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 de raisins secs

• 70g sesame seeds

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

• 2 allspice berries

• 2 clous de girofle entiers

• 1 cuillère à café de graines de cumin

• 2 cuillères à soupe d'huile végétale

• Bouillon de poulet faible en sodium de 950 ml

• Sel kasher

• 60g bittersweet chocolate, chopped

• 2 tablespoons breadcrumbs

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

• Un moulin à épices

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.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.