The colored mole is similar to mole poblano but has no chocolate and contains more species. It is made with ancho chile, guajillo chile and spices.
Learn more about Lorenza Ávila
Ingredients6 portions
Preparation
In a large saucepan, cook the chicken in water with 1/2 onion, 2 cloves of garlic and 1 tablespoon of salt. Boil for 40 minutes or until chicken is well cooked. Remove the chicken from the broth and save the broth for the sauce.
Toast the chiles (wide and guajillo) in a comal and then soak in hot water for 20 minutes.
Finely cut the other half of the onion and the cloves of garlic and toast in the comal. Also toast oregano, cinnamon, and pepper. You will get an aromatic smell.
Place all the ingredients of the comal in a blender and with 1/2 cup of liquid chicken broth. Add the peppers and finish liquefying. Pass through a sieve and place in a deep bowl.
Now liquefy the tomatoes, pass through a sieve and add to the bowl with the chilli sauce.
In a large skillet melt the butter and cook the mashed chili and tomato there. Cook over medium heat for 15 minutes.
In the blender, now mash the almonds, bananas, sesame, raisins and 1 cup of the chicken broth.
Add the puree to the sauce in the pan and mix. cook for 15 more minutes.
Add 2-3 cups of chicken broth and sugar and cook for 10 minutes.
Add the chicken and cook for 5 more minutes.
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