Savor the Richness: Oaxacan Coloradito Mole Sauce
Dive into the vibrant culinary world of Oaxaca with this exquisite Coloradito Mole Sauce, a cherished family recipe from the renowned Restaurant La Olla. This aromatic dish encapsulates the soul of Oaxacan cuisine, where the interplay of dried chiles, spices, chocolate, and toasty grains creates a symphony of flavors. This mole is characterized by its brick-red hue, a result of merging roasted guajillo and ancho chiles. The sauce is an intricate blend of sweet, spicy, and smoky notes, enhanced by aromatic herbs and spices and the unique texture of ground almonds and sesame. Serve over tender chicken breast and alongside fluffy rice for a comforting and hearty meal that evokes the markets and kitchens of Oaxaca—a true celebration of Mexican culinary heritage.
N/A
Servings
500
Calories
20
Ingredients
Ingredients
Skinless chicken breast (with bones)
1 (whole)
White onion
1/4 medium (peeled)
Garlic cloves
6 (peeled)
Salt
2 tablespoons (to taste)
Guajillo chilies
5 (washed, stems and seeds removed)
Red ancho chilies
10 (washed, stems and seeds removed)
Sesame seeds
1 tablespoon (toasted)
Bread rolls
2 (sliced)
Cinnamon stick
1 (whole)
Thyme
1 tablespoon (dried)
Marjoram
1 tablespoon (optional, dried)
Oregano
1 tablespoon (dried)
Chocolate
1/2 cup (cut into pieces)
Vegetable shortening
4 tablespoons (divided)
Almonds
10 (whole)
Raisins
10 (whole)
Tomatoes
3 medium (cooked)
Chicken broth
2 cups (reserve from cooking chicken)
Sugar
1 tablespoon (to taste)
Cooked rice
to serve (optional)
Instructions
1
Begin by preparing the chicken: Place the entire skinless chicken breast with bones, onion, garlic cloves, and salt in a pot with 4 cups of water. Bring to a boil, then reduce heat to medium and simmer for 45 minutes or until the chicken is fully cooked. Once done, remove the chicken from the pot and set aside, reserving the broth for later use.
2
For the mole sauce, start by washing the guajillo and ancho chiles; remove their stems, seeds, and veins carefully. Toast the chiles in a large pan over high heat for about 1-2 minutes on each side, being careful not to let them burn. Following this, soak the toasted chiles in boiling water for approximately 10 minutes until softened.
3
In a separate pan, heat 3 tablespoons of vegetable shortening over medium heat and fry the almonds for about 5 minutes until golden brown. Remove and set aside. Next, puff the raisins until they brown slightly, then strain them using a sieve. In the same oil, fry the sesame seeds with a pinch of salt until golden, and then remove and place them on a paper towel.
4
Fry the sliced bread in the remaining oil until golden brown. Using a dry skillet, roast the garlic, onion, and cooked tomatoes until charred with black spots, enhancing their flavor.
5
Now, in a blender, combine the soaked chiles and half a cup of reserved chicken broth. Blend until smooth, adding more broth as needed to achieve a pourable consistency. Transfer this mixture to a saucepan and cook with 1 tablespoon of vegetable shortening over medium heat, stirring occasionally for about 10 minutes.
6
Next, blend the roasted garlic, onion, and tomatoes into the mole mixture until smooth. Strain this mixture into the pan with the chiles. Add the cinnamon stick, thyme, marjoram (if using), oregano, and remaining chicken broth. Cook for an additional 5 minutes.
7
Stir in the chocolate, sugar, and salt, allowing them to dissolve into the sauce while stirring occasionally. Remove the cinnamon stick and let the mole cool for 15 minutes before serving.
8
To serve, place the cooked chicken in a dish, generously ladle the mole sauce over it, and accompany with fluffy rice for a truly delightful Oaxacan feast.
Nutrition Information
25g
Fat
41.67g
Carbs
30g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Coloradito Mole Sauce?
Coloradito Mole is a classic Oaxacan sauce known for its brick-red color and a complex profile of sweet, spicy, and smoky flavors.
Where does this specific recipe originate?
This recipe is a cherished family version from the renowned Restaurant La Olla in Oaxaca, Mexico.
What gives the sauce its signature red color?
The brick-red hue is achieved by merging roasted guajillo and red ancho chiles.
How many calories are in a serving?
Each serving contains approximately 500 calories.
What are the primary proteins in this dish?
The dish features chicken breast and provides 30g of protein per serving.
How long should the chicken be simmered?
The skinless chicken breast should be simmered for 45 minutes or until fully cooked.
What should I do with the chicken cooking liquid?
You should reserve the broth to use as a base for blending and thinning the mole sauce.
Which dried chiles are required for this mole?
The recipe requires 5 guajillo chilies and 10 red ancho chilies.
How long do the chiles need to be toasted?
Toast the chiles for about 1-2 minutes on each side, being careful not to burn them.
Why must the chiles be soaked?
Soaking the toasted chiles in boiling water for 10 minutes softens them for blending into a smooth paste.
What role do almonds and sesame seeds play?
Ground fried almonds and toasted sesame seeds provide the unique texture and nutty depth characteristic of the sauce.
How are the raisins prepared?
The raisins are puffed in vegetable shortening until they brown slightly, then strained.
What is the purpose of using bread rolls in the recipe?
Sliced bread rolls are fried until golden brown and blended into the sauce to act as a thickener.
How do you prepare the tomatoes, garlic, and onion?
They should be roasted on a dry skillet until they are charred with black spots to enhance their flavor.
When do I add the chocolate?
Chocolate is stirred in toward the end of the cooking process so it can dissolve into the warm sauce.
How much fat is in this recipe?
There are 25g of fat per serving.
What herbs provide the aromatic profile?
The sauce is seasoned with thyme, marjoram, and oregano.
Is there a specific way to handle the cinnamon stick?
The cinnamon stick is simmered in the sauce to infuse flavor and then removed before serving.
How long does the sauce need to cook after blending the chiles?
The chile mixture is cooked with shortening for about 10 minutes before other ingredients are added.
How much sugar is needed?
The recipe calls for 1 tablespoon of sugar, adjusted to taste.
Do I need to strain the sauce?
Yes, the blended roasted vegetable and spice mixture should be strained into the pan with the chiles for a smooth consistency.
How long should the mole cool before serving?
Let the mole cool for approximately 15 minutes before serving to allow the flavors to settle.
What are the total carbohydrates per serving?
The dish contains 41.67g of carbohydrates.
Can I use any type of onion?
The recipe specifically recommends using white onion.
What type of shortening is used?
The recipe uses 4 tablespoons of vegetable shortening, divided throughout the cooking process.
What is the recommended side dish?
It is traditionally served with fluffy white rice.
How many ingredients are in this recipe?
There are 20 distinct ingredients used to create this complex mole.
Is marjoram mandatory?
No, the marjoram is listed as an optional ingredient.
What is the first step of the entire process?
The process begins by boiling the chicken breast with onion, garlic, and salt to create both the meat and the broth.
Is this recipe considered spicy?
While it contains many chiles, it is a balance of sweet, smoky, and spicy rather than overwhelming heat.