Mole Chichilo (Oaxacan Charred Chile Mole)
Dark and smoky Oaxacan mole made with intentionally charred chiles, 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 color comes from chiles intentionally burnt until carbonised. The miltomate (wild green tomato) and hierba santa give it a unique herbal flavor. 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 chile, and its preparation is an art that few cooks fully master. What distinguishes chichilo from other moles is the deliberate technique of burning the chiles 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 color and deeply smoky flavor. 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
$25.20
Total cost
$3.15
Per serving
* Approximate prices based on US supermarkets
Nutritional information per serving
470
Calories
32g
Protein
30g
Carbohydrates
24g
Fat
6g
Fiber
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 chiles: 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 color.
- 4
Blend the drained chiles with the miltomates, burnt tortilla, garlic, onion and a little stock until you have a paste. Strain.
💡 Blend very well so no lumps of burnt chile remain.
- 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 flavor.
- 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.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.
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