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"Coloradito"

1 chicken or ½ kg leg of pork
1 lb. (½ kg) pork ribs
1 onion roasted on a pan
83.7 oz. (250 g) chile ancho (Dried Poblano)
6 chilcosle or guajillo chiles
1 head garlic roasted on a pan
167.5 oz. (500 g) tomato roasted on a pan
2 tbsp. toasted sesame seed
Ground cinnamon
Oregano
Salt
Pepper
2 squares chocolate
13.4 oz. (40 g) lard

Preparation:
Clean chicken, cut into serving size portions, and boil. The same is done with the meat. Remove seeds from chillies, heat and soak. Then, grind or blend them together with the tomato, chiles, garlic, toasted sesame seed and spices. Fry mixture in lard.

Once cold, add chicken pieces, broth in which it was cooked and chocolate.

Boil until liquid becomes thick.
Add 1 tablespoon of sugar.

When preparing for Lenten meals, shrimp can be used in place of meat or chicken, adding 83.7 oz. (250 g) of potatoes, 83.7 oz. (250 g) of green beans, 83.7 oz. (250 g) of cooked peas. Sugar is not added.