Mole Coloradito

Iliana de la Vega. Edited by Johnny Vee from Las Cosas, Santa Fe. Serves 8. 16 steps

1 1/2 tablespoons vegetable oil							fry for 8–10 minutes	simmer over low heat, stirring occasionally, for 20 minutes or until thickened
10 ancho chilies	discard stems and seeds; wipe with a damp paper towel		roast slightly, a few seconds per side	cover with hot water; soak 20 minutes; drain		blend; sieve to remove seeds
1 pasilla chile
2 cups water
1 1/2 tablespoons vegetable oil		fry until pale gold			blend until very smooth		add
2 slices day-old bread
15 whole almonds	blanched	fry until fragrant
1/2 cup sesame seeds
3 whole cloves
10 black peppercorns
1 tablespoon dried marjoram
4 Roma tomatoes	dry-roast in cast-iron skillet until soft and blistered
4 medium cloves garlic, unpeeled	dry-roast in cast-iron skillet until black spots appear; peel
1 cup water
1/4 teaspoon cinnamon
1 cup vegetable stock								stir in, bring to a gentle simmer, cook 15 minutes or until mole clings to the back of a spoon
2 tablespoons sugar or to taste								add to taste, to balance the sharpness of the chili
salt to taste

Traditional moles:
Mole Amarillo uses Ancho, Coste~no, and Guajillo chiles, green tomatoes and tomatillos, onion, garlic, clove, cumin, black pepper, cilantro, chilcoxle, and hoja santa or pitiona, depending on the type of mole vessel.
Mole de Cacahuate or peanut mole, made of ground peanuts and chiles, is typically served with chicken.
Mole Chichilo is one of the less common moles, with an odd ashy flavour. It has Chilguacle Negro, Mulato, and Pasilla chiles, tomatillos and tomatoes, cloves, black pepper, and corn dough. Avocado leaves add a hint of anise flavour.
Mole Coloradito has a brick red colour and a simple taste. It uses Ancho and Pasilla or Guajillo chiles, almonds, sesame seeds, tomatoes, garlic, oregano, cinnamon, banana, crackers, and sugar.
Mole Mancha Manteles has a strong Ancho chile flavour and is often used to dress plantains and pineapple.
Mole Negro is the most difficult to prepare. Traditionally, black mole has six different kinds of chile peppers: Chilguacle Negro, Mulatto, Pasilla, Ancho, Guajillo, and Chipotle; although many sauces that carry the name contain fewer. The ingredient list is very long, featuring many seeds, nuts, spices, herbs, citrus, and chocolate.
Mole Poblano, whose name comes from the Mexican state of Puebla, is a popular sauce in Mexican cuisine and is the mole that most people in English-speaking countries think of when they think of mole. Mole poblano is prepared with dried chili peppers (commonly ancho, pasilla, mulato, and chipotle), ground nuts and seeds (almonds, indiginous peanuts, sesame seeds), spices, Mexican chocolate (cacao ground with sugar and cinnamon and occasionally nuts), salt, and a variety of other ingredients including charred avocado leaves, onions, banana, and garlic. Dried seasonings such as ground oregano are also used. In order to provide a rich thickness to the sauce, crushed toasted tortillas, bread crumbs or crackers are added to the mix.
Mole Rojo is lighter red and spicier than Coloradito. It uses Ancho and Guajillo chiles, onion, tomatoes, pecans, peanuts, sesame, garlic, oregano, and chocolate.
Mole Verde achieves its distinctive green colour from the toasted pumpkin seeds that form the sauce's base, as well as using ingredients such as romaine lettuce, cilantro, epazote, and tomatillos.

Chiles change their name when they are allowed to ripen from green to red (which develops the sugars), then dried and smoked.
habanero or scotch bonnet
poblano → ancho
jalapeno → chipotle (which gives a bacon-like smokiness)
serrano
→ pasilla i.e. 'dried'
Toast red chiles briefly in a cast iron skillet, to revitalize them before using.