Oaxacan Red Mole Sauce (Mole Coloradito)

Jun 05, 2023June 5, 20230 5
Oaxacan Red Mole Sauce (Mole Coloradito) recipe for your next Mexican feast
in Sauce

Prep

45 min

Cook

60 min

Ready In

105 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 entire skinless chicken breast , with bones but without skin
1/4 medium white onion
3 garlic cloves , peeled
1 tablespoon salt
5 guajillo chilies
10 red ancho chilies
1 tablespoon sesame seeds
2 bread rolls , sliced
1 cinnamon stick
1 tablespoon thyme
1 tablespoon marjoram ( optional )
1 tablespoon oregano
1/2 cup chocolate , cut in pieces
4 tablespoons vegetable shortening , divided
10 almonds
10 raisins
3 garlic cloves
1/8 medium white onion
3 medium tomatoes , cooked
2 cups chicken broth
1 tablespoon sugar
1 tablespoon salt
cooked rice ( optional )

Nutrision Information

Servings Per Recipe
6
Calories
427
Sugar
6g
Fat
24g
The Oaxacan Red Mole Sauce (Mole Coloradito) is a traditional sauce from the Oaxaca region of Mexico. It is often served with chicken, pork, or beef, and is a staple of Mexican cuisine. The sauce has a rich, deep red color and a complex flavor, due to the combination of various spices and ingredients. It is made by toasting and blending various chilies, spices, and bread, and then cooking it with chicken broth, chocolate, and vegetables. The sauce can be used as a marinade, a dipping sauce, or a topping for tacos, enchiladas, and other Mexican dishes.

Instructions

1.Clean the chicken breast from excess fat and boil in a large pot with water, 1/4 onion, 3 garlic cloves, and 1 tablespoon of salt for 30 minutes. Save the broth and discard the solids.
2.While the chicken is boiling, remove the seeds and stems from the chilies. Toast the chilies and sesame seeds in a griddle or skillet over medium heat until fragrant. Remove from heat and place in a bowl.
3.Toast the bread slices in the same skillet until browned. Place in the bowl with the chilies and sesame seeds.
4.Add cinnamon, thyme, marjoram, oregano, and chocolate to the bowl with the chilies and bread. Mix well.
5.Heat 3 tablespoons of the vegetable shortening in a large pot or Dutch oven over medium heat. Add the almonds and raisins and fry until golden. Remove from the pot and place with the chilies in the bowl.
6.Add the remaining tablespoon of vegetable shortening to the pot. Fry the garlic and onion until soft. Add the cooked tomatoes and cook for 3 minutes. Add the chilies/spices/bread mixture and mix well. Cook for 5 minutes, stirring occasionally.
7.Add 2 cups of the chicken broth and sugar. Mix well and bring to a boil.
8.Reduce the heat to the minimum. Let it simmer for 30 minutes.
9.Let the mixture cool down a bit. Transfer to a blender or food processor and blend until smooth.
10.Return the sauce to the pot. Bring it to a boil. Add salt and more chicken broth if it is too thick. Let it simmer for 10 more minutes.
11.Serve hot with cooked chicken breast and rice, if desired.

PROS

The Oaxacan Red Mole Sauce (Mole Coloradito) is a traditional Mexican sauce that adds a rich and complex flavor to any dish.
It is gluten-free and dairy-free, making it a great option for those with food intolerances or allergies.
It can be prepared in advance and reheated when needed.

CONS

This recipe requires several ingredients and steps, which may be intimidating for beginners.
Some of the ingredients, such as guajillo chilies and ancho chilies, may not be readily available in all supermarkets.
The sauce is also high in calories and fat, due to the chocolate and vegetable shortening.

HEALTH & BENEFITS

The Oaxacan Red Mole Sauce (Mole Coloradito) contains several ingredients that are beneficial for health. The chilies are a good source of vitamin C and capsaicin, which has been linked to reducing inflammation and promoting weight loss. The sesame seeds are high in healthy fats and minerals, while the almonds provide vitamin E and fiber. The chocolate contains antioxidants and has been associated with improving mood.

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