Chichilo is a typical dish from Mexican cuisine, where pork, beef ribs, and chicken are combined with a delicious black mole. Its preparation requires attention to the cooking process of the meats and vegetables, as well as the creation of the sauce with chilies, seeds, and other key ingredients. A recipe that highlights the richness of traditional flavors.
In the preparation of Chichilo, the meats are cooked with onion, garlic, and salt.
The vegetables are added almost cooked, taking care that they do not overcook.
It is essential to carefully blend the chilies, seeds, and spices to achieve the characteristic flavor.
Finally, all ingredients are combined so that the flavors meld in every bite.
Chichilo
Ingredients
1 kilogram of Chicken
½ kilogram of Pork knuckle
½ kilogram of Beef ribs with meat
½ kilogram of Chayotes
½ kilogram of Green beans
½ cup of Water
6 Chili chilhuacle
6 Peppers
5 Roasted green tomatoes
4 Avocado leaves
3 Mato chilies
2 Cloves
1 Roasted garlic head
1 Roasted red tomato
1 pinch of Cumin
1 Burned tortilla
Garlic cloves
Onions
Lard
1 pinch of Salt
Preparation
Step 1 : To prepare the chichilo, the meats should be cooked with onion, garlic, and salt.
Step 2 : When almost cooked, add the cleaned green beans and the halved chayotes without their skins, ensuring the vegetables are not overcooked.
Step 3 : It is important to roast, clean, and soak the seeds without their skins; toast the seeds until they turn black; then blend everything with a little water.
Step 4 : The tortilla should also be burned over direct heat until completely black, then ground together with the cloves, pepper, cumin, seeds, and previously prepared chilies, adding some broth and straining the mixture well.
Step 5 : Additionally, the roasted garlic, tomato, and roasted tomato should be ground to then fry everything in hot lard over low heat until the bottom of the pan is visible.
Step 6 : Then, add some of the broth in which the meats were cooked and the roasted avocado leaves in the comal.
Step 7 : Chochoyotes are prepared by mixing masa with lard and salt to taste, forming small plum-sized balls with a dimple in the center.
Step 8 : Add the chochoyotes to the sauce to thicken it, adding more broth if necessary, and let it cook.
Step 9 : Finally, when the chochoyotes are cooked, add the meats and vegetables so everything comes to a boil.
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