The Mole Chichilo

The Oaxacan Mole Chichilo is also called black chichilo and it is part of the seven famous moles of Oaxaca, although it is probably the least known probably due to the complexity of its elaboration. The Chichilo gets its traditional color from the combination of the dark chiles used in this recipe, and the burned tortillas. Making this Mole is quite involved and one must be very careful with their preparation. In Oaxaca Chichilo is prepared mainly for special occasions.

Recipe for Mole Chichilo

Ingredients, for 5 people:

* 2 lb. beef fillet medallions
* 1 chayote
* 125 g of beans
* 2 mulatto chiles
* 1 pasilla chile
* 4 black chilhuacle chiles
* Chile seeds
* 2 cups liquid chicken stock
* 1 tortilla well toasted
* 1 red tomato
* 2 green tomatoes
* 1/2 head of garlic
* 1 clove
* 1 teaspoon allspice powder
* 1 teaspoon cumin
* 2 tablespoons lard or butter
* 2 avocado leaves, for cooking
* 1 red hot chile (Fresno or other)
* Salt
* Pepper
* 3 lemons
* 1 onion cured (see instructions below)

For chochoyotes:
* 1 and 1/2 cups corn flour (masa) for tortillas
* 1 clove garlic
* 1/2 lb. chicharrón


1) Roast the peppers, clean and save some of their seeds. Soak the chiles in hot water for an hour, changing the water after 30 minutes. We must do the same with the seeds, otherwise the sauce will be too bitter.

2) Wash and cut the chayote lengthwise. Rinse the string beans. Cook the green string beans and chayote in a little chicken broth.

3) Roast the red tomato, green tomatoes, cloves, pepper, garlic and cumin. Fry the tortilla to actually burn it. Using your blender, blend to liquefy the tortilla, cloves of garlic, pepper, cumin, seeds from the chiles, red tomatoes, green tomatoes and clove with a little broth until smooth.

4) Heat the lard in a frying pudding basin and season the sauce. Once the sauce is well seasoned, gradually add little by little chicken broth until you reach the usual consistency of a mole. Just before serving, add the avocado leaves and mix, they have to be put in at the last moment just before serving, because if you boil the mole with the leaves your chichilo won't taste the same.

5) Preparing the cured onions: Slice the onion, roast the red hot chile and slice it in strips. Mix the onion, chile and lime juice and let stand.

For the chochoyotes: Knead the dough. Add the pork skin seat and garlic and season. Form the dough into small balls and make a bellybutton. Chochoyotes cook in boiling water for 5 minutes, like pasta.

6) Presenting the plates of Chichilo, the traditional Oaxacan way: Cook the beef medallions in a skillet, to your guests' likeness. Place the meat over a stylish mexican plate, cover with the mole then put some cured onions over. Serve the Chichilo with the green string beans and chochoyotes on the side, along with some white rice.