Recipe: Oaxaca Barbacoa Mole Coloradito a la North Carolina

Yesterday we invited friends for dinner and I said to Stephen, “the choice of entree is up to you.”  We have a freezer full of meat (lamb, beef, pork, duck) that we have butchered at our farm over the last several months.  Believing of course, that these grass fed critters are probably the healthiest meat we can eat.  Next thing I knew, there was a slab of beef ribs immersed in a marinade soaking up the juices from a pan on our kitchen counter.  Sorry, we ate it up too fast to take a photo.

Stephen had mixed up a variation on a Oaxaca brew that included:

1/2 C. Mole Coloradito

1 C. Honey

Fresh lime juice

1/4 c. apple cider vinegar

1 C. water

1 t. salt

Fresh ground pepper to taste

He put the ribs in a huge plastic bag and covered it with the liquid mixture, starting at about 10 a.m.  It marinated in the fridge all day.  I turned the bag about every two hours so everything would soak from both sides.  At 7:30 p.m. he started up the grill and cooked the ribs on both sides, basting them continuously for about 30 minutes total.   They were coated with this crusty, savory taste of spicy chocolate that is only reminiscent of the Oaxaca we love.

Storage of fresh mole: I buy my mole at Mayordomo on Calle 20 de Noviembre just south of the Benito Juarez Market.  I ask for the fresh mole that they pack right then and there in double plastic bags.  Each bag feels like it weighs 5 lbs!  I wrap it again in plastic shopping bags and transport it in my suitcase.  When I get home, it goes immediately into the bottom drawer of the refrigerator.  I have stored mole this way for a year and it still tastes good and fresh!

Of course, if you can’t get to Oaxaca to buy your mole, the next best thing is to find a recipe book and make yours from scratch.  Last resort:  the can or jar from your local Mexican tienda.

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