Top Review by tlcnate
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.
- 8 dried ancho chiles
- 8 dried guajillo chilies
- 1⁄2 cup raisins
- 2 ounces good quality bittersweet chocolate
- 8 cloves garlic, unpeeled
- 1 large white onion, unpeeled,quartered
- 1⁄2 cup shelled skinned almonds, either chopped or sliced
- 1 teaspoon ground cannella (true Ceylon cinnamon, a.k.a. Mexican cinnamon) or 1⁄2 teaspoon ground cinnamon (the fresher the better)
- 1 teaspoon kosher salt
- 1 pinch black pepper
- 1⁄2 teaspoon dried thyme
- 1 teaspoon dried Mexican oregano
- 3 red ripe plum tomatoes
- 2 cups hot chicken broth
Directions See How It's Made
- For mole paste: Cut chiles open vertically, remove stems, seeds.
- On hot, ungreased griddle or heavy skillet, toast chiles on both sides, flattening with spatula, until skins blister and colors change.
- Put chiles in bowl.
- Add raisins.
- Cover with hot water; soak for 30 minutes and up to a few hours, until soft.
- Drain chiles, raisins then puree in blender with water as necessary.
- Strain through coarse sieve into large pot, pressing with large spoon adding more water as necessary.
- Add chocolate, bring to simmer.
- Toast then peel garlic and onion quarters.
- Put in blender.
- Toast almonds.
- Put in blender with onion and garlic.
- Add canela, salt, pepper, thyme and oregano.
- Puree, adding water as necessary.
- Strain into chile-chocolate mixture, pressing down with large spoon, adding more water as necessary.
- Cook, stirring, 15 minutes to thicken mole paste.
- Paste may be cooled and refrigerated for six months or frozen in airtight containers.
- To make sauce from paste: Toast and peel tomatoes.
- Puree and strain into paste.
- Pour in broth.
- Lower heat and simmer for 20 minutes.
- Sauce should be as thick as heavy cream.
- Taste and adjust seasoning.
- Serve over chicken or turkey pieces sprinkled with toasted sesame seeds.
- Sauce may be refrigerated for up to three days.