Red Mole Vegetable Stew — Mole Coloradito con Verduras

Oaxacan stew of seasonal vegetables simmered in red mole of ancho, guajillo, tomato, almonds, sesame, plantain, and a touch of chocolate, served over rice with warm corn tortillas and queso fresco.

Not rated yet

Mexican

Serves 2 servings · 2 adults, 0 over 10, 0 under 10

12 minsPrep

23 minsCook

35 minsTotal

MediumLevel

🥤Mezcal Espadin, neat 🥤Garnacha

Nutrition per Serving

685 Calories

18g Protein

28g Fat

89g Carbs

8g Sugar

8g Fiber

780mg Sodium

12mg Chol

Ingredients

For 2 servings

Instructions

Prep

Stem and seed ancho and guajillo chiles. Halve tomatoes; rough-chop onion. Peel and slice plantain; tear tortilla. Trim and cut green beans into 3cm lengths. Cut zucchini and chayote into 3cm chunks. Measure all spices, chocolate, stock, and finishing ingredients.

Toast

Toast ancho and guajillo chiles in a dry pan over medium 30 seconds per side until pliable. Soak in hot water 10 minutes until softened. Toast almonds and sesame seeds in the same pan over medium 3–4 minutes, stirring, until pale golden and fragrant.

Char

Char halved tomatoes, onion, and garlic in the dry pan over medium-high 5–6 minutes until blackened in patches. Add plantain and torn tortilla, cook 2–3 minutes until plantain caramelises. Drain chiles, reserving 360ml soaking liquid.

Build

Blend drained chiles, toasted nuts and seeds, charred aromatics, plantain, cinnamon, cloves, oregano, salt, and soaking liquid until very smooth. Heat oil in a heavy saucepan over medium-high 1 minute. Strain mole into oil and cook 5–6 minutes until deep brick red.

Simmer

Add vegetable stock and chopped chocolate to mole. Reduce over medium-low 4–5 minutes until chocolate melts and mole coats a spoon. Add zucchini, chayote, green beans, and salt to taste. Simmer 7–8 minutes until vegetables are tender but hold their shape.

Finish

Char corn tortillas over a flame 20 seconds per side until lightly charred and warm. While tortillas char, toast remaining sesame seeds in a dry pan 2 minutes until fragrant.

Plate

Spoon rice onto plates and ladle mole and vegetables over. Scatter with crumbled queso fresco, toasted sesame seeds, and chopped cilantro. Serve with warm charred tortillas alongside.

Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.