📝 About This Recipe
One of the legendary 'Seven Moles' of Oaxaca, Chichilo is a rare and sophisticated masterpiece defined by its haunting, ash-dark color and deep smoky profile. Unlike its sweeter cousins, this mole relies on the charred skins of dried chiles and the aromatic scent of avocado leaves to create a savory, broth-like elegance. It is a celebratory dish traditionally served with tender beef and vibrant vegetables, offering a complex journey through the ancient flavors of the Mexican highlands.
🥗 Ingredients
The Meat and Broth
- 2 pounds Beef Chuck Roast or Brisket (cut into 2-inch cubes)
- 1/2 piece White Onion (large)
- 4 cloves Garlic (peeled)
- 1 tablespoon Salt (plus more to taste)
The Chiles and Aromatics
- 6 pieces Chiles Chilhuacle Negro (or Guajillo if unavailable)
- 4 pieces Chiles Mulato (stemmed and seeded)
- 2 pieces Chiles Pasilla (stemmed and seeded)
- 1 piece Corn Tortilla (stale or dried out)
- 3 pieces Allspice Berries (whole)
- 4 pieces Black Peppercorns (whole)
- 2 pieces Cloves (whole)
- 1/2 inch Cinnamon Stick (Mexican Ceylon variety)
The Thickener and Finish
- 2 medium Tomatoes (roasted)
- 4 pieces Tomatillos (husked and roasted)
- 1/4 cup Masa Harina (diluted in 1/2 cup water)
- 3 tablespoons Lard or Vegetable Oil
- 3 pieces Dried Avocado Leaves (essential for authentic flavor)
👨🍳 Instructions
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1
In a large heavy-bottomed pot, add the beef, onion, garlic, and salt. Cover with 8 cups of water and bring to a boil. Skim off any foam, reduce heat, and simmer for 1.5 hours until the meat is fork-tender.
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2
While the meat simmers, prepare the chiles. On a dry comal or cast-iron skillet over medium-high heat, toast the chiles until they are very dark, almost charred. For Chichilo, we want them darker than other moles to provide the signature ash-black color.
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3
Place the charred chiles in a bowl of hot water and soak for 20 minutes to soften. Reserve 1 cup of the soaking liquid.
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4
On the same skillet, toast the tortilla until it is blackened and brittle. Break it into pieces.
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5
Toast the allspice, peppercorns, cloves, and cinnamon stick for 1-2 minutes until fragrant. Grind them into a fine powder using a spice grinder or molcajete.
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6
In a blender, combine the soaked chiles, the blackened tortilla, roasted tomatoes, roasted tomatillos, and the ground spices. Add a splash of the chile soaking liquid and blend until perfectly smooth.
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7
Strain the chile paste through a fine-mesh sieve to ensure a silky texture, discarding any solids.
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8
Heat lard or oil in a large Dutch oven over medium heat. Carefully pour in the chile paste (it will splatter!). Fry the paste, stirring constantly, for about 10 minutes until it thickens and darkens.
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9
Gradually stir in 4 cups of the strained beef cooking broth. Bring to a gentle simmer.
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10
Whisk the masa harina mixture into the mole to thicken. Continue to simmer for 15 minutes, stirring frequently to prevent sticking.
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11
Quickly toast the avocado leaves over an open flame for 5 seconds until they release their anise-like aroma, then drop them whole into the mole.
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12
Add the cooked beef pieces to the sauce. Simmer for another 10 minutes to allow the flavors to marry. Season with salt to taste.
💡 Chef's Tips
If you cannot find Chilhuacle Negro chiles, use a combination of Guajillo and extra Pasilla, ensuring you char them deeply to mimic the flavor. Do not skip straining the sauce; the elegance of Chichilo lies in its smooth, light consistency compared to the heavy 'Manchamanteles' or 'Mole Poblano'. Avocado leaves are the 'soul' of this dish; if you use dried ones, ensure they are toasted briefly to wake up the oils. Keep the heat low once the masa is added; it can burn easily on the bottom of the pot. This mole tastes even better the next day as the smoky notes mellow and integrate with the spices.
🍽️ Serving Suggestions
Serve with a side of steamed green beans, chayote, and boiled potatoes for a traditional Oaxacan presentation. Pair with a smoky Mezcal from the Tlacolula valley to complement the charred chile notes. Accompany with warm, hand-pressed corn tortillas to scoop up every drop of the precious sauce. A side of simple white rice helps balance the intensity of the dark spices. Garnish with a few slices of fresh radish for a crunchy, peppery contrast.