beef fillet medallions, chayote, mulatto chiles, pasilla chile, black chilhuacle chiles, chile seeds, allspice powder, chicharrón
Mole Chichilo gets its traditional color from the combination of the dark chiles used in this recipe, and the burned tortillas. Making this Mole is quite involved and one must be very careful with their preparation. In Oaxaca Chichilo is prepared mainly for special occasions.
Modified May 22, 2020
Created May 22, 2020 by: atasneem
Photo credit: http://www.comalcaliente.com/2014/05/chichilo-negro.html
by itisclaudio (0 ) Public: Users can add dishes
Oaxaca is one of Mexico's major gastronomic, historical, and gastro-historical centers whose cuisine is known internationally. Here a list of …