Mole Coloradito Oaxaca
Dive into the rich, complex flavors of Oaxaca with this traditional Mole Coloradito recipe, a stunning balance of smoky, sweet, and savory elements. This iconic Mexican dish blends three types of dried chiles—ancho, guajillo, and pasilla—with roasted tomatoes, caramelized plantains, toasted spices, and creamy Mexican chocolate. The result is a deeply flavorful sauce with a velvety texture, perfect for draping over tender chicken or pork. Traditional techniques like toasting chiles, grinding spices, and straining the sauce ensure authenticity, while garnishing with sesame seeds adds an elegant final touch. This mole is a labor of love, but the bold, layered flavors make every step worthwhile. Perfect for special occasions or a cozy dinner, it’s a true celebration of Oaxacan cuisine.
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Recipe Information
Ingredients
- 4 pieces dried ancho chiles
- 4 pieces dried guajillo chiles
- 2 pieces dried pasilla chiles
- 4 pieces ripe Roma tomatoes
- 1 medium sized white onion
- 4 pieces garlic cloves
- 1 medium sized plantain (ripe)
- 0.25 cup almonds
- 3 tablespoons sesame seeds
- 1 small piece cinnamon stick
- 3 pieces whole cloves
- 0.5 teaspoon peppercorns
- 2 ounces Mexican chocolate
- 3 cups chicken broth
- 1 teaspoon salt
- 3 tablespoons vegetable oil
- 1 piece corn tortilla
Instructions
Remove seeds and stems from the ancho, guajillo, and pasilla chiles. Heat a dry skillet over medium heat and toast the chiles for 30 seconds on each side until fragrant. Set aside.
Pour boiling water over the toasted chiles in a bowl and let them soak for 15 minutes until softened.
Roast the tomatoes, onion (cut into chunks), and garlic cloves in the dry skillet over medium heat. Turn occasionally until lightly charred, about 10 minutes. Set aside.
Peel the plantain and slice it into rounds. Heat 1 tablespoon of vegetable oil in the skillet and fry the plantain until golden. Remove and set aside.
In the same skillet, toast the almonds and sesame seeds until golden and fragrant. Remove and set aside.
Toast the cinnamon stick, whole cloves, and peppercorns in the skillet for 1 minute. Remove and grind them into a powder using a spice grinder or mortar and pestle.
Tear the corn tortilla into pieces and fry it in 1 tablespoon of vegetable oil until crispy. Remove and set aside.
Drain the chiles and add them to a blender along with the roasted tomatoes, onion, garlic, fried plantains, toasted almonds, sesame seeds, ground spices, and fried tortilla pieces. Add 2 cups of chicken broth and blend until smooth.
Heat the remaining 1 tablespoon of vegetable oil in a large pot over medium heat. Pour the blended sauce through a fine mesh strainer into the pot to remove any solids.
Cook the sauce for 15 minutes, stirring constantly, until it thickens and darkens in color.
Add the remaining 1 cup of chicken broth, Mexican chocolate, and salt to the pot. Stir until the chocolate is melted and the sauce is smooth. Simmer for 20-30 minutes, stirring occasionally, to develop the flavors.
Taste and adjust the seasoning if necessary. Serve hot over cooked chicken or pork, garnished with extra sesame seeds if desired.
Nutrition Facts
Calories |
284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.0 g | 21% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 623 mg | 27% | |
| Total Carbohydrate | 33.6 g | 12% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 12.3 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 66 mg | 5% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 750 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
