Molé Colorado

5 from 1 vote

This molé shines with the essence of the dried chiles. New Mexico Chiles, Guajillos and Anchos combine for a rich flavor.

Prep Time1 30

Active Time4

Total Time5 30

Course: Sauces

Cuisine: Gluten Free, Mexican

Keyword: Enchilada sauce, Gluten free, Mexican Cooking, Molé

Yield: Cups

Calories: 110kcal

Author: 2 Cooks in the Kitchen

Materials

8 Dried New Mexico Chiles
8 Dried Guajillo Chiles
8 Dried Ancho Chiles
2 Dried Serrano or Morita Chiles
8 Cloves Garlic
2 tsp Oregano or a bunch of fresh
2 tsp Ground Cumin
2 tsp Ground Coriander
1 cup Olive or Vegetable Oil
2 tsp Salt
4 cups Warm Water in a mixing bowl to soak the chiles. Use 3 cups of the soaking water for blending.
12 cups Broth Vegetable, Chicken, or Beef, etc.

Instructions

Remove the stems and seeds from the New Mexico, Guajillo and Ancho Chiles.
Chop the Serranos or Moritas.
Peel the Garlic Cloves.
In a frying pan over medium heat, sweat the chiles and garlic. Do this in batches being careful not to let them burn.
Put the chiles and garlic in a bowl and cover with 4 cups hot water. (Tap water heat is fine). Let soak for 30 minutes.
In batches, put the chiles into a blender with oil and soaking water. Blend until smooth.
Push the blended chiles through a fine mesh strainer
Put the resultant sauce in a soup pot on medium heat. Add the cumin, coriander, salt and oregano.
Add the broth and stir. Cook for 3 to 4 hours, stirring frequently until it reduces to the desired consistency. The sauce should be thick enough to coat a spoon.

Video

Nutrition information below may not be exact. Consult a dietician if you have allergies or reaction to foods.

Notes

This recipe can be reduced to make less. Just keep the proportions the same. Use vegetable broth for a vegetarian sauce. This sauce is great over chicken, as an enchilada sauce, with rellenos or even as a pizza sauce substitute for a Mexican pizza!

Nutrition