When my spouse and I went to Oaxaca, we took a cooking class. The class didn’t teach us how to make this mole, but we were given the recipe courtesy of Quinta Brava. Full disclosure: I HAVEN’T MADE THIS YET. But I want to someday! I’ve added a few notes below where I think the recipe might need some editing (i.e., ingredients listed in the steps but not in the list of ingredients). This is a work in progress.

“Mole Coloradito” translates as colorful mole. It’s very similar to mole mancha manteles “the table-stainer mole), and I think this would easily stain a tablecloth, too!

5 chilhuatle rojo chiles
3 mulato chiles
3 guajillo chiles
50 grams pecans
50 grams peanuts
50 grams almonds
3/8 cup sesame seeds
4 tomatillos
1/4 onion
4 garlic cloves
2 plantains
raisins (mentioned below; not sure how many. Maybe 50 grams?)
1 tsp cumin
1 tsp oregano
1 tsp thyme
1 tsp allspice
1 tsp pepper
1 tsp cloves
1 cinnamon stick
chicken broth
salt

Clean the chiles and separate the seeds, then cut into little pieces. Fry or toast them until they release their scent. 

Fry the following each individually before combining: peanuts, pecans, sesame seeds, plantains, almonds, and raisins. 

Toast the tomatoes, tomatillo, onion, and garlic over high heat, then boil all the ingredients in chicken broth for 20 minutes. 

Process in a blender until smooth, then re-sauté and add salt to taste.