Carne Chile Colorado
Source of Recipe
Aaron Sanchez
List of Ingredients
MOLE SAUCE:
1 pound guajillo chiles, seed and devein
1 pound pasilla chiles, seed and devein
1 pound ancho chiles, seed and devein
2 Spanish onions, quartered
4 tomatoes, quartered
10 bunches tomatillos, peeled
8 large garlic cloves, peeled
1/2 cup black raisins
1 cup dried apricots
1 cup prunes
4 cups red wine
2 tablespoons Mexican oregano
1 tablespoon cumin seeds
1 tablespoon fennel seeds
2 tablespoons whole black peppercorns
5 cloves
2 large cinnamon sticks
1 gallon chicken stock
2 sweet plantains
3 inch oil
1 piece Ibarra chocolate
5 cooked chicken breasts
4 cooked chicken breasts
Preheat the oven to 500ºF. Begin by placing all the dry chilies on sheet tray and toasting them in hot oven for 2 minutes until they start to let off an aroma, remove quickly and submerge them in bowl with hot water. Set aside. Preheat the broiler. Place the onions, tomatoes, tomatillos and garlic on sheet tray and allow until roast and allow to char in a salamander or broiler and the vegetables have roasted for about 5 minutes. Remove and set aside In a medium saucepan combine the prunes, apricots and raisins with the red wine and allow to cook for 10 minutes or until the fruit has consumed all the wine and set aside. In hot pan, toast all the spice turning quickly as not to burn them.
As soon as you see them smoking remove grind in a spice grinder and set aside. To start assembling the mole combine the chilies, the roasted vegetables, the red wine soaked dry fruit and the spices in large heavy bottom pot. And add the chicken stock And simmer for about 30 minutes. Meanwhile peel the plantains and slice into 1-inch thick slices. In a saute pan with 3 inches of oil, fry the plantains until golden and add to the pot as well as chocolate and tortillas cook for 15 minutes. Remove from the heat and puree the sauce until smooth. Serve with chicken, beef or lamb.Recipe
CARNE CHILE COLORADO:
3 white onion cut in quarters
8 tomatillos, peeled and washed
4 tomatoes cut in quarters
8 cloves garlic, peeled
1/2 pound ancho chiles, seeded and deviened
1/2 pound gaujillo chilies, seeded and deviened
1 quart chicken stock
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon ground mustard seed
1/4 cup extra virgin olive oil
Salt and pepper
1 piece flank steak or brisket
2 cups water
1/4 cup shredded Monterey Jack cheese
Tortillas
On a sheet tray place onion, tomatillos, tomatoes and garlic and drizzle with olive oil and place under the broiler or roast in a preheated 500ºF oven until the vegetables start to get a little charred on the outside. Remove and set aside, on another sheet tray place the dried chilies and toast in the 500 degree oven for 1 minute or until the chiles start to release some smoke. Remove and plunge in to bowl with hot water and set aside. In a blender begin pureeing the chilies and roasted vegetables in batches with chicken stock and season with salt and pepper puree until smooth and set aside. In a pan toast the cumin, coriander, and mustard for 3 minutes or until they start to smoke.
Remove from pan and place in a small mixing bowl. Add the olive oil and salt and pepper to make a paste. Rub this paste all over the piece of flank steak and allow to marinate for 30 minutes. Preheat the oven to 350ºF. Then grill the flank steak for 3 minutes on each side and place flank steak in a 6-inch half hotel pan and pour pureed chile over. Add 2 cups of water, cover with foil and cook in the oven for 1 hour until the meat becomes flaky. Remove the meat from the pan and shred the meat and reserve the sauce. To serve put a small amount of shredded meat on a tortilla and a ladle of sauce. Top with the cheese. Bake for 5 minutes and serve.
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