Recipe - Mole Coloradito Oaxaqueno

1 Chicken; whole cut into 8
serving pieces
6 cup Chicken Stock; homemade
5 Ancho Chiles; dried, stems
and seeds removed
2 Guajillo Chiles; dried stems
and seeds removed or
substitute New Mexican
5 Black Peppercorns; whole
5 Cloves; whole
2 Cinnamon Stick; 2" pieces
1 White Onion;peeled,quartered
10 Cloves Garlic
3 tablespoon Lard or Vegetable oil
1 small French Roll; cut or sliced up
1 small Plantain; or substitute
a banana
2 tablespoon Raisins
One fourth cup Sesame Seeds
10 Almonds; whole
2 md Tomatoes; quartered
3 Marjoram sprigs, or Oregano
1 Bar Mexican Chocolate; or
to taste, (3.5oz is best)
use Ibarra or Abuelita
2 Avocado leaves; bay leaves
Salt to taste

: Seenote: dried peppers; Mikenote, After the peppers
have been toasted and soaked I strain them through a
foley food mill, to remove ALL of the skin and seeds.
This is a longer messier solution to grinding them in
a blender but it makes a smoother, less stringent
sauce. Another method is to toast and soak the peppers
and then lay them down on a cutting board and use the
blade of knife, scrape the reconstituted pepper off
from the skin..... longer, messier, but doable....
Simmer the chicken in stock until tender about 1/2
hour. Remove the chicken and keep warm and reserve the
stock.
In a large frying pan or comal, toast the chiles,
turning once until darkened, but not burned. Toast the
guajillo a little longer because of their tougher
skins. Place the chiles in a bowl and cover with hot
water to soak for One half hour to soften. Remove the
chiles and place in a blender or food processor and
puree, adding a little chile water if necessary,
strain.
Toast the peppercorns, cloves, and cinnamon lightly
in a dry pan or comal. Cool and grind in a molcajete
or spice grinder.
In the same pan, roast the onion and garlic cloves
until slightly browned. Cool and place in a food
processor and puree with a little water.
Heat the lard in a pan until smoking hot, and fry the
bread until lightly brown, remove and drain on paper
towels. Fry the plantain on both sides until brown,
remove and drain. Quickly fry the raisins, remove.
Lower the heat and add the sesame seeds, stirring
constantly for a couple of minutes. Then add the
almonds and continue to fry until both are well
browned. Remove, drain, and combine with the bread,
plantain and raisins, reserving some of the sesame
seeds for garnish. Place in a food processor or
blender and puree, adding a little water if necessary.
Wipe out the skillet with a cloth and add 1 tablespoon lard.
When it is hot, add the tomatoes and fry well. Place
in a blender or food processor and puree, remove.
Heat a tablespoon of lard in a cazuela or heavy pot
until smoking. Add the chile puree and fry, stirring
constantly, so it will not burn. It tends to splatter
about, so be careful! Fry for a couple of minutes, add
the tomato puree, the ground spices, and the marjoram
and heat through. Stir in the bread mixture and
continue to heat, stirring constantly. Add the
chocolate and the avocado leaves, thin with the
reserved chicken stock and continue to simmer for 30
minutes. Add the chicken, adjust the salt, and heat
through. Serve with black beans, rice, and tortillas.
Heat scale medium

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini