Chichilo Mole

Name: Chichilo Mole
Prep time: 60 min
Cook time: 30 min
Yield: 6
Cuisine: Mexicana
Ingredients: 1/2 onions; 2 cloves garlic; 2 tomatoes; 3 tomatillos; 3 ancho chiles; 4 black chilhuacle chiles; 5 tortillas; 3 avocado leaves; 1 teaspoon cumin; 3 pepper; 3 cups beef broth; chayote, steamed, for garnish; green beans, steamed, for garnish; new potatoes, cooked, for garnish; beef, for garnish; onion, sliced

Mayte Rueda

Chichilo mole is one of the 7 famous Oaxacan moles. This mole is dark, almost black, due to some ingredients being roasted almost to ashes. The flavor is slightly bitter, spicy, and is traditionally served with beef.

Reviewed by Editorial Team of Kiwilimón

Published: 05-10-2021

Preparation

30 mins

Low

Roast the onion, garlic, tomato, green tomato, ancho chili, chilhuacle chili, tortillas, avocado leaf, cumin, and pepper. Grind everything with beef broth until you get a smooth mixture. Cook this mixture for approximately 20 minutes until the mole concentrates and thickens. Season with salt. Serve the mole with beef, chayote, green beans, and baby potatoes, and garnish with sliced onion.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

Energy

kcal

0.65%

Carbohydrate, by difference

0.8

0.27%

Protein

2.3

4.6%

Total lipid (fat)

0.1

0.15%

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100

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Provided by

Presentation

Serve the mole with beef, chayote, green beans, and baby potatoes, and garnish with sliced onion.

Tips

The chiles used to cook this mole are native to the state of Oaxaca, but if you can't find them, you could substitute with cascabel or pasilla chili.

Chichilo Mole

Ingredients

Preparation

Nutritional information

Presentation

Tips

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