Mole Coloradito

Step by stepInstructions

1. Brown the meat in half the lard in a large pot, then set it aside.
2. Toast the chiles on a comal until fragrant, then soak in hot water for 20 minutes.
3. Toast the sesame seeds and almonds until golden, and char the tomatoes, onion and garlic on the comal or under a broiler.
4. Blend the drained chiles with the tomatoes, onion, garlic, sesame, almonds, bread, spices and a little broth until smooth, then strain.
5. Heat the remaining lard in the pot and fry the puree, stirring, until it darkens and thickens, about 10 minutes.
6. Add the broth and simmer for 30 minutes, then stir in the chocolate, sugar and salt to balance.
7. Return the meat to the pot and simmer until tender, about 30 minutes more. Serve with rice and warm tortillas.