Oaxacan Red Mole with Chicken

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Oaxacan Red Mole (Mole Coloradito) is a richly complex Mexican sauce from Oaxaca built on toasted dried chiles, tomatoes, nuts, raisins, warm spices, and a touch of Mexican chocolate. This streamlined version delivers the deep brick-red color, velvety texture, and signature sweet-savory-spicy balance of the classic in under two hours. Serve it spooned over tender poached chicken with warm corn tortillas for an authentic Oaxacan dinner.

Nutrition Facts

Per serving (estimated)

• 510 kcalCalories
• 26 gFat
• 7 gSaturated Fat
• 28 gCarbs
• 6 gFiber
• 9 gSugar
• 38 gProtein
• 780 mgSodium
• 820 mgPotassium
• 120 mgCalcium
• 4 mgIron
• 18 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the chile base

• 4 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 1 dried pasilla chile, stemmed and seeded
• 2 cups hot water

For the sauce

• 3 tbsp lard or vegetable oil, divided
• 1 medium white onion, chopped
• 4 garlic cloves, peeled
• 2 Roma tomatoes, quartered
• 2 tomatillos, husked and halved
• 2 tbsp sesame seeds
• 2 tbsp blanched almonds
• 1 tbsp raisins
• 1 tsp Mexican oregano
• 1/2 tsp ground cumin
• 1/4 tsp ground cinnamon
• Pinch of ground cloves
• 1 oz Mexican chocolate, chopped
• 2 tbsp masa harina whisked with 1/4 cup water
• 5 cups chicken broth
• 1 1/2 tsp kosher salt, plus more to taste

For the chicken and garnish

• 2 lbs boneless skinless chicken thighs
• Toasted sesame seeds, for garnish
• Chopped white onion and fresh cilantro
• Lime wedges and warm corn tortillas

Directions

1. Toast the chiles in a dry skillet over medium heat for 30 seconds per side until fragrant; transfer to a bowl, cover with the hot water, and soak for 20 minutes. Reserve 1 cup of the soaking liquid.
2. In the same skillet, toast the sesame seeds and almonds until the sesame turns golden, about 2 minutes; set aside. Add the tomatoes, tomatillos, onion, and garlic to the skillet and char lightly, about 6 minutes.
3. Drain the chiles and place them in a blender with the reserved soaking liquid, toasted sesame and almonds, raisins, oregano, cumin, cinnamon, cloves, Mexican chocolate, and the charred vegetables. Blend on high until completely smooth, 1 to 2 minutes.
4. Heat 2 tablespoons of lard in a large heavy pot over medium heat. Set a fine-mesh strainer over the pot and pour the blended sauce through, pressing to extract all the liquid; discard the solids. Cook the strained sauce, stirring constantly, for 10 minutes until it darkens and thickens.
5. Stir in the chicken broth, masa harina slurry, and salt. Bring to a gentle simmer and cook uncovered for 30 minutes, stirring occasionally, until the mole coats the back of a spoon.
6. Rub the chicken thighs with the remaining 1 tablespoon lard and a pinch of salt. Nestle them into the simmering mole and poach for 25 minutes, turning once, until cooked through and tender.
7. Transfer the chicken to a plate, shred with two forks, and return it to the mole. Simmer 5 more minutes to meld the flavors, then taste and adjust the salt.
8. Ladle the mole and chicken into warm bowls, garnish with sesame seeds, onion, and cilantro, and serve with lime wedges and corn tortillas on the side.

Cook’s Notes

• Toast chiles briefly and watch carefully; burnt chiles will make the whole mole bitter.
• Straining the blended sauce through a fine mesh is the secret to the silky, restaurant-style texture of authentic Coloradito.
• Mole deepens as it rests, so make it a day ahead and reheat gently for the best flavor.
• Substitute 1 tablespoon unsweetened cocoa powder plus 1 teaspoon sugar for the Mexican chocolate if needed.
• Serve over white rice alongside refried beans and a simple avocado salad for a traditional Oaxacan meal.

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