Mole Coloradito (Quick Version with Mole Spice Blend)
Oaxaca’s sweet red mole in under an hour: charred tomatoes and onion blended with my mole spice blend, then simmered with broth, almond butter, and Mexican chocolate. Spoon it over chicken or pork, or dip tortillas in it for quesadillas.
Servings: 4
Calories: 185kcal
Ingredients
- 4 tomatoes note: or one 15-ounce can fire-roasted tomatoes
- ¼ medium onion
- 2 to 4 cloves garlic note: peeled
- 2 to 4 tablespoons mole spice blend
- 1 tablespoon oil or lard
- 1 cup chicken broth [confirm amount]
- 1 tablespoon almond butter
- ½ ounce Mexican chocolate note: chopped [confirm amount]
- salt and brown sugar to taste
Instructions
- Broil the tomatoes and onion on high for 5 to 8 minutes per side, until charred. If you’re using canned tomatoes, broil only the onion.
- Add the tomatoes, onion, garlic, and mole spice blend to a blender and blend until smooth. Add 1/2 cup water if it’s too thick to blend.
- Heat the oil in a saucepan over medium heat. Pour in the sauce (it will splatter) and fry, stirring, for about 5 minutes, until it darkens slightly.
- Stir in the broth, almond butter, and chocolate. Simmer on low for 20 to 30 minutes, stirring occasionally, until the sauce coats a spoon. Taste, and add salt and a pinch of brown sugar if needed.
- Spoon over cooked chicken or pork, or use for quesadillas (see notes).
Notes
Notes:
- Paste your current quesadilla steps here under “Mole Coloradito Quesadillas.”
- The sauce keeps up to 5 days refrigerated or 3 months frozen.
- For slow carb, skip the sugar and serve over chicken with black beans.
Nutrition
Calories: 185kcal | Carbohydrates: 22g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 304mg | Potassium: 370mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1107IU | Vitamin C: 19mg | Calcium: 123mg | Iron: 2mg