Mole Coloradito Oaxaqueño
This mole translates to “a shade of red,” or “on the naughty side,” depending on what you’re doing in the kitchen. Somewhere between rojo and negro in color, this brown mole shares the base ingredients of whole spices, onions, garlic, seeds, and chocolate and features an awesome secret ingredient for thickening and sweetening: mashed ripe plantain. In Oaxaca, this mild, sweet mole is served with chicken, pork and is commonly used to prepare enchiladas and tamales.
- 3 chilcostle chiles trimmed and seeded
- 3 chilhuacle chiles trimmed and seeded
- 2 guajillo chiles trimmed and seeded
- 1 ancho chile trimmed and seeded
- 1 cinnamon stick
- 1 clove
- 2 black peppercorns
- 1 cup almonds peeled, sliced
- 1 cup sesame seeds
- 1/2 cups raisins
- 1/2 pieces bread sliced
- 1/2 onions roasted
- 2 cloves garlic peeled and roasted
- 1 plantain fried
- 3 cups chicken broth
- 1 tablespoon lard
- 1/2 Mexican chocolate tablets
- sesame seeds for garnish
- On a griddle over medium heat, char chilcostle, chilhuacle, guajillo, and ancho chiles for 2 minutes. Set aside.
- In a bowl add chiles and rehydrate with hot water. Let soak for 10 minutes.
- In a pot add lard and heat over medium heat. Add mole and cook for 15 minutes. Add chocolate. Season with salt and pepper. Cook over low heat for 20 minutes. Add chicken pieces and cook for 4 minutes.
- Serve mole coloradito on a plate with chicken, chunks of pork shoulder, or over enchiladas. Garnish with sesame seeds.
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