Mole Coloradito is a traditional Mexican dish that has been passed down through generations, captivating the taste buds of many with its rich flavor and unique blend of ingredients. This mole is one of seven classic moles from Oaxaca, known for its vibrant red color hence the name ‘Coloradito’ which translates to ‘colored’. The key to this recipe lies in understanding the balance and harmony between different flavors, aromas, and textures.
To make Mole Coloradito, you first need to gather your ingredients. The primary components include dried guajillo chiles, dried ancho chiles, tomatoes, garlic cloves, onions, sesame seeds, almonds or pecans (depending on preference), raisins or prunes for sweetness; cinnamon sticks and cloves for warmth; allspice berries for depth; black peppercorns for heat; thyme and marjoram for earthiness and chicken broth as a base.
The process begins by lightly toasting the dried chilies over medium heat until they become fragrant but not burnt. Once toasted these are then soaked in hot water until soft enough to be pureed into a smooth paste. In parallel toast the sesame seeds along with nuts till golden brown adding more body to our sauce.
Tomatoes are roasted alongside onions and garlic till blistered which intensifies their flavors before being blended together with soaked raisins/prunes adding just the right amount of sweetness balancing out heat from chilies.
These two pastes (chili paste & tomato-onion-garlic-raisin paste) form backbone of our sauce providing it richness while also lending it beautiful reddish hue characteristic of Mole Coloradito.
The spices (cinnamon stick pieces,cloves , allspice berries ,black peppercorns) are toasted separately before being ground finely in spice grinder bringing warmth , depth & heat respectively . Thyme & Marjoram lend earthiness to our sauce tying everything together. All these components are then simmered together in chicken broth until flavors meld together and sauce thickens.
The resulting mole is a symphony of flavors, with the heat from the chilies, the sweetness from the raisins/prunes, and the savory notes from the roasted tomatoes and onions all harmonizing together. The toasted spices add a depth of flavor that makes this dish truly unforgettable.
While traditionally served over chicken or turkey , Mole Coloradito can also be used as base for enchiladas or simply served alongside warm tortillas . It’s a versatile sauce that can elevate any meal it’s added to .
Making Mole Coloradito is not just about following a recipe; it’s about honoring tradition and understanding how each ingredient contributes to the overall taste and texture of this beloved dish. With every step you take in preparing this dish, you’re participating in a culinary ritual that has been carried out for generations.