COYO Taco Executive Chef, Scott Linquist, shares his recipe for the perfect Mexican Mole.
Mole Coloradito is one of the famous 7 moles of Oaxaca. The recipe takes time and patience, but the result is fantastic! This mole is one of the most complex sauces in the culinary world and this particular recipe calls for chicken. For the Flavors of Miami event on July 28th, Chef Scott of COYO Taco in Wynwood prepares the Mole Coloradito dish with seared duck breast and pulled duck enchilada. Try making this delicious dish for yourself at home!
(Makes one gallon)
1 pound lard or 1 pint vegetable oil
6 plum tomatoes, roasted
2 medium sized onions, roasted
10 garlic cloves, roasted
2 whole cloves
4 whole allspice berries
2 sticks canela (Mexican cinnamon)
2 tablespoons cumin seeds
2 tablespoons Mexican oregano
2 tablespoons chopped thyme
10 ancho chiles, stem and seeds removed
10 guajillo chiles, stem and seeds removed
4 chile de arbol, stem removed
½ cup peanuts
½ cup almonds, sliced
¼ cup sesame seeds
1 ripe plantain
½ cup raisins
1 disc Mexican chocolate
1 cone piloncillo (Mexican raw sugar or dark brown sugar)
1 or 2 pieces bread or roll cut into cubes
4 quarts chicken stock
1. Place tomatoes, onions and garlic on a sheet pan and put in the oven at 400 degrees for 20 minutes or until golden brown.
2. In a dry sauté pan over medium heat toast all the spices and grind them in a coffee/spice grinder to a fine powder.
3. In the same dry sauté pan toast the sesame seeds until lightly browned. 4. In a large heavy pan, add a ¼ cup lard at a time and begin toasting the peanuts and the almonds separately and remove from pan with a slotted spoon and reserve.
5. Next, fry the chiles in batches until they are toasted but not burnt using plenty of lard or vegetable oil.
6. Add more lard and fry the plantains and bread.
7. Once all the ingredients are roasted, toasted and fried, add them all to a large heavy bottom stock pot, cover with chicken stock and simmer slowly for 20 minutes.
8. In batches, place the cooked ingredients into the jar of a vita prep blender and puree until smooth.
9. Wash the pot and place over high heat, add more lard and get the pot very hot to refry the sauce.
10. Add the sauce to the hot lard (careful, because it will splatter) turn the heat down to medium and cook for at least one hour stirring frequently. 11. Cook the mole down to a paste.
12. In batches, place the mole paste in the blender and puree with enough chicken stock to achieve a smooth sauce consistency.
13. Refrigerate sauce over night before using for best flavor results.
4 cups cooked white rice
2 Poblano peppers, roasted, peeled, small dice
2 ears of corn, grilled and cut from the cob
½ cup cotija cheese
½ cup chopped cilantro
4 tablespoons butter, softened
1.Combine the rice, poblano and corn together.
2. Heat the rice in a baking dish covered in aluminum foil
3. Fold in the cheese, butter and cilantro before service.
Roast Chicken in a Oaxacan Fruity and Nutty Red Mole
6 chicken breasts, skin on
¼ cup light olive oil
3 cups mole coloradito (see recipe above)
3 cups poblano rice (see recipe above)
2 ripe plantains cut on a bias ½ inch thick
2 tablespoons butter
Corn or Flour tortillas
½ cup Mexican crema or sour cream
2 tablespoons toasted sesame seeds
chopped cilantro to garnish
1. Preheat oven to 375 degrees.
2. Season chicken breasts on both sides with salt and pepper.
3. Place a large skillet on the stove over medium high heat and add oil.
4. Add the chicken breasts to the skillet, skin side down, and place the skillet in the oven.
5. Cook for 5 minutes and then turn the chicken over and return to the oven for 5 minutes more.
6. Remove the chicken from the skillet and let rest for 5 minutes.
7. While chicken is resting, heat a medium sized sauté pan over medium heat and add 2 tablespoons of butter and melt.
8. Place sliced plantains in the sauté pan and cook on both sides until light brown. Season with salt.
9. Heat the mole sauce and the poblano rice.
1. Place 2 - 3 ounces of Mole Coloradito in the center of each plate.
2. Place the chicken breast, skin side up, in the center of the mole.
3. Add ½ cup of poblano rice and 4 - 5 slices of plantain.
4. Garnish the plate with a sprinkle of sesame seeds and cilantro and add a dollop of Mexican crema.
5. Serve with plenty of hot tortillas on the side.