MolesHard

Mole Coloradito (Oaxacan Red Mole)

Name: Mole Coloradito (Oaxacan Red Mole)
Prep time: 60 min
Cook time: 90 min
Total time: 150 min
Cuisine: Mexican
Ingredients: 4 cloves Garlic; 30 g Sesame seeds (sesamo); 1 Cinnamon stick; 1 White onion; 8 Chillies ancho secos; 40 g Mexican chocolate; 50 g Pork lard; 5 g Oregano oaxaqueno; 1 Ripe plantain; 1000 g Chicken (muslos y piernas); 4 Tomatoes

150 min (60 prep + 90 cook) Hard 8 servings Oaxaca

Edmond Bojalil

Recetas Mexas

Published: 20 Mar 2026 · Updated: 3 Jun 2026

Oaxacan brick-red mole made with ancho chillies, tomato, chocolate and spices.

About this recipe

Mole coloradito is one of the seven classic moles of Oaxaca. It is distinguished by its intense brick-red colour, provided primarily by ancho chillies and tomatoes. It has a milder and slightly sweet flavour compared to other Oaxacan moles. Generally served with chicken or pork, it is one of the most approachable moles for those beginning their journey into Oaxacan cuisine.

History & Origin

Mole coloradito holds a special place among the seven emblematic moles of Oaxaca, being considered the most approachable and versatile of all. Its name comes from its distinctive brick-red colour, the result of combining ancho chillies with tomatoes and a touch of chocolate. Unlike mole negro, which can require more than thirty ingredients and days of preparation, coloradito is relatively simpler without sacrificing complexity of flavour. In the Central Valleys of Oaxaca, it is the mole of everyday life, present at both Sunday lunches and celebrations. Oaxacan cooks consider it a gateway mole, ideal for young people to learn the art of mole before attempting more complex preparations. The ancho chilli base gives it a fruity and earthy flavour, whilst the tomato provides acidity and the chocolate smoothness. Spices such as cinnamon, cloves and pepper add layers of depth. In Oaxacan tradition, coloradito is prepared especially for weddings and christenings where many people need feeding, as it yields generously and its flavour improves upon reheating.

Estimated cost

£12.40

Total cost

£1.55

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

440

Calories

28g

Protein

32g

Carbohydrates

22g

Fat

Fibre

650mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Cook the pollo in water with salt, garlic, onion and hierbas for 30 minutes. Set aside the stock and the piezas of pollo.
💡 Muslos and piernas dan mejor flavour that the pechuga for this mole.
2
Deseed and toast slightly the chillies ancho in a comal (flat griddle). Soak them in hot water 20 minutes.
💡 No the tuestes demasiado or amargara the mole.
3
Roast the tomatoes, the onion and the garlic in the comal (flat griddle) until esten chamuscados. Frie the plantain into rounds until dorar. Toast the ajonjoli.
💡 El plantain should estar maduro (cascara black) for aportar sweetness.
4
Licua the chillies with tomato, onion, garlic, banana, ajonjoli, cinnamon, oregano and a little stock until you get a smooth sauce. Strain.
💡 Licua in tandas if necessary for that is well smooth.
5
Heat the lard in a cazuela large and frie the mole for 15 minutes stirring constantly. Anade the chocolate and mixture until melted.
💡 El mole should espesar and oscurecerse to the freirse.
6
Add stock until you get the consistency deseada (should cubrir the reves of a spoon). Fold in the pollo and cook 20 minutes mas.
7
Serve the pollo banado in mole coloradito, espolvoreado with ajonjoli toasted and acompanado of rice and tortillas.
💡 Este mole sabe mejor to the day siguiente.

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Edmond Bojalil

Founder, Recetas Mexas

Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.