I went to Salt Lake City earlier this month and got my first taste of mole sauce. I've been wanting some ever since. So, seems like all the stars aligned on this one as we are doing a South of the Border throwdown.
Here is my take on Mole Coloradito.
First toast all the spices and ingredients which included 9 dried guajillo chiles and 4 ancho chiles, 1/2 plantain, sunflower seeds, pumpkin seeds and pecans and several other ingredients:
After roasting peppers rehydrate in boiling water:
Then blend until pureed with a little chicken stock and run through a sieve. Simmer to reduce.
Cooked a piece of pork lion on the kettle with some pecan until 135ish:
Served with rice and peas, it was really good but not like the Red Iquana: