Mole Coloradito Oaxaca Recipe

Name: Mole Coloradito Oaxaca
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For Paste; 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; For Sauce; 3 red ripe plum tomatoes; 2 cups hot chicken broth

Servings: persons

For Paste
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
For Sauce
3 red ripe plum tomatoes
2 cups hot chicken broth

1
For mole paste: Cut chiles open vertically, remove stems, seeds.
2
On hot, ungreased griddle or heavy skillet, toast chiles on both sides, flattening with spatula, until skins blister and colors change.
3
Put chiles in bowl.
4
Add raisins.
5
Cover with hot water; soak for 30 minutes and up to a few hours, until soft.
6
Drain chiles, raisins then puree in blender with water as necessary.
7
Strain through coarse sieve into large pot, pressing with large spoon adding more water as necessary.
8
Add chocolate, bring to simmer.
9
Toast then peel garlic and onion quarters.
10
Put in blender.
11
Toast almonds.
12
Put in blender with onion and garlic.
13
Add canela, salt, pepper, thyme and oregano.
14
Puree, adding water as necessary.
15
Strain into chile-chocolate mixture, pressing down with large spoon, adding more water as necessary.
16
Cook, stirring, 15 minutes to thicken mole paste.
17
Paste may be cooled and refrigerated for six months or frozen in airtight containers.
18
To make sauce from paste: Toast and peel tomatoes.
19
Puree and strain into paste.
20
Pour in broth.
21
Lower heat and simmer for 20 minutes.
22
Sauce should be as thick as heavy cream.
23
Taste and adjust seasoning.
24
Serve over chicken or turkey pieces sprinkled with toasted sesame seeds.
25
Sauce may be refrigerated for up to three days.

426

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: For Paste, 8 dried ancho chiles, 8 dried guajillo chilies, 1/2 cup raisins, and more.

Yes, Mole Coloradito Oaxaca falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mole Coloradito Oaxaca

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions