Mole Coloradito Enchiladas from Rick Bayless
Dive into the rich and complex flavors of Rick Bayless’s Mole Coloradito Enchiladas, a show-stopping dish that perfectly marries tradition with bold culinary artistry. Featuring the smoky depth of dried ancho and guajillo chiles, the sweetness of roasted plantains, and the luxurious creaminess of dark Mexican chocolate, this mole sauce is a masterful blend of ingredients cooked to perfection. Each bite of these enchiladas, filled with tender shredded chicken and wrapped in corn tortillas bathed in mole, offers a symphony of flavors balanced with hints of almonds, sesame seeds, and aromatic spices. Perfect for a family dinner or special occasion, these enchiladas come alive with their vibrant sauce and elevated textures. Serve piping hot, topped with a sprinkle of sesame seeds, alongside classic sides like rice or beans for an unforgettable meal. Keywords: Mole Coloradito, enchilada recipe, Rick Bayless, Mexican chocolate, authentic Mexican cuisine.
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Ingredients
- 3 pieces dried ancho chiles
- 2 pieces dried guajillo chiles
- 3 cups chicken broth
- 2 large Roma tomatoes
- 2 pieces garlic cloves
- 1 medium white onion
- 0.5 piece plantain (ripe)
- 2 tablespoons almonds (blanched)
- 2 tablespoons sesame seeds
- 1 ounce dark Mexican chocolate
- 12 pieces corn tortillas
- 2.5 cups shredded cooked chicken
- 3 tablespoons canola oil
- 1 teaspoon salt
- 1 teaspoon sugar
Directions
Step 1
Heat a large skillet over medium heat. Remove the stems and seeds from the ancho and guajillo chiles. Toast the chiles in the skillet for 10-15 seconds per side until aromatic but not burned.
Step 2
Transfer the toasted chiles to a bowl and cover them with hot water. Let soak for 20 minutes until softened.
Step 3
While the chiles soak, roast the tomatoes and garlic cloves in the same skillet until the skins are blistered and slightly blackened. Set aside.
Step 4
Peel and roughly chop the white onion. Peel the roasted garlic cloves.
Step 5
In a blender, add the softened chiles, roasted tomatoes, garlic, onion, plantain, almonds, sesame seeds, and 2 cups of chicken broth. Blend until very smooth, adding more broth if needed to achieve a sauce-like consistency.
Step 6
In a large saucepan, heat 3 tablespoons of canola oil over medium heat. Carefully pour the blended sauce into the pan and cook for 15 minutes, stirring constantly until thickened.
Step 7
Chop the chocolate into small pieces. Stir it into the sauce along with the salt and sugar, and let the chocolate melt into the mole. Simmer for an additional 10 minutes, thinning with the remaining chicken broth if needed.
Step 8
Preheat the oven to 350°F (175°C). Lightly grease a large baking dish.
Step 9
Warm the corn tortillas in a dry skillet to make them pliable. Dip each tortilla into the mole sauce to coat both sides, then spoon a portion of shredded chicken onto one side of the tortilla. Roll the tortilla around the filling and place seam-side down in the baking dish.
Step 10
Repeat until all tortillas are filled and arranged in the dish. Pour any remaining mole sauce over the top of the enchiladas, ensuring they are generously coated.
Step 11
Cover the baking dish with foil and bake for 15-20 minutes until heated through.
Step 12
Remove from the oven and sprinkle with additional sesame seeds for garnish, if desired. Serve warm with a side of rice or beans.
Nutrition Facts
| Serving size | (2511.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3412.1 |
| Total Fat 113.5g | 0% |
| Saturated Fat 20.0g | 0% |
| Polyunsaturated Fat 14.8g | |
| Cholesterol 506.9mg | 0% |
| Sodium 4655.4mg | 0% |
| Total Carbohydrate 362.0g | 0% |
| Dietary Fiber 64.4g | 0% |
| Total Sugars 46.1g | |
| Protein 248.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 627.7mg | 0% |
| Iron 25.6mg | 0% |
| Potassium 5484.4mg | 0% |
Source of Calories