Cholesterol 246.19mg 82%
Sodium 294.71mg 12%
Potassium 976.03mg 21%
Total Carbs 127.66g 43%
Sugars 10.25g 41%
Dietary Fiber 6.86g 27%
Protein 61.56g 123%
Vitamin C 18.3mg 31%
Iron 9.4mg 52%
Calcium 175.2mg 18%
Amount Per 100 g
Calories 242.67 Kcal (1016 kJ)
Calories from fat 95.16 Kcal
% Daily Value*
Total Fat 10.57g 84%
Cholesterol 47.51mg 82%
Sodium 56.87mg 12%
Potassium 188.34mg 21%
Total Carbs 24.63g 43%
Sugars 1.98g 41%
Dietary Fiber 1.32g 27%
Protein 11.88g 123%
Vitamin C 3.5mg 31%
Iron 1.8mg 52%
Calcium 33.8mg 18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 28.9
    Points
  • 33
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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