Scott Linquist, executive chef at the wildly popular Coyo Taco in Wynwood (2300 NW Second Ave.), was one of the local chefs featured Tuesday night at Flavors of Miami, a fundraiser for the American Liver Foundation, where he cooked tableside for guests.
He agreed to share his version of Coloradito Mole, which he describes as “one of the famous seven moles of Oaxaca. The recipe takes time and patience but the result is fantastic! This mole is one of the most complex sauces in the culinary world.”
As Linquist points out, the recipe is complicated and not to be undertaken lightly, but you’ll be rewarded with a fruity, nutty and intoxicatingly rich sauce in a great quantity, suitable for sharing or freezing.
Linquist, known for his take on modern Mexican cooking (he has even written a cookbook on the subject) and Coyo’s homages to Mexican street food, also gave us the recipe for his imaginative Poblano Rice, a great side dish even if you find the mole sauce too daunting to attempt.
Sign Up and Save
Get six months of free digital access to the Miami Herald
Q. I know you printed the recipe before for 3-2-1 cakes, but can you do it again? These individual little cakes are amazing and ready to eat in one minute!
Bunny Shea, Pembroke Pines
A. I’ve mailed this mix to far-flung places since we first published it — to my 85-year-old aunt in assisted living, to my niece at college, my nephew in the Army and as a do-it-yourself care package for celebrations (birthdays, finals over, job won). Everyone was intrigued — even the calorie-counters.
All you need is an airtight bag or plastic container and two cake mixes to create the magic. All the recipient needs is access to a microwave, a big mug and water. The mix produces four dozen single servings resembling a cupcake, but with fewer calories and less fat.
It is easy to remember how to make the cake if you remember it is called 3-2-1. You use 3 tablespoons of the mix stirred with 2 tablespoons water and microwave 1 minute. But go ahead and put an index card into the bag with directions.
You can use any flavor cake mix but one must be angel food. The other can be chocolate, spice, carrot, red velvet, pineapple, lemon, orange, etc. But for those with dehydrated ingredients, such as carrot cake, let the batter stand for a couple of minutes to soften before baking. Keep in mind that the cake mix — at least the one I used — has a distinct almond extract flavor. It was complementary to the chocolate devil’s food cake mix I paired it with, but you might not like that overtone with some other flavors.
Also, be ready to experiment with cooking containers to come up with one that works best. I found an oversize coffee mug perfect.
Send questions and responses to LindaCiceroCooks@aol.com or Food, The Miami Herald, 3511 NW 91st Ave., Doral, FL 33172.
Coyo’s Pollo con Mole Coloradito
6 boneless chicken breasts, skin on
1/4 cup light olive oil
3 cups Mole Coloradito (see recipe)
3 cups Poblano Rice (see recipe)
2 tablespoons butter
2 ripe plantains cut on a bias, about 1/2-inch thick
1/2 cup Mexican crema or sour cream
2 tablespoons toasted sesame seeds
Chopped cilantro to garnish
Corn or flour tortillas
Heat oven to 375 degrees. Season chicken breasts on both sides with salt and pepper. Place a large skillet over medium high heat. Add oil. Add the chicken breasts to the skillet, skin side down, and place the skillet in the oven. Cook for 5 minutes and then turn the chicken over and return to the oven for 5 minutes more. Remove the chicken from the skillet and let rest for 5 minutes. While chicken is resting heat a medium sized sauté pan over medium heat. Add 2 tablespoons of butter and melt. Place sliced plantains in the sauté pan and cook on both sides until light brown. Season with salt. Heat the mole sauce and the poblano rice.
Place 2 to 3 ounces of Mole Coloradito in the center of each plate. Place the chicken breast skin side up in the center of the mole. Add 1/2 cup of Poblano Rice and 4 to 5 slices of plantain. Garnish plate with a sprinkle of sesame seeds and cilantro and a dollop of Mexican crema. Serve with plenty of hot tortillas. Makes 6 servings.
Source: Chef Scott Linquist, Coyo.
Per serving: 947 calories (51 percent from fat), 54.2 g fat, (20.4 g sat fat, 22.3 g mono fat) 132 cholesterol, 37.4 g protein, 80.4 g carbohydrates, 4.3 g fiber, 855 mg sodium.
1 pound lard or 1 pint vegetable oil, divided
6 plum tomatoes
2 medium onions
10 garlic cloves
2 whole cloves
4 whole allspice berries
2 sticks canela (Mexican cinnamon)
2 tablespoons cumin seeds
2 tablespoons Mexican oregano
2 tablespoons chopped thyme
1/4 cup sesame seeds
1/2 cup peanuts
1/2 cup almonds, sliced
10 ancho chiles, stem and seeds removed
10 guajillo chiles, stem and seeds removed
4 chile de arbol, stem removed
1 ripe plantain, sliced in coins
1 or 2 slices bread or rolls cut into cubes
4 quarts chicken stock
1/2 cup raisins
1 disc (about 2.4 ounces) Mexican chocolate
1 cone (about 8 ounces) piloncillo (Mexican raw sugar or dark brown sugar; see note)
Place tomatoes, onions and garlic on a sheet pan and put in the oven at 400 degrees for 20 minutes or until golden brown. In a dry sauté pan over medium heat toast the cloves, allspice, cinnamon, cumin, oregano and thyme, then process in a coffee mill or spice grinder to a fine powder. In the same dry sauté pan toast the sesame seeds until lightly browned. In a large heavy pan add 1/4 cup lard or oil at a time and begin toasting the peanuts and the almonds separately and remove from pan with a slotted spoon and reserve.
Next fry the chiles in batches until they are toasted but not burnt using plenty of lard or oil. Add more lard and fry the plantains and bread. Once all the ingredients are roasted, toasted and fried add them all to a large heavy bottom stock pot, cover with chicken stock, (reserving some for later) and add the raisins, Mexican chocolate and piloncillo and simmer slowly for 20 minutes. In batches place the cooked ingredients into the jar of a blender and puree until smooth.
Wash the pot and place over high heat, add more lard, and get the pot very hot to refry the sauce. Add the sauce to the hot lard (careful because it will splatter). Turn the heat down to medium and cook for at least one hour, stirring frequently, until the mole reduces to a paste. In batches place the mole paste in the blender and puree with enough chicken stock to achieve a smooth sauce consistency. Refrigerate sauce overnight before using for best flavor results. Recipe makes one gallon. Leftover sauce may be frozen for future use.
Note: Piloncillo cones and Mexican chocolate discs can be found at specialty markets and online. If you must, substitute 1 cup of dark brown sugar and 1 tablespoon molasses for the piloncillo. A fine unsweetened dark chocolate can be substituted for the Mexican chocolate disc.
Source: Chef Scott Linquist, Coyo.
Per 1-ounce serving: 74 calories (57 percent from fat), 4.8 g fat, (1.6 g sat fat, 2.1 g mono fat) 5 cholesterol, 1.5 g protein, 6.6 g carbohydrates, 0 g fiber, 46 mg sodium.
4 cups cooked white rice
2 poblano peppers, roasted, peeled and diced fine
2 ears of corn, grilled and cut from the cob
1/2 cup cotija cheese (see note)
4 tablespoons butter, softened
1/2 cup chopped cilantro
Combine the rice, poblano and corn. Keep warm in a baking dish covered with foil. At serving time, fold in the cheese, butter and cilantro. Makes 10 servings.
Note: Cotija cheese is an aged grating cheese similar to parmesan and is available at specialty markets.
Source: Chef Scott Linquist, Coyo.
Per serving: 161 calories (34 percent from fat), 6.1 g fat, (3.6 g sat fat, 1.6 g mono fat) 15.7 cholesterol, 4.1 g protein, 22.5 g carbohydrates, 0.6 g fiber, 370 mg sodium.
3-2-1 Mix for Individual Microwave Cakes
1 box angel food cake mix
1 box any flavor cake mix
Combine the dry cake mixes in an airtight container or zipper plastic bag. Store until needed. Makes enough mix to make about 40 small cakes. Mix does not need refrigeration.
For each individual cake serving, stir together 3 tablespoons of the mix with 2 tablespoons water in a small microwave-safe container. Microwave on high for 1 minute.
Per serving: 93 calories (7 percent from fat), 0.7g fat, (0.3 g sat fat, 0 g mono fat) 0 cholesterol, 1.5 g protein, 20 g carbohydrates, 0 g fiber, 195 mg sodium.