Oaxacan Molé Estofado
We first encountered Molé Estofado on a recent trip to Oaxaca City. It was on a few restaurants' lists of the 7 Molés Of Oaxaca. The name implies a sort of stew and you can cook the meat in the sauce if you want. We are going to make a batch of molé and then find uses for it such as Chicken Enchiladas With Oaxacan Molé Estofado. This molé has a sweet fruitiness due to the ripe plantain and raisins that is contrasted with the saltiness of capers, which are added at the end.
Yield: 8 Cups
Calories: 280kcal
Materials
- 4 Tomatoes chopped
- 6 Tomatillos peeled and chopped
- 3 Guajillo Chiles stems and seeds removed, torn into pieces
- 2 Pasilla Chiles stems and seeds removed, torn into pieces
- 3 Chiles de Arbol stems removed
- 6 Garlic Cloves peeled
- 1 Onion chopped
- 3 Cups Chicken Broth
- 1 Ripe Plantain cut into rounds
- 1 Tortilla
- 1/3 Cup Sesame Seeds
- 1/3 Cup Almonds blanched and peeled
- 1 Teaspoon Cinnamon
- 1 Tablespoon Cumin
- 1 Teaspoon Allspice
- 1/2 Teaspoon Cloves
- 1/4 Cup Mexican Oregano
- 1/3 Cup Raisins
- 1/2 Bunch Italian Parsley
- 2 Tablespoons Oil
- 1 3/4 Ounces Chocolate
- 2 Tablespoons Capers
Instructions
- Put the tomatoes, tomatillos, chiles, garlic, onion and chicken broth in a saucepan. Bring to a boil, reduce heat and let simmer for 15 minutes. Remove from heat and let cool.
- Heat 2 tablespoons of oil in a frying pan. Add the plantain slices and tortilla and cook, turning frequently until they get some color. Remove from the pan and reserve.
- Put the sesame seeds in the same pan and cook, stirring frequently until they start to brown a little. remove from the pan.
- Put the almonds in the same pan and cook until they get some color.
- Put the cooked tomatoes, tomatillos, garlic and onion in a blender with about half the chicken broth. Blend until smooth. Pour into a bowl and reserve.
- Put the plantain, tortilla, sesame seeds, almonds, cinnamon, cumin, allspice, cloves, mexican oregano, raisins and italian parsley into the blender with the chicken broth we saved in step 5. Blend until fairly smooth.
- Heat 2 tablespoons of oil in a stockpot. Add the plantain mixture from the blender and cook for 20 minutes on medium low heat.
- Add the chile tomato puree to the pan and stir well.
- Add the chocolate to the pan, stir well and cook for another 20 minutes or so.
- Add the capers just before serving.
Nutrition information below may not be exact. Consult a dietician if you have allergies or reaction to foods.
Nutrition
Calories: 280kcal | Carbohydrates: 37g | Protein: 7g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 436mg | Potassium: 824mg | Fiber: 9g | Sugar: 11g | Vitamin A: 4652IU | Vitamin C: 24mg | Calcium: 100mg | Iron: 4mg