This is one of the more obscure moles, but it’s one that is actually served with gamier meats like venison, as well as beef, lamb or duck. Most Americans are more familiar with mole poblano, which is not from Oaxaca, or mole negro, the black mole with chocolate that can range from appalling to sublime depending on who makes it. This one hinges on a particular chile, but unlike a lot of mole sauces, this one is brightly acidic and not heavily spiced with things like clove or cinnamon.
- 1/2 onions
- 2 cloves garlic
- 2 tomatoes
- 3 tomatillos
- 3 ancho chiles
- 4 black chilhuacle chiles
- 5 to rtillas
- 3 avocado leaves
- 1 teaspoon cumin
- 3 pepper
- 3 cups beef broth
- chayote steamed, for serving
- green beans steamed, for serving
- new potatoes cooked, for serving
- beef venison, lamb or duck, for serving
- onion sliced for garnish
- Char onion, garlic, tomato, tomatillo, ancho chile, chilhuacle chile, tortillas, avocado leaves, cumin, and pepper.
- Transfer charred ingredients to a blender. Add beef broth. Blend until smooth.
- Cook preparation for about 20 minutes until mole is thick and concentrated. Season with salt.
- Serve mole with beef, venison, lamb or duck, chayote, green beans, and new potatoes. Garnish mole chichilo with sliced onions.
Tried this recipe?Let us know how it was!