Mole coloradito is one of the seven recognized moles of Oaxaca, characterized by its reddish-brown color and medium-thick consistency. It is made from a combination of dried chilies — typically guajillo and ancho — along with tomatoes, garlic, onions, cloves, cinnamon, and plantains or raisins for subtle sweetness.
Unlike mole negro, it uses less chocolate or omits it entirely, resulting in a flavor profile that is less bitter and more focused on the chilies and spices. The sauce is thickened with bread or tortillas and sometimes includes almonds or sesame seeds. Mole coloradito is traditionally served with chicken or pork and accompanied by rice or tamales.