Keto Mole Colorado Recipe

Gluten Free
Paleo
Quick Easy
Sides
4.6/5
(2305 reviews)
Keto Mole Colorado
Zylo Recipes

Description

Mole is a symphony of flavors, a deeply complex sauce built upon a foundation of toasted and rehydrated dried chiles, pureed to a velvety consistency. Imagine the smoky warmth of those chiles mingling with the slightly charred sweetness of blackened tomatoes and tomatillos. Then, envision caramelized onions, their sugars coaxed out by gentle heat, entwined with aromatic spices like cinnamon, clove, allspice, garlic, thyme, and cumin.

And finally, a hint of melted chocolate, adding a subtle richness and depth that elevates the sauce to another level. There are many variations of mole, each with its own unique character. This version bears a resemblance to Mole Coloradito, known for its beautiful brownish-red hue.

While it may not strictly adhere to all the tenets of a very low-carbohydrate diet, the careful selection of ingredients allows for a mindful approach to enjoying this traditional sauce. Its intensely flavorful nature means that even a small amount can transform a dish. The true magic of mole lies in the careful cooking methods applied to each ingredient.

The dried chiles, already bursting with fruity notes, are toasted in a dry pan, awakening their inherent flavors before being rehydrated in hot broth. Tomatoes and tomatillos are lovingly charred, allowing their skins to blister and blacken, imparting a smoky sweetness. Onions are caramelized with spices, slowly coaxed to a golden-brown perfection, developing layers of complexity.

Each step builds upon the last, creating a harmonious blend of tastes and textures. To craft this culinary masterpiece, you'll need a large skillet and a high-powered blender to achieve the desired smoothness. Once prepared, mole can be enjoyed in a multitude of ways.

Use it as you would a salsa, spooning it over your favorite dishes for an instant burst of flavor. Or, embrace its traditional role as a sauce, smothering tender cooked chicken, such as legs or thighs, in its rich embrace. Consider serving this mole sauce over crispy chicken thighs.

The contrast between the succulent chicken and the complex sauce is simply divine. The possibilities are endless, limited only by your imagination. Prepare to be transported to a world of culinary delight with this captivating mole sauce.

Preparation Time

Prep Time
20 min
Cook Time
30 min
Total Time
50 min

Nutrition Information

Per 1 bowl serving
C
Calories
700 Kcal

C
Carbs
15 g
Fi
Fiber
7 g
Sugar
5 g

P
Protein
35 g

C
Fats
60 g
Saturated Fats 15 g
Unsaturated Fats 40 g

Cholestrol 100 mg
Sodium 800 mg
Potassium 700 mg
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Ingredients

    1.
    Ancho peppers, dried
    Ancho peppers, dried
    2 each
    2.
    Chile Guajillo Dried
    Chile Guajillo Dried
    0.33 oz
    3.
    Chipotle Peppers in Adobo Sauce
    Chipotle Peppers in Adobo Sauce
    2 peppers
    4.
    Chicken broth
    Chicken broth
    2 cup
    5.
    Tomato
    Tomato
    8 oz
    6.
    Tomatillo, raw
    Tomatillo, raw
    4 oz
    7.
    Lard
    Lard
    1 tbsp
    8.
    White onion
    White onion
    0.5 large
    9.
    Garlic
    Garlic
    6 tsp
    10.
    Peanuts, dry roasted, salted
    Peanuts, dry roasted, salted
    0.33 cup
    11.
    Raisins, uncooked
    Raisins, uncooked
    2 tbsp, whole pieces
    12.
    Cumin, ground
    Cumin, ground
    2 tsp
    13.
    Thyme, fresh
    Thyme, fresh
    2 tbsp
    14.
    Cinnamon stick whole
    Cinnamon stick whole
    2 1 stick
    15.
    Spices whole cloves
    Spices whole cloves
    1 3 cloves
    16.
    Allspice, ground
    Allspice, ground
    0.25 tsp
    17.
    Coarse Kosher Salt
    Coarse Kosher Salt
    1 tsp
    18.
    90% Dark Chocolate
    90% Dark Chocolate
    40 g
    19.
    Coarse Kosher Salt
    Coarse Kosher Salt
    1 tsp

Instructions

    1.
    Heat the dried chiles in a large, dry pan until fragrant over medium heat. This process shouldn take too long or go too quickly as you do not want them to burn. Once the chiles start to puff, flip them over and repeat on the other side.
    2.
    Place the dried chiles in a blender, along with the chipotle peppers and 2 cups of hot chicken broth. Allow the chiles to soak in the hot liquid for about 10 minutes. You want to make sure the chiles are hydrated enough that they will puree into a smooth sauce.
    3.
    While waiting for the chiles to soak, cut the tomato into halves or quarters but keep the pieces large. Place them into the dry skillet over medium heat as well as the tomatillos. Cook them on the first side until blackened. Flip the tomatoes and tomatillos and repeat on the other side.
    4.
    Place a towel over the blender and puree the chiles well. Then add the tomatoes and tomatillos to the blender and puree again. Be sure to use a towel on top of the blender in case hot liquid comes out the top.
    5.
    To the same pan, add the lard. Melt it and swirl the pan. Add in the diced onions, sliced garlic, peanuts, raisins, ground cumin, thyme (you can also use dried in which case add 1 tsp, cinnamon sticks, whole cloves, ground allspice, and kosher salt. Cook the onion mixture over medium heat until very nicely browned; this process should take about 10 minutes. Stir the mixture occasionally, which will allow the mixture to get coloration.
    6.
    If the pan becomes dry, add in 1-2 tablespoons of water which will help deglaze the pan and brown the onions further. Plan to add water to the pan a couple of times. Once the onions are browned, add them to the blender and puree the mixture well.
    7.
    Add the puree back to the pan and bring it to a gentle simmer. Add in the chocolate and stir well to melt it in asting adding another teaspoon of kosher salt if desired. Allow the mixture to simmer for 10-12 minutes until the sauce is thickened. Evaporating some water will also concentrate the salty flavor. You can switch to a whisk after the chocolate is melted to give everything a good stir. Taste the sauce again, adding any final pinches of salt. Store sauce in an airtight container for up to five days or freeze the sauce for up to three months.