As one of the seven classics, mole coloradito occupies the sweet spot between the bright punch of mole amarillo and the luscious richness of the darker moles. Brick-red in color and somewhat thinner than many other moles, it is straightforward to prepare. This recipe uses only guajillo peppers, a moderately hot chile with thin walls and a smoky, fruity flavor. The sauce is fairly harsh when you first start cooking but becomes smooth and mellow somewhere around the two-hour mark. The finished mole is surprisingly fruity and pairs nicely with cold sauvignon blanc wine. Coloradito is very versatile when it comes time to serve. Traditionally, it's ladled over a pork roast, over roasted leg and thigh of chicken, or over enchiladas. In Oaxaca, the sauce...Read More