Mole Coloradito Oaxaqueno

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Servings: 8 pies Difficulty: Advanced
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Authentic Oaxacan Red Mole with Chicken
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This authentic Mole Coloradito Oaxaqueno is a celebration of deep, complex flavors derived from a careful balance of dried chiles, spices, and sweet accents. Unlike heavier moles, this “little red” sauce is brighter and slightly spicier, featuring a rich base of ancho and guajillo chiles toasted to perfection. The addition of fried bread, plantain, raisins, and almonds creates a velvety texture with subtle nutty and fruity undertones, while Mexican chocolate adds a luxurious finish. Traditionally served over tender simmered chicken, this dish is a festive centerpiece perfect for family gatherings or special occasions. It requires patience and attention to detail, but the result is a soul-warming, aromatic sauce that captures the true essence of Oaxacan cuisine.

Mole Coloradito Oaxaqueno recipe image
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Mole Coloradito Oaxaqueno

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 pies Calories: 598

Description

This authentic Mole Coloradito Oaxaqueno is a celebration of deep, complex flavors derived from a careful balance of dried chiles, spices, and sweet accents. Unlike heavier moles, this "little red" sauce is brighter and slightly spicier, featuring a rich base of ancho and guajillo chiles toasted to perfection. The addition of fried bread, plantain, raisins, and almonds creates a velvety texture with subtle nutty and fruity undertones, while Mexican chocolate adds a luxurious finish. Traditionally served over tender simmered chicken, this dish is a festive centerpiece perfect for family gatherings or special occasions. It requires patience and attention to detail, but the result is a soul-warming, aromatic sauce that captures the true essence of Oaxacan cuisine.

Directions

  1. Simmer the chicken pieces in the chicken stock until tender, about 30 minutes.
  2. Remove the chicken from the stock, keep warm, and reserve the stock.
  3. In a large frying pan or comal, toast the ancho and guajillo chiles, turning once until darkened but not burned. Toast the guajillos slightly longer due to their tougher skins.
  4. Place the toasted chiles in a bowl and cover with hot water to soak for 30 minutes to soften.
  5. Drain the chiles and place them in a blender or food processor. Puree, adding a little of the soaking water if necessary, then strain the mixture to remove skins and seeds.
  6. In a dry pan, lightly toast the peppercorns, cloves, and cinnamon stick. Cool and grind them into a fine powder using a molcajete or spice grinder.
  7. In the same dry pan, roast the onion and garlic cloves until slightly browned. Cool and puree in a food processor with a little water.
  8. Heat the lard in a pan until smoking hot. Fry the bread slices until lightly browned, then remove and drain on paper towels.
  9. Fry the plantain slices on both sides until brown, then remove and drain.
  10. Quickly fry the raisins in the remaining lard, then remove and drain.
  11. Lower the heat and add the sesame seeds to the pan, stirring constantly for a couple of minutes. Add the almonds and continue frying until both are well browned.
  12. Remove the nuts and seeds, drain, and combine with the fried bread, plantain, and raisins. Reserve some sesame seeds for garnish. Puree this mixture in a food processor or blender with a little water if necessary.
  13. Wipe out the skillet with a cloth and add 1 tablespoon of lard. When hot, add the tomatoes and fry well. Puree the tomatoes in a blender or food processor.
  14. Heat 1 tablespoon of lard in a heavy pot or cazuela until smoking. Add the chile puree and fry, stirring constantly to prevent burning, for a couple of minutes.
  15. Add the tomato puree, ground spices, and marjoram to the pot. Heat through.
  16. Stir in the bread/nut mixture and continue to heat, stirring constantly.
  17. Add the Mexican chocolate and avocado leaves. Thin the sauce with the reserved chicken stock.
  18. Simmer the mole for 30 minutes, stirring occasionally.
  19. Add the cooked chicken to the sauce, adjust salt to taste, and heat through.
  20. Serve with black beans, rice, and tortillas.

Nutrition Facts

Servings 8 pies

Amount Per Serving
Calories 598kcal
% Daily Value *
Total Fat 30g47%
Saturated Fat 8g40%
Cholesterol 222mg74%
Sodium 205mg9%
Total Carbohydrate 25g9%
Dietary Fiber 5g20%
Sugars 10g
Protein 68g136%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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