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"This coloradito recipe is excellent and almost exactly the same as a recipe I got when I took a salsas and moles class in Oaxaca's Casa de Los Sabores with chef Pilar Cabrera. It is a complex process but the yield is higher than the recipe indicates (about double). Also, once made you will only be using about 1/2 cup as a base when preparing it w..."
"We've made this mole at home a couple of times and it is truly excellent. I am a chef and I have taken several cooking classes from Chef Pilar Cabrera owner of La Olla Restaurant where this recipe is supposed to be from. The version taught in her mole class is slightly different but that is not unusual in a region where everyone has their own vers..."