Skip to content
Menu Button
  • Restaurants
    • Column 1
      • Frontera Grill
      • Topolobampo
      • Bar Sótano
    • Column 2
      • Xoco
      • Tortazo
      • Tortas
      • Frontera Cocina
    • Column 3
      • Private Dining
      • Gift Cards
      • Goldbelly Meal Kits
  • Recipes
    • ADVANCED
      SEARCH

      VIEW ALL RECIPESBROWSE CATEGORIESRECIPE COLLECTIONS

    • Column 1
      • Recipe Search
      • View All Recipes
      • Browse Categories
      • Recipe Collections
      • Guacamoles
      • Ceviche, Aguachiles and Other Mariscos
      • Starters, Salads and Snacks
      • Main Dishes
      • Side Dishes
      • Desserts
    • Column 2
      • Tacos and Tostadas
      • Tamales
      • Enchiladas and Chilaquiles
      • Corn Masa Snacks
      • Tortas and Breads
      • Eggs and Other Breakfast Dishes
      • Soups, Pozoles and Chilis
    • Column 3
      • Margaritas, Cocktails and Other Beverages
      • Essential Preparations
      • Salsas, Hot Sauces and Condiments
      • Moles and Pipianes
      • Mexican Ingredients
  • SHOWS
    • Column 1
      • Watch Season 12:
        BAYLESS’ BEST EVER
      • TV Show Recipes
      • MOPAAT Seasons
      • Mexico One Plate at a Time
    • Column 2
      • Top Chef Masters Information
      • Stream Top Chef Masters episodes on Prime
      • Top Chef Masters
    • Column 3
      • Cooking Tutorials
      • Rick Bayless Taco Manual
      • Stream MOPAAT Episodes
      • YouTube
  • Shop
    • Column 1
      • Chef Rick Bayless
        Online Shop
    • Column 2
      • Cooking Classes
      • Goldbelly Meal Kits
    • Column 3
      • Restaurant Gift Cards
  • About
    • Column 1
      • Meet Rick Bayless
      • Rick Bayless Timeline
      • Awards and Affiliations
      • The Bayless Gardens
      • Rick’s Travel Guides
      • About Rick Bayless
    • Column 2
      • Frontera News
      • Frontera Farmer Foundation
      • Impact Culinary Training
      • Bayless Family Foundation
      • Frontera Farmer Foundation
    • Column 3
      • Follow Rick on Social
      • Instagram
      • Twitter
      • Facebook
      • Pinterest
      • Vimeo
      • Rick Bayless YouTube
  • Instagram
  • Twitter
  • Facebook
  • Pinterest
  • Vimeo
  • YouTube
« BACK TO ALL RECIPES
recipes / Enchiladas / mole coloradito enchiladas

Mole Coloradito Enchiladas

Servings: 6 
  • Facebook
  • Pinterest
  • Twitter
  • Print
Enchiladas de Mole Coloradito
From Season 9, Mexico—One Plate At A Time

INGREDIENTS

  • 8 ounces (about 16) dried ancho chiles, stemmed, seeded and torn into large flat pieces
  • 1 pound ripe fresh tomatoes (4 medium round tomatoes or 6 medium plum tomatoes)
  • 1 large onion, cut into 1/8” slices (divided use)
  • 4 garlic cloves, unpeeled
  • 1/4 cup vegetable oil (divided use)
  • 1/2 cup sesame seeds
  • 1 teaspoon oregano, preferably Mexican
  • 1/8 teaspoon cloves, preferably freshly ground
  • 1/4 teaspoon black pepper, preferably freshly ground
  • 1 1/2 teaspoons ground cinnamon, preferably freshly ground Mexican canela
  • 2 tablespoons raisins
  • 8 whole blanched almonds
  • 3 tablespoons bread crumbs
  • 2 tablets (6 ounces total) Mexican chocolate, roughly chopped
  • 4 cups chicken broth
  • Sugar
  • Salt
  • 18 corn tortillas
  • 1 store-bought rotisserie chicken, meat pulled and shredded lightly OR 2 generous cups shredded chicken meat
  • Sprigs from 1 small bunch parsley

INSTRUCTIONS

  •  Toast and soak the chiles. Set a large (10-inch) skillet over medium heat. When hot, lay a few chile pieces on the hot surface in single layer. Press down with a metal spatula until they change color and become aromatic—about 15 seconds. Flip the chiles and press down, toasting other side. Remove to a bowl. When all are toasted, cover chiles with hot tap water and weight with a plate. Let soak until soft, about 30 minutes.
  •  Roast the vegetables. Roast the tomatoes on a baking sheet 4 inches below a very hot broiler until blackened on all sides, about 10 minutes. Cool.Return chile-toasting skillet to medium heat. Add three-quarters of the onion slices and all of the garlic. Roast the onion on both sides until soft and blackened in spots, about 8 minutes. Roast the garlic on all sides until soft and blackened in places, about 15 minutes. Cool.
  •  Toast the sesame seeds. Return the onion-roasting skillet to medium heat. Pour in 1 tablespoon of the vegetable oil, then pour in the sesame seeds. Stir continually until the sesame seeds brown, about 2 minutes. Scrape into a large bowl.
  •  Blend the chile puree. Use tongs to transfer chiles to the bowl with sesame seeds, saving the soaking water. Add the oregano, cloves, pepper, cinnamon, raisins and almonds to the chiles and sesame seeds. Mix well, then scoop half of the mixture into a blender. Pour in just enough chile-soaking water to cover. Cover and blend at high speed until very smooth. Set a medium-mesh strainer over another bowl. Pour in the chile puree and press through with a rubber spatula. Discard the chile skins and sesame seed hulls left in the strainer. Blend the remaining mixture with the soaking water. Strain into the same bowl.
  •  Make the tomato puree. When the roasted tomatoes are cool, peel off and discard skins. Put the tomatoes in the blender with all the juices from the skillet. Peel and roughly chop the roasted garlic. Add to the blender along with the roughly chopped onion. Cover and blend at high speed until smooth. Wash and dry the skillet. Set over medium-high heat and add 1 tablespoon of the vegetable oil. When hot, add the tomato puree. Cook—stir almost continually—until the tomato mixture thickens, 10 to 15 minutes.
  •  Cook the mole. Set a large heavy pot (preferably a 6- to 9-quart Dutch oven) over medium to medium-high heat. Add the remaining 2 tablespoons of the vegetable oil. When hot, add the chile puree and stir continuously until the mixture becomes very thick—about 20 minutes. Scrape in the cooked tomato mixture, bread crumbs and chocolate. Add the chicken broth and stir until the chocolate melts. Turn down the heat to medium-low and cook 30 minutes.Taste and season the mole with sugar (usually about 1 tablespoon) and salt (usually about 1 ½ teaspoons). Let the mole cool to room temperature, then blend again until silky smooth if desired.
  •  Assemble the enchiladas. On a baking sheet, lay out the tortillas and spray or brush lightly on both sides with oil; stack them in twos. Slide the tortillas into the oven and bake just long enough to make them soft and pliable, about 3 minutes. Remove from the oven and stack them in a single pile; cover with a kitchen towel to keep warm.Holding a tortilla at one edge, dip most of it into the sauce, then lay it on an empty plate. Spoon a heaping 2 tablespoons shredded chicken down the center, roll up and lay on a dinner plate. Repeat with 2 more tortillas for the same plate. Douse the enchiladas with about ¼ cup of the hot sauce, and garnish with the remaining onion slices and parsley sprigs. Repeat for as many plates of enchiladas as you’d like to make. Carry to the table immediately.
Enchiladas, Moles and Pipianes, Oaxaca, Season 9 Recipes: Only in Oaxaca, Perfect for a Party

Post navigation

Victory #9 Mezcal Cocktail
Yellow Mole Empanadas

RELATED RECIPES

Moles and Pipianes

Oaxacan Black Mole

Chicken and Other Poultry

Classic Red Mole with Turkey

Moles and Pipianes

Classic Red Mole

Other Desserts

Plantain, Pineapple and Sweet Potato, Camotero style

Other Desserts

Marquesitas

COPYRIGHT © RICK BAYLESS. ALL RIGHTS RESERVED.
  • Restaurants
  • Recipes
  • Shows
  • Shop
  • About
  • Instagram
  • Facebook
  • Twitter
  • Pinterest
  • YouTube
  • Vimeo
  • Contact Us

Rick Bayless is the chef and owner of an award-winning world of restaurants including Frontera Grill and Topolobampo in Chicago. He is also a teacher, author, philanthropist, YouTube creator and much more. Explore our “About” section to learn more!