* One whole chicken, cooked in its broth
* 2 ancho chiles, seeded
* 6 Guajillo chiles (or Chilcoxle if you can find them)
* 3 tablespoons of sesame
* 1/2 teaspoon dried chili peppers (I put chiltepín type) amount to taste
* Freshly ground black pepper to taste
* 1 cinnamon stick
* 2 cloves
* 1/2 teaspoon oregano
* Salt, sugar to taste
* one white onion
* 2 cloves of garlic
* 2 tomatoes, sliced ​
* 2 tablespoons oil for frying
* 1 piece of Mexican unsweetened chocolate
* 2 cups chicken stock or quantity necessary

Preparation:

1) By mexican mole cooking standards, this recipe is for a small quantity, so we won't bother frying separately; heat up the oil in a pan and fry the peppers until they start to brown slightly, but not burned add the other ingredients to be fried, stirring constantly, first the sesame, a small crispy tortilla or tostada, the spices, onions, garlic, and lastly the tomato and chocolate ... and fry everything, stirring constantly.

For a bigger quantity of mole, fry everything separately: chiles, sesame seeds and spices with onion and garlic, tomato and others

2) Place a cup of liquid chicken broth in a blender and also put in all the ingredients we roasted in step 1. Blend well until this becomes uniform and smooth.

3) Again heat up some oil in a pot where you will now pour the mole; cook the mole while stirring, constantly scraping the bottom otherwise it will burn! Lower the heat and let it cook about 6 minutes. If the mole is too thick add a bit more chicken broth and bring to a boil again, and season to your taste.

4) Check seasoning, adjust the seasoning with sugar and salt. Add chicken (or turkey) cut in pieces, cooked (make sure not to overcook) Leave over low heat until thickened, if necessary add a little more broth for desired consistency. When you add broth, bring it to a boil, again.

Serve your mole coloradito with mexican red rice and a salad, corn tortillas and a cold mexican beer.