The Mole Coloradito (red mole) with Chochoyotes (dumplings) was a complex layered sauce made of spices and chocolate, and incredibly rich. This recipe comes from the Oaxacan menu of my UBC Mexican cooking class with Rossana Acencio.

• the chicken was boiled ahead of time with onion and garlic; some broth was set aside to add liquid to the chiles when they were being blended.
• in our class we began by lightly toasting the dried ancho and guajillo chiles on a grill to add ‘texture’.

toasting chiles for the Mole Coloradito

• chocolate ‘pucks’, abuelita-style. This sugared, slightly gritty chocolate was added to the mole sauce.
  

  the sugared gritty chocolate that is added to the Mole Coloradito

• the sexy sheen of mole coloradito once all the ingredients are added…
  

  the mole coloradito has a sheen once all the ingredients are added

• Meanwhile, we made the Chochoyotes (dumplings). Here Chef Rossana is prepping the masa dough.
  

  Chef Rosanna demonstrates how to prepare the masa

• the basic masa dough has masa, claro! plus crushed garlic, a pinch or two of epazote and salt added to it. The dough is rolled into long tubes, sliced and formed into small balls in your hand.
  

  prepping the dumplings from the masa dough

• the balls are flattened and dimpled, and now they are called Chochoyotes, Mexican dumplings.

the dumpling ready to pop into the pot of boiling water

• the dimpled Chochoyotes are popped into boiling water. When they float to the surface they’re ready.
  

  dumplings Oaxaca-style

Mole Coloradito, incredibly rich…

Mole Coloradito

More Moles:

• Mole Amarillito de Oaxaca, a yellow mole
• Mole Poblano Sencillo, the mole with chocolate
• Guacamole, an avocado ‘mole’ (sauce)
• What to eat in Puebla, including the three famous moles of the city: pipian, red adobo and dark Poblano