Mole Coloradito Oaxaca

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Steps

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For mole paste: cut chiles open vertically , remove stems , seeds.

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On hot , ungreased griddle or heavy skillet , toast chiles on both sides , flattening with spatula , until skins blister and colors change.

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Put chiles in bowl.

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Add raisins.

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Cover with hot water.

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Soak for 30 minutes and up to a few hours , until soft.

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Drain chiles , raisins then puree in blender with water as necessary.

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Strain through coarse sieve into large pot , pressing with large spoon adding more water as necessary.

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Add chocolate , bring to simmer.

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Toast then peel garlic and onion quarters.

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Put in blender.

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Toast almonds.

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Put in blender with onion and garlic.

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Add canela , salt , pepper , thyme and oregano.

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Puree , adding water as necessary.

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Strain into chile-chocolate mixture , pressing down with large spoon , adding more water as necessary.

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Cook , stirring , 15 minutes to thicken mole paste.

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Paste may be cooled and refrigerated for six months or frozen in airtight containers.

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To make sauce from p.

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Ingredients

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dried ancho chiles, dried guajillo chilies, raisins, bittersweet chocolate, garlic, white onion, almonds, ground cannella, kosher salt, black pepper, dried thyme, dried mexican oregano, plum tomatoes, hot chicken broth