Mexican cuisine · Meat & Kebab

Pollo en Mole Coloradito

Chicken in reddish-brown Oaxacan mole made from ancho chiles, roasted tomatoes, almonds and a touch of chocolate.

Ingredients · for 4 servings

• 1.2 kg chicken pieces
• 6 dried ancho chiles
• 3 dried guajillo chiles
• 500 g tomatoes
• 1 white onion
• 5 cloves garlic
• 100 g almonds
• 1 corn tortilla
• 40 g dark chocolate
• 1 tsp oregano, 1 tsp cinnamon and 3 cloves
• 4 tbsp oil
• Salt, pepper

Instructions

1. Salt the chicken pieces, simmer gently with 1.5 l water, the halved onion and two cloves of garlic for 35 min. and strain the broth; set the meat aside.
2. Stem and seed the chiles, toast 30 sec. per side in a dry pan until fragrant, and soak for 20 min. in hot broth.
3. Roast the tomatoes, remaining garlic and onion half in the same pan for 10 min. until blistered and blackened in spots; toast the almonds and torn tortilla in 1 tbsp oil for 4 min. until golden.
4. Blend everything together with the cinnamon, oregano, cloves and 400 ml broth until very smooth and strain through a sieve so the sauce becomes velvety.
5. Heat the remaining oil in a heavy pot, fry the paste while stirring for 8 min. until it turns deep red and glossy and oil separates at the edge, then thin with 500 ml broth and simmer uncovered for 25 min.
6. Stir in the chocolate, season with salt and pepper, warm the chicken through for 10 min. and serve with rice and tortillas.