Mole Coloradito Enchiladas From Rick Bayless
I saw this on rick bayless' show, and immediately made it the next day. absolutely delicious. the mole takes a long time to prepare, but the ingredients are not hard to find and the recipe is not difficult to follow. it also makes about a gallon of sauce, so you'll still have leftover mole after eating all the enchiladas. rick bayless recommends freezing it, and then defrosting whenever you like. very convenient when you don't have time to cook: just go to the store and buy a rotisserie chicken and some tortillas, then defrost the sauce and you'll have enchiladas in just a few minutes! i also have used the mole sauce to make wet burritos- yum.
Steps
Set a large skillet over medium heat.
When hot , lay a few chile pieces on the hot surface in single layer.
Press down with a metal spatula until they change color and become aromatic - about 15 seconds.
Flip the chiles and press down , toasting other side.
Remove to a bowl.
When all are toasted , cover chiles with hot tap water and weight with a plate.
Let soak until soft , about 30 minutes.
Roast the tomatoes on a baking sheet 4 inches below a very hot broiler until blackened on all sides , about 10 minutes.
Remove & cool.
Return chile-toasting skillet to medium heat.
Add the onion slices and all of the garlic.
Roast the onion on both sides until soft and blackened in spots , about 8 minutes.
Roast the garlic on all sides until soft and blackened in places , about 15 minutes.
Remove from skillet and cool.
Return the onion-roasting skillet to medium heat.
Pour in 1 tablespoon of the vegetable oil , then pour in the sesame seeds.
Stir continually until the sesame seed.
Ingredients
dried ancho chiles, tomatoes, onion, garlic cloves, vegetable oil, sesame seeds, oregano, ground cloves, black pepper, ground cinnamon, raisins, blanched almonds, chicken broth, breadcrumbs, mexican chocolate, sugar, salt, corn tortillas, chicken, parsley