Coloradito (Red Oaxacan Mole)

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1 large chicken (about 3 1/2 pounds) cut into serving pieces

1 medium white onion, roughly chopped

1 small head of garlic, scored around the middle

4 fresh marjoram or oregano sprigs

4 fresh thyme sprigs

4 sprigs fresh flat-leaf parsley

Sea salt to taste

12 chiles guajillos or chilcostles

1/2 pound (about 2 small) tomatoes, stewed

4 tablespoons melted lard or safflower oil

1/4 cup sesame seeds

1 1/2 tablespoons dried oregano

2 whole cloves

2 whole allspice

1 medium white onion, thickly sliced

9 small garlic cloves, peeled

1 3-inch cinnamon stick, broken into thin strips

1 small ripe plantain, peeled and cut into thick rounds

3 slices French bread

1-ounce Mexican chocolate

3 cups cooked white rice, seasoned

12 corn tortillas, warm

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