📝 About This Recipe
Hailing from the heart of Oaxaca, Mole Coloradito is the 'little red' masterpiece that strikes a perfect balance between the fiery heat of the Black Mole and the sweetness of the Estofado. This velvety sauce is celebrated for its brick-red hue and complex profile, blending smoky chilies, warm spices, and a touch of Mexican chocolate. It is a soulful, celebratory dish that transforms simple poultry or pork into a culinary experience of profound depth.
🥗 Ingredients
The Chili Base
- 6 pieces Ancho Chilies (stemmed, seeded, and deveined)
- 6 pieces Guajillo Chilies (stemmed, seeded, and deveined)
- 2 cups Hot Water (for soaking)
Aromatics and Spices
- 1/2 White Onion (thickly sliced)
- 4 pieces Garlic Cloves (unpeeled)
- 3 pieces Whole Cloves
- 5 pieces Black Peppercorns
- 1 inch Mexican Cinnamon Stick (Ceylon variety preferred)
Thickening and Sweetening Agents
- 3 pieces Roma Tomatoes (roasted)
- 1/4 cup Raw Almonds (skin-on)
- 3 tablespoons Sesame Seeds (toasted)
- 1 slice Bolillo Roll or Baguette (1-inch thick, toasted until dark brown)
- 1.5 ounces Mexican Chocolate (chopped (e.g., Ibarra or Abuelita))
- 3 tablespoons Lard or Vegetable Oil
Liquid and Protein
- 4-5 cups Chicken Stock (low sodium, high quality)
- 3 pounds Poached Chicken Pieces (thighs and breasts)
- to taste Salt
👨🍳 Instructions
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1
In a dry comal or heavy skillet over medium heat, lightly toast the Ancho and Guajillo chilies for 30-60 seconds per side until fragrant but not burnt. Submerge them in a bowl of hot water for 20 minutes to rehydrate.
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2
In the same skillet, roast the unpeeled garlic cloves and sliced onions until softened and charred in spots. Peel the garlic once cooled.
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3
Toast the almonds in the skillet for 3-4 minutes until golden. Remove, then add the sesame seeds, shaking the pan constantly for 1 minute until they pop and turn golden brown.
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4
Grind the cloves, peppercorns, and cinnamon stick in a spice grinder or mortar and pestle until they form a fine powder.
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5
Place the rehydrated chilies (discard soaking water), roasted onion, peeled garlic, toasted almonds, sesame seeds, ground spices, roasted tomatoes, and the toasted bread into a high-speed blender.
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6
Add 1 cup of chicken stock to the blender and process until the mixture is an incredibly smooth, thick paste. If necessary, add a little more stock to keep the blades moving.
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7
Heat the lard or oil in a large, heavy-bottomed pot (preferably a clay cazuela) over medium-high heat. Once shimmering, carefully pour in the mole paste—it should sizzle loudly.
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8
Reduce heat to medium-low and cook the paste, stirring constantly for 10-15 minutes. This 'frying' step is crucial as the paste darkens and the flavors concentrate.
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9
Gradually whisk in the remaining 3-4 cups of chicken stock until the sauce reaches the consistency of heavy cream.
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10
Add the chopped Mexican chocolate and a pinch of salt. Simmer gently, partially covered, for 30 minutes, stirring occasionally to prevent sticking.
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11
Taste the sauce; it should be savory, slightly sweet, and mildly spicy. Adjust salt if needed.
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12
Add the pre-cooked chicken pieces to the sauce and simmer for another 10 minutes to allow the flavors to penetrate the meat.
💡 Chef's Tips
Use high-quality lard for the most authentic Oaxacan flavor; it adds a silkiness that oil cannot replicate. Don't rush the chili toasting; if they burn, the mole will be bitter. If they turn black, start over with fresh chilies. For an ultra-refined texture, pass the blended paste through a fine-mesh sieve before frying it in the pot. This mole tastes even better the next day, as the dozens of ingredients have time to fully marry and mature. If the sauce is too thick, thin it with a little more warm stock; it should coat the back of a spoon elegantly.
🍽️ Serving Suggestions
Serve over warm chicken or pork accompanied by a side of fluffy Mexican red rice. Garnish generously with toasted sesame seeds and thinly sliced red onions for crunch. Provide a stack of warm, hand-pressed corn tortillas to scoop up every drop of the sauce. Pair with a cold Hibiscus (Jamaica) water or a smoky Mezcal from the region of Oaxaca. A side of refried black beans topped with queso fresco balances the mole's richness perfectly.