Mole Coloradito Oaxaca

Jun 04, 2023June 4, 20230 1
Mole Coloradito Oaxaca Recipe with dried ancho and guajillo chilies
in Main

Prep

60 min

Cook

80 min

Ready In

140 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

8 dried ancho chiles
8 dried guajillo chilies
1/2 cup raisins
2 ounces good quality bittersweet chocolate
8 cloves garlic , unpeeled
1 large white onion , unpeeled , quartered
1/2 cup shelled skinned almonds , either chopped or sliced
1 teaspoon ground cannella ( true Ceylon cinnamon , a.k.a . Mexican cinnamon ) or 1/2 teaspoon ground cinnamon ( the fresher the better )
1 teaspoon kosher salt
1 pinch black pepper
1/2 teaspoon dried thyme
1 teaspoon dried Mexican oregano
3 red ripe plum tomatoes
2 cups hot chicken broth

Nutrision Information

Servings Per Recipe
8
Calories
460
Sugar
16g
Fat
24g
Mole Coloradito Oaxaca is a type of mole that is popular in the Mexican state of Oaxaca. The sauce originated in pre-Columbian times and has since become an iconic dish in Mexican cuisine. This recipe uses dried ancho and guajillo chilies, which are the backbone of the dish's smoky and slightly sweet flavor profile. The recipe also includes raisins, chocolate, almonds, and other spices, all of which contribute to the dish's complexity. The resulting sauce is thick, velvety, and perfect for spooning over cooked chicken, turkey, or pork. Whether you're an experienced cook or a beginner, this recipe is sure to impress and satisfy your culinary curiosity.

Instructions

1.Remove stems, seeds and veins from the dried ancho and guajillo chilies
2.Roast the onion and unpeeled garlic cloves until charred, then let cool and peel garlic
3.Cook the raisins in hot water for 10 minutes and drain
4.Toast the almonds in a pan for 5-7 minutes or until golden brown
5.In a blender, blend the chilies, onion, garlic, raisins, almonds, chocolate, salt, pepper, cannella, thyme, oregano, and plum tomatoes, adding enough hot chicken broth to blend into a smooth mixture
6.In a large pot, heat olive oil over medium-high heat. Add the blended mixture and cook for 3-5 minutes, stirring constantly
7.Add remaining chicken broth and bring to a simmer. Cook for 35-40 minutes, stirring occasionally until the sauce has thickened and the flavors have melded together
8.Serve with cooked chicken, turkey, or pork

PROS

Mole Coloradito Oaxaca is a rich and flavorful sauce with a complex taste profile that combines sweet, sour, spicy, and umami flavors.
This dish makes a great main course and is perfect for special occasions.

It’s a popular dish in Mexican cuisine and an excellent way to expand your culinary repertoire.

CONS

Making mole takes some time and effort.
This recipe requires many ingredients and steps, which can be overwhelming for novice cooks.

It’s essential to pay attention to the preparation of each ingredient, which can take approximately two hours in total.

Mole is also high in calories and fat, so it should be consumed in moderation as part of a balanced diet.

HEALTH & BENEFITS

Mole is rich in antioxidants, which may help reduce inflammation and promote overall health.
The dish contains several ingredients that are rich in vitamins and minerals, such as raisins and almonds. It also has a high protein content when served with meat, which can support muscle growth and repair.

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