Dish
Mole coloradito
Red mole
Mole coloradito is made with a variety of ingredients, including ancho chiles, pasilla chiles, garlic, onion, cinnamon, cloves, sesame seeds, almonds, raisins, and chocolate. The ingredients are toasted and ground into a paste, which is then simmered with chicken broth until it thickens. The sauce is typically served over chicken or pork, and is often accompanied by rice and beans. Mole coloradito is a labor-intensive dish that requires a lot of time and effort to prepare, but the end result is well worth it.
Origins and history
Mole coloradito is a traditional dish from the state of Oaxaca in Mexico. It is believed to have originated with the Zapotec people, who used the sauce in their religious ceremonies. Today, mole coloradito is a popular dish throughout Mexico and is often served at special occasions such as weddings and quinceañeras.
Dietary considerations
Mole coloradito is not suitable for those with nut allergies, as it contains almonds. It is also not suitable for those with a sensitivity to spicy foods, as it can be quite hot.
Variations
There are many variations of mole coloradito, with each region and family having their own unique recipe. Some variations include the addition of tomatoes, tomatillos, or plantains. Some recipes also call for the use of chicken or beef instead of pork.
Presentation and garnishing
Mole coloradito is typically served in a shallow bowl, with the meat and sauce arranged attractively. It is often garnished with sesame seeds and fresh cilantro.
Tips & Tricks
To save time, you can make the sauce ahead of time and freeze it for later use. When reheating, add a little bit of chicken broth to thin it out.
Side-dishes
Rice and beans are a common side dish for mole coloradito. Other side dishes may include tortillas, avocado, or a simple salad.
Drink pairings
Mole coloradito pairs well with a variety of drinks, including Mexican beer, red wine, or a margarita.
Delicious Mole coloradito recipes
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