Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Mole Coloradito Oaxaca Recipe
    Lost? Site Map

    Mole Coloradito Oaxaca

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    2 hrs

    20 mins

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    cups pa ...

    Units: US | Metric

    For Paste

    For Sauce


    1. 1
      For mole paste: Cut chiles open vertically, remove stems, seeds.
    2. 2
      On hot, ungreased griddle or heavy skillet, toast chiles on both sides, flattening with spatula, until skins blister and colors change.
    3. 3
      Put chiles in bowl.
    4. 4
      Add raisins.
    5. 5
      Cover with hot water; soak for 30 minutes and up to a few hours, until soft.
    6. 6
      Drain chiles, raisins then puree in blender with water as necessary.
    7. 7
      Strain through coarse sieve into large pot, pressing with large spoon adding more water as necessary.
    8. 8
      Add chocolate, bring to simmer.
    9. 9
      Toast then peel garlic and onion quarters.
    10. 10
      Put in blender.
    11. 11
      Toast almonds.
    12. 12
      Put in blender with onion and garlic.
    13. 13
      Add canela, salt, pepper, thyme and oregano.
    14. 14
      Puree, adding water as necessary.
    15. 15
      Strain into chile-chocolate mixture, pressing down with large spoon, adding more water as necessary.
    16. 16
      Cook, stirring, 15 minutes to thicken mole paste.
    17. 17
      Paste may be cooled and refrigerated for six months or frozen in airtight containers.
    18. 18
      To make sauce from paste: Toast and peel tomatoes.
    19. 19
      Puree and strain into paste.
    20. 20
      Pour in broth.
    21. 21
      Lower heat and simmer for 20 minutes.
    22. 22
      Sauce should be as thick as heavy cream.
    23. 23
      Taste and adjust seasoning.
    24. 24
      Serve over chicken or turkey pieces sprinkled with toasted sesame seeds.
    25. 25
      Sauce may be refrigerated for up to three days.

    Browse Our Top Savory Sauces Recipes

    Ratings & Reviews:

    • on January 10, 2013


      This coloradito recipe is excellent and almost exactly the same as a recipe I got when I took a salsas and moles class in Oaxaca's Casa de Los Sabores with chef Pilar Cabrera. It is a complex process but the yield is higher than the recipe indicates (about double). Also, once made you will only be using about 1/2 cup as a base when preparing it with chicken or, as we do, for enchiladas. There will be plenty left over for freezing and future use.

      One caution- the information on the nutritional values looks incorrect. For one thing, a serving size of 1192 grams is ridiculously large (more than 2.25 lb. per serving? I don't think so!). The sodium content of one teaspoon of kosher salt is about 1,120 mg not the 1,807 they give. They might be including other ingredients but I don't see any that is that high in sodium.

      In short- the recipe is reliable, the nutritional facts are not.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 04, 2009


      This is a wonderful mole recipe! I was shocked that noone had rated it and it's been here since '03! I think because it is very involved and not too many people have the time or energy to put in to a recipe. That's a real shame too. I used ancho, guajillo and pasilla chiles. I also used Mexican cinnamon and oregano. I can't believe I had everything on hand to make this. I served this with chicken enchiladas. Thanks Kirstin!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Mole Coloradito Oaxaca

    Serving Size: 1 (1194 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 614.4
    Calories from Fat 232
    Total Fat 25.7 g
    Saturated Fat 2.4 g
    Cholesterol 0.0 mg
    Sodium 1807.4 mg
    Total Carbohydrate 87.2 g
    Dietary Fiber 23.0 g
    Sugars 29.6 g
    Protein 24.1 g

    The following items or measurements are not included:

    dried guajillo chilies

    ground cannella

    Ideas from


    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes