The Mole Coloradito (red mole) with Chochoyotes (dumplings) was a complex layered sauce made of spices and chocolate, and incredibly rich.
- the chicken was boiled ahead of time with onion and garlic; some of the broth was used when all the chiles were blended.
- the Mole Coloradito began by lightly toasting the dried chiles on a grill to add ‘texture’. The chiles we used were ancho chiles and guajillo chiles.
![toasting chiles for the Mole Coloradito toasting chiles for the Mole Coloradito](https://blogs.ubc.ca/albatz/files/2012/12/11FeMexCookMoleColoraditoChiles0280w-226x300.jpg)
toasting chiles for the Mole Coloradito
- chocolate ‘pucks’, abuelita-style. This sugared, slightly gritty chocolate is added to the mole sauce.
![the sugared gritty chocolate that is added to the Mole Coloradito the sugared gritty chocolate that is added to the Mole Coloradito](https://blogs.ubc.ca/albatz/files/2012/12/11FeMexCookMoleColoraditoChocolate0284w-300x230.jpg)
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 the mole coloradito has a sheen once all the ingredients are added](https://blogs.ubc.ca/albatz/files/2012/12/P11FeMexCookMoleColoraditoSheen10313w-300x216.jpg)
the mole coloradito has a sheen once all the ingredients are added
- Chef Rossana prepping the masa dough for the Chochoyotes.
![Chef Rosanna demonstrates how to prepare the masa Chef Rosanna demonstrates how to prepare the masa](https://blogs.ubc.ca/albatz/files/2012/12/11FeMexCookRosannaMasa0315w1-195x300.jpg)
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.
![making the dumplings making the dumplings](https://blogs.ubc.ca/albatz/files/2012/12/11FeMexCookMoleColoradito0317w-300x156.jpg)
prepping the dumplings from the masa dough
- the balls are flattened and dimpled, and now they are Chochoyotes, Mexican dumplings.
![the dumpling ready to pop into the pot of boiling water the dumpling ready to pop into the pot of boiling water](https://blogs.ubc.ca/albatz/files/2012/12/11FeMexCookMoleColoraditoDumpling0319w-300x200.jpg)
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 dumplings Oaxaca-style](https://blogs.ubc.ca/albatz/files/2012/12/11OcMexCookOaxacaDumplings1163-300x210.jpg)
dumplings Oaxaca-style
- Mole Coloradito, incredibly rich…
![Mole Coloradito Mole Coloradito](https://blogs.ubc.ca/albatz/files/2012/12/11FeMexCookMoleColoradito0328w-300x225.jpg)
Mole Coloradito
More about the many different moles of México!