Mole Coloradito Oaxaca

READY IN: 2hrs 20mins
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.

Ingredients Nutrition


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

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