Mole Coloradito

Name: Mole Coloradito
Yield: 1 gallon
Cuisine: Mexican
Ingredients: Salt; 1 small white onion, quartered; 1 whole allspice berry; 1 (1-inch) piececanela (Mexican cinnamon); 3 tablespoons lard or vegetable oil; 2 tablespoons plus 1 teaspoon vegetable oil, divided; 5 whole unpeeled almonds; ½ smal l head garlic cloves separated; 8 cups chicken stock, divided; 1 sprig marjoram or Mexican oregano, or ½ teaspoon dried oregano; ½ bolillo or French roll, sliced; 2 (3-ounce) tablets Mexican chocolate, broken in pieces, or to taste; 2 black peppercorns; 2 whole cloves; ½ ripe plantain, peeled and sliced; 1 pound ripe tomatoes, quartered; ½ cup sesame seeds; 18 ancho chiles, stemmed and seeded; 21 guajillo chiles, stemmed and seeded; 1 tablespoon raisins

Preparation info

1 gallon

Difficulty
Medium

Appears in

Dos Caminos Mexican Street Food

By Ivy Stark

Published 2013

About

Ingredients

21 guajillo chiles, stemmed and seeded
18 ancho chiles, stemmed and seeded
2 black peppercorns

Americas
Mexico
Sauce

Method

In a large saucepan, bring 2 quarts of water to a boil. On a 10-inch dry comal or griddle, or in a cast-iron skillet, toast the chiles on both sides over low heat until their skins start to blister and they give off their aroma, about 10 minutes, toasting the anchos a bit slower