Mole chichilo – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Mexico Region / Locale: Oaxaca Servings: 6 servings
Mexico Region / Locale: Oaxaca Servings: 6 servingsMole Chichilo is one of the lesser-known moles from Oaxaca, Mexico. Rich with history and flavors, this dark, savory mole is traditionally used in regional cooking to complement a variety of meats and vegetables. It features a blend of dried chiles, savory spices, and rich stock that create a smoky and complex sauce. This version is tailored for the home cook, focusing on accessible ingredients while preserving the authentic taste that has been passed down through generations.
Ingredients
- dried guajillo chiles – 3 pieces
- dried pasilla chiles – 3 pieces
- black peppercorns – 1 teaspoon
- cloves – 1/2 teaspoon
- cumin seeds – 1 teaspoon
- garlic cloves – 4 large, peeled
- corn tortillas – 2, toasted until dark
- lard – 3 tablespoons
- beef stock – 4 cups / 960 ml
- fresh thyme – 2 sprigs
- bay leaves – 2 leaves
- salt – to taste
Instructions
- Toast the guajillo and pasilla chiles in a dry pan until fragrant. Remove stems and seeds.
- Grind the black peppercorns, cloves, and cumin seeds in a spice grinder or mortar and pestle until fine.
- In a saucepan, heat the lard over medium heat. Add the garlic, cooking until golden brown.
- Add the ground spices to the pan and cook for another minute, stirring constantly.
- Tear the toasted tortillas into pieces and add them to the pan, stirring to combine well.
- Gradually add the beef stock, stirring continuously to avoid lumps. Simmer for 20 minutes.
- Blend the mixture until smooth, adding more stock if the sauce is too thick.
- Return to the pan and add thyme, bay leaves, and salt. Simmer for an additional 15 minutes to deepen the flavors. Adjust seasoning as needed.
Substitutions
- dried guajillo chiles -> dried ancho chiles
- lard -> vegetable oil
- beef stock -> chicken stock
Enhancements in the Next Evolution
- Incorporate a small amount of Mexican chocolate for a subtle sweetness.
- Add a roasted onion to enhance caramelized flavors.
- Include additional spices such as cinnamon for warmth.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
