The colored mole is thus called by the red-brown color it has, this is one of the most traditional moles that are prepared in Oaxaca. We highlight that the star ingredient of this delicious mole is Chilhuacle Chile, this variety of Chile is considered a gourmet ingredient in many places, since it is difficult to achieve and, in addition, its cost can be very high. Another important characteristic of the mole is that unlike others, it is a little lighter and less sweet, it has a slightly spicy flavor. Finding on its side that the Chilhuacle Chile is probably not easily achieved, recipes have a colored mole recipe for you with guajillo chile. This Chile is ideal to replace the original Chile, so if you get Chilhuacle Chile we know that you will love its flavor even more. Discover the exquisite flavor of Oaxaca with the Colorado Mole. Lets cook!
| 🚻 6 Diners | 🕘 45m | 🍵 Principal | 🤯 Timing |
| Ingredients to make colored mole: |
| 50 grams of chilhucle chili or guajillo without seeds 100 grams of chili clean width without seeds 2 jitomates 1 piece of onion girl 4 cloves of garlic peeled 4 tablespoons of oil Bolillo 2 tablespoons of ajonjolà 1 branch of cinnamon 1 pinch of oregano 2 cloves of smell salt and pepper to taste 3 cups of chicken broth 1 kilogram of chicken pieces cooked |
| ADDITIONAL CHARACTERISTICS: Cheap cost, little spicy, |
Ingredients to make colored mole:
1. The easy coloradito mole recipe begins by tatemanding the guajillo chiles and wide chiles in a comal. Do not let them burn, if they will not take a bitter taste.
2. Remove from the comal and lead to soften in hot water about 10 minutes.
3. While the chiles soften, the tomatoes, the onion and the peeled garlic cloves. When the tomatoes are ready, you will notice that the skin emerges easy, you can remove it or leave it.
4. After onion and garlic cloves are roasted, fry them in oil with sesame and let them brown slightly for about 3 minutes.
5. In the same pan with oil, fry about 5 minutes the male banana and sliced bolillo bread. After this time, remove the pan from the fire.
6. Now its time to mix everything. The softened chiles, the tomatoes, the onion, the garlic cloves, the sesame, the banana and the fried bolillo bread stand in the blender. It also adds a spine of cinnamon, 1 pinch oregano, 2 smell nails, 1 cup of chicken, salt and pepper broth to taste. Blend all about 3 minutes to get a soft texture sauce. There is almost almost Oaxacas colored mole recipe!
7. In a pot with a tablespoon of oil, sauté the sauce that you liquefied, pour 2 cups of chicken broth and move constantly. Let cook about 15 minutes over medium-high heat until it thickens.
8. When you have thickened, you can check the flavor and season with a little more salt to taste. It serves with chicken pieces and accompanies a rich rice. To eat the Oaxacan red mole! Do not forget to enjoy the colored mole with beef or chicken, with any of these two proteins it will look very good.
