Mole Coloradito is a traditional Mexican sauce that is both spicy and savory. It's a versatile sauce that can be used as a marinade, sauce, or seasoning for meat, vegetables, and rice dishes. The name Mole Coloradito means "little red mole" in Spanish, and it's named for its distinctive deep red color, which is derived from the use of a variety of red chilies, including ancho and guajillo. This article will guide you through the process of creating the best Mole Coloradito recipe with artisanal chocolate.
Ingredients:
- 6 dried ancho chilies
- 4 dried guajillo chilies
- 1 cup chicken broth
- 1 cup beef broth
- 1 cup tomato sauce
- 1/2 cup roasted peanuts
- 1/2 cup raisins
- 1/2 cup sesame seeds
- 1/4 cup pumpkin seeds
- 1/4 cup almonds
- 1/4 cup artisanal chocolate, finely grated
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 tbsp olive oil
- 2 tbsp sugar
- 2 tbsp white vinegar
- 1 tsp salt
- 1 tsp cumin
- 1/2 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp black pepper
- 1/4 tsp anise seeds
Instructions:
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Heat a dry skillet over medium heat. Add the ancho and guajillo chilies to the skillet and toast them until fragrant, stirring occasionally. This should take about 5 minutes.
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Remove the stems and seeds from the toasted chilies and transfer them to a blender.
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Add the chicken broth and beef broth to the blender and puree until smooth.
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Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.
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Add the pureed chilies to the pot and stir to combine.
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Add the tomato sauce, roasted peanuts, raisins, sesame seeds, pumpkin seeds, almonds, and grated artisanal chocolate to the pot.
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Stir to combine and bring the mixture to a simmer.
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Add the sugar, white vinegar, salt, cumin, cinnamon, cloves, black pepper, and anise seeds to the pot.
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Stir to combine and let the sauce simmer for about 30 minutes, stirring occasionally.
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Remove the pot from the heat and let it cool for a few minutes.
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Use an immersion blender or transfer the sauce to a regular blender and blend until smooth.
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If the sauce is too thick, add more chicken or beef broth to thin it out.
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Taste the sauce and adjust the seasoning as needed.
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Serve the Mole Coloradito over chicken, beef, or vegetables, or use it as a marinade or seasoning for rice dishes.
Tips:
- To save time, you can use canned tomato sauce instead of making your own.
- If you can't find artisanal chocolate, you can use regular dark chocolate instead.
- If you want a smoother sauce, strain it through a fine-mesh sieve after blending.
- The Mole Coloradito will keep in the refrigerator for up to a week, or in the freezer for up to 3 months.
Conclusion:
Making Mole Coloradito may seem intimidating, but it's actually a fairly simple process. With the right ingredients and a little patience, you can create a delicious and authentic Mole Coloradito that will impress your friends and family. Artisanal chocolate is the perfect addition to this recipe, adding depth and complexity to the robust flavors.