This recipe is originally from the state of Oaxaca and is one of the 7 famous Oaxacan moles. It is an original mixture of ingredients, from which an aromatic and delicious mole is obtained.
The base of the preparation is the mixture of chilies, one of them is the red chilhuacle – an autochthonous chili of Oaxaca. Moreover, as good mole, many more ingredients are used to achieve an elaborated and spiced flavor. The great difference that this mole has with many others, is that it has the consistency of a liquid salsa... it is not thick as the other moles. In fact this recipe is also known as salsa of red chichilo mole.
Now we are going to tell you how this mole is served in Oaxaca. Beef and cooked vegetables are put on a plate, then both the beef as the vegetables are bathed with this mole and believe us it is an exquisite combination. In Oaxaca there is a variant and this is when the plate has venison. In this type of dish the mole is put as bed and over it the meat and the vegetables are put.
About the Recipe
The recipe is not difficult but as good mole many steps have to be followed.
In this recipe the chilhuacle pepper is used, that is originally from Oaxaca and it is very difficult to find. For this reason we also offer the alternative of using guajillo pepper.
To give a good consistency to the mole tortillas are used, we recommend them to be dried so it acquires a better consistency.
The traditional recipe is prepared with lard but vegetable shortening can also be used.
The total preparation time is of about 45 minutes.
This recipe yields 8 portions.
4 Red Chilhuacle Peppers (1.4 oz) or 4 Guajillo Peppers (1.4 oz)