Mole Coloradito

Ingredients

• 10 ancho chiles

• 1 pasilla chile

• 4 large roma tomatoes

• 4 medium cloves garlic, unpeeled

• 3 tablespoons vegetable oil

• 2 slices day-old bread

• 15 blanched almonds

• ½ cup sesame seeds

• 10 black peppercorns

• 1 tablespoon dried Mexican oregano (preferably Oaxacan)

• 3 whole cloves

• 3 tablespoons vegetable oil

• 1 piece Mexican cinnamon (approximately 1 inch)

• 3 cups chicken stock

• Salt

• 2 tablespoons sugar

• 8 pieces chicken or pork

• ½ medium onion

• 3 garlic cloves

• Salt

Instructions

Clean the chiles with a damp cloth, then discard the seeds and stems. Roast the chiles slightly on a hot skillet. Transfer to a pot with hot water, and let them soak for 20 minutes.

On a separate skillet, dry-roast the tomatoes and the unpeeled garlic cloves.

Add 3 tablespoons oil to a skillet and fry the bread until pale gold. Add the blanched almonds, sesame seeds, oregano, black peppercorns and cloves. Reserve.

Meanwhile, heat the oil in a big pot, blend the chiles with enough fresh water, and add to the pot. Let it fry for about 8 to10 minutes. Blend the reserved nuts and spices along with the tomatoes, garlic, and enough water. Add to the cooking pot.

Blend the cinnamon with a little water and pass through a sieve over the mole. Simmer until thickened, about 20 minutes.

Add the chicken stock and bring to a boil. Let cook for 15 minutes, then add salt and sugar to taste. The mole should cover the back of a spoon.

Add boiled chicken (see below), let simmer for 10 minutes, and serve with rice and tortillas.

To cook the chicken: Bring 2 quarts water to a boil, add ½ onion, 3 cloves garlic and salt. When boiling, add the chicken pieces and let it boil until the meat is done.