Mole Coloradito Enchiladas, from Rick Bayless

Jun 03, 2023June 3, 20230 1
Mole Coloradito Enchiladas, from Rick Bayless
in Mexican

Prep

40 min

Cook

1 hr 20 min

Ready In

2 hr

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

16 dried ancho chiles , stemmed , seeded and torn into large flat pieces
1 lb tomatoes
1 onion , peeled and sliced
4 garlic cloves , unpeeled
1/4 cup vegetable oil , divided
1/2 cup sesame seeds
1 teaspoon oregano , preferably Mexican
1/8 teaspoon ground cloves
1/4 teaspoon black pepper
1 1/2 teaspoons ground cinnamon , preferably freshly ground Mexican canela
2 tablespoons raisins
8 whole blanched almonds
4 cups chicken broth
3 tablespoons breadcrumbs
6 ounces mexican chocolate , roughly chopped
1 -2 tablespoon sugar
2 teaspoons salt
12 corn tortillas
2 cups chicken , cooked & shredded
1/4 cup parsley , finely chopped

Nutrision Information

Servings Per Recipe
6
Calories
648
Sugar
7g
Fat
40g
Mole Coloradito Enchiladas are a traditional Mexican dish that features tender shredded chicken wrapped in warm corn tortillas and smothered in a rich mole sauce. This particular recipe, from chef Rick Bayless, uses ancho chiles, tomatoes, sesame seeds, and a variety of spices to create a complex and flavorful mole that perfectly complements the tender chicken. These enchiladas are perfect for a cozy night in or for serving at a dinner party, as they're sure to impress even the most discerning guests. They're also a great way to introduce your friends and family to the delicious and complex flavors of Mexican cuisine.

Instructions

1.Preheat your broiler and place a baking sheet underneath it. Roast the chiles for 30 seconds per side, until lightly toasted. Transfer the chiles to a large bowl and cover them with water. Leave them to soak for 30 minutes.
2.While the chiles soak, place the tomatoes, onion, and garlic on the hot baking sheet and broil them for 5 minutes or until the tomatoes are soft and lightly blackened in spots. Take the garlic off and replace it with the sesame seeds. Broil the seeds for 30 to 45 seconds, stirring and jostling occasionally, until toasted.
3.Drain the chiles and transfer them to a blender. Add the roasted vegetables along with the oregano, cloves, black pepper, cinnamon, raisins, almonds, and 2 cups of chicken broth. Blend the contents until smooth.
4.In the same pot you'll use to simmer the sauce, pour in 2 tablespoons of vegetable oil and heat it over high. Add the crumbled bread until it's toasty brown. Add the blended mixture to the pot and stir. Add the remaining 2 cups of chicken broth.
5.Add in the chopped chocolate and sugar, and season with salt. Simmer the mole for 45 to 50 minutes, stirring often, until it has thickened slightly and developed a deep reddish-brown color. Taste and season as needed.
6.Warm the tortillas and add the shredded chicken. Roll the tortillas up and place them seam side down in a large baking dish.
7.Pour the red mole all over the enchiladas, making sure to cover them evenly. Sprinkle the parsley over the top and drizzle with the remaining 2 tablespoons of oil. Bake the enchiladas at 350°F for 20 to 30 minutes, until they're hot and bubbly.

PROS

These enchiladas are rich, earthy, and deeply comforting, thanks to the mole sauce.
They’re easy to make and perfect for feeding a crowd.

The slightly sweet and nutty flavor of the mole pairs perfectly with the shredded chicken.

CONS

Mole can be an acquired taste, and some people may find it too rich or intense.
It can also be time-consuming to make, as the sauce requires quite a bit of preparation and cooking time.

HEALTH & BENEFITS

Mole sauce is made with a variety of healthy ingredients, including tomatoes, chiles, garlic, and spices. These ingredients are packed with antioxidants and anti-inflammatory compounds that have been linked to a number of health benefits, including reduced inflammation, improved heart health, and cancer prevention. The chicken provides a good source of protein, while the tortillas add fiber and complex carbohydrates.

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