Coloradito is the mole that we serve on top of tortilla chips at the restaurant as soon as you arrive at your table. For many of our guests, it serves as the gateway mole and hooks you in to explore the rest of the moles we offer. It is the mole that we make the most and the foundation of our signature enchiladas. It’s just the perfect amount of sweet and spicy.
Fill a small saucepan with enough water to cover the chiles and bring to a boil over high heat. Remove the pan from the heat. Add the chiles to the hot water, cover, and allow them to soften and get tender for about 20 to 30 minutes. Remove from the water and set aside. Reserve
Place the tomatoes in a pot with
In a comal or skillet, toast the sesame seeds, cinnamon, breadcrumbs, oregano, thyme, peppercorns, and cloves.
Place the toasted spices in a molcajete or spice grinder and grind until finely ground. In a blender, combine the chiles and 1 cup (
Heat the oil in a large pot over medium heat. Add the chile mixture and warm through. Add the other cup of reserved chile water. Simmer for 10 minutes. Add the tomatoes and chocolate. Taste for salt and adjust accordingly.
Add the chicken stock, bay leaves, and hoja santa leaves. Simmer for another 10 minutes until the texture of the sauce resembles heavy cream.
Serve over cooked chicken, over chips with a little bit of queso fresco, with eggs, or anything you like.
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