Mole Chichilo with Grilled Steak and Green Beans

The state of Oaxaca is known for its seven classic moles, and I sampled them all during my visit to Oaxaca City. Mole chichilo isn’t as popular outside Mexico as the more famous mole negro, the deeply rich sauce made with fruits and nuts. But I have a particular fondness for mole chichilo, still dark and rich but not sweet like mole negro. Mole chichilo is most often served with steak and green beans as here, but I have found more ways to use the savory sauce, such as spooning it over enchiladas and mixing it into shredded beef for tacos or tostadas.

There are a few niche ingredients, including dried chiles that are unique to Oaxaca, but they can be purchased in many Mexican supermarkets and online. I had the privilege of shopping the Abastos market with Chef Irving Herrera where he guided me through a maze of stalls, each displayed with barrels of dried chiles in every variety. I purchased 5 kilos and had to buy a new suitcase to carry them home. It’s important to char the chiles, vegetables, and tortilla to achieve the optimum flavor. The dried avocado leaves are added at the very end of the cooking process, imparting a flavor similar to anise or licorice. They can be purchased at Mexican supermarkets. And although the method of making this classic mole is a bit tedious, the reward is a rich and smoky sauce that makes a grilled steak a cut above the rest. The mole lasts up to 2 weeks in the refrigerator. 

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Ingredients

Serves 6

Mole Chichilo

• 4 chilhuacle chiles 

• 2 pasilla chiles

• 2 mulatto chiles

• 1 plum tomato

• 2 tomatillos

• 2 whole cloves

• 2 allspice berries

• 1 corn tortilla

• 2 cups chicken stock

• 1 teaspoon ground cumin 

• 1⁄2 cup lard (or butter)
  1 tablespoon kosher salt 

• 1 teaspoon black pepper

• 2 dried avocado leaves (optional)

Green Beans and Steak

• 2 tablespoons plus 2 teaspoons kosher salt

• 1 pound green beans, stems trimmed

• 1 chayote, sliced into 1⁄4-inch- thick slices

• Extra virgin olive oil

• 6 to 8 fillets of beef tenderloin, about 6 ounces each

• 1 teaspoon black pepper

• Sesame seeds, for garnish

Process

Make the Mole:

Heat a grill pan or cast-iron skillet over medium-high heat until very hot. Add all the chiles and toast for just a few seconds, until lightly browned. Do not let them burn. Cut off the stems and remove the seeds and discard. Place the chiles in a bowl, cover with warm water, and top with a bowl or plate to submerge completely. Let rehydrate for at least 30 minutes, until the chiles are softened.

On the same grill pan or in the same skillet, roast the tomato and tomatillos until the skins are blackened on all sides, about 10 minutes. Add the cloves and allspice and roast for 2 minutes, until fragrant. Remove all and let cool on a plate.

Lastly, add the tortilla to the grill pan or skillet and blacken on one side. Remove and cool.

Grind the toasted cloves and allspice with a mortar and pestle or coffee grinder and transfer to a blender. Add the rehydrated chiles, roasted tomato, tomatillo, and tortilla, along with the stock and cumin. Blend until smooth.

In a large skillet, heat the lard over medium-high heat. Add the chile mixture, salt, and pepper. Simmer for 20 minutes, stirring frequently. It should not be too thick but should just coat the back of a wooden spoon. Taste to see if more salt is needed. Add the avocado leaves and let steep for at least 10 minutes, then remove just before serving. Keep warm until ready to serve with the steak and beans. 

Make the green beans:

Fill a 6-quart pot halfway with water and bring to a boil over medium-high heat. Add the 2 tablespoons salt, the green beans, and chayote slices. Cook for 10 minutes, until tender. Drain and drizzle with about 2 tablespoons olive oil, then put on a platter.

Grill the Steak:

Meanwhile, heat a charcoal or gas grill to high heat. Rub the beef fillets with about 3 tablespoons olive oil, the 2 teaspoons salt, and the pepper. Sear on the grill for 5 minutes on each side, or until cooked medium- rare. Remove and place on platter with the green beans and chayote. Pour the warm mole over the steak and sprinkle with sesame seeds. Serve.