Ingredients with Measurements:
- 4 dried ancho chilies
- 2 dried guajillo chilies
- 1/2 cup almonds
- 1/2 cup raisins
- 1/4 cup sesame seeds
- 1/4 cup pumpkin seeds
- 1/4 cup peanuts
- 1/4 cup vegetable oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 2 cups chicken broth
- 1/2 cup unsweetened cocoa powder
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
Special equipment needed:
- Blender or food processor
- Large pot
Step-by-step instructions:
1. Remove the stems and seeds from the dried chilies and toast them in a dry skillet over medium heat until fragrant, about 2-3 minutes.
2. Soak the toasted chilies in hot water for 20 minutes until they soften.
3. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic and cook until softened, about 5 minutes.
4. Add the almonds, raisins, sesame seeds, pumpkin seeds, and peanuts to the pot and cook for another 5 minutes.
5. Add the cumin, oregano, cinnamon, cloves, allspice, black pepper, and salt to the pot and cook for 1-2 minutes until fragrant.
6. Drain the soaked chilies and add them to the pot along with the chicken broth. Bring the mixture to a simmer and cook for 15 minutes.
7. Transfer the mixture to a blender or food processor and blend until smooth.
8. Return the mixture to the pot and add the cocoa powder, brown sugar, and apple cider vinegar. Stir to combine and cook for another 10-15 minutes until the sauce thickens.
9. Serve the mole coloradito over chicken, pork, or vegetables.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 25g
Carbohydrates: 25g
Protein: 10g
Sodium: 450mg
Sugar: 12g
Substitutions for ingredients:
- You can use any combination of dried chilies that you like.
- You can use any type of nuts or seeds that you have on hand.
- You can use beef or vegetable broth instead of chicken broth.
Variations:
- Add cooked chicken or pork to the mole coloradito for a heartier meal.
- Use the mole coloradito as a marinade for grilled meats or vegetables.
- Add a splash of tequila or mezcal to the mole for a smoky flavor.
Tips and tricks:
- Be sure to toast the chilies before soaking them to bring out their flavor.
- Use a high-quality cocoa powder for the best flavor.
- If the mole is too thick, you can thin it out with a little bit of chicken broth.
Storage instructions:
Store the mole coloradito in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Reheat the mole coloradito in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the mole coloradito in a shallow bowl with a piece of chicken or pork on top. Garnish with chopped cilantro and a sprinkle of sesame seeds.
Garnishes:
Chopped cilantro, sesame seeds, sliced avocado, crumbled queso fresco
Pairings:
- Serve the mole coloradito with rice and beans for a complete meal.
- Pair with a Mexican beer or a glass of red wine.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the mole is too thick, add a little bit of chicken broth to thin it out.
- If the mole is too thin, simmer it for a few more minutes until it thickens.
Food safety advice:
- Be sure to wash your hands and all utensils thoroughly before and after handling raw chicken or pork.
- Store the mole coloradito in the refrigerator and discard any leftovers after 5 days.
Food history:
Mole coloradito is a traditional Mexican sauce that originated in Oaxaca. It is made with a combination of dried chilies, nuts, seeds, and spices, and is often served over chicken or pork.
Flavor profiles:
Mole coloradito is a rich and complex sauce with a slightly sweet and spicy flavor. The cocoa powder gives it a deep, chocolatey flavor, while the spices add warmth and depth.
Serving suggestions:
Serve the mole coloradito over chicken, pork, or vegetables for a delicious and flavorful meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican