Entree: Mexico – Puebla – Mole de Caderas (Traditional smoky mole sauce prepared with roasted goat hip bones and served with meat and tortillas)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 2 hrs

Additional 20 min

Total 3 hrs

Ingredients

- 2 lb (900 g) goat pieces with hip bones (caderas) or goat shoulder with bones
- 10 cups (2.4 L) water, plus more as needed for stock and soaking
- 4 dried ancho chiles, stemmed and seeded, about 20 g (can substitute 4 oz/115 g total dried chilies mix)
- 4 dried guajillo chiles, stemmed and seeded, about 20 g
- 3 dried mulato or pasilla chiles, stemmed and seeded, about 15 g
- 1/4 cup (30 g) sesame seeds, toasted
- 1/4 cup (30 g) raw pumpkin seeds (pepitas), toasted
- 1/4 cup (30 g) blanched almonds or peanuts, toasted
- 2 corn tortillas, torn, about 2 oz (56 g)
- 1 small onion, halved and charred, about 6 oz (170 g)
- 4 cloves garlic, charred, about 12 g
- 1 ripe plantain or banana, peeled and lightly fried (optional), about 4 oz (115 g)
- 2 tbsp (30 ml) vegetable oil or lard
- 1 tsp (2 g) ground cinnamon
- 3 whole cloves
- 1 tsp (5 g) salt, or to taste
- 1 oz (28 g) Mexican dark chocolate or 70% dark chocolate
- 1 tbsp (15 ml) apple cider vinegar or white vinegar
- Fresh cilantro and diced onion for garnish (optional)

Instructions

1. Preheat oven to 425°F (220°C). Place the goat caderas (or shoulder with bones) on a roasting tray, season lightly with salt, and roast until well browned, about 35–45 minutes. Transfer roasted meat and bones to a large pot.
2. Add 10 cups (2.4 L) water to the pot with the roasted bones, bring to a simmer, skimming any foam, and gently simmer for 1–1.5 hours to make a rich stock. Strain and reserve 6 cups (1.4 L) of stock; reserve the meat from the bones, shred or chop, and set aside.
3. While the stock simmers, toast the dried chilies in a dry skillet over medium heat until fragrant but not burnt, about 20–30 seconds per side. Remove stems and seeds, then soak the toasted chilies in 1.5 cups (360 ml) hot water for 20 minutes until softened; reserve soaking liquid.
4. In the same skillet, toast sesame seeds, pumpkin seeds, and almonds until golden and aromatic; set aside. Briefly fry the torn tortillas in 1 tbsp (15 ml) oil until crisp and golden, then drain on paper towels.
5. In a blender, combine the softened chilies and their soaking liquid, toasted seeds and nuts, fried tortillas, charred onion and garlic, optional fried plantain, cinnamon, cloves, and 1 cup (240 ml) of reserved stock. Blend to a very smooth paste, adding stock as needed to reach a thick but blendable consistency.
6. Heat 1 tbsp (15 ml) oil or lard in a large heavy pot over medium heat. Fry the mole paste in batches, stirring constantly, to cook and deepen the flavors, about 6–8 minutes. Add remaining reserved stock gradually to thin the sauce to a thick, saucy consistency (about 4–6 cups/1.0–1.4 L total depending on desired thickness).
7. Stir in the chocolate until melted and incorporated, then add vinegar and salt to balance flavors. Simmer the sauce gently for 20–30 minutes, stirring occasionally to prevent sticking. Adjust seasoning with salt and a little more vinegar if needed.
8. Add the reserved shredded goat meat to the mole to warm through and coat with sauce, or serve the mole spooned over the meat and extra on the side for tortillas. Garnish with sesame seeds, chopped cilantro, and diced onion if desired.