Authentic Enchiladas in Mole Coloradito
Inspired by Rick Bayless' renowned culinary expertise, this recipe showcases a rich and complex mole coloradito sauce that serves as the perfect base for succulent enchiladas. The preparation of the mole may take some time, but the symphony of flavors created by toasting chiles, roasting tomatoes, and mixing in aromatic spices is truly rewarding. With generous yields of roughly a gallon of sauce, you'll have plenty left over to experiment with additional dishes like wet burritos or as a topping for grilled meats. The added convenience of freezing the mole allows for quick and delicious meals anytime. Simply pair it with rotisserie chicken and fresh tortillas for a fast family dinner that will impress everyone at the table!
N/A
Servings
N/A
Calories
20
Ingredients
Ingredients
dried ancho chiles
16 (stemmed, seeded, torn into large flat pieces)
tomatoes
1 lb (roasted)
onion
1 (peeled and sliced)
garlic cloves
4 (unpeeled)
vegetable oil
1/4 cup (divided)
sesame seeds
1/2 cup (toasted)
oregano
1 teaspoon (preferably Mexican)
ground cloves
1/8 teaspoon (none)
black pepper
1/4 teaspoon (none)
ground cinnamon
1 1/2 teaspoons (preferably freshly ground Mexican canela)
raisins
2 tablespoons (none)
whole blanched almonds
8 (none)
chicken broth
4 cups (none)
breadcrumbs
3 tablespoons (none)
Mexican chocolate
6 ounces (roughly chopped)
sugar
1-2 tablespoons (to taste)
salt
2 teaspoons (to taste)
corn tortillas
12 (warmed)
cooked shredded chicken
2 cups (none)
parsley
1/4 cup (finely chopped)
Instructions
1
In a large skillet over medium heat, toast the dried ancho chiles in a single layer, pressing down with a spatula for about 15 seconds on each side until they darken and release their aroma. Remove the toasted chiles, cover them with hot tap water, and weigh them down with a plate to soak for 30 minutes until soft.
2
Roast the tomatoes under a broiler on a baking sheet until they are fully blackened on all sides, about 10 minutes. Once done, remove them from the oven and let cool.
3
In the same skillet used for toasting chiles, add onion slices and unpeeled garlic. Roast the onion until soft and charred in spots, about 8 minutes, while the garlic should roast for around 15 minutes until soft and blackened. Remove and let cool.
4
Pour 1 tablespoon of vegetable oil back into the skillet, add the sesame seeds, and stir continuously for about 2 minutes until they are lightly browned. Transfer to a large bowl.
5
Using tongs, add the soaked chiles to the bowl with sesame seeds (reserve the soaking water) along with oregano, cloves, black pepper, cinnamon, raisins, and almonds. Mix thoroughly and blend half of this mixture with enough chile soaking water to cover. Blend until smooth, then strain this puree through a medium-mesh strainer to remove skins and hulls. Repeat with the remaining mixture.
6
Once the roasted tomatoes have cooled, peel off the skins and place them in a blender. Add the roasted garlic (peeled) and chopped onion. Blend until a smooth puree is formed. In the cleaned skillet, heat 1 tablespoon of vegetable oil and cook the tomato puree, stirring often, until thickened, about 10 to 15 minutes.
7
In a large heavy pot over medium-high heat, add the remaining 2 tablespoons of vegetable oil. Add the strained chile puree and stir continuously until it thickens, approximately 20 minutes.
8
Incorporate the cooked tomato mixture, breadcrumbs, and chopped Mexican chocolate into the pot. Gradually stir in the chicken broth and continue stirring until the chocolate fully melts. Reduce the heat to medium-low and simmer for 30 minutes.
9
Remove from heat and stir in sugar and salt to balance the flavors.
10
To assemble the enchiladas, warm corn tortillas in a skillet or microwave. Fill each tortilla with about 2 tablespoons of cooked shredded chicken and 1 tablespoon of mole sauce. Roll up each tortilla and arrange three on four dinner plates. Generously drizzle with sauce, and sprinkle with finely chopped parsley before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Mole Coloradito?
Mole Coloradito is a rich and complex Mexican sauce made from toasted chiles, roasted tomatoes, and aromatic spices.
Who inspired this authentic enchilada recipe?
This recipe is inspired by the renowned culinary expertise of Rick Bayless.
How many dried ancho chiles are required?
The recipe calls for 16 dried ancho chiles that are stemmed, seeded, and torn into flat pieces.
How do you toast the dried ancho chiles?
Toast them in a large skillet over medium heat, pressing down with a spatula for 15 seconds per side until they darken.
How long should the toasted chiles soak?
They should soak in hot tap water for 30 minutes until soft.
What is the process for roasting the tomatoes?
Roast the tomatoes under a broiler on a baking sheet for about 10 minutes until fully blackened.
How are the onion and garlic prepared for the sauce?
Onion slices are roasted for 8 minutes until charred, and unpeeled garlic is roasted for 15 minutes until soft.
How are the sesame seeds used in the mole?
They are toasted in a skillet for about 2 minutes until lightly browned and then mixed with spices.
What spices are included in the mole mixture?
The mixture includes Mexican oregano, ground cloves, black pepper, and ground cinnamon.
Are there nuts or fruit in the mole?
Yes, the recipe uses raisins and whole blanched almonds to add depth and flavor.
How do you create the chile puree?
Blend the soaked chiles and spice mixture with the reserved soaking water and strain through a medium-mesh strainer.
Why is the chile puree strained?
It is strained to remove skins and hulls, ensuring a smooth sauce texture.
How do you prepare the tomato puree?
Blend the roasted, peeled tomatoes with roasted peeled garlic and charred onion slices.
How long should the tomato puree cook in the skillet?
It should be cooked in oil for 10 to 15 minutes until it has thickened.
How long does it take for the chile puree to thicken?
It takes approximately 20 minutes of continuous stirring in a large heavy pot.
What role does Mexican chocolate play in the recipe?
Six ounces of chopped Mexican chocolate are melted into the sauce to add sweetness and complexity.
What acts as a thickener for the mole sauce?
Breadcrumbs are incorporated into the pot to help thicken the sauce.
How long does the final sauce mixture simmer?
The mole sauce simmers for 30 minutes on medium-low heat.
How do you adjust the final flavor profile of the mole?
Stir in sugar and salt at the end of the cooking process to balance the flavors.
How much sauce does this recipe produce?
This recipe yields a generous amount, roughly one gallon of mole sauce.
Can the leftover mole sauce be stored?
Yes, the sauce freezes well, making it easy to use for future quick meals.
What kind of tortillas are used for the enchiladas?
The recipe specifically uses 12 corn tortillas.
How are the tortillas prepared for assembly?
The corn tortillas should be warmed in a skillet or microwave before being filled.
What is the filling for each enchilada?
Each tortilla is filled with about 2 tablespoons of cooked shredded chicken and 1 tablespoon of mole sauce.
How many enchiladas constitute a serving per plate?
The assembly instructions suggest arranging three enchiladas per dinner plate.
What garnish is recommended for the enchiladas?
The dish is finished with a sprinkle of finely chopped parsley.
Can I use store-bought chicken for this recipe?
Yes, using a rotisserie chicken is a suggested way to make a fast and impressive family dinner.
What are other ways to use the mole coloradito sauce?
It can be used for wet burritos or as a rich topping for grilled meats.
What type of cinnamon is best for this dish?
Freshly ground Mexican canela is the preferred type of cinnamon.
What should be done with the chile soaking water?
The soaking water should be reserved and used as a liquid base when blending the chiles.