Chichilo negro (Oaxaca)

Hey everyone, hope you are having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Chichilo negro (Oaxaca). It is one of my favorites food recipes. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Chichilo negro (Oaxaca) is one of the most well liked of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It's enjoyed by millions every day. They are fine and they look fantastic. Chichilo negro (Oaxaca) is something that I've loved my whole life.

Many things affect the quality of taste from Chichilo negro (Oaxaca), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chichilo negro (Oaxaca) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must first prepare a few ingredients. You can have Chichilo negro (Oaxaca) using 19 ingredients and 5 steps. Here is how you cook it.

COMENTARIOS: Esta variedad de mole, también llamado chichilo, entra dentro de los 7 famosos moles tradicionales de Oaxaca, y lo que caracteriza esta preparación es el uso de chiles chilhuacle negro, mulato y pasilla, así como la tortilla quemada, por lo que se debe tener mucho cuidado al elaborar y evitar que se queme, pero que tome su color negro característico.

Ingredients and spices that need to be Take to make Chichilo negro (Oaxaca):

1. 200 gr filete de res
2. 2 piezas chile mulato
3. 1 pieza chile pasilla
4. 3 piezas chile chilhuacle negro
5. 1 pieza tortilla de maíz
6. 2 piezas jitomate saladet
7. 3 piezas tomate verde
8. 2 dientes ajo
9. 1 pieza clavo de olor
10. 4 piezas pimienta gorda
11. 50 gr manteca de cerdo
12. 1 pieza hoja de aguacate
13. 1 pieza chile de agua
14. 1 pizca comino
15. 100 gr masa de maíz
16. 50 gr asiento de chicharrón
17. 150 gr cebolla desflemada
18. 1/2 pieza chayote
19. 60 gr ejote

Instructions to make to make Chichilo negro (Oaxaca)

1. GUARNICIÓN: Hacer chochoyotes (bolitas de masa blanqueadas, como se muestra en la foto) de masa y asientos, blanquearlos en fondo de pollo, reservar. Blanquear chayote y ejotes, cortarlos al gusto, reservar.
2. Asar los chiles y despepitarlos, reservando un poco de semillas para tatemarlas por separado. Remojarlos en agua caliente durante una hora, cambiándola 3 veces. (Hacer lo mismo con las semillas)
3. Asar tomates junto con los jitomates y especias, tatemar la tortilla; licuar la tortilla, especias, semillas y jitomates (saladet y tomate verde) con un poco de caldo de pollo.
4. Calentar manteca en una budinera y sofreír la salsa, sazonar. En el útlimo hervor, antes de servir, añadir la hoja de aguacate.
5. Asar el filete y, de ser medallones de res, darles el término que se desee. Servir la carne bañada en chichillo, junto con cebolla desflemada en limón.

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So that's going to wrap this up with this exceptional food Recipe of Any-night-of-the-week Chichilo negro (Oaxaca). Thanks so much for reading. I am confident you can make this at home. There's gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!