Mole de caderas – 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: Serves 4
Mexico Region / Locale: Oaxaca Servings: Serves 4Mole de Caderas is a cherished traditional dish from the Tehuacán region in Mexico. This distinctive stew, known for its earthy and deep flavor profile, originates from the age-old traditions of the Mixtec people. It is particularly celebrated during the autumn ‘Festival de la Matanza,’ where goat caderas (hips) and spine are utilized. The mole is a harmonious blend of spicy, tangy, and umami flavors, achieved through the marriage of various chilies, spices, and fresh herbs. It’s a dish that exemplifies the ingenuity and cultural heritage of Mexican cuisine, offering a complex, layered tasting experience.
Ingredients
- goat hips (caderas) – 2 lbs / 900 g
- dried pasilla chilies – 3
- dried guajillo chilies – 3
- dried ancho chilies – 2
- cloves of garlic – 4
- white onion, chopped – 1
- tomatoes, chopped – 3
- fresh oregano – 1 tsp
- fresh thyme – 1 tsp
- salt – to taste
- vegetable oil – 2 tbsp / 30 ml
- water – 4 cups / 960 ml
Instructions
- Toast the dried chilies in a dry skillet over medium heat until aromatic, then soak them in hot water until softened.
- In a large pot, heat the vegetable oil. Add the chopped onion and garlic, sauté until translucent.
- Add the chopped tomatoes, oregano, and thyme. Cook until tomatoes break down.
- Blend the soaked chilies with a little soaking liquid to form a smooth paste.
- Add the paste to the pot and let simmer, stirring occasionally.
- Add the goat hips, ensuring they are covered by the sauce, and pour in the water. Bring to a boil, then lower heat to a simmer.
- Cook for about 2 hours until the meat is tender. Adjust seasoning with salt.
Substitutions
- goat hips (caderas) -> lamb shanks
- dried pasilla chilies -> dried ancho chilies
- white onion -> red onion
Enhancements in the Next Evolution
- Add a marinating step for the goat to enhance flavor.
- Use a blend of homemade stock instead of water for a richer taste.
- Include toasted sesame seeds or pumpkin seeds to thicken the sauce.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
