Ingredients for Mole Coloradito Oaxaca
- Dried Ancho Chiles
- Dried Guajillo Chilies
- 1/2 cup raisins
- Bittersweet Chocolate
- 4 cloves garlic
- White Onion
- 1/2 cup raw almonds
- Ground Cannella
- Kosher Salt
- Black Pepper
- Dried Thyme
- Dried Mexican Oregano
- Plum Tomatoes
- Hot Chicken Broth
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How to Make Mole Coloradito Oaxaca
- **Prepare the Chile Paste:** Preheat a griddle or skillet over medium-high heat. Toast the ancho chiles on both sides until blistered and slightly charred (about 2 minutes per side). Transfer to a bowl.
- **Soak the Chiles:** Add the raisins and cover the chiles with boiling water. Let soak for at least 30 minutes, or up to 2 hours, until completely softened.
- **Blend the Chiles:** Drain the chiles and raisins. Puree in a blender with enough water to achieve a smooth paste. Strain through a fine-mesh sieve into a large pot, pressing to extract as much pulp as possible.
- **Add Chocolate:** Stir in the chopped chocolate and bring to a simmer over medium heat.
- **Prepare the Aromatics:** Toast the garlic and onion quarters until softened and slightly caramelized (about 5-7 minutes). Transfer to a blender.
- **Toast Almonds:** Toast the almonds until fragrant (about 5 minutes). Let cool slightly.
- **Blend Aromatics and Spices:** Add the toasted almonds, cinnamon stick, salt, pepper, thyme, and oregano to the blender with the garlic and onion. Puree until smooth, adding water as needed.
- **Combine Pastes:** Strain the aromatic mixture into the chile-chocolate mixture. Stir well to combine.
- **Simmer the Mole Paste:** Bring the mixture to a simmer and cook, stirring frequently, for 15 minutes, until thickened to the consistency of a paste.
- **(Optional) Store the Paste:** Cool completely and store the mole paste in an airtight container in the refrigerator for up to six months or freeze for longer storage.
- **Prepare the Mole Sauce:** Toast and peel the tomatoes. Puree and strain the tomatoes into the mole paste.
- **Simmer the Sauce:** Pour in the broth. Reduce heat to low and simmer for 20 minutes, or until the sauce has thickened to the consistency of heavy cream.
- **Season and Serve:** Taste and adjust seasoning with salt and pepper as needed. Serve the mole sauce over cooked chicken or turkey, sprinkled with toasted sesame seeds.
Nutrition Information (Approximate per serving)
Sodium
75 g
Sugar
118g
Fat
12g
Carbs
29g
