Mole Coloradito
Reddish Oaxacan Mole
A brick-red Oaxacan mole built from ancho and chilhuacle rojo chiles fried until deep red, rounded out with toasted almonds and sesame and just a sliver of Mexican chocolate for a gentle, not dessert-like, sweetness.
Mole Coloradito
✦ Antes de Empezar
Before you cook
What if I can't find chilhuacle rojo chiles?
The recipe allows a direct swap of 3 dried guajillo chiles in their place, keeping the same fruity red color and mild heat.
Ingredientes· 12View
The Chiles
- 6Dried Ancho Chilesstems and seeds removed
- 4Dried Guajillo Chilesstems and seeds removed
The Aromatics & Seeds
- 1/2Sweet Plantain (Plátano Macho)sliced and fried
- 1/4 cupSesame Seedstoasted
- 1/4 cupRaw Almondstoasted
- 3 mediumRoma Tomatoesroasted
- 1/2 onion + 4 cloves garlicWhite Onion & Garlic
- 1 stick + 1 tsp oreganoCinnamon Stick & Oregano
The Finish
- 1 disc (approx. 3 oz)Mexican Chocolatechopped
- 6 cupsChicken Broth
- 4 tbspPork Lard
- to tasteSalt
Instrucciones
7 pasosPrepara los chiles
Toast the chiles
Fry or toast the chiles gently and soak them. Separately toast the sesame seeds, almonds, bread, cinnamon, and oregano.
Asa las verduras
Roast the vegetables
Roast the tomatoes, garlic, and onion.
Licúa y cuela
Blend and strain
Blend everything except the chocolate, lard, and chicken with enough broth to make a smooth paste, then strain.
Fríe la pasta
Fry the paste
Fry the paste in lard for 15 minutes, stirring until it turns brick red.
Cocina a fuego lento
Simmer the sauce
Add the remaining broth gradually and simmer 25 minutes.
Añade el chocolate
Add the chocolate
Add the chocolate sparingly and season with salt; coloradito should be gently sweet, not dessert-like.
Añade el pollo
Add the chicken
Add the chicken and simmer 10 minutes.