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.
Authentic Culinary Gear for this Recipe
Heritage Mexican cooking relies on dedicated craft tools to develop authentic blisters, toasts, and emulsified textures.
Heavy-Duty Vitamix / Blender
Essential for pulverizing toasted chiles, seeds, raisins, and Mexican chocolate into velvet mole.
Cast Iron Tortilla Press (8")
Heavy calibrated leverage to press fresh heirloom masa dough into thin, supple rounds with zero sticking.
Heirloom Masa & Dried Chiles
Single-origin Mexican dried chiles (Ancho, Guajillo, Pasilla) and heirloom nixtamalized corn masa.
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