Mole Chichilo

Step by stepInstructions

1. Simmer the meat in salted water until tender, about 1 1/2 hours, then strain and reserve 6 cups of broth.
2. Char the chiles on a comal, letting some get quite dark, then soak them in hot water for 20 minutes.
3. Blend the drained chiles with the charred tortilla, tomatoes, tomatillos, garlic, sesame and spices until smooth; strain.
4. Fry the puree in the lard in a cazuela, stirring constantly, until very dark and thick, about 15 minutes.
5. Add the reserved broth and simmer for 45 minutes, adding the avocado leaves for the last 10 minutes; season with salt.
6. Meanwhile, knead the masa harina with a little salt and lard, roll into small balls, press a dimple into each, and fry until golden to make chochoyotes.
7. Add the meat to the mole and serve with the chochoyotes, rice and tortillas.