Photo by Pedro Luis de Aguinaga
Reddish Mole (Coloradito)
Call it mole coloradito if you want to stand on ceremony but everyone in Oaxaca just says "coloradito." There are many versions, some made with chocolate and some without.Coloradito is unusual among Oaxacan moles in that it is often served with beef. (You can brown cubes of chuck or another braising cut in a little fat, then finish stewing it in the sauce; cubed red potatoes make a good vegetarian substitute.) But the sauce is mixed with shredded cooked chicken or pork. Turkey parts like wings or legs would also be appropriate; precook in a small amount of water or stock for at least 35-40 minutes before simmering in the sauce for another 30-40 minutes.
Ingredients
- 3 tablespoons sesame seeds
- ½ of a 3-ounce Mexican chocolate tablet
- 1 thick slice day-old challah or brioche
- 4 ancho chiles tops and seeds removed
- 4 guajillo chiles tops and seeds removed
- 1 2-inch piece
canela - 5 cloves or ⅛ teaspoon ground
- 5 black peppercorns
- ¼ cup lard, preferably
home-rendered , or vegetable oil, divided - 1 small white onion roasted
- 6 cloves garlic roasted
- 3 medium-size ripe tomatoes roasted and peeled
- ⅓ small ripe plantain, about a 4-inch chunk peeled and chopped (about 1 cup)
- ½ bunch fresh thyme about 2 dozen sprigs
- 6 sprigs fresh Mediterranean oregano or ½ teaspoon dried Mexican oregano
- ¼ cup dark raisins
- ¾ cup blanched almonds
- 6-8 cups homemade chicken or pork stock with the cooked meat shredded and reserved
- 1 teaspoon salt or to taste
Instructions
- Place the sesame seeds in a small heavy skillet over medium heat. Cook, stirring constantly, shaking the skillet, just until you see them starting to turn golden. Scrape the seeds out into a small bowl to stop the cooking and set aside.
- Grate the chocolate coarsely on a straight-sided grater, or break or chop into small pieces. Set aside.
- Crush the bread to fine crumbs or grind in a food processor. You should have about 1 cup. Set aside.
- Wash and griddle-dry the chiles. Place in a bowl as they are done and cover generously with boiling water. Let soak for at least 20 minutes.
- Meanwhile, grind the canela, cloves, and peppercorns together in an electric coffee or spice grinder or with a mortar and pestle. Set aside.
- Drain the soaked chiles and reserve. In a medium-size skillet, heat half the lard over medium heat until rippling. Add the ground spices and cook, stirring, just until fragrant, 1-2 minutes. Add the onion, garlic, tomatoes, plantain, thyme, oregano, sesame seeds, raisins, and almonds. Cook, uncovered, stirring frequently, for 15 minutes.
- Let the cooked mixture cool for 10 minutes, then place half the mixture in a blender with 1 cup chicken or pork stock and half the drained chiles. Process to a smooth purée (about 3 minutes on high). Repeat with the remaining sauce mixture, another 1 cup stock, and the remaining chiles.
- In a large Dutch oven or deep skillet, heat the remaining lard over medium-high heat until rippling. Add the puréed mixture, stirring well to prevent splattering. Stir in the remaining stock, a little at a time. Cook, covered, for 15-20 minutes, stirring frequently, until the chiles lose the raw edge of their flavor. Stir in the bread crumbs and cook, stirring frequently, until the mixture is lightly thickened, about 10 minutes. Stir in the chocolate and cook, stirring constantly, until it is well dissolved. Add the salt.
- Stir in the shredded meat. Cook, partly covered, stirring occasionally, just until heated through, 7-10 minutes. Taste for seasoning and add another pinch or two of salt if desired.
Nutrition
Calories: 787kcalCarbohydrates: 83gProtein: 24gFat: 45gSaturated Fat: 19gPolyunsaturated Fat: 7gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 47mgSodium: 1245mgPotassium: 1816mgFiber: 19gSugar: 33gVitamin A: 11412IUVitamin C: 33mgCalcium: 248mgIron: 8mg
