Mole Coloradito Recipe

Ingredients

• 5dried ancho chillies
• 4dried New Mexico chillies (or guajillo chillies)
• 2 lb (907 g), about 7–8 tomatoesRoma tomatoes
• 1onion
• 8 clovesgarlic
• 95 g (⅔ cup)sesame seeds
• 2 tablespoonsground cinnamon
• 1 tablespoonMexican oregano
• ¼ teaspoon, about 12 peppercornsblack peppercorns
• 8whole cloves
• 2 tablespoonsraisins
• 70 g (½ cup)almonds
• 57 g (2 oz; about ⅓ cup chocolate chips)chocolate
• 720–950 ml (3–4 cups)stock
• 2 tablespoonslard or oil
• 1 teaspoon, plus more to tastesalt
• 10–12corn tortillas
• to tasteQueso Fresco
• to tastefinely chopped onion
• to tastefreshly chopped coriander
• to tasteMexican crema

Instructions

1. 1

   Prepare the chillies

   Wipe any dust from the dried chillies. Remove the stems and most of the seeds; it is fine if a few remain.

2. 2

   Soak the chillies

   Roast the chilli pieces in a 200°C oven for 1–2 minutes, or toast them in a hot frying pan for 15–30 seconds on each side. Put them in a bowl, cover with hot tap water and leave to rehydrate for 20–30 minutes. If they float, weigh them down with a small bowl or plate.

3. 3

   Roast the tomatoes

   Rinse and remove the stems from 7–8 Roma tomatoes. Roast them in a 200°C oven for 20–30 minutes.

4. 4

   Brown the aromatics

   Roughly chop the onion and peel the garlic cloves. Heat a little oil in a frying pan over medium heat, then sauté the onion and whole garlic cloves until lightly browned. Transfer them to a blender.

5. 5

   Toast the spices

   Heat a dry frying pan over medium heat. Add the sesame seeds, whole cloves and peppercorns, and toast, stirring occasionally, until the sesame seeds begin to turn golden. Add the cinnamon and Mexican oregano towards the end and cook briefly. Grind the mixture to a fine powder in a food processor or spice grinder, then set aside.

6. 6

   Check the liquid

   Taste the chilli soaking liquid. Use it to thin the sauce if you like its flavour; if it tastes bitter, use stock instead.

7. 7

   Blend the chillies

   Drain the chillies and put them in the blender with 1 cup of stock or soaking liquid. Add the onion and garlic mixture if it is not already there, then blend thoroughly.

8. 8

   Blend the tomatoes

   Add the roasted tomatoes and blend until combined. They should fit in one blender jar, but blend them in batches if needed.

9. 9

   Add the spices

   Add the ground spice mixture and blend again. Add another cup of stock if needed. Use 3–4 cups of stock in total for the recipe, keeping track of how much goes into the blender and reserving the rest for the simmer.

10. 10

    Finish the blend

    Add the raisins, almonds and 1 teaspoon of salt, then blend until combined.

11. 11

    Simmer the sauce

    Heat the lard or oil in a large saucepan. Add the blended sauce and simmer until heated through. Use a splatter screen if available, or cover loosely with parchment paper or foil.

12. 12

    Add the chocolate

    Once the sauce is hot, add the chocolate if using. Stir until it has melted and blended into the sauce.

13. 13

    Adjust the seasoning

    Taste the sauce and add more salt as needed. The recipe used about 1½ teaspoons in total, though the amount will depend on the stock.

14. 14

    Strain if desired

    For a smoother sauce, set a fine-mesh sieve over a bowl and press the sauce through with a spatula. Wipe sauce from the underside of the sieve.

15. 15

    Fill the tortillas

    If serving with tortillas, warm 10–12 in the oven or flash-fry them. Use tongs to coat each in sauce, add Queso Fresco and finely chopped raw onion, then fold in half and cover with more sauce. Serve straight away with optional toasted sesame seeds, Mexican crema, extra Queso Fresco and freshly chopped coriander.

16. 16

    Store leftovers

    Keep leftover Coloradito sauce in an airtight container in the fridge.

What is mole coloradito?

Mole is a family of Mexican sauces with roots in regional cooking traditions, and coloradito takes its name from its reddish colour. Dried chillies form its base, while tomatoes, spices, nuts and chocolate build a layered, savoury flavour.

This version blends the ingredients before simmering, making a versatile sauce to spoon over tortillas or serve with other dishes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 390 calories, 10g protein, 53g carbs, 19g fat.

The tortillas and tomatoes contribute much of the carbohydrate, while the sesame seeds, almonds, chocolate and lard or oil provide much of the fat. The Queso Fresco adds protein, alongside smaller contributions from the nuts and other ingredients. Pair a serving with vegetables or a crisp salad for a more balanced plate.

Choosing the chillies

Ancho chillies: These dried poblano chillies contribute a deep, rounded flavour. New Mexico or guajillo chillies add another layer; remove most of the seeds, but there is no need to pick out every one.

Soaking liquid: Taste it before using. It can help thin the sauce, but stock is the better choice if the liquid seems bitter.

Build flavour in stages

Roasting: Briefly roast the chilli pieces and roast the tomatoes until softened. The recipe calls for a 200°C oven, while the chillies can also be toasted quickly in a frying pan.

Toasting: Let the sesame seeds, cloves and peppercorns warm in a dry pan, then add the cinnamon and oregano briefly. Grinding the mixture finely helps it distribute through the sauce.

Blending and texture

Blend: Add the ingredients in the stated stages, tasting as you go. If the tomatoes do not fit comfortably in the blender, process them in batches.

Thin: Keep track of the stock added during blending and use the remainder as needed when the sauce simmers. Straining is optional; it makes the finished sauce smoother, but takes a little extra effort.

The simmer and final seasoning

Heat: Pour the blended sauce into the hot lard or oil and simmer until heated through. It can splatter, so use a screen or a loose cover.

Finish: Stir in the chocolate until it melts, if using, then taste and adjust the salt. Stock varies in saltiness, so the final amount may differ.

Serving it with tortillas

Tortillas: Warm or flash-fry the corn tortillas before dipping them into the sauce. Fill with Queso Fresco and chopped onion, fold, and spoon over more sauce.

Garnishes: Toasted sesame seeds, Mexican crema, extra Queso Fresco and fresh coriander are optional. Serve promptly while the tortillas are warm.

Recipe notes & tips

• Taste the soaking liquid before deciding whether to use it in the sauce.
• Keep a close eye on the sesame seeds as they toast so they do not burn.
• Grind the toasted spice mixture finely for a more even sauce.
• Add stock gradually and keep track of how much you use during blending.
• Use a splatter screen or loose cover while the sauce heats.
• Taste again after adding chocolate, then adjust the salt.

Variations

• Skip the chocolate: Leave it out for a version without chocolate.
• Use guajillos: Choose guajillo chillies in place of the New Mexico chillies.
• Choose the liquid: Use chilli soaking water instead of stock if its flavour is not bitter.
• Serve without tortillas: Spoon the sauce over another dish to suit your meal.
• Add garnishes: Finish with toasted sesame seeds, Mexican crema, extra Queso Fresco or coriander.

Common mistakes to avoid

• Burning the sesame seeds: Stir them regularly and take the pan off the heat once they turn golden.
• Using bitter soaking liquid: Taste it first and use stock instead if its flavour is unpleasant.
• Overfilling the blender: Process the tomatoes in batches if they do not fit easily.
• Adding stock all at once: Track what goes into the blender and add the rest as needed.
• Leaving the sauce uncovered: Use a splatter screen or loose covering as it heats.
• Skipping the final taste: Check the seasoning after the chocolate is incorporated and adjust the salt.

How to store

Store leftover sauce in an airtight container in the fridge and use within 3–4 days. Reheat it gently in a saucepan, stirring and adding a little stock or water if it has thickened. Keep tortillas and garnishes separate until serving.

Frequently asked questions