Reddish Mole

Name: Reddish Mole (Coloradito)
Yield: 4 to 6 servings
Cuisine: Mexican
Ingredients: ¼ cup lard (preferably home-rendered), or vegetable oil; One 2-inch piece canela; 6 sprigs fresh Mediterranean oregano or ½ teaspoon dried Mexican oregano; 4 guajillo chiles, tops and seeds removed; ¼ cup dark raisins; 1 teaspoon salt, or to taste; Half of a 3-ounce tablet Mexican chocolate; 6 to 8 cups homemade chicken or pork stock, with the resulting 3 cups cooked meat shredded and reserved; ¾ cup blanched almonds; 5 cloves, or ⅛ teaspoon ground; 5 whole black peppercorns; 1 thick slice day-old challah or brioche; 4 ancho chiles, tops and seeds removed; 3 tablespoons sesame seeds; ½ bunch or 1 small bunch fresh thyme, about 2 dozen sprigs; 1 small onion, coarsely chopped; 3 medium ripe tomatoes, coarsely chopped; 6 garlic cloves, minced; ⅓ small ripe plantain, or about a 4-inch chunk, peeled and chopped (about 1 cup)

Coloradito

Preparation info

4 to 6
servings

Difficulty
Easy

Appears in

The Food and Life of Oaxaca

By Zarela Martínez

Published 1997

About

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. This one comes from one of my favorite restaurants in Oaxaca City, Casa de la Abuela (“Grandmother’s House”), which is named for the grandmother of the present owner, Jaime Martinez. For years she lived and worked at the site on the northwest corner of the Zócalo, running a family business in religious articles that

Ingredients

Americas
Mexico
Sauce
Oaxaca

Ingredients

Method