The chichilo is a Oaxacan mole also called black chichilo, it is considered one of the seven most famous moles in Oaxaca, although it is the least known.
The characteristic color of the chichilo is obtained by the mixture of black chilcuacle chili, pasilla chili, mulato and burnt tortillas. It is a very laborious mole and you have to be very careful with its preparation, in Oaxaca it is prepared on special occasions. Here's the recipe for that next special meal:
INGREDIENTS
- 800 g of beef fillet in medallions
- 1 chayote
- 125 g green beans
- 2 mulatto peppers
- 1 pasilla pepper
- 3 black chilhuacle peppers
- Chili seeds
- 500 ml of chicken broth
- 1 tortilla burned
- 1 red tomato
- 2,000 roasted tomatoes
- ½ head of garlic
- 1 whole clove
- 3 fat peppers
- Cumin
- 100 g of butter
- 2 avocado leaves
- 1 water chili
- Salt
- Pepper
- 3 lemons
- 1 cured onion
For the chochoyotes:
- 200 g of dough for tortillas
- 1 clove garlic
- 100 g of pork rinds
PREPARATION
Roast the chilies, clean them and reserve a little of their seeds. Soak the chiles in hot water for an hour, changing the water four times. You have to do the same operation with the seeds, otherwise the sauce would become bitter.
Wash and cut the chayote lengthwise. Clean the green beans. Cook the green beans and chayote in a little chicken broth.
Roast the red tomato, miltomates, cloves, peppers, garlic and cumin.
Burn the omelette. Blend the tortilla, cloves, pepper, cumin, the seeds of the chili peppers, tomato, tomato and garlic, with a little broth, until a homogeneous mixture is left. Heat butter in a pan to fry and season the sauce. Once the sauce is well seasoned, add a little chicken broth until it has the consistency of a mole.
At the last boil, just before serving, add the avocado leaves, this has to be done at the last moment, just before serving, since if the leaves are boiled, the chichilo would lose its flavor.
The medallions go to the desired term.
For the cured onion:
Slice the onion, roast the chile de agua and slice it into slices. Mix the onion, chili and lemon juice and let it rest.
For the chochoyotes:
Knead the dough. Add the pork rind and garlic and season.
Form small balls with the dough and make them a navel.
Cook the chochoyotes in boiling water for about 5 minutes, as if it were pasta.
PRESENTATION
Place the meat in a clay dish, bathe with the sauce and accompany with the green beans, chayote and chochoyotes. If desired, it is also possible to accompany it with arroz con chepil, which is white rice to which four tablespoons of chepil leaves are added at the time of making it.
