Oaxacan · Sauce
Mole Coloradito
- Advanced
- 60 min
- roughly 2 of 4 for cost
Leads with toasted, nutty warmth throughout, richness that coats and comforts, fading in warm spice.
Ingredients
- 120 g chile ancho, stemmed and seeded
- 80 g chile guajillo, stemmed and seeded
- 40 g chilcostle, stemmed and seeded
- 500 g ripe tomatoes
- 150 g white onion, in thick wedges
- 30 g garlic cloves, unpeeled
- 1 ripe plátano macho (180 g), sliced
- 60 g almonds
- 40 g sesame seed
- 1 stick canela
- 4 cloves
- 8 black peppercorns
- 3 g dried Mexican oregano
- 2 sprigs thyme
- 120 g lard
- 60 g chocolate de metate
- 1.2 L chicken stock, hot
- 20 g piloncillo and fine salt
The skills inside
MoleReducing a sauceTortillas on the comalCharring over open flameStraining & passing through a sieveSoaking dried goods back to life
Allergen screen
Found: nuts · sesame
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Toast the chillies on a dry comal 15-20 seconds a side until they puff, smell like toasted bread and lighten a shade inside, then soak in hot water 20 minutes until limp enough to tear with a fingernail. 20 min
- Char the tomatoes, onion and garlic on the same comal until the skins blister black in patches and the tomatoes collapse and weep.
- Fry the plantain, almonds and sesame in 40 g of the lard until deep gold, then blend the lot with the drained chillies, spices and half the stock and push it through a sieve.
- Heat the rest of the lard until a drop of paste hisses hard, add all the paste at once and fry, stirring without stopping, 15-20 minutes: it darkens to brick red, tightens, and clear fat separates and pools at the edge. 20 min
- Only now thin with the remaining hot stock, melt in the chocolate and piloncillo, season, and simmer 20 minutes until it coats a spoon and tastes round rather than raw. 20 min
How to tell it is going right
This dish has no standard of its own yet. It is judged on the techniques it exercises: checked at the pan, while there is still something to be done about it.
Tortillas on the comal 27 recipes
- It puffs. On the second turn the tortilla lifts into a dome as the trapped water flashes to steam and splits the two faces apart; a tortilla that never puffs was pressed too thick, cooked too cool, or turned too often.
- Freckled, not blackened: small brown spots across a pale field. An evenly browned tortilla has been on too long and will be a cracker by the time it reaches the table.
- It folds without cracking while warm, and still folds after five minutes under a cloth. A tortilla that splits along the fold has lost too much water on the comal.
- The edges are unbroken and roughly round, with no ragged fringe: a fringed edge means the masa was too dry when it was pressed, and no amount of heat will fix it afterwards.
- It smells of toasted corn rather than of scorch or of raw lime. Raw lime means the nixtamal was under-rinsed; scorch means the comal was above the working heat.
Where it goes wrong The masa was too dry or the comal too cool. A dry masa cracks at the edge on pressing and cannot generate the steam that puffs it; a cool comal dries the tortilla through before the water can flash, so it leaves the heat stiff, pale and already stale.
Charring over open flame 31 recipes
- The surface met the fiercest heat available (flame, a broiler, or bare hot metal) with nothing between them, and it shows as true blistering and blackening rather than gentle, even browning.
- The char matches the surface’s fate: where it will be eaten, black sits in patches over deep colour with every face having had its turn, and where the skin is to be peeled away, it may go to an even black, because the char there works on the flesh below and then leaves with the skin.
- It smells of smoke and toasted surface with no acrid edge that stings the nose: acrid means it went past, and acrid does not cook out.
- Just under the char it is cooked (softened, steaming, collapsed, or puffed, whichever the dish wants) because the flame did the surface and the trapped heat did the rest.
- A taste carries the smoke without mouthfuls of ash: the black that flakes away is a seasoning, not a layer.
Where it goes wrong It was left on one face too long or held too close, so one side carbonised to ash while the rest stayed raw, and the smell turned acrid, which follows the dish through every later step and cannot be seasoned away.
At the Table
- The Pour
- Pinot Noir or Gamay
- Also Right
- Chianti or Barbera
- From the Taps
- Bière de garde
- Zero-Proof
- Verbena iced tea
Chicken is wine’s most agreeable partner. Match the SAUCE, not the bird: cream to oak, tomato to Sangiovese’s acid, herbs to Loire whites.
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