Dehydrated Mole
Mole Coloradito
Coloradito is the brick red mole Oaxacan families cook any day of the week. Guajillo chiles, chocolate, almonds and sesame give it a smoky sweetness that goes with almost anything.
We cook it in small batches in Oaxaca from our family recipe and sun dry it the old fashioned way. 100% organic and non-GMO.
How we serve it: stir 3 to 4 tablespoons into ½ to 1 cup of warm chicken broth per serving, until it's thick but still pourable. Serve it over chicken with rice, in enchiladas, or on fried eggs in the morning. An 8 oz pouch makes 3 to 4 servings and 16 oz makes 6 to 7. It keeps in the pantry for over a year.
Size
Makes 3 to 4 servings, as little as $4.75 each.
Free U.S. shipping on orders of $35+. Secure checkout by Shopify.
- 100% Organic
- 1+ year shelf life
- Ships from the U.S.
Ingredients
Guajillo chiles, onion, garlic, cloves, sesame seeds, bread crumbs, almonds, salt, plantain, chocolate.
Chile guajillo colorado, cebolla, ajo, clavo, ajonjolí, pan molido, almendras, sal, plátano, chocolate.
Contains wheat, almonds (tree nuts) and sesame. If you have a food allergy, message us before ordering.
Brought home from Oaxaca by our momElisa Beristain is from Oaxaca. She found this mole on a trip back to visit her family, and it is still family made there and sun dried the old fashioned way.
Ready in 3 steps
The mole is already cooked and sun dried. You bring it back with warm chicken broth.
1Warm ½ to 1 cup of chicken broth
2Whisk in 3 to 4 tablespoons of mole
3Simmer 2 to 3 minutes, then pour over taquitos
Ratios, fixes and storage are in the step by step guide.
Two ways to serve it
Crispy Chicken Taquitos Covered in ColoraditoServes 3 to 4 (makes 12 taquitos) · 30 min
Taquitos dorados de pollo bañados en coloradito
Fried rolled tacos are an everyday antojito all over Mexico, and here they get the same finish Oaxacan cooks give enchiladas de coloradito: a ladle of the mole with queso fresco, onion and parsley.
Ingredients
- 1 pouch (8 oz) Halietza dehydrated Mole Coloradito
- 3 cups low sodium chicken broth
- 12 thin corn tortillas
- 2 cups finely shredded rotisserie chicken
- 1/4 teaspoon salt
- Vegetable oil for frying, enough to stand 1/2 inch deep in your skillet (about 2 cups)
- 12 wooden toothpicks
- 3/4 cup crumbled queso fresco
- 1/4 white onion, thinly sliced
- 2 tablespoons chopped parsley or cilantro
Steps
- Warm the tortillas on a dry skillet for about 30 seconds per side, until they bend without cracking. Season the chicken with the salt.
- Put about 2 tablespoons of chicken along one edge of each tortilla, roll it up tightly and pin it closed with a toothpick.
- Heat 1/2 inch of oil in a skillet over medium heat to 350°F. A corner of tortilla dipped in should sizzle right away. Fry the taquitos in two batches, about 2 minutes per side, until golden and crisp. Drain on paper towels and pull out the toothpicks.
- While the oil heats, make the mole. Warm the 3 cups of broth in a saucepan until it steams, whisk in the mole for 60 to 90 seconds, then simmer 2 to 3 minutes until it is glossy and coats a spoon.
- Line up three or four taquitos on each plate. Ladle the mole across the middle and leave the ends bare so they stay crunchy. Top with queso fresco, onion and parsley or cilantro, and serve right away.
Tip: To skip the frying, brush the rolled taquitos lightly with oil and bake them seam side down at 375°F for 15 to 20 minutes, until crisp.
Oaxacan Coloradito Enchiladas with ChickenServes 3 to 4 (makes 12 enchiladas) · 50 min
Enchiladas de coloradito
This is the dish coloradito is known for in Oaxaca's Central Valleys: lightly fried corn tortillas filled with chicken, bathed in the mole and topped with fresh cheese, onion and parsley.
Ingredients
- 1 pouch (8 oz) Halietza dehydrated Mole Coloradito
- 5 cups low sodium chicken broth
- 1 1/2 lb boneless, skinless chicken breasts or thighs
- 1/2 white onion, divided
- 1 garlic clove, peeled
- 1/2 lime
- 12 corn tortillas
- 1/4 cup vegetable oil
- 6 oz queso fresco, crumbled (about 1 1/2 cups)
- 1/2 cup flat leaf parsley leaves
Steps
- Simmer the chicken in the broth with a wedge of the onion and the garlic for about 20 minutes, until cooked through. Shred the chicken. Strain the broth and measure out 3 cups.
- Slice the rest of the onion very thin and put it in a bowl of cool water with the juice of the lime half. This keeps it crisp and takes off the bite.
- Heat the 3 cups of broth in a wide skillet until it steams, whisk in the mole for 60 to 90 seconds, then simmer 2 to 3 minutes until it is glossy and coats a spoon. Keep it warm on the lowest heat.
- Heat the oil in a small skillet over medium heat. Fry the tortillas one at a time for a few seconds per side, only until soft, and drain on paper towels.
- Dip each tortilla in the mole, fill it with about 1/4 cup of chicken and roll it up. Set three on each plate, seam side down.
- Ladle more mole over the enchiladas until they are covered. Top with the queso fresco, the drained onion and the parsley leaves, and serve at once.
Tip: Some Oaxacan towns serve these with no filling at all. Dip the tortillas, fold them in half and then in half again, and put the chicken, a fried egg or a piece of grilled meat on the side.
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