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Los Angeles Chicken Recipe List

El Torito

Over 20 locations in the Los Angeles area. , Los Angeles, CA
877-ELTORITO

TAMALES OAXAQUEÑOS

6 servings per person

INGREDIENTS: MOLE COLORADITO

2 oz Guajillo chiles, seeded
1 oz Ancho chiles, seeded
1 C hot water
1 black peppercorn
1 whole clove
1 whole allspice
4 garlic cloves
1/4 C yellow onions
2 Roma tomatoes, quarters
1 pinch oregano, diced
1 t raisins
1 T whole almonds
1/8 C sesame seeds
1/2 oz Mexican chocolate
3 C chicken broth
1/4 plantains, sliced
1/2 bolillos, dried out
2 T margarine, melted
4 sprigs of fresh epazote
1/2 cinnamon stick, medium
to taste salt

INGREDIENTS: CHICKEN MOLE FILLING

1 T butter
1/2 C yellow onions, sliced thin
2 cloves of garlic, minced
3 C cooked chicken, pulled and shredded
to taste salt and black pepper
2 C mole coloradito

METHOD: MOLE COLORADITO

  • Roast guajillo and ancho chiles, transfer to pan with 1-cup hot water, soak 1 hour, drain and reserve water.
  • Transfer chiles to blender with reserved water, blend to a smooth puree and strain through a fine sieve.
  • Place peppercorn, clove, allspice, garlic and onions in sauté pan and cook until evenly toasted.
  • Place tomatoes on sheet pan and cook in low oven until dried.
  • Add oregano to tomatoes and mix well.
  • Place raisins, almonds and sesame seeds in separate sauté pan and cook until evenly toasted, transfer to blender with Mexican chocolate, 1 cup chicken broth, plantains, bolillos, toasted spices and dried tomatoes and blend to a smooth puree.
  • Lightly sauté epazote and cinnamon stick with margarine in saucepan, add chile puree and cook for 10 minutes.
  • Add puree, remaining 2 cups chicken broth and salt to taste and cook for 5 minutes stirring constantly.

    METHOD: CHICKEN MOLE FILLING

  • Lightly sauté onions and garlic in butter.
  • Add chicken, salt and pepper and quickly sauté.
  • Add mole and continue to cook approximately 4-5 minutes, stirring occasionally.
  • Allow filling to cook before assembling tamales.

    INGREDIENTS: TAMALE ASSEMBLY

    2 lb prepared tamale masa
    chicken mole filling
    6 12- x10-inch banana leafs
    6 1/2-inch wide banana leaf strings

    METHOD: TAMALE ASSEMBLY

  • Warm banana leaves in hot skillet until pliable.
  • Lay banana leaves out on a flat surface and spread equal amounts of prepared masa over the center of each leaf.
  • Top each with equal amounts of chicken mole filling and fold in half.
  • Fold ends of banana leaves towards the center and tie across the middle with the strings.
  • Steam for 25-30 minutes until done.
  • Serve with rice and beans and small cup of mole on the side to pour over tamales.

    NOTE

  • Remove cinnamon stick and epazote from chile coloradito before serving.
  • Add hot chicken broth to thin mole as needed for desired texture.
  • Although El Torito makes their tamale masa from scratch, both prepared tamale masa and banana leaves can be found in most Mexican or Latin food stores

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