3 Reviews of Oaxacan Red Mole Sauce (Mole Coloradito)

From: KlynnPadilla

On Feb 2, 2008

I rate this at five stars for taste and overall outcome, but there seem to be some gaps in the instructions. The cinnamon stick and herbs listed in the ingredients are not in the directions. I used a tablet of mexican chocolate that already had cinnamon, so I went ahead and left the cinnamon stick out anyways. I added the herbs with the blended tomato mixture toward the end. I omited the sugar per personal preference. I used a package of chicken thighs, and had a lot of sauce left. The taste was great, the ingredients fairly easy to find, and the steps simple to follow. Thanks, Sharon123 for making mole a little less daunting of a task! Made for Zaar Tag.

From: cookiedog

On Aug 5, 2008

WOW!!! This is incredible! One of, if not the best mole I have ever made. My DBF even did the dishes after eating this and he couldn't stop talking about how good it was. I used 2 ounces bakers unsweetened chocolate, added a tablespoon of peanut butter (I just had too) and a touch more sugar. I used several legs and thighs and had extra mole sauce so I plan on making some enchiladas with it. Sharon, I'll be using your recipe if I want to impress anyone with my mole making skills. Thanks!

From: Chef #910953

On Jan 8, 2009

DELICIOUS! My only fault with it is the salt. I'd cut it in half. I took this recipe and added these spices suggested by another recipe: 2 tblsp coriander, 1/2 tsp allspice, 1/2 tsp cumin, 1/4 tsp cloves