📝 About This Recipe
A legendary seasonal treasure from the Mixteca region, Mole de Caderas is a profound, rustic broth-based mole made from the sun-cured hips and backbone of goats. This dish represents a centuries-old tradition, featuring a complex interplay of dried Guajillo and Costeño chilies balanced by the unique, herbal punch of fresh pipicha and wild green beans (ejotes ayocotes). It is a deeply savory, aromatic masterpiece that celebrates the ritual of the 'Matanza' with every soul-warming spoonful.
🥗 Ingredients
The Meat and Broth
- 2 kg Goat hips and backbone (cleaned and cut into medium pieces; traditionally sun-cured)
- 1 large White onion (halved)
- 1 head Garlic (top sliced off to expose cloves)
- 2 tablespoons Salt (adjust to taste)
- 5 liters Water
The Chili Base
- 100 grams Guajillo chilies (stemmed and seeded)
- 50 grams Costeño chilies (stemmed and seeded; adds the signature heat)
- 4-5 pieces Serrano chilies (fresh, for added brightness)
- 500 grams Tomatillos (husked and rinsed)
- 4 pieces Garlic cloves (peeled)
Vegetables and Aromatics
- 500 grams Ejotes Ayocotes (wild runner beans/green beans, ends trimmed)
- 1/2 cup Guaje seeds (freshly peeled from pods; provides the nutty, garlic-like depth)
- 1 large bunch Pipicha leaves (fresh; essential for the authentic herbal aroma)
- 2 tablespoons Lard or Vegetable oil (for frying the salsa)
👨🍳 Instructions
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1
In a large, heavy-bottomed stockpot or a traditional clay 'olla de barro', place the goat meat, halved onion, and the head of garlic. Cover with 5 liters of water.
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2
Bring the water to a boil over high heat, then reduce to a simmer. Skim off any foam that rises to the surface to ensure a clear, clean broth.
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3
Add salt and let the meat simmer gently for about 2 to 2.5 hours, or until the meat is tender and begins to pull away from the bone.
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4
While the meat simmers, prepare the chilies. On a hot griddle or comal, lightly toast the Guajillo and Costeño chilies for 30-60 seconds until fragrant, being careful not to burn them.
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5
Soak the toasted chilies in hot water for 15-20 minutes until they are soft and pliable.
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6
In a separate pot, boil the tomatillos and fresh serrano chilies in water until the tomatillos turn pale green and are soft (about 10 minutes).
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7
In a blender, combine the soaked dry chilies, boiled tomatillos, serranos, 4 cloves of garlic, and the guaje seeds. Blend with a cup of the chili soaking liquid until perfectly smooth.
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8
In a large skillet, heat the lard or oil. Strain the blended chili mixture into the skillet and fry the sauce over medium heat for 10-15 minutes, stirring constantly until it darkens and thickens.
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9
Pour the fried chili sauce into the large pot with the cooked meat and broth. Stir well to incorporate.
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10
Add the ejotes ayocotes (green beans) to the pot. Let the mole simmer for another 20 minutes so the beans cook through and absorb the flavors.
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11
About 10 minutes before serving, add the fresh pipicha leaves. This herb is delicate, so adding it late preserves its unique citrus-anise fragrance.
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12
Taste the mole. Adjust the salt if necessary. The consistency should be a light, soupy broth, not a thick paste like Mole Poblano.
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13
Serve piping hot in deep bowls, ensuring each guest receives a piece of the flavorful hip or backbone.
💡 Chef's Tips
Always toast your chilies carefully; if they turn black, the mole will be bitter. If you cannot find 'Ejotes Ayocotes', regular thick-cut green beans are a suitable substitute. The Guaje seeds are essential for the 'grounded' flavor—look for them in specialized Mexican markets or use a tiny bit of extra garlic and toasted pumpkin seeds if desperate. For the most authentic flavor, use a clay pot (olla de barro), which adds a subtle earthy minerality to the broth. Make this a day in advance if possible; the flavors of the goat and chilies deepen significantly overnight.
🍽️ Serving Suggestions
Serve with plenty of fresh, hand-pressed corn tortillas for dipping. Provide small bowls of chopped raw onion, fresh cilantro, and lime wedges on the side. Pair with a smoky Mezcal from Oaxaca or Puebla to complement the gaminess of the goat. A side of simple white rice can be used to soak up the delicious broth. Finish the meal with a refreshing hibiscus water (Agua de Jamaica) to cleanse the palate.