Mexican cuisine · Soups & Stews

Chichilo Oaxaqueño

Dark Oaxacan mole with beef, charred chilaca chiles, and chayote — the blackened chiles give it its color and depth.

Ingredients · for 6 servings

• 1.2 kg beef shank
• 6 dried chiles (chilaca/pasilla de Oaxaca)
• 4 dried guajillo chiles
• 4 tomatoes
• 1 white onion
• 6 cloves garlic
• 2 chayotes
• 200 g green beans
• 80 g masa harina
• 2 sprigs epazote (or oregano as a substitute)
• 3 tbsp oil
• Salt, pepper

Instructions

1. Combine the beef shank with the halved onion, 3 cloves garlic, and 2.5 l water, skim, and simmer covered for 90 min. until the meat is tender; strain and reserve the broth.
2. Stem and seed all the chiles, setting the seeds aside separately; deliberately char the chilaca chiles in a dry skillet until they smoke and turn brittle — this is the step that gives the dish its name.
3. Soak the charred chiles in hot water for 20 min., toast the reserved seeds in the skillet for 2 min. until black, and blend both together with the guajillos, the roasted tomatoes, and the remaining garlic until very smooth.
4. Heat the oil in a heavy pot and fry the paste, stirring, for 10 min. until it turns nearly black and noticeably thickens, then pour in 1.5 l broth and simmer for 20 min.
5. Stir the masa harina lump-free into 200 ml cold broth, add it in, and let thicken for 8 min. until the mole thinly coats the ladle.
6. Cook the chayote wedges and beans in for 12 min., add the meat and epazote, let steep for 5 min., season with salt and pepper, and serve in deep bowls.