Mole Coloradito

Name: Mole Coloradito
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Mexican (Oaxacan)
Ingredients: Dried ancho chiles — 6; Dried guajillo chiles — 2; Tomatoes, roasted — 250 g (9 oz); Onion and garlic, roasted — 1 medium and 3 cloves; Mexican chocolate, chopped — 20 g (0.75 oz); Almonds and raisins — 20 g each (1.5 tbsp each); Ground cinnamon — 2 g (1/2 tsp); Chicken stock — 450 ml (1.75 cups)

The Quirky Foodster Team

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20 min

Prep

40 min

Cook

Ingredients

Dried ancho chiles — 6
Dried guajillo chiles — 2
Tomatoes, roasted — 250 g (9 oz)
Onion and garlic, roasted — 1 medium and 3 cloves
Mexican chocolate, chopped — 20 g (0.75 oz)
Almonds and raisins — 20 g each (1.5 tbsp each)
Ground cinnamon — 2 g (1/2 tsp)
Chicken stock — 450 ml (1.75 cups)

Method

Toast dried chiles briefly on a dry comal, then soak in hot water 20 minutes; drain.
Blend softened chiles with roasted tomato, onion, garlic, almonds, raisins and cinnamon, adding stock as needed,
until smooth.
Strain into a heavy-bottomed pot.
Simmer over low heat 25-30 minutes, stirring frequently.
Stir in chopped chocolate until melted; season with salt and simmer 10 minutes more.

Cultural Background: A brick-red mole from Oaxaca built primarily on ancho chiles with a touch of chocolate, mole coloradito ('little red') is often considered a gateway mole for its approachable balance of sweet, smoky and spicy notes, commonly used for enmoladas and with chicken.

Tips: • This mole is noticeably milder and more approachable than mole negro or poblano, making it a good starting point for those new to mole. • Adjust chocolate quantity carefully — too much can overwhelm the balance toward sweetness.

Variations: • Use to make enmoladas (tortillas dipped in mole and lightly fried). • Adjust guajillo-to-ancho ratio for more or less smoky depth.

Storage: Refrigerate up to 5 days, or freeze up to 4 months.

Reheating: Reheat gently over low heat, stirring frequently, adding stock if too thick. Nutrition (per serving) Approx. 110 kcal, 2.5 g protein, 6 g fat, 11 g carbohydrate per 100 ml serving.

FAQs: What is mole coloradito traditionally served with? Chicken, and commonly used for enmoladas (mole-dipped tortillas). Is mole coloradito spicy? Mild to moderate; ancho chiles are relatively gentle, making this one of the more approachable moles.