Coloradito

Ingredients

• 10 large chicken pieces, bone-in
• 1 medium white onion, coarsely chopped
• 3 garlic cloves, peeled
• Salt to taste
• 8 ancho chiles, wiped clean, stems and seeds removed
• 18 guajillo chiles, wiped clean, stems and seeds removed
• 1/3 cup (83 ml) sesame seeds
• 6 garlic cloves, unpeeled
• 1 medium white onion, quartered
• 4 sprigs fresh thyme (or 1/4 tsp dried)
• 4 sprigs fresh marjoram (or 1/4 tsp dried)
• 4 cloves, crushed
• 4 black peppercorns, crushed
• 1-inch (2.5 cm) cinnamon stick, crushed
• Pecans and almonds (quantity continues on pages not available)
• Lard, for frying

Method

1. 1
   Toast anchos and guajillos on a dry comal over medium heat, pressing flat, 20–30 seconds per side until pliable and fragrant. Do not scorch. Soak in hot water 20 minutes, drain.
2. 2
   On the same comal, char unpeeled garlic cloves and quartered onion until softened and darkened in spots. Peel garlic.
3. 3
   Toast sesame seeds in a dry pan, stirring constantly, until golden.
4. 4
   Blend chiles, sesame seeds, charred garlic and onion, thyme, marjoram, cloves, peppercorns, cinnamon, pecans, and almonds to a smooth, thick paste, adding minimal cooled broth only as needed to keep the blender moving.
5. 5
   Heat a generous layer of lard in a heavy cazuela or Dutch oven over medium-high heat until shimmering, approximately 175–185°C (347–365°F). Add the paste carefully — it will spatter. Fry, stirring constantly, 8–12 minutes until darkened and fragrant.
6. 6
   Ladle in warm chicken broth gradually, stirring to incorporate, until the mole reaches a sauce consistency that coats a spoon. Season with salt.
7. 7
   Add cooked chicken pieces. Simmer together 15–20 minutes. Serve with rice and warm tortillas.