Mole Coloradito

Name: Mole Coloradito
Yield: Makes about 6 cups
Ingredients: 4 plum tomatoes, hulled; 3 tomatillos, husks removed, rinsed; ½ large white onion, halved; 1 head of garlic; 8 ancho chiles, ribs and seeds removed; 6 guajillo chiles, ribs and seeds removed; ¼ cup raisins; ½ cup sesame seeds; ½ Ceylon cinnamon stick or ¾ teaspoon ground cinnamon; 2 allspice berries; 2 whole cloves; 1 teaspoon cumin seeds; 2 tablespoons vegetable oil; 4 cups low-sodium chicken broth; Kosher salt; 2 ounces bittersweet chocolate, chopped; 2 tablespoons breadcrumbs; 1 tablespoon grated piloncillo (unrefined whole cane sugar) or dark brown sugar; A spice mill

By Criollo, Oaxaca

April 18, 2017

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Peden + Munk

Oaxaca is known for its moles, and there are countless types. This recipe from Criollo restaurant features dried red chiles and is often served with poultry.

Recipe notes