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’.
- chocolate ‘pucks’, abuelita-style. This sugared, slightly gritty chocolate was added to the mole sauce.
- the sexy sheen of mole coloradito once all the ingredients are added…
- Meanwhile, we made the Chochoyotes (dumplings). Here Chef Rossana is prepping the masa dough.
- 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.
- the balls are flattened and dimpled, and now they are called Chochoyotes, Mexican dumplings.
- the dimpled Chochoyotes are popped into boiling water. When they float to the surface they’re ready.
Mole Coloradito, incredibly rich…