Dark Mole with Masa Dumplings

Chichilo con Chochoyotes

Preparation info
  • 6 to 8

    • Difficulty


Appears in
The Food and Life of Oaxaca: Traditional Recipes from Mexico′s Heart

By Zarela Martínez

Published 1997

  • About

This is one of the “seven moles” of Oaxaca—less rich and elaborate than a mole negro, but with a more complex intensity than some of the family. The thickening comes from masa, not seeds or nuts. It is also one of the few moles where specific meats—cubed stewing beef and pork—are a traditional part of the dish. Chichilo is often made with small masa dumplings called chochoyotes that are formed into a shape a little like old-fashioned “thimble” cooki