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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Mole Coloradito Recipe

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This recipe for Mole Coloradito is from CulinArt, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
25 ea Dried Guajillo or Ancho Chilies, stemmed, seeded
2 lb Roasted Tomato
2 ea Ripe Plantians, Sliced 1" and fried golden
3 TBS Roasted Garlic
1 tsp Cinnamon
1 tsp Cumin
1/4 tsp Allspice
4 ea Garlic Cloves
1 ea Onion, chopped
1 G Water
2 TBS Kosher Salt
For Frying Sauce:
1/3 Cup Vegetable Oil
Directions:
Directions:
1. Blend together all ingredients EXCEPT OIL in a blender or food processor until well combined and smooth.
2. In a large heavy bottom sauce pot heat the oil until smoking. Add the sauce puree and stir vigorously.
3. Reduce to a simmer and cook sauce for 15 - 20 minutes, until slightly thickened.
4. Flash chill or hold hot at 145 degrees for service. "
Number Of Servings:
Number Of Servings:
88

 

 

 

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