Authentic Mexican Mole Coloradito

Ingredients

• 4 dried ancho chilies (seeds and stems removed) 4 dried ancho chilies (seeds and stems removed)
• 2 dried guajillo chilies (seeds and stems removed) 2 dried guajillo chilies (seeds and stems removed)
• 2 dried pasilla chilies (seeds and stems removed) 2 dried pasilla chilies (seeds and stems removed)
• 1/2 cup (75g) almonds 1/2 cup (75g) almonds
• 1/4 cup (35g) sesame seeds 1/4 cup (35g) sesame seeds
• 1/4 cup (35g) pumpkin seeds 1/4 cup (35g) pumpkin seeds
• 1/4 cup (35g) raisins 1/4 cup (35g) raisins
• 1 small onion, chopped 1 small onion, chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 2 tomatoes, roasted and peeled 2 tomatoes, roasted and peeled
• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 2 tablespoons (30g) Mexican chocolate, grated 2 tablespoons (30g) Mexican chocolate, grated
• 1 teaspoon (5g) ground cinnamon 1 teaspoon (5g) ground cinnamon
• 1/2 teaspoon (2.5g) ground cloves 1/2 teaspoon (2.5g) ground cloves
• 1/2 teaspoon (2.5g) ground cumin 1/2 teaspoon (2.5g) ground cumin
• 1/2 teaspoon (2.5g) dried oregano 1/2 teaspoon (2.5g) dried oregano
• 2 cups (470ml) chicken or vegetable broth 2 cups (470ml) chicken or vegetable broth
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 3g
• Carbohydrates (total, sugars): 26g, 12g
• Protein: 8g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat a dry skillet over medium heat and toast the dried chilies for about 1 minute on each side until fragrant. Remove from heat and let them cool.
2. 2.
   In the same skillet, toast the almonds, sesame seeds, and pumpkin seeds until lightly browned. Remove from heat and set aside.
3. 3.
   In a blender or food processor, combine the toasted chilies, almonds, sesame seeds, pumpkin seeds, raisins, onion, garlic, tomatoes, vegetable oil, grated chocolate, cinnamon, cloves, cumin, oregano, and a pinch of salt. Blend until smooth, adding a little broth if needed to achieve a thick paste-like consistency.
4. 4.
   Heat a large pot over medium heat and add the blended sauce. Cook for about 5 minutes, stirring constantly.
5. 5.
   Gradually add the chicken or vegetable broth, stirring well after each addition. Reduce the heat to low and simmer for 30 minutes, stirring occasionally.
6. 6.
   Taste and adjust the seasoning with salt if needed.
7. 7.
   The Mole Coloradito sauce is now ready to be used. Serve it over your choice of protein or enchiladas.

Treat your ingredients with care...

• Dried chilies — Make sure to remove the seeds and stems before toasting them. Adjust the number of chilies according to your desired level of spiciness.
• Mexican chocolate — If you can't find Mexican chocolate, you can substitute it with dark chocolate and add a pinch of cinnamon.

Tips & Tricks

• For a smoother sauce, strain it through a fine-mesh sieve after blending.
• If the sauce is too thick, you can thin it out with a little more broth.
• Leftover Mole Coloradito can be stored in the refrigerator for up to 5 days or frozen for future use.
• To enhance the flavors, let the sauce sit for a few hours or overnight before using it.
• Serve the Mole Coloradito with warm tortillas or rice to soak up the delicious sauce.

Serving advice

Serve the Mole Coloradito over grilled chicken, roasted pork, or cheese enchiladas. Garnish with toasted sesame seeds and fresh cilantro for an extra touch of flavor and visual appeal.

Presentation advice

When plating, drizzle the Mole Coloradito sauce generously over the main ingredient, allowing it to cascade down the sides. Sprinkle some toasted sesame seeds and cilantro leaves on top for an attractive presentation.