Oaxacan Red Mole Sauce (Mole Coloradito)

115 mins (prep 25, cooking 90)
22 ingredients
6 servings
This is a classic Oaxacan dish, served with rice. Each family has their own version, this one is made by the Restaurant La Olla, Oaxaca México.A little information:Oaxaca is to Mexican food lovers and cooks perhaps what Florence is to art aficionados. Walking through any village market, or just down the street in Oaxaca is a aromatic as well as visual delight. In Oaxaca, it is difficult for one to walk for very long without ending up in a market and passing a dozen little restaurants. Not only has Oaxaca made significant contributions to the flavors of the world - especially with its extraordinary mole (mo-lay) sauces: sharp, thick, sweetly complex, with top notes of smoke, sometimes clove and citrus and always undertones of dried-chile heat, but the Indians from Oaxaca invented two of the cooking utensils that are still essential in Mexican cooking: the molcajete (stone utensil used to crush and mix spices) and the comal (metal utensil for heating and baking). Oaxaca is justly famous worldwide for its vibrant, inventive, and diverse cuisine. The markets and restaurants produce their succulent, rich moles for which Oaxaca is famous. There are at least seven basic varieties of mole made in the region. Here are nine: negro (black), amarillo (yellow), coloradito (reddish), almendrado (with almonds), verde (green), rojo (red), Manchamanteles (tablecloth stainer) and chichilo negro. There is always mole being served in Oaxaca, such as the coloradito; with its brick-red color of roasted chiles, sautéed spices, and ground, charred bread, it is elusively spicy and with a slightly tangy sweetness, a little smoky, with the fullness of toasted grain and a bit more pungent than the negro or the amarillo, which is especially mild, with its clean chile flavor, a strong top note of cumin and a slightly oily texture.

Categories:  holiday , oaxacan , chicken , chocolate , chicken-breast , north-american , poultry , main-dish , mexican , meat , heirloom~historical , <-4-hours , time-to-make ,
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Serving Size (140.63 g)
Servings 6
Amount per Serving
Calories 274.45 Calories from Fat 66.15
% Daily Value *
Total Fat 7.35g 67.86%
Saturated Fat 2.08g 62.53%
Trans Fat 0.02g %
Cholesterol 57.38mg 114.75%
Sodium 2319.53mg 579.88%
Total Carbohydrate 32.57g 65.14%
Dietary Fiber 3.66 g 87.8%
Sugars 18.71 g %
Protein 21.2g 254.34%
Vitamin A 595.2IU% Vitamin C 6.25mg%
Calcium 184.16mg% Iron 5.75mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
medium white onion, red, vegetable shortening, medium white onion, medium tomatoes, cooked rice