MolesHard

Mole Chichilo (Oaxacan Charred Chilli Mole)

Name: Mole Chichilo (Oaxacan Charred Chilli Mole)
Prep time: 60 min
Cook time: 120 min
Total time: 180 min
Cuisine: Mexican
Ingredients: 1000 g Beef (chambarete o pecho); 5 Chillies chilhuacle negro; 3 Mulato chilli; 2 Pasilla chilli; 200 g Miltomate (Tomatillo silvestre); 4 leaves Hoja santa; 2 Tortilla seca (para espesar); 2 Chayote; 4 cloves Garlic; 1 White onion; 100 g Dough de maiz

180 min (60 prep + 120 cook) Hard 8 servings Oaxaca

Edmond Bojalil

Recetas Mexas

Published: 20 Mar 2026 · Updated: 25 Mar 2026

Dark and smoky Oaxacan mole made with intentionally charred chillies, miltomate and hierba santa.

About this recipe

Mole chichilo is one of the seven traditional moles of Oaxaca, considered the darkest and smokiest of all. Its deep black colour comes from chillies intentionally burnt until carbonised. The miltomate (wild green tomato) and hierba santa give it a unique herbal flavour. Traditionally served with beef and chayote, creating an intense and memorable dish.

History & Origin

Mole chichilo is perhaps the most mysterious and complex of the seven Oaxacan moles. Its name comes from the Nahuatl chichilli, referring to chilli, and its preparation is an art that few cooks fully master. What distinguishes chichilo from other moles is the deliberate technique of burning the chillies until carbonised, a process that would seem like a mistake in any other recipe but is essential here. This controlled carbonisation produces unique aromatic compounds that give the mole its jet-black colour and deeply smoky flavour. Chichilo is considered a mourning mole in some Oaxacan communities, associated with funerals and wakes, although it is also prepared for important festivities such as the Guelaguetza. The miltomate, a wild green tomato smaller and more acidic than common tomatillos, is a fundamental ingredient that cannot be substituted. Hierba santa, also called acuyo or tlanepa, contributes anise notes that balance the intensity of the mole. In the villages of the Central Valleys, veteran cooks rise before dawn to begin preparing chichilo, which can take an entire day. It is served over beef with cooked chayote and freshly made corn tortillas.

Estimated cost

£16.00

Total cost

£2.00

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

470

Calories

32g

Protein

30g

Carbohydrates

24g

Fat

Fibre

640mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Cook the beef in water with salt, onion and garlic for 1 hour until this tender. Anade the chayotes pelados and cortados into quarters the ultimos 20 minutes. Set aside the stock.
💡 El chambarete da a stock mas gelatinoso and sabroso.
2
Quema the chillies: colocalos in a comal (flat griddle) over high heat without oil and dejalos carbonizarse for outside, girando with pinzas. Deben be negros pero not cenizas. Soak them in hot water 20 minutes.
💡 Abre the ventana porque the humo sera intenso. Esta carbonizacion es intencional.
3
Toast the tortilla dry in the comal (flat griddle) until this black and crispy. Roast the miltomates, the garlic and the onion until esten chamuscados.
💡 La tortilla quemada ayuda a espesar the mole and le da colour.
4
Licua the chillies drained with the miltomates, tortilla quemada, garlic, onion and a little stock until you get a paste. Strain.
💡 Licua very well for that not queden grumos of chilli quemado.
5
Dissolve the dough of maiz in a little stock cold. Anade the mole colado a cazuela with lard hot and frie 15 minutes. Fold in the dough dissolved for espesar.
💡 La dough le da cuerpo to the mole without alterar the flavour.
6
Add stock until lograr a consistency half, incorpora the leaves of leaf santa and cook over low heat 30 minutes mas.
7
Serve the beef and the chayotes banados in mole chichilo. Acompana with tortillas of maiz recien hechas.
💡 El mole chichilo serve mas caldoso that otros moles.