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Enchiladas de Mole Coloradito (Oaxacan Red Mole Enchiladas)

Name: Enchiladas de Mole Coloradito (Oaxacan Red Mole Enchiladas)
Prep time: 45 min
Cook time: 90 min
Total time: 135 min
Cuisine: Mexican
Ingredients: 2 grandes Chicken breasts; 2 Ancho chillies; 2 Pasilla chillies; 4 Tomatillos; 40 g Mexican chocolate; 3 Mulato chillies; 1 tbsp Sesame seeds; 12 Corn tortillas; 100 ml Soured cream; 3 tbsp Pork lard; 2 Tomatoes

135 min (45 prep + 90 cook) Hard 6 servings Oaxaca

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 29 Mar 2026

Chicken-filled tortillas bathed in Oaxacan mole coloradito made from chillies and chocolate.

About this recipe

Chicken-filled tortillas bathed in Oaxacan mole coloradito - a sauce of mulato and ancho chillies with chocolate and spices. Culinary elegance from Oaxaca.

History & Origin

Mole coloradito is one of the seven representative moles of Oaxaca - the Mexican state that prides itself on having the greatest diversity of moles in the country. Unlike the Oaxacan black mole, which is the most complex and ceremonial, coloradito holds a special place in everyday Oaxacan cooking for its relative accessibility and its balanced, comforting flavour. The name "coloradito" refers to the characteristic dark red colour of this sauce, the result of combining mulato, ancho and pasilla chillies, which contribute different nuances of colour, heat and aroma. Chocolate is a fundamental ingredient that, contrary to expectations, does not make the mole sweet but instead adds depth, body and a slightly bitter flavour that balances the acidity of the chillies. In Oaxaca, mole coloradito is used primarily for enchiladas, though it also appears with turkey, chicken and pork dishes. Enchiladas de mole coloradito are a celebration dish in Oaxacan homes, appearing at weddings, quinceañeras and religious festivities. Traditional preparation can take hours, with each chilli toasted individually and ingredients ground on a stone metate. The democratisation of Oaxacan cooking through chefs such as Alejandro Ruiz, Celia Florián and Pilar Cabrera has brought mole coloradito to restaurants worldwide, but at its core it remains a dish deeply connected to the land and traditions of Oaxaca.

Estimated cost

£12.50

Total cost

£2.08

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

480

Calories

28g

Protein

42g

Carbohydrates

22g

Fat

Fibre

680mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Cook 2 chicken breasts with 1/4 onion, 1 garlic clove and salt in enough water for 25 minutes. Reserve the broth. Shred the chicken once cooled.
💡 The chicken broth will be used to thin the mole.
2
Clean and devein 3 mulato chillies, 2 ancho and 2 pasilla. Toast on a dry griddle for 30 seconds per side. Soak in hot water for 20 minutes. On the same griddle, toast 1/4 onion, 3 garlic cloves, 2 tomatoes and 4 tomatillos until charred.
💡 Do not over-toast the chillies or they will make the mole bitter.
3
Blend the soaked chillies with the roasted vegetables, 2 slices of fried bread, 1 tablespoon toasted sesame seeds, 2 cloves, 3 black peppercorns, 1 cinnamon stick and salt. Use the chilli soaking liquid for blending.
💡 Blend in batches to avoid overflow.
4
In a large pot with 3 tablespoons very hot lard or oil, pour in the blended mole. Fry stirring constantly for 5 minutes. Add 1 litre chicken broth gradually. Add 40g Mexican chocolate. Cook 45-60 minutes over low heat, stirring frequently.
💡 The mole should thicken enough to coat a spoon.
5
For the enchiladas: briefly heat tortillas in oil for 10 seconds. Fill with shredded chicken, roll and place in an ovenproof dish. Pour the hot mole coloradito over. Garnish with toasted sesame seeds, sliced red onion and soured cream. Serve with rice and black beans.
💡 Mole coloradito can be made 2 days ahead - it improves with resting.