Name: Mole Colorado
Prep time: 120 min
Yield: 6
Cuisine: Mexicana
Ingredients: 1 kilo chicken thigh; 1 onion; 8 cloves garlic; 1 tablespoon salt; 4 ancho chiles, seedless; 3 guajillo chiles, seedless; 1 tablespoon black peppercorn; 1/2 tablespoons dried oregano; 1 sprig cinnamon; 2 tomatoes, roasted and peeled; 2 tablespoons butter; 150 grams unsalted almonds, peeled; 150 grams sesame seeds; 1 tablespoon sugar; 1 tablespoon raisins; 1 plantain

Preparation

In a large pot, cook the chicken in water with 1/2 onion, 2 garlic cloves, and 1 tablespoon of salt. Boil for 40 minutes or until the chicken is well cooked. Remove the chicken from the broth and save the broth for the sauce. Toast the chiles (ancho and guajillo) on a griddle and then soak in hot water for 20 minutes.