Best 8 Mole Coloradito Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Are you looking for a delicious and authentic Mexican dish? Look no further than mole coloradito! This traditional sauce is made with a variety of ingredients, including chiles, nuts, and spices, and is often served with chicken, beef, or pork. In this guide, we'll provide you with the best recipe for cooking mole coloradito, so you can enjoy this flavorful dish at home. We'll cover the ingredients you need, the steps involved in making the sauce, and tips for ensuring that your mole coloradito turns out perfectly. So, grab your apron and let's get cooking!

Here are our top 8 tried and tested recipes!

OAXACAN RED MOLE SAUCE (MOLE COLORADITO)



Oaxacan Red Mole Sauce (Mole Coloradito) image

This is a classic Oaxacan dish, served with rice. Each family has their own version, this one is made by the Restaurant La Olla, Oaxaca México. A little information: Oaxaca is to Mexican food lovers and cooks perhaps what Florence is to art aficionados. Walking through any village market, or just down the street in Oaxaca is a aromatic as well as visual delight. In Oaxaca, it is difficult for one to walk for very long without ending up in a market and passing a dozen little restaurants. Not only has Oaxaca made significant contributions to the flavors of the world - especially with its extraordinary mole (mo-lay) sauces: sharp, thick, sweetly complex, with top notes of smoke, sometimes clove and citrus and always undertones of dried-chile heat, but the Indians from Oaxaca invented two of the cooking utensils that are still essential in Mexican cooking: the molcajete (stone utensil used to crush and mix spices) and the comal (metal utensil for heating and baking). Oaxaca is justly famous worldwide for its vibrant, inventive, and diverse cuisine. The markets and restaurants produce their succulent, rich moles for which Oaxaca is famous. There are at least seven basic varieties of mole made in the region. Here are nine: negro (black), amarillo (yellow), coloradito (reddish), almendrado (with almonds), verde (green), rojo (red), Manchamanteles (tablecloth stainer) and chichilo negro. There is always mole being served in Oaxaca, such as the coloradito; with its brick-red color of roasted chiles, sautéed spices, and ground, charred bread, it is elusively spicy and with a slightly tangy sweetness, a little smoky, with the fullness of toasted grain and a bit more pungent than the negro or the amarillo, which is especially mild, with its clean chile flavor, a strong top note of cumin and a slightly oily texture.

Provided by Sharon123

Categories     Chicken Breast

Time 1h55m

Yield 6 serving(s)

Number Of Ingredients 23

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)

Steps:

  • Chicken:.
  • Cook the chicken in 4 cups of water, with garlic, onion and salt on medium heat for 45 minutes. Check to make sure that the chicken is cooked through.
  • Mole sauce:.
  • Wash the chiles with a damp cloth, remove the stems of the chiles, slit open with a knife and remove the seeds and veins. Toast the chiles on both sides in large frying pan over high heat, making sure that they do not burn.
  • Soak the chiles in boiling water to soften them for about 10 minute Meanwhile, fry the almonds in 3 tbls. of the shortening on medium heat for 5 min., or until they are a golden color.
  • Take them out and set aside.
  • Next fry the raisins until they puff up and the skin browns a bit, then remove and strain in a sieve. Turn the heat down a bit, and fry the sesame seeds in the same oil, adding a little salt to prevent them from jumping from pan.
  • Once golden, remove and store on an absorbent paper towel. Still in the same oil, fry the slices of bread, until they are golden. Remove and put on an absorbent paper towel. On a dry pan or skittle roast the garlic, onion and tomato until they are nicely toasted with black spots.
  • In a blender, grind the chiles with a half cup of water, and add more water as necessary to blend. Once the mixture is smooth, pour into a saucepan and fry with one tbsp of the shortening for 10 minute on medium heat. Stirring occasionally to ensure that it does not stick to the pan.
  • Next, blend both the roasted and fried ingredients together, until smooth. Blend the tomatoes and strain through a colander and add into the chile mixture. Now add the cinnamon sick, thyme, marjoram(if using) and the oregano. Cook for 5 more minutes. Add the chicken broth, salt, sugar and chocolate on medium heat, stirring occasionally. Remove cinnamon stick. Cool for 15 minutes. Pour the chicken in a serving dish, serve with rice.

MOLE COLORADITO



Mole Coloradito image

Provided by Rick Martinez

Categories     condiment

Time 4h

Yield 8 servings

Number Of Ingredients 28

2 1/2 ounces ancho chiles (5 to 7), stemmed and seeded
2 1/2 ounces guajillo chiles (7 to 9), stemmed and seeded
3 cascabel chiles, stemmed and seeded
2 dried avocado leaves (see Cook's Note)
1 fresh bay leaf (or dried)
1-inch piece canela or 1-inch piece cassia cinnamon stick (see Cook's Note)
1 whole clove
2 teaspoons dried Mexican oregano
1 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1/2 teaspoon black peppercorns
1/2 cup raisins
1/4 cup pitted prunes
2 tablespoons sliced raw almonds
2 tablespoons roasted salted peanuts
2 tablespoons raw pecans
2 tablespoons raw pumpkin seeds
2 tablespoons untoasted sesame seeds
3 tablespoons schmaltz or rendered lard
1/2 very ripe (black) plantain, sliced into 1/2-inch rounds
5 cloves garlic, chopped
1/2 medium white onion, chopped
Kosher salt
One 14-ounce can fire-roasted diced tomatoes
2 quarts homemade turkey stock or low-sodium chicken broth
1 ounce bittersweet (72 percent cacao) chocolate, chopped
Roasted turkey or roasted chicken, for serving
Toasted sesame seeds, for serving

Steps:

  • Position a rack in the center of the oven and preheat to 350 degrees F.
  • Toast the ancho, guajillo, cascabel, avocado leaves, bay leaf, canela, clove, oregano, cumin, coriander and peppercorns on a rimmed baking sheet until browned in spots (but not charred!) and very fragrant, nutty and spicy, 5 to 7 minutes. Transfer to a large heatproof bowl.
  • Toast the raisins, prunes, almonds, peanuts, pecans, pumpkin seeds and sesame seeds on the same baking sheet until the nuts are lightly browned and the fruit are puffed and lightly toasted but not burnt, 10 to 12 minutes. Transfer to the bowl with the toasted chiles.
  • Meanwhile, heat the schmaltz in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the plantains and cook until deep golden brown and caramelized on both sides, 5 to 7 minutes. Transfer to a small bowl. Add the garlic, onions and 4 teaspoons salt to the pot and cook, stirring occasionally, until the onions are tender and lightly browned, 6 to 8 minutes. Add the tomatoes and cook, stirring occasionally, until most of the liquid has evaporated, 5 to 7 minutes. Add the reserved chile mixture, the plantains, and the stock and bring to a boil. Reduce the heat to low, cover and simmer until the chiles are very tender and fragrant, about 30 minutes. Discard the avocado leaves, bay leaf and canela (if you can find them). Remove the pot from the heat and let cool slightly.
  • Working in batches, transfer the stewed chiles to a blender and puree until very smooth and thick. Transfer to a large bowl and repeat with the remaining stewed chiles.
  • Wipe the pot clean, transfer the mole to the pot and bring to simmer over medium-high heat, stirring constantly to prevent from sticking to the bottom of the pot. Simmer until the mole is the consistency of a smooth, thick tomato sauce, 5 to 10 minutes, adding water or additional stock if the sauce is too thick. Add the chocolate and stir until melted. Season with salt. Remove from the heat. Serve over roasted turkey or roasted chicken. Top with toasted sesame seeds.

COLORADITO (RED OAXACAN MOLE)



Coloradito (Red Oaxacan Mole) image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 23

3 slices French bread
1-ounce Mexican chocolate
Sea salt to taste
3 cups cooked white rice, seasoned
12 corn tortillas, warm
1 large chicken (about 3 1/2 pounds) cut into serving pieces
1 medium white onion, roughly chopped
1 small head of garlic, scored around the middle
4 fresh marjoram or oregano sprigs
4 fresh thyme sprigs
4 sprigs fresh flat-leaf parsley
Sea salt to taste
12 chiles guajillos or chilcostles
1/2 pound (about 2 small) tomatoes, stewed
4 tablespoons melted lard or safflower oil
1/4 cup sesame seeds
1 1/2 tablespoons dried oregano
2 whole cloves
2 whole allspice
1 medium white onion, thickly sliced
9 small garlic cloves, peeled
1 3-inch cinnamon stick, broken into thin strips
1 small ripe plantain, peeled and cut into thick rounds

Steps:

  • Put the chicken into a pan with the onion, garlic, and herbs; cover with water and add salt to taste. Bring to a simmer and continue simmering until the chicken is just tender, about 20 to 25 minutes.
  • Remove the stems, if any, from the chiles, slit them open, and remove veins and seeds.
  • Toast the chiles on a hot comale for a few seconds on each side, pressing them down until the inside flesh turns an opaque, tobacco color. Rinse the chiles in cold water, cover with hot water, and set aside to soak for about 15 minutes.
  • Put the tomatoes into a blender jar and blend briefly. Heat 1 tablespoon of the lard and fry the sesame seeds for a few seconds until a deep golden brown. Transfer with a slotted spoon, draining them as much as possible, to the blender jar; add the oregano, cloves and allspice and blend until smooth, adding a little more of the water in which the chiles were soaking if necessary.
  • Add more lard to the pan and heat; add the onion and garlic and fry until translucent.
  • Add the cinnamon pieces and fry until the onions and garlic are lightly browned.
  • Transfer with a slotted spoon to the blender jar. Add the plantain and bread to the pan and fry over low heat until a deep golden color; transfer to the blender jar. Adding more chile water if necessary, blend until you have a smooth puree. Gradually add the soaked chiles with more water as necessary and blend until smooth. When all the chiles have been blended, dip a spoon into the bottom of the blender jar and take out a sample of the sauce to see if the rather tough chile skins have been blended sufficiently. If not, add a little more water, stir well, and then blend for a few seconds more.
  • Heat the remaining lard in a heavy pan or saute pan, add the blended sauce and chocolate, and cook over medium heat, stirring and scraping the bottom of the pan to prevent sticking, for about 15 minutes. Add 2 cups of the chicken broth and the chicken pieces, taste for salt, and cook for 15 minutes more. The sauce should be fairly thick and lightly cover the back of a wooden spoon.
  • Serve with white rice and tortillas.

MOLE COLORADITO



Mole Coloradito image

Oaxaca is known for its moles, and there are countless types. This recipe features dried red chiles and is often served with poultry.

Categories     Bon Appétit     Sauce     Condiment     Condiment/Spread     Tomato     Tomatillo     Garlic     Chile Pepper     Sesame     Cinnamon     Spice     Chocolate     Cumin

Yield Makes about 6 cups

Number Of Ingredients 20

4 plum tomatoes, hulled
3 tomatillos, husks removed, rinsed
1/2 large white onion, halved
1 head of garlic
8 ancho chiles, ribs and seeds removed
6 guajillo chiles, ribs and seeds removed
1/4 cup raisins
1/2 cup sesame seeds
1/2 Ceylon cinnamon stick or 3/4 teaspoon ground cinnamon
2 allspice berries
2 whole cloves
1 teaspoon cumin seeds
2 tablespoons vegetable oil
4 cups low-sodium chicken broth
Kosher salt
2 ounces bittersweet chocolate, chopped
2 tablespoons breadcrumbs
1 tablespoon grated piloncillo (unrefined whole cane sugar) or dark brown sugar
Special Equipment
A spice mill

Steps:

  • Place racks in upper and lower thirds of oven; preheat to 450°F. Roast tomatoes, tomatillos, onion, and garlic on a rimmed baking sheet on upper rack until softened and browned in spots (vegetables should still hold their shape), 25-35 minutes. Let cool slightly. Cut the top off the garlic, exposing the cloves inside. Squeeze out roasted garlic cloves into a blender. Transfer remaining vegetables to blender and purée until smooth. Scrape into a medium bowl.
  • While the vegetables are roasting, toast ancho and guajillo chiles on a clean rimmed baking sheet on lower rack until guajillo chiles are slightly darker in spots, about 4 minutes. Let cool slightly, then transfer to a large bowl. Add raisins and 4 cups boiling water, cover with plastic wrap, and let sit 30 minutes.
  • Transfer chile mixture to blender (you don't need to clean it); blend until thick and smooth.
  • As soon as chiles are out of the oven, toast sesame seeds on another rimmed baking sheet on lower rack until golden brown, about 3 minutes. Let cool. Grind in spice mill, shaking occasionally, to a powder. Be careful not to overgrind or you will make sesame paste. Transfer to a small bowl.
  • Very finely grind cinnamon, allspice, cloves, and cumin seeds in spice mill. Heat oil in a large pot over medium-high and cook spice mixture, stirring, until fragrant, about 30 seconds. Add vegetable purée and cook, stirring occasionally, until mixture thickens slightly, 5-7 minutes. Add chile purée and broth, season with salt, and simmer, uncovered, stirring occasionally, until mole is thickened to the consistency of heavy cream, 60-75 minutes.
  • Add sesame powder, chocolate, breadcrumbs, and piloncillo to mole and whisk until chocolate is melted and sesame seeds are incorporated. Continue cooking, whisking often to prevent mole from sticking to the bottom of the pot, until very thick and the consistency of marinara sauce, 30-35 minutes. Taste mole and season with salt as needed.

MIXIOTE DE BORREGO EN MOLE COLORADITO: LAMB SHANK IN AN OAXACAN RED MOLE SAUCE



Mixiote de Borrego en Mole Coloradito: Lamb Shank in an Oaxacan Red Mole Sauce image

Provided by Food Network

Categories     main-dish

Time 5h15m

Yield 4 servings

Number Of Ingredients 18

6 plum tomatoes, roasted in a 375 degree oven until blackened
2 garlic cloves, roasted
Water, for consistency
3 teaspoons sesame seeds, toasted
1/4 teaspoon freshly-ground black peppercorns, toasted
1/2 teaspoon dried oregano, toasted (Mexican preferred)
1/2 teaspoon cinnamon, toasted
8 ancho chiles
6 guajillo chiles
3 tablespoons canola oil
1 1/2 ounce Mexican chocolate
1/2 cup sugar
4 medium to large lamb foreshanks
Salt
1/4 cup canola oil, for searing
1/2 cup red wine vinegar
1/2 medium yellow onion chopped
4 (12-inch) square banana leaves (available in the frozen section of Mexican markets)

Steps:

  • To prepare the mole sauce: In a blender or food processor, blend tomatoes and garlic cloves, adding water if necessary. Strain and set aside. In a spice grinder pulverize the sesame seeds, peppercorns, oregano and cinnamon; set aside.
  • Make a lengthwise cut on 1 side of each ancho and guajillo chile and remove seeds. Put chiles in a bowl and cover with boiling water, letting soak for 20 minutes or until soft. Place chiles and soaking water in a blender. Puree, strain and set aside. In a medium stockpot, heat 3 tablespoons of canola oil. Add the dried spices stirring continuously. Add the two purees and bring to a boil. Add the chocolate, sugar, and salt to taste; let simmer for about 20 minutes.
  • To prepare the lamb shanks: Season the lamb shanks with salt and in a hot skillet sear shanks in oil on all sides. In a bowl, dip each shank in mole sauce, sprinkle with some of the vinegar, chopped onion and salt, then wrap in a banana leaf and then in aluminum foil. Place shanks in a roasting pan and bake in a preheated 325 degree oven for 3 1/2 to 4 hours, or until the meat is falling off the bone. Place shank on a plate and top with additional warm mole sauce.

REDDISH MOLE (COLORADITO)



Reddish Mole (Coloradito) image

Provided by Amanda Hesser

Categories     dinner, main course

Time 3h30m

Yield 4 to 6 servings

Number Of Ingredients 20

3 pounds pork butt, bone in, trimmed of most but not all fat
1 head garlic, unpeeled, halved crosswise, plus 6 garlic cloves, minced
1 teaspoon whole black peppercorns, bruised plus 5 whole black peppercorns
3 bay leaves
2 teaspoons salt, or to taste
1 thick slice day-old challah or brioche,
4 dried ancho chiles, tops and seeds removed
4 dried guajillo chiles, tops and seeds removed
1 2-inch piece canela, or 2 teaspoons ground Ceylon cinnamon
5 cloves, or 1/8 teaspoon ground cloves
1/4 cup lard or vegetable oil
1 small onion, coarsely chopped
3 medium ripe tomatoes, coarsely chopped
1/3 small yellow plantain, peeled and chopped (about 1 cup)
12 sprigs fresh thyme
6 sprigs fresh oregano
3 tablespoons sesame seeds, toasted
1/4 cup dark raisins
3/4 cup blanched almonds
1 1/2 ounces Mexican chocolate, coarsely grated

Steps:

  • Place the pork butt, head of garlic, 1 teaspoon of bruised black peppercorns, bay leaves and 1 teaspoon salt in a 5 to 6 quart saucepan. Add enough cold water to cover well (10 to 12 cups). Bring to a boil over high heat and immediately reduce the heat to low. Remove any foam that collects on top. Simmer, partly covered, until the meat is tender, about 2 to 2 1/2 hours.
  • Lift out the pork, letting it drain well, and let cool to room temperature. Raise the heat to high and boil the stock until reduced to about 6 to 8 cups. Strain the stock through a fine-mesh seive, discarding the solids; let sit until the fat can be skimmed off (or refrigerate several hours and lift off the solidified fat). Reserve.
  • Remove and discard any visible fat from the pork butt. Pull the meat from the bones, carefully tear it into long shreds, and refrigerate if not using at once. You should have about 3 to 4 cups.
  • In a food processor, crush the bread to fine crumbs. You should have about 1 cup. Set aside. Place the ancho and guajillo chiles in a bowl. Pour over boiling water to cover, and let soak for 20 minutes. Meanwhile, in a spice grinder, coffee grinder or with a mortar and pestle, grind together the canela, cloves and remaining 5 peppercorns. Set aside. Drain the soaked chiles and reserve.
  • In a medium skillet, heat half the lard over medium heat until rippling. Add the ground spices and cook, stirring, just until fragrant, 1 to 2 minutes. Add the onion, minced garlic, tomatoes, plantain, thyme, oregano, sesame seeds, raisins and almonds. Cook, uncovered, stirring frequently, for 15 minutes.
  • Let this cooked mixture cool for about 10 minutes, then place half the mixture in a food processor with 1 cup of the reserved pork broth and half the drained chiles. Process to a smooth puree (about 3 minutes on high). Repeat with the remaining sauce mixture, another cup of pork broth, and the remaining chiles.
  • In a large Dutch oven or deep skillet, heat the remaining lard over medium high heat until rippling. Add the pureed mixture, stirring well to prevent splattering. Stir in the remaining stock, a little at a time. Cook, covered, stirring frequently, for 15 to 20 minutes, until the chiles lose the raw edge of their flavor. Stir in the bread crumbs and cook, stirring frequently, until the mixture is lightly thickened, about 10 minutes. Stir in the chocolate and cook, stirring constantly, until it is well dissolved. Add the salt.
  • Stir in the reserved shredded pork. Cook, partly covered, stirring occasionally, just until heated through, 7 to 10 minutes. Taste for seasoning. Serve.

MOLE COLORADITO



Mole Coloradito image

Provided by Kent Black

Categories     dinner, main course

Time 1h45m

Yield 6 servings

Number Of Ingredients 16

6 pieces chicken: 3 half breasts, 3 thigh-legs
1 small onion, halved
9 cloves garlic, unpeeled
10 dried ancho chilies (see note)
1 dried pasilla chilies (see note)
4 large plum tomatoes, stem end removed
6 tablespoons vegetable oil
2 slices stale country bread
1/2 cup sesame seeds
15 blanched almonds
10 black peppercorns
1 tablespoon dried Mexican oregano
3 whole cloves
1 2-inch stick cinnamon, preferably Mexican canela or Sri Lankan, in pieces
1 tablespoon sugar
Salt and freshly ground black pepper

Steps:

  • In a large pot, boil 12 cups salted water. Add chicken, onion and 3 garlic cloves. Reduce to simmer. Cook 25 minutes or until chicken is just cooked through. Remove chicken to a plate, and keep warm. Pour broth through a sieve into a bowl; reserve.
  • Stem and seed chilies. In a large skillet over medium-high heat, roast chilies 3 to 5 minutes until they smoke and blister. Transfer to a medium bowl, and cover with boiling water. Soak for 20 minutes.
  • In same skillet, roast remaining garlic cloves and tomatoes over medium-high heat 12 to 15 minutes. Turn to blister all surfaces. Garlic should be soft and tomatoes evenly covered with brown/black spots. When garlic cools, remove skin.
  • In same skillet, heat 3 tablespoons oil over medium-high heat until it shimmers. Add bread, and fry until pale gold, about 2 minutes, turning once. Remove bread from skillet. Add sesame seeds, almonds, peppercorns, oregano and cloves. Cook, stirring frequently, about 4 minutes, until fragrant and seeds are lightly colored. Reserve.
  • Drain chilies, discarding soaking liquid. Transfer to a blender with 1/2 cup reserved chicken broth. Puree, pushing down and scraping sides, as needed. In same skillet, heat remaining oil over medium-high heat. Add paste made from chilies and cook, stirring occasionally, 8 to 10 minutes, until paste darkens and oil is absorbed. Transfer to pot chicken was cooked in.
  • In blender, puree fried bread, roasted garlic, tomatoes, seeds, almonds and spices with 2 cups broth. Scrape down sides as needed. Transfer to pot with chili paste.
  • Place cinnamon in blender with 1/4 cup broth. Puree. Press through sieve over chili paste mixture. Add 1 quart broth to pot, stirring to combine. Increase to high heat. Bring to a boil. Add sugar, salt and pepper. Reduce heat and cook 40 to 50 minutes, until thick enough to coat the back of a spoon.
  • Add reserved chicken. Simmer over medium-low heat for 10 minutes. Serve with rice and corn tortillas.

MOLE COLORADITO OAXACA



Mole Coloradito Oaxaca image

Make and share this Mole Coloradito Oaxaca recipe from Food.com.

Provided by Kirstin in the Couv

Categories     Sauces

Time 2h20m

Yield 2 cups paste

Number Of Ingredients 14

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

Steps:

  • For mole paste: Cut chiles open vertically, remove stems, seeds.
  • On hot, ungreased griddle or heavy skillet, toast chiles on both sides, flattening with spatula, until skins blister and colors change.
  • Put chiles in bowl.
  • Add raisins.
  • Cover with hot water; soak for 30 minutes and up to a few hours, until soft.
  • Drain chiles, raisins then puree in blender with water as necessary.
  • Strain through coarse sieve into large pot, pressing with large spoon adding more water as necessary.
  • Add chocolate, bring to simmer.
  • Toast then peel garlic and onion quarters.
  • Put in blender.
  • Toast almonds.
  • Put in blender with onion and garlic.
  • Add canela, salt, pepper, thyme and oregano.
  • Puree, adding water as necessary.
  • Strain into chile-chocolate mixture, pressing down with large spoon, adding more water as necessary.
  • Cook, stirring, 15 minutes to thicken mole paste.
  • Paste may be cooled and refrigerated for six months or frozen in airtight containers.
  • To make sauce from paste: Toast and peel tomatoes.
  • Puree and strain into paste.
  • Pour in broth.
  • Lower heat and simmer for 20 minutes.
  • Sauce should be as thick as heavy cream.
  • Taste and adjust seasoning.
  • Serve over chicken or turkey pieces sprinkled with toasted sesame seeds.
  • Sauce may be refrigerated for up to three days.

Tips:

  • To make the mole coloradito sauce, start by blending the dried chiles, spices, and nuts until they form a fine powder.
  • Toast the bread, tortillas, and nuts in a skillet over medium heat until they are golden brown and fragrant.
  • Simmer the mole sauce for at least 30 minutes, or until it has thickened and the flavors have melded together.
  • Serve the mole coloradito with chicken, pork, or vegetables, and garnish with cilantro, onions, and avocado.

Conclusion:

Mole coloradito is a delicious and versatile dish that can be enjoyed by people of all ages. With its complex flavors and vibrant colors, it is sure to be a hit at your next party or gathering. So next time you are looking for a new and exciting dish to try, give mole coloradito a try. You won't be disappointed!

Related Topics