Mole Coloradito Oaxaca: A Symphony of Flavors

The first time I tasted Mole Coloradito, I was in a small, family-run cocina in Oaxaca City. The rich, complex aroma pulled me in from the street, and the dish itself was an absolute revelation. It wasn’t just the depth of flavor, the layers of spice and sweetness, but the palpable sense of history and tradition in every bite. Each ingredient seemed to whisper stories of generations past, of sun-drenched fields and meticulously guarded family recipes. It sparked a lifelong fascination with Oaxacan cuisine, and Mole Coloradito remains a constant source of inspiration in my own kitchen.

Recipe Overview

• Prep Time: 1 hour
• Cook Time: 1 hour 20 minutes
• Total Time: 2 hours 20 minutes
• Yields: About 2 cups paste, enough for 4-6 servings of sauce
• Dietary Type: Vegetarian (can be made vegan with vegetable broth)

Ingredients

For the Mole 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 and quartered
• 1/2 cup shelled, skinned almonds, chopped or sliced
• 1 teaspoon ground canella (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 the Mole Sauce:

• 3 red ripe plum tomatoes
• 2 cups hot chicken broth (or vegetable broth for a vegan option)

Equipment Needed

• Griddle or heavy skillet
• Blender
• Large pot
• Coarse sieve or fine-mesh strainer

Instructions

1. Prepare the Chiles: Using kitchen shears, cut the ancho and guajillo chiles open vertically. Remove the stems and seeds. This step helps to control the heat level and create a smoother final product.
2. Toast the Chiles: Heat a griddle or heavy skillet over medium-high heat. Dry-toast the chiles on both sides, pressing them down with a spatula, until the skins blister and the colors darken. Be careful not to burn them, as this will make the mole bitter. This toasting process awakens the flavors of the chiles.
3. Soak the Chiles and Raisins: Place the toasted chiles in a bowl. Add the raisins. Cover with hot water and soak for at least 30 minutes, or up to a few hours, until the chiles are softened. Soaking rehydrates the chiles, making them easier to blend into a smooth paste.
4. Blend the Chiles and Raisins: Drain the chiles and raisins, reserving some of the soaking liquid. Puree them in a blender, adding the reserved soaking liquid as needed to achieve a smooth consistency. The goal is to create a thick, vibrant paste.
5. Strain the Chile Paste: Strain the puree through a coarse sieve or fine-mesh strainer into a large pot, pressing down with a large spoon to extract as much of the paste as possible. Add more water as necessary to help push the mixture through. Straining removes any remaining skins or seeds, resulting in a silky smooth mole.
6. Add Chocolate: Add the bittersweet chocolate to the strained chile paste in the pot. Bring the mixture to a simmer over medium heat, stirring occasionally until the chocolate is melted and fully incorporated. The chocolate adds depth and richness to the mole.
7. Toast and Peel Aromatics: Toast the unpeeled garlic cloves and onion quarters on the same griddle until slightly charred. This intensifies their flavor. Once cooled slightly, peel the toasted garlic and onion.
8. Blend Aromatics and Spices: Place the peeled garlic and onion in the blender. Toast the almonds in the same skillet you used for the chiles until fragrant and lightly browned. Add the toasted almonds to the blender along with the canella (or cinnamon), salt, pepper, thyme, and Mexican oregano. Puree, adding water as necessary, until smooth.
9. Strain Aromatics and Spices: Strain the aromatic puree into the chile-chocolate mixture in the pot, pressing down with a large spoon to extract all the flavor. Add more water as necessary to help push the mixture through.
10. Cook the Mole Paste: Cook the mole paste over low heat, stirring frequently, for about 15 minutes, or until it thickens to a desired consistency. This allows the flavors to meld together and deepens the overall complexity of the mole.
11. Cool and Store (Optional): The mole paste can be cooled completely and refrigerated for up to six months or frozen in airtight containers for even longer storage. This make-ahead option is ideal for busy cooks.

Making the Mole Sauce:

1. Toast and Peel Tomatoes: Toast the plum tomatoes on the griddle until the skins are blackened and blistered. Once cooled, peel the tomatoes.
2. Blend Tomatoes: Puree the peeled tomatoes in the blender.
3. Strain Tomatoes: Strain the tomato puree into the pot containing the mole paste.
4. Add Broth: Pour in the hot chicken broth (or vegetable broth).
5. Simmer the Sauce: Lower the heat and simmer gently for 20 minutes, stirring occasionally, allowing the sauce to thicken and the flavors to meld. The sauce should be about the consistency of heavy cream.
6. Taste and Adjust: Taste the sauce and adjust the seasoning as needed. Add more salt, pepper, or a pinch of sugar to balance the flavors.

Expert Tips & Tricks

• Chile Hydration: Don’t discard the chile soaking liquid! It’s full of flavor and can be used to adjust the consistency of the mole.
• Toasting Perfection: Keep a close eye on the chiles while toasting to prevent burning, which can make the mole bitter. Toasting them in batches can help ensure even cooking.
• Consistency Control: The consistency of the mole can be adjusted by adding more broth or water. Remember that the sauce will thicken slightly as it cools.
• Spice Adjustment: If you prefer a spicier mole, add a dried chile de árbol or a pinch of cayenne pepper to the blender.

Serving & Storage Suggestions

Serve the Mole Coloradito warm over cooked chicken or turkey pieces. A sprinkle of toasted sesame seeds adds a lovely nutty crunch. The sauce can be refrigerated for up to three days in an airtight container. To reheat, gently warm on the stovetop over low heat, stirring occasionally, or microwave in short intervals. If the sauce has thickened too much, add a splash of broth or water.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	23%
Total Fat	20g	31%
Saturated Fat	5g	25%
Cholesterol	0mg	0%
Sodium	800mg	33%
Total Carbohydrate	60g	20%
Dietary Fiber	15g	60%
Sugars	20g	N/A
Protein	15g	30%

Variations & Substitutions

• Vegan Mole: Use vegetable broth instead of chicken broth to make this recipe vegan. You can also add a small amount of unsweetened cocoa powder for extra depth of flavor.
• Nut-Free Mole: Replace the almonds with pumpkin seeds or sunflower seeds for a nut-free version.
• Spice Level: Adjust the heat level by using different types of dried chiles or adding a pinch of cayenne pepper.
• Chocolate: Experiment with different types of bittersweet chocolate to find your preferred level of richness. Mexican chocolate with cinnamon is a delicious addition.

FAQs (Frequently Asked Questions)

Q: Can I make the mole paste ahead of time?
A: Absolutely! The mole paste can be made well in advance and stored in the refrigerator for up to six months or frozen for even longer. This is a great way to break up the preparation process.

Q: What if I can’t find all the ingredients?
A: While authenticity is important, substitutions can be made. If you can’t find canella, use regular cinnamon. If you can’t find Mexican oregano, use regular oregano. The key is to try to maintain the balance of flavors.

Q: How do I know if the mole is the right consistency?
A: The mole sauce should be thick enough to coat the back of a spoon. If it’s too thick, add more broth. If it’s too thin, simmer it for longer to reduce the liquid.

Q: What should I serve with Mole Coloradito?
A: Traditionally, Mole Coloradito is served with chicken or turkey. It’s also delicious with enchiladas, tamales, or simply spooned over rice.

Q: Can I use a different type of chocolate?
A: While bittersweet chocolate is recommended, you can experiment with other types. Dark chocolate or even semi-sweet chocolate can be used, but keep in mind that the sweetness level of the final dish will be affected.

Final Thoughts

Mole Coloradito is more than just a recipe; it’s an experience, a journey through the rich culinary heritage of Oaxaca. It’s a dish that demands time and attention, but the reward is a complex and unforgettable flavor that will transport you to the heart of Mexico. Don’t be intimidated by the long ingredient list – each component plays a vital role in creating the final symphony of tastes. I encourage you to try this recipe, experiment with the flavors, and share your own unique twist on this classic dish. Pair it with a refreshing agua fresca or a crisp Mexican beer for a truly authentic experience.