Entree: Mexico – Oaxaca – Chichilo (Smoky Oaxacan Mole)

Serving Size: 6

Approximate Time

Prep 50 min

Cook 2 hrs 30 min

Total 3 hrs

Ingredients

- 3 lb (1.36 kg) beef chuck, cut into 2 in (5 cm) pieces
- 2 tbsp (30 ml) vegetable oil or lard, divided
- 8–10 dried chilhuacle negro chiles, stems removed and seeds shaken out
- 3 corn tortillas (approx. 6 in / 15 cm each), toasted then charred/blackened
- 2 roma tomatoes (about 8 oz / 225 g total)
- 1 medium white onion (about 6 oz / 170 g), quartered and charred
- 6 garlic cloves, unpeeled
- 1/4 cup (35 g) sesame seeds, toasted
- 1/4 cup (30 g) blanched almonds, toasted
- 2 tbsp (15 g) pumpkin seeds (pepitas), toasted
- 1 stick cinnamon (about 2 in / 5 cm)
- 4 whole cloves
- 1 tsp (2 g) whole black peppercorns
- 1 tsp (2 g) cumin seeds, toasted
- 1 bay leaf
- 4 cups (1.0 L) beef stock (preferably homemade or low-sodium)
- 1–2 tbsp (15–30 ml) apple cider vinegar
- 2 tsp (10 g) kosher salt, plus more to taste
- 1 tbsp (15 ml) neutral oil (for frying the sauce)
- 1 1/2 cups (285 g) long-grain white rice
- 3 cups (710 ml) water (for rice)
- 1 tbsp (15 ml) oil and 1 tsp (6 g) salt (for cooking rice)
- 8 oz (225 g) Swiss chard or spinach, stems removed, leaves sliced (braised greens)
- 1 garlic clove, thinly sliced (for greens)
- Fresh hoja santa leaves or cilantro, for garnish (optional)

Instructions

Short Description:
A traditional Oaxacan chichilo: a deep, smoky black mole made with dried chilhuacle negro chiles, charred tortillas and beef, served with rice and braised greens for a complete main-course meal.

Regional Notes:
This Oaxacan chichilo uses dried chilhuacle negro chiles as the dominant pepper and builds its characteristic smoky-black profile from purposely charred (burnt) tortillas and roasted aromatics—a distinct technique of Oaxaca that separates chichilo from other regional moles. The recipe pairs the rich beef braise with simple white rice and braised greens to reflect how chichilo is typically served as an entree in Oaxaca.

1. Brown the beef: Heat 2 tbsp (30 ml) oil or lard in a large Dutch oven over medium-high heat. Season beef pieces lightly with salt and brown in batches until well seared on all sides, about 3–4 minutes per side. Remove and set aside.
2. Make a light stock: Add 1/2 cup (120 ml) water to the pot to deglaze, scraping browned bits, then return beef and add enough water to cover by 1 inch (about 6 cups / 1.4 L). Add 1 bay leaf and a pinch of salt. Bring to a simmer, reduce heat to low, cover, and simmer until beef is fork-tender, about 1½–2 hours. Reserve 3 cups (710 ml) of the cooking liquid; discard solids or reserve beef fat if desired.
3. Prepare and roast aromatics and tortillas: While beef simmers, roast the tomatoes, quartered onion, and unpeeled garlic on a comal or under a broiler until skins are blackened and softened, turning to char deeply on all sides—about 10–15 minutes. Wrap roasted garlic in a towel for 5 minutes, then peel. Char the toasted corn tortillas directly over an open flame or on the hot comal until heavily blackened in spots; set aside.
4. Toast the chiles and seeds: In a dry skillet over medium heat, toast chilhuacle negro chiles briefly, 10–20 seconds per side, until pliable and fragrant (do not burn). Remove and put into a bowl. In same skillet toast sesame seeds, almonds, and pumpkin seeds until fragrant and lightly colored, 2–3 minutes. Toast cumin seeds and peppercorns for 30–60 seconds until aromatic.
5. Rehydrate chiles: Pour 2 cups (475 ml) of near-boiling water over the toasted chilhuacle chiles in a heatproof bowl; let soak 20–25 minutes until soft. Reserve soaking liquid.
6. Blend the mole paste: In a blender, combine softened chilhuacle chiles (drain but reserve some soaking liquid), roasted tomatoes, charred onion, peeled roasted garlic, charred tortillas, toasted sesame seeds, almonds, pumpkin seeds, cinnamon stick (broken into pieces), cloves, toasted cumin, peppercorns, and 1–2 cups (240–475 ml) of the reserved beef cooking liquid or chile soaking liquid. Blend on high to a very smooth purée, adding more liquid as needed to reach a thick sauce consistency (you may need 1½–2 cups / 360–475 ml). Strain the purée through a fine-mesh sieve into a bowl, pressing solids to extract a smooth sauce; discard solids.
7. Cook the mole: Heat 1 tbsp (15 ml) neutral oil in a wide sauté pan or the Dutch oven over medium heat. Pour in the strained mole purée and cook, stirring often, until it darkens and the raw smell dissipates, about 10–15 minutes. Be careful to prevent burning—lower heat if necessary. Add remaining 1–2 cups (240–475 ml) reserved beef stock to loosen sauce to your desired consistency.
8. Combine beef and sauce: Add the braised beef pieces and any reserved cooking juices into the mole. Simmer gently, uncovered, 20–30 minutes so the flavors meld and sauce thickens to a glossy consistency. Stir in 1–2 tbsp (15–30 ml) apple cider vinegar and adjust salt to taste.
9. Cook the rice: While the mole simmers, heat 1 tbsp (15 ml) oil in a saucepan, add 1 1/2 cups (285 g) rice and toast 1–2 minutes, then add 3 cups (710 ml) water and 1 tsp (6 g) salt. Bring to a boil, reduce to low, cover, and simmer 15–18 minutes until water is absorbed. Remove from heat and let rest 5 minutes, then fluff with a fork.
10. Braise the greens: Heat 1 tbsp (15 ml) oil in a skillet over medium heat, add sliced garlic and cook until fragrant, 30 seconds. Add the Swiss chard or spinach and sauté until just wilted, 3–4 minutes. Season lightly with salt.
11. Serve: Spoon rice onto plates, top with beef in chichilo mole, and add a portion of braised greens. Garnish with toasted sesame seeds and fresh hoja santa leaves or cilantro if using. Serve with warm corn tortillas.
12. Make-ahead and storage: Mole deepens in flavor after a day; store cooled mole (without rice) in the refrigerator up to 4 days or freeze up to 3 months. Rewarm gently with a splash of stock.