Mole coloradito (Oaxacan red mole)
Oaxaca, Mexico — considered more accessible than mole negro for home cooks
Mid-complexity Oaxacan mole — less complex than negro, more substantial than amarillo. Made with mulato, ancho, and chilhuacle rojo chiles, dried fruit (plantain, raisin), tomato, and a small amount of chocolate. Distinctly red-brown in colour. Used primarily with chicken, pork, or enchiladas. A household mole that bridges everyday cooking and festive occasions.