Chichilo
Smoky Oaxacan Mole
Oaxaca's rarest mole gets its signature smoky bitterness from chile seeds and a tortilla deliberately charred to black ash outdoors, then blended into a beef and chayote stew thickened with masa.
Chichilo
✦ Antes de Empezar
Before you cook
Why does chichilo call for burning chile seeds and a tortilla?
That's what gives chichilo its distinctive smoky bitterness — traditionally some chile seeds and a corn tortilla are deliberately charred to a black ash. Do this step outdoors with good ventilation, use only a small quantity, and avoid inhaling the smoke.
Ingredientes· 11View
The Chiles
- 4Dried Chilhuacle Negro Chilesstems and seeds removed
- 4Dried Mulato Chilesstems and seeds removed
- 4Dried Pasilla Chilesstems and seeds removed
Thickener & Aromatics
- 2Corn Tortillastoasted until blackened/burned to ash
- 1/2 onion + 4 cloves garlicWhite Onion & Garlic
- 3 mediumRoma Tomatoes
- 1 tspCumin Seeds
Finish
- 6 cupsBeef Brothusually beef broth for savory body
- 4Dried Avocado Leavestoasted (provides traditional anise-herb flavor)
- 3 tbspVegetable Oil or Lard
- to tasteSalt
Instrucciones
7 pasosCocina la carne
Simmer the beef
Simmer the beef in broth with salt until tender, about 1 1/2 to 2 hours. Reserve the meat and broth.
Quema las semillas
Char the seeds
Stem and seed the chiles. Traditionally, some chile seeds and a tortilla are deliberately burned to a black ash for the mole's smoky bitterness. Do this outdoors with good ventilation, using only a small quantity, and avoid inhaling the smoke.
Tuesta los chiles
Toast the chiles
Toast the chile flesh briefly, soak 15 minutes, and roast the tomatoes, tomatillos, garlic, and onion.
Licúa y cuela
Blend and strain
Blend the chiles, roasted vegetables, spices, toasted avocado leaves, a small amount of the prepared ash, and broth until smooth, then strain.
Fríe la pasta
Fry the paste
Heat the lard in a heavy pot and fry the paste for 15 minutes, stirring constantly.
Espesa con masa
Thicken with masa
Add 5 cups broth and simmer 20 minutes. Whisk in the masa slurry gradually until the sauce lightly coats a spoon.
Añade la carne
Add the beef
Add the beef, chayote, and green beans; simmer until the vegetables are tender. Adjust the salt. The mole should be smoky, savory, and only faintly bitter.