Mole coloradito is the sweeter, redder mole of the seven, with ancho and guajillo chiles, plantain and chocolate; a Sunday-lunch standard across Oaxaca.

Mole coloradito was historically a celebration mole for weddings and baptisms, lighter than negro and quicker to make. The Casa Oaxaca and Las Quince Letras versions stay closest to the convent-kitchen original, with ancho, guajillo and a touch of chilhuacle red giving it a brick-red colour. Many Oaxacan home cooks make it weekly from a Mercado de Abastos mole-paste base, served over enmoladas with shredded chicken and queso fresco for Sunday lunch.

Where to eat Mole coloradito in Oaxaca

5 editor picks for Mole coloradito in Oaxaca, ranked by editorial score. All Oaxaca signature dishes · Mole coloradito across every city.

Make it at home

Serves 42 hr 30 minIntermediate

Ingredients

  • 8 ancho chiles, seeded
  • 4 guajillo chiles, seeded
  • 2 chipotle chiles
  • 2 cloves garlic
  • 1 small onion, charred
  • 2 medium tomatoes
  • 40g sesame seeds, toasted
  • 40g almonds, toasted
  • 1 small ripe plantain
  • 1 cinnamon stick
  • 2 cloves
  • 30g Oaxacan chocolate
  • 1L chicken stock
  • Salt and a pinch of sugar
  • 1kg chicken, cooked and shredded
  • Tortillas to serve

Method

  1. Toast the chiles on a comal and soak in hot water 20 minutes.
  2. Char the onion, garlic and tomatoes on the comal.
  3. Toast the sesame and almonds; reserve.
  4. Blend the chiles, charred vegetables, seeds, almonds, plantain and spices into a thick paste.
  5. Fry the paste in 50ml lard 15 minutes until it darkens.
  6. Add stock; simmer 45 minutes.
  7. Add chocolate; adjust salt and sugar; simmer 15 minutes.
  8. Roll the shredded chicken in tortillas, dip in the sauce and plate as enmoladas.

Editor tip. Don't skip the plantain: it carries the natural sweetness that distinguishes coloradito from negro.

Common allergens: Nuts, Sesame, Wheat (tortilla).