Ingredients for Oaxacan Red Mole Sauce Mole Coloradito
- Skinless Chicken Breast
- White Onion
- Garlic Cloves
- 1 tsp salt
- Guajillo Chilies
- Ancho Chilies
- 1/4 cup sesame seeds
- Rolls
- 1 cinnamon stick
- 1 tsp dried thyme
- 1 tsp dried marjoram
- 1 tsp dried oregano
- 2 oz unsweetened chocolate
- Vegetable Shortening
- 1/2 cup sliced almonds
- 1/4 cup raisins
- Tomatoes
- 2 cups reserved chicken broth
- 1 tbsp sugar
- Cooked Rice
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How to Make Oaxacan Red Mole Sauce Mole Coloradito
- **Prepare the Chicken:**
- In a medium pot, combine 1.5 lbs bone-in, skin-on chicken thighs, 4 cups water, 2 cloves garlic (minced), 1/2 medium onion (chopped), and 1 tsp salt. Bring to a boil, then reduce heat to medium and simmer for 45 minutes, or until chicken is cooked through.
- Remove chicken from broth; shred and set aside. Reserve the chicken broth.
- **Prepare the Mole Sauce:**
- Wash 1 lb ancho chiles with a damp cloth. Remove stems, slit open, and remove seeds and veins.
- In a large skillet, toast the chiles over medium-high heat for 2-3 minutes per side, until fragrant but not burnt. (Watch carefully!)
- Place toasted chiles in a heatproof bowl, cover with boiling water, and let soak for 10 minutes to soften.
- While chiles soak, heat 3 tbsp vegetable shortening in a medium skillet over medium heat. Add 1/2 cup sliced almonds and fry for 5 minutes, or until golden brown. Remove and set aside.
- In the same skillet, fry 1/4 cup raisins until plump and slightly browned. Remove and drain in a sieve.
- Add 1/4 cup sesame seeds and a pinch of salt to the skillet and fry until golden brown. Remove and drain on paper towels.
- Fry 2 slices of day-old bread, cut into 1/2-inch pieces, until golden brown. Remove and drain on paper towels.
- In a dry skillet, toast 4 cloves garlic, 1/2 medium onion (chopped), and 1 medium tomato (quartered) until blackened in spots.
- In a blender, combine the soaked chiles with 1/2 cup of water. Blend until smooth, adding more water as needed.
- Pour the blended chiles into a saucepan and cook over medium heat for 10 minutes, stirring occasionally.
- Blend the roasted garlic, onion, and tomato. Add to the chile mixture along with the fried almonds, raisins, sesame seeds, and fried bread.
- Strain the blended tomatoes through a fine-mesh sieve and add to the sauce.
- Add 1 cinnamon stick, 1 tsp dried thyme, 1 tsp dried marjoram, 1 tsp dried oregano, and 1/2 tsp salt to the sauce. Cook for 5 minutes.
- Stir in 2 cups of reserved chicken broth, 1 tbsp sugar, and 2 oz unsweetened chocolate. Cook over medium heat for 10 minutes, stirring occasionally.
- Remove the cinnamon stick.
- Allow the mole sauce to cool for 15 minutes.
- Serve the shredded chicken generously coated in the mole sauce, accompanied by steamed rice.
Nutrition Information (Approximate per serving)
Sodium
114 g
Sugar
22g
Fat
34g
Carbs
12g