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Mole Coloradito Oaxaqueno

Make Mole Coloradito Oaxaqueno at home with Chicken Stock Homemade, Garlic, and Lard Or Vegetable Oil. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 6 cup
• 10 clove
• 3 tbsp

Method (preview)

1. 1

   Simmer the chicken in stock until tender about 1/2 hour. Remove the chicken and keep warm and reserve the stock.

2. 2

   In a large frying pan or comal, toast the chiles, turning once until darkened, but not burned.

3. 3

   Toast the guajillo a little longer because of their tougher skins.

4. 4

   Place the chiles in a bowl and cover with hot water to soak for 1/2 hour to soften.

5. 5

   Remove the chiles and place in a blender or food processor and puree, adding a little chile water if necessary, strain.

6. 6

   Toast the peppercorns, cloves, and cinnamon lightly in a dry pan or comal. Cool and grind in a molcajete or spice grinder.

7. 7

   In the same pan, roast the onion and garlic cloves until slightly browned.

8. 8

   Cool and place in a food processor and puree with a little water.

9. 9

   Heat the lard in a pan until smoking hot, and fry the bread until lightly brown, remove and drain on paper towels.

10. 10

    Fry the plantain on both sides until brown, remove and drain.

11. 11

    Quickly fry the raisins, remove.

12. 12

    Lower the heat and add the sesame seeds, stirring constantly for a couple of minutes.

13. 13

    Then add the almonds and continue to fry until both are well browned.

14. 14

    Remove, drain, and combine with the bread, plantain and raisins, reserving some of the sesame seeds for garnish.

15. 15

    Place in a food processor or blender and puree, adding a little water if necessary.

16. 16

    Wipe out the skillet with a cloth and add 1 tb lard.

17. 17

    When it is hot, add the tomatoes and fry well.

18. 18

    Place in a blender or food processor and puree, remove.

19. 19

    Heat a tablespoon of lard in