Best 2 Oaxacan Red Mole Sauce Mole Coloradito Recipes

In the culinary world, the Oaxacan red mole sauce, also known as mole coloradito, stands as a crown jewel of Mexican gastronomy. This complex and flavorful sauce is a symphony of diverse ingredients, boasting a rich color, and unique taste profile. Originating from the state of Oaxaca, Mexico, mole coloradito is a quintessential element of traditional Oaxacan cuisine, often served during special occasions and celebrations. It is a testament to the creativity and culinary prowess of the Oaxacan people, showcasing their deep appreciation for vibrant flavors and culinary artistry. Join us as we delve into the history, ingredients, and variations of this remarkable sauce, guiding you on a culinary journey that will transform your cooking repertoire.

Here are our top 2 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

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)

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.

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

Ingredients

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.

Tips:

Toasting the spices: Toasting the spices before grinding them enhances their flavor and aroma. Do not burn them, as this will make the mole bitter.
Using fresh ingredients: Fresh, ripe tomatoes, onions, and garlic will give the mole the best flavor. If you can, use homemade chicken broth instead of store-bought.
Cook the mole low and slow: Mole is a slow-cooked dish, so be patient and let it simmer for at least 2 hours, or even longer. This will allow the flavors to develop and deepen.
Adjust the heat level to your taste: The amount of chili peppers you add to the mole will determine its heat level. If you don't like spicy food, you can omit the peppers or use a milder variety.
Serve mole with traditional accompaniments: Mole is traditionally served with rice, beans, and tortillas. You can also add shredded chicken or pork to the mole, or serve it over enchiladas or tamales.

Conclusion:

Oaxacan Red Mole Sauce, also known as Mole Coloradito, is a complex and flavorful sauce that is a staple of Oaxacan cuisine. It is made with a variety of ingredients, including chili peppers, tomatoes, onions, garlic, spices, and nuts. The sauce is typically served with rice, beans, and tortillas, and can also be used as a marinade for meats or as a sauce for enchiladas and tamales. With its rich, deep flavor and vibrant color, Oaxacan Red Mole Sauce is a delicious and versatile addition to any Mexican meal.