Oaxacan Red Mole Sauce Mole Coloradito
Dive into the vibrant flavors of Oaxaca with this traditional Red Mole Sauce, known as Mole Coloradito—a harmonious blend of smoky chilies, warm spices, and rich Mexican chocolate. This velvety, complex sauce features a medley of dried guajillo, ancho, and pasilla chilies, roasted almonds, plump raisins, and a toasted corn tortilla, all simmered to perfection in a savory broth. The addition of aromatic spices like cinnamon, cloves, and peppercorns elevates its depth, while Mexican chocolate adds a subtle sweetness and luxurious texture. Perfectly balanced and utterly irresistible, this mole pairs beautifully with chicken, pork, or roasted vegetables, and is finished with a sprinkle of toasted sesame seeds for added nutty flair. With its intricate yet approachable preparation, this recipe invites you to explore the authentic taste of Oaxaca in your own kitchen.
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Recipe Information
Ingredients
- 4 whole dried guajillo chilies
- 3 whole dried ancho chilies
- 2 whole dried pasilla chilies
- 3 tablespoons vegetable oil
- 4 whole ripe roma tomatoes
- 1 medium, chopped white onion
- 4 whole, peeled garlic cloves
- 1 small cinnamon stick
- 4 whole cloves
- 1 teaspoon black peppercorns
- 2 tablespoons raw almonds
- 3 tablespoons raisins
- 1 medium-sized, torn into pieces corn tortilla
- 2 ounces, chopped Mexican chocolate
- 4 cups chicken broth (or vegetable broth for vegetarian version)
- 1.5 teaspoons or to taste salt
- 1 tablespoon, toasted (for garnish) sesame seeds
Instructions
De-stem and de-seed the dried guajillo, ancho, and pasilla chilies. Reserve the seeds for optional added heat if desired.
In a large skillet over medium heat, warm 1 tablespoon of vegetable oil. Toast the chilies until they slightly darken and become fragrant, approximately 30 seconds per side. Be careful not to burn them. Remove from the skillet and place in a bowl. Cover with hot water and let them soak for 20 minutes, until softened.
Meanwhile, in the same skillet, heat 2 tablespoons of vegetable oil. Sauté the tomatoes, onion, and garlic until softened, about 10 minutes. Set aside.
Using the same skillet, toast the cinnamon stick, cloves, and black peppercorns until aromatic, about 1-2 minutes. Grind the toasted spices into a fine powder using a spice grinder or mortar and pestle. Set aside.
Return the skillet to medium heat and toast the almonds until golden brown, about 2 minutes. Remove and set aside.
In the same skillet, toast the raisins until plump, about 1 minute. Remove and set aside.
Tear the corn tortilla into pieces and toast in the skillet until crisp and golden, about 2 minutes. Set aside.
Drain the soaked chilies and place them in a blender. Add the sautéed tomato mixture, toasted almonds, raisins, tortilla pieces, ground spices, and 2 cups of chicken broth. Blend until smooth. Strain the sauce through a fine-mesh sieve into a large bowl to remove any solids.
Return the strained sauce to the skillet over medium heat. Stir in the remaining 2 cups of chicken broth, chopped Mexican chocolate, and salt. Simmer gently for 30-40 minutes, stirring occasionally, until the sauce thickens and the flavors meld.
Taste and adjust seasoning with more salt if necessary. Serve warm over chicken, pork, or vegetables, and garnish with toasted sesame seeds.
Nutrition Facts
Calories |
1451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.9 g | 109% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 29.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7142 mg | 311% | |
| Total Carbohydrate | 178.3 g | 65% | |
| Dietary Fiber | 44.9 g | 160% | |
| Total Sugars | 69.6 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 347 mg | 27% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 3487 mg | 74% | |
*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.
