Entree: Mexico – Puebla – Huaxmole (Goat Mole)

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 1 hr 10 min

Additional 15 min

Total 2 hrs 25 min

Ingredients

- 3 lb (1.4 kg) bone-in goat shoulder or leg, cut into 6–8 chunks (approx. usable weight)
- 10 cups (2.4 L) water, plus extra for soaking chiles and cooking rice
- 1 medium white onion, halved
- 6 garlic cloves (for cooking goat), smashed
- 2 bay leaves
- 2 tsp kosher salt, plus more to taste

Sauce:
- 1 cup (140 g) guaje seeds (hulled)
- 3/4 cup (90 g) raw pumpkin seeds (pepitas)
- 1/4 cup (35 g) sesame seeds (ajonjolí)
- 6 dried guajillo chiles, stemmed and seeded
- 4 dried chile de árbol, stemmed (reduce if less heat desired)
- 2 medium Roma tomatoes (or plum tomatoes), charred
- 1 small white onion, charred
- 4 garlic cloves, charred
- 2 corn tortillas, toasted until crisp
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1 tsp dried Mexican oregano
- 1 tbsp (15 ml) vegetable oil or lard
- 2 cups (480 ml) reserved goat cooking liquid (stock), plus extra if needed
- 1 tbsp (15 ml) white vinegar or freshly squeezed lime juice
- Black pepper and salt to taste

Sides and garnishes (complete the meal):
- 2 cups (400 g) long-grain white rice, rinsed
- 4 cups (960 ml) water (for rice)
- 1 tbsp (15 ml) vegetable oil (for rice)
- 1 lb (450 g) fresh nopales (cactus pads), cleaned and diced (or 2 cups pre-cooked nopales)
- 1 small tomato, chopped (for nopales)
- 1/2 medium onion, sliced (for nopales)
- 1/4 cup (15 g) chopped cilantro (for nopales and garnish)
- 12 small corn tortillas (about 6–8 in / 15–20 cm), warmed
- 1/4 cup (60 ml) lime wedges
- 1/4 cup (40 g) chopped white onion (for garnish)
- Extra toasted sesame seeds (optional) for garnish

Instructions

Short Description:
Huaxmole is a rich, spicy mole from Puebla made with tender goat simmered in a nutty, smoky sauce built around toasted guaje seeds. It's served as a complete main course with rice, sautéed nopales, warm tortillas and fresh garnishes.

Regional Notes:
This Puebla version uses goat (cabrito) and a sauce that foregrounds toasted guaje seeds (a local specialty) for a distinctive earthy-bitter note; the heat comes from chiles de árbol and guajillo rather than the sweeter ancho/mulato mixes found in other moles. The result is a more rustic, seed-forward mole typical of central Mexico's rural Puebla preparations.

1. Prepare the goat: In a large pot combine goat pieces, 10 cups (2.4 L) water, halved onion, 6 smashed garlic cloves, bay leaves and 2 tsp salt. Bring to a simmer, skim foam, then cover and simmer gently until meat is tender and pulls from the bone, about 1½–2 hours. Remove meat, reserve 2 cups (480 ml) of the cooking liquid for the sauce, then shred or leave in large chunks; discard onion, garlic and bay leaves. Keep meat warm.
2. Toast seeds and chiles: In a dry skillet over medium heat toast guaje seeds until fragrant and lightly browned, about 3–4 minutes (watch closely). Toast pumpkin seeds and sesame seeds separately until fragrant. Toast guajillo and chile de árbol briefly, just until pliable and aromatic—do not burn. Remove and set aside.
3. Char vegetables and tortillas: On a hot griddle or under a broiler char the tomatoes, the small onion, and 4 garlic cloves until skins blacken and they soften. Toast the 2 corn tortillas until crisp and browned. Cool slightly.
4. Rehydrate chiles: Place the toasted dried chiles in a bowl and pour 1 cup (240 ml) hot water over them. Let soak 10–15 minutes until softened; reserve the soaking liquid.
5. Blend the sauce: In a blender combine toasted guaje seeds, pumpkin seeds, sesame seeds, softened chiles (drained but include a little soaking liquid as needed), charred tomatoes, charred onion, charred garlic, toasted tortillas, cinnamon, cloves, oregano, 1 tbsp (15 ml) oil and 1 tbsp (15 ml) vinegar. Add 1–1½ cups (240–360 ml) of the reserved goat stock and blend to a very smooth, thick purée. Add more stock a little at a time if the blender struggles. Taste and season with salt and pepper.
6. Strain and cook sauce: For a silky mole, press the puréed sauce through a fine-mesh sieve into a bowl using the back of a spoon (optional). In a large heavy skillet heat 1 tbsp (15 ml) oil or lard over medium heat. Pour in the strained sauce and cook, stirring frequently, until it darkens slightly and the raw taste mellows, about 8–10 minutes. If sauce becomes too thick add more reserved stock to reach a thick gravy consistency.
7. Finish the mole with goat: Add shredded or chunked goat to the skillet and stir to coat with sauce. Simmer gently, uncovered, 15–20 minutes so the meat absorbs the mole flavors; adjust salt and heat (add more chile de árbol or a pinch of chile flakes if you want extra spice). If sauce is too thin, simmer a bit longer; if too thick, add reserved stock 2 tbsp (30 ml) at a time.
8. Make the rice: While the mole simmers, heat 1 tbsp (15 ml) oil in a saucepan over medium heat. Add rinsed rice and sauté, stirring, until slightly translucent and beginning to toast, about 3–4 minutes. Add 4 cups (960 ml) water and 1/2 tsp salt, bring to a boil, reduce to low, cover and simmer 15–18 minutes until water is absorbed. Let stand 5 minutes, then fluff with a fork.
9. Prepare nopales: If fresh, briefly boil diced nopales in salted water 5–8 minutes to reduce slime, drain and rinse. In a skillet heat 1 tbsp (15 ml) oil, sauté 1/2 sliced onion until translucent, add chopped tomato and drained nopales, cook until liquid reduces and flavors meld, about 6–8 minutes. Finish with 1/4 cup (15 g) chopped cilantro and salt to taste.
10. Serve: Spoon rice onto plates, ladle huaxmole with generous pieces of goat alongside or over rice, add a portion of nopales, and offer warm tortillas. Garnish mole with chopped white onion, cilantro, toasted sesame seeds and lime wedges. Serve extra mole on the side for guests to add as desired.