Photograph of the finished Mole coloradito

Mexico · Mole đỏ gạch Coloradito

Mole coloradito

1 hr 40 min Hands-on time
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken breast Chicken breast 14.1 oz
  • Photograph of Mexican dried chillies Mexican dried chillies 12
  • Photograph of Tomato Tomato 8
  • Photograph of Ripe bananas Ripe bananas 5.6 oz
  • Photograph of Sliced almonds Sliced almonds 1.7 oz
  • Photograph of Cinnamon Cinnamon 4 bars
  • Photograph of Mexican chocolate (chocolate de mesa) Mexican chocolate (chocolate de mesa) 1.1 oz
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Bread Bread 2.1 oz
  • Photograph of Sugar Sugar 0.7 oz

Method

  1. 1 Roast the red chilies for 30 seconds on each side, then let them soak for 20 minutes. Absolutely do not use black chilies to ensure the sauce retains its brick-red color.
  2. 2 Grill the tomatoes and garlic until lightly browned, then fry the sliced bananas for 3 minutes to sweeten them.
  3. 3 Grind everything together with roasted almonds, cinnamon, and stale bread, then strain through a sieve.
  4. 4 Fry the sauce in oil for 15 minutes, then add enough chocolate to give it a reddish-brown color without turning it black like mole negro.
  5. 5 Cook the chicken in the sauce with 250 ml of broth for 25 minutes, season with salt and a little sugar for a well-rounded flavor.

With an appliance

  • Pressure cooker 1 hr

    Replace step 5: cook the chicken in the sauce with 250 ml of broth under high pressure for 8 minutes, then release the pressure naturally for 8 minutes; step 4 still involves frying the chicken in the sauce with the lid open for 15 minutes to maintain the brick-red color.

Start cooking