Mole chichilo is the rarest of the seven moles, the deep-smoke-flavoured mole built on charred tortillas and chilhuacle chiles, served at funerals.

Chichilo is the rarest of the seven moles, traditionally served at funerals, with charred tortillas and chilhuacle (negro and rojo) chiles giving it a deep smoky-bitter bass. Tierra del Sol on Reforma and Las Quince Letras run chichilo as a special plate; few rooms keep it on the daily menu because the time and ingredients run high.

Where to eat Mole chichilo in Oaxaca

6 editor picks for Mole chichilo in Oaxaca, ranked by editorial score. All Oaxaca signature dishes · Mole chichilo across every city.

Make it at home

Serves 63 hr 30 minAdvanced

Ingredients

  • 6 chilhuacle negro chiles, seeded
  • 4 chilhuacle rojo chiles, seeded
  • 3 dried-tortilla strips, completely charred
  • 30g sesame seeds, toasted
  • 1 small onion, charred
  • 2 garlic cloves
  • 2 tomatoes and 2 tomatillos, charred
  • 1 small avocado leaf, toasted
  • 1 cinnamon stick
  • 2 cloves
  • 800ml beef stock
  • 500g beef short rib, cubed
  • Salt

Method

  1. Char the chiles and tortilla strips until almost black; soak in hot water 30 minutes.
  2. Char the onion, garlic, tomatoes and tomatillos on the comal.
  3. Blend chiles, tortillas, sesame, charred vegetables, avocado leaf and spices into a paste.
  4. Fry the paste in 50ml lard 15 minutes.
  5. Add stock and beef; braise 2 hours covered.
  6. Adjust salt; serve over rice with corn tortillas.

Editor tip. The tortillas must be jet-black; that bitter smokiness is the defining note of chichilo.

Common allergens: Wheat (tortilla), Nuts, Sesame.