Mole Coloradito

Ingredients

• 6 oz Onion Yellow Jumbo Us #1 Fresh
• 1/2 oz Garlic Whole Peeled Reclosable Bag 100-130 Cnt/lb Fresh, Minced
• 2 oz Chile Guajillo Whole Dried Dry
• 6 oz Chile Ancho Whole Dried
• 1 Ea Baguette French Demi Partial Baked 4 Ounce Frozen, Sliced
• 1 Tbsp Sesame Seed Whole Hulled White
• 3/4 Tbsp Thyme Leaves Whole
• 1 Tsp Marjoram Leaves Whole
• 1/8 oz Cinnamon Stick 12"
• 1 Tsp Oregano Ground
• 4 oz Chocolate Dark Semi-Sweet Premium 55% Cocoa Blend Wafer Dry
• 1/8 oz Almond Sliced Blanched Raw
• 1/8 oz Raisin Golden
• 1 Tbsp Base Chicken Gourmet Paste
• 8 oz Tomato Roma Fresh
• 1 Tbsp Sugar Beet Granulated Extra Fine
• 14 oz Chicken Thigh No Bone or Skin Raw Controlled Vacuum Packaged Refrigerated

Preparation

1. Cut the tomatoes in half and char on a grill. Set aside.
2. Remove the seeds from the ancho and guajillo Chile’s and boil in water for 10 minutes.
3. Fry the bread, raisins, sesame seeds and almonds until they are all golden brown.
4. Place the tomatoes, Chile's, almonds, bread, onion, garlic, sesame seeds and spices in a blender and blend until smooth.
5. Place the chicken base into 2 cups of water and bring to a simmer. Add the tomato mixture into the pot and stir. Add the cinnamon stick and the chocolate and stir occasionally.
6. Grill the chicken until golden brown and cooked through.
7. Spoon the mole over the chicken.

• Servings: 8
• Categories: The Dish, Recipes
• Tags: Mexican
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