Mole Coloradito

Mole Coloradito hails from Oaxaca. It’s it’s a little brighter, fruitier, and less chocolate-forward than poblano. It lets the chile flavor shine. It’s a pretty simple mole to put together.

Ingredients

Chiles

• 6 ancho chiles
• 4 guajillo chiles

Vegetables

• 2 Roma tomatoes
• 1 medium onion
• 4 garlic cloves

Nuts & Seeds

• ¼ cup sesame seeds
• ¼ cup almonds

Fruit

• ½ cup raisins

Spices

• 1 tsp Mexican oregano
• 1 tsp cinnamon
• 3 cloves
• ½ tsp black pepper

Thickener

• 2 corn tortillas

Liquid

• 4 cups chicken stock

Fat

• 2 tbsp lard or vegetable oil

Optional

• 1 oz Mexican chocolate (just enough to round it out)

Method

1. Toast and soak the chiles.
2. Roast tomatoes, onion, and garlic until charred.
3. Toast sesame seeds and almonds.
4. Fry tortillas until crisp.
5. Blend everything with half the stock until silky smooth.
6. Strain if desired.
7. Fry the puree in oil for 5–10 minutes.
8. Add stock gradually and simmer 30–40 minutes.
9. Adjust salt and stir in a small amount of chocolate if using.