Hakka-style Chichilo Mole

Ingredients

In this Hakka adaptation of the traditional Mexican Mole Chichilo, we incorporate Hakka flavors and ingredients to create a fusion dish. The original Mexican mole is known for its complex blend of dried chilies, spices, and chocolate, while the Hakka cuisine is characterized by its bold use of soy sauce, fermented ingredients, and aromatic spices. By infusing the mole with Hakka influences, we introduce a new layer of umami and depth to the dish, resulting in a unique and exciting flavor profile. We alse have the original recipe for Mole chichilo, so you can check it out.

• 2 pounds (900g) beef or pork, cut into chunks 2 pounds (900g) beef or pork, cut into chunks
• 4 dried ancho chilies 4 dried ancho chilies
• 2 dried guajillo chilies 2 dried guajillo chilies
• 2 dried pasilla chilies 2 dried pasilla chilies
• 1 onion, chopped 1 onion, chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 tablespoon (15ml) soy sauce 1 tablespoon (15ml) soy sauce
• 1 tablespoon (15ml) hoisin sauce 1 tablespoon (15ml) hoisin sauce
• 1 tablespoon (15ml) oyster sauce 1 tablespoon (15ml) oyster sauce
• 1 tablespoon (15ml) sesame oil 1 tablespoon (15ml) sesame oil
• 1 tablespoon (15ml) vegetable oil 1 tablespoon (15ml) vegetable oil
• 1 teaspoon (5g) Chinese five-spice powder 1 teaspoon (5g) Chinese five-spice powder
• 1 teaspoon (5g) ground cumin 1 teaspoon (5g) ground cumin
• 1 teaspoon (5g) ground coriander 1 teaspoon (5g) ground coriander
• 1 teaspoon (5g) paprika 1 teaspoon (5g) paprika
• 1 teaspoon (5g) brown sugar 1 teaspoon (5g) brown sugar
• 1 cup (240ml) beef or vegetable broth 1 cup (240ml) beef or vegetable broth
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 45g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a dry skillet over medium heat, toast the dried chilies until fragrant, about 2 minutes per side. Remove the stems and seeds from the chilies.
2. 2.
   In a bowl, soak the toasted chilies in hot water for 15 minutes until softened. Drain the chilies and reserve the soaking liquid.
3. 3.
   In a blender or food processor, combine the soaked chilies, onion, garlic, soy sauce, hoisin sauce, oyster sauce, sesame oil, vegetable oil, Chinese five-spice powder, cumin, coriander, paprika, and brown sugar. Blend until smooth, adding a little of the reserved soaking liquid if needed.
4. 4.
   In a large pot or Dutch oven, heat some vegetable oil over medium-high heat. Add the meat and brown it on all sides.
5. 5.
   Pour the blended chili mixture over the meat and stir to coat evenly. Add the beef or vegetable broth and bring to a simmer.
6. 6.
   Reduce the heat to low, cover the pot, and let the mole simmer for 2-3 hours, or until the meat is tender and the flavors have melded together.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Serve the Hakka-style Chichilo Mole hot with steamed rice or Hakka-style noodles.

Treat your ingredients with care...

• Dried Chilies — Toasting the dried chilies before soaking them helps to enhance their flavor. Be sure to remove the stems and seeds before blending.
• Chinese Five-Spice Powder — This aromatic spice blend is readily available in most grocery stores. However, if you can't find it, you can make your own by combining equal parts ground cinnamon, cloves, fennel seeds, star anise, and Sichuan peppercorns.

Tips & Tricks

• For a spicier mole, add a few dried arbol chilies to the blend.
• If you prefer a smoother sauce, strain the blended chili mixture before adding it to the meat.
• Leftover mole can be refrigerated for up to 3 days or frozen for future use.
• Adjust the seasoning and sweetness according to your taste preferences.
• Garnish the dish with fresh cilantro and serve with lime wedges for added freshness.

Serving advice

Serve the Hakka-style Chichilo Mole with steamed rice or Hakka-style noodles. Accompany it with a side of pickled vegetables or a fresh green salad to balance the richness of the dish.

Presentation advice

Present the Hakka-style Chichilo Mole in a deep serving dish, allowing the vibrant red color of the mole to stand out. Garnish with a sprinkle of sesame seeds and a few fresh cilantro leaves for an appealing visual touch.