Serve and enjoy this delicious Oxacacan coloradito mole with sliced onion and some fresh parsley leaves.
4 people, 40 min
2 tablespoons of sesame seed
2 fat peppers
1 cinnamon stick
1 sprig of thyme
¼ kilo of guajillo chile peppers (not hot)
3 ancho chiles
½ ball of chocolate
6 cloves of garlic
1 kilo of pork ribs
2 cups of water or chicken broth
1 earthenware casserole
The chiles are deveined and roasted in a frying pan with a little oil, without burning them because the coloradito becomes bitter and, together with the chiles, the tomatoes are also roasted.
Heat the clay pot with a little oil or lard, and add the chiles and the liquefied and strained tomatoes. It should be stirred evenly so that it does not stick. While this is boiling, toast, grind and strain the rest of the ingredients and add to the casserole together with the chocolate, a little salt, and two cups of water or chicken broth.
Simmer all the ingredients for a second time; if necessary, add a little more water or chicken broth so that it does not become too thick.
The pork ribs are washed very well and boiled with a little water, an onion, about five cloves of garlic, and a pinch of salt. When the water has almost been consumed, add garlic and oregano, previously ground in the molcajete, so the meat will be golden brown, with good color and good flavor.
This delicious Oaxacan coloradito is served and enjoyed with sliced onion and some fresh parsley leaves.
Recipe by Julieta Alderete Vega