Hot chiles and warm fellowship

Recipe: Mole Coloradito Enchiladas 

As a Mexican-American, one of the most comforting things about living in Colombia was how similar my Mexican culture is to Colombian culture. My Colombian host family was very interested to learn more when I told them my family is from Mexico. 

My host mother gladly helped me cook Mole Coloradito Enchilada, one of my favourite dishes my mother and grandmother made when I was a child. It was a good thing because preparation took almost 3 hours! 

Before we started cooking, we had to search for the ingredients, since things like chiles are not common in Colombian homes. We finally located the chiles in the large indoor market called Paloquemao.

Danielle Gonzalez mole

I love the smell of the chile roasting on the stove and the stinging warmth of its sharp smell rising to my nose. The best part of this dish the Mexican chocolate in the sauce that gives it a sweet, smooth flavour to balance the Ancho chiles (poblano).

I was excited to share my culture with my hosts through making my favourite food.

—A Mennonite World Conference release by Danielle Gonzales. Danielle participated in SALT (2016–2017), an exchange program of Mennonite Central Committee, in Colombia as web communications coordinator for MWC.  

Click here to see the recipe in English:

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