Mole Coloradito Sauce or Mexican Chocolate Sauce is a bit time-consuming but is worth the effort.
While most people associate Mole (“mo-lay”) with chocolate, this is not a dessert, nor even sweet. Mole comes from the Nahuatl Indian word “molli” which means sauce or mixture. Traditional mole is served over turkey, chicken is common as well.
In fact, no one mole dish exists. Each region of Mexico has their own version and the Oaxaca and Puebla regions are so well known for theirs, they're called the “Land of Seven Moles.” Red, Yellow, Black and Brown moles exist and their ingredients vary much like Gumbos. Where a seafood gumbo begins with a lighter roux, a sausage or meat gumbo begins with a darker roux. Think of the varieties of curries, so is the world of Mole.
Many Moles, Many Ingredients
Moles can be said to consist of four basic ingredient groups: Chiles; nuts and/or seeds; spices and vegetables. The chocolate which typifies the darker moles is not at all like milk or even dark chocolate in candy bars. Mexican chocolate is not sweet and is scented with cinnamon. Ultimately, mole sauces are thick, rich stews combining rich fruity sweetness (often from the addition of raisins or other dried fruits) and spicy, deep heat from a combination of chiles.
Red Mole or “Mole Coloradito” is the most familiar to Norte Americanos. The red color comes from the inclusion of tomatoes. Mole is one of those dishes that is better the next day, after the flavors have had time to meld and deepen.
To find Mexican chocolate, look at gourmet stores, spice stores, or try our local Boston chocolate artisans: Taza.
Mole Coloradito
Ingredients:
- 1 - 1.5 cups chiles (Use a blend of dried chiles, stems and seeds removed; chile negro, guajillo, ancho)
- 1/3 - 1/2 cups Toasted sesame seeds, and/or pumpkin seeds (pepitas), and/or almonds
- 1 TBSP Cinnamon (grated fresh is best)
- 1 TBSP Oregano
- 1 tsp each Cumin, Allspice
- 1/3 - 1/2 cup Mexican Chocolate shaved, grated or chopped
- Saute half a large yellow onion and 3-4 cloves of minced garlic in olive or corn oil
- Add about 1/2 cup raisins, and .5 C sun-dried tomatoes, to plump.
- Add about 1/3 cup of crackers or day-old bread to thicken.
Directions:
- Buzz all in blender adding chicken broth to thin, as needed.
- Taste and add sugar and salt to taste (may take about a TBSP each) but raisins make a richer sweetener.
- Saute chicken to brown, using achiote oil or corn or olive oil. Add chicken broth and remaining ingredients. Simmer gently on low heat, check to ensure thickness and that the sauce is not sticking. Thin if necessary with more broth.
- Serve over rice.
Annatto Oil
Achiote oil or annatto oil is easy to make and keeps a long time if refrigerated. It's essential to making “yellow rice” such as for Arroz con Pollo, and adds rich red color to many South American dishes.
Annatto seeds can be found at many spice stores or can be ordered online. The Achiote seeds are used to color everything from red leicester cheese to butter, cosmetics. Toast them in a neutral oil for about 10-15 minutes and then strain the oil. It will be a beautiful deep orange-red. The flavor is slightly nutty, a little peppery.
Jacqueline Church - Award-winning writer, speaker, teacher on topics at the intersection of gourmet and sustainable food issues.
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