Mole Coloradito

Name: Mole Coloradito
Prep time: 60 min
Cook time: 30 min
Yield: 4
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Oaxacan cuisine is widely known for its succulent moles, elaborate and elegant sauces prepared with unique blends of seeds, chiles, and other ingredients. Mole coloradito is among the 7 famous moles from Oaxaca. A red sauce with a light texture and a sweet taste, this mole coloradito recipe features chilcostle, chilhuacle, guajillo, and ancho chiles, as well as different seeds and spices for a mouthwatering mole that is commonly used to prepare enchiladas and tamales.

Reviewed by Editorial Team of Kiwilimón

Published: 21-10-2021

Preparation

30 mins

Low

On a griddle over medium heat, char chilcostle, chilhuacle, guajillo, and ancho chiles for 2 minutes. Set aside. On the same griddle toast almonds, sesame seeds, bread, and cinnamon. Set aside. In a bowl add chiles and rehydrate with hot water. Let soak for 10 minutes. Transfer chiles, sesame seeds, almonds, bread, cinnamon, raisins, plantain, and chicken broth to a blender and blend until smooth. Add onion and garlic. Blend for 2 more minutes. Set aside. In a pot add lard and heat over medium heat. Add mole and cook for 15 minutes. Add chocolate. Season with salt and pepper. Cook over low heat for 20 minutes. Add chicken pieces and cook for 4 minutes. Serve mole coloradito on a plate with two chicken pieces. Garnish with sesame seeds.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

Energy

241.8

kcal

12.09%

Carbohydrate, by difference

14.3

4.77%

Protein

8.3

16.6%

Total lipid (fat)

18.5

28.46%

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100

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Mole Coloradito

Ingredients

Preparation

Nutritional information

Presentation

Tips

Mole Coloradito

Ingredients

Preparation

Nutritional information

Presentation

Tips

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