Venison Mole Chichilo with Corn Dumplings

Name: Venison Mole Chichilo with Corn Dumplings
Prep time: 1 h
Cook time: 3 h
Total time: 4 h
Yield: 10 people
Ingredients: 3 to 4 pounds of venison shoulder; salt; 1 quart venison broth or beef broth; 2 bay leaves; 3 or 4 smashed garlic cloves; 1 chopped white or yellow onion; 5 chile negro or chile mulato; 3 guajillo chiles; 3 pasilla or ancho chiles; 1 or 2 chipotle meco chiles; 1 corn tortilla; 1 head of garlic; 1 white or yellow onion; 1/2 pound tomatillos; 3 plum tomatoes; 1-2 cups venison or beef broth; 1 teaspoon ground cumin; 1 teaspoon black pepper; 1 teaspoon oregano; 1 teaspoon marjoram; 5 avocado leaves; 1/4 cup lard; 1 red onion; A hefty pinch of salt; Juice of 4 limes; chopped cilantro; 2 cups masa harina; 1/2 cup warm water; A hefty pinch of salt; 3 tablespoons lard

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5.0

48 reviews

Excellent

Prep Time
1 hr
Cook Time
3 hrs
Total Time
4 hrs
Servings
10 people
Calories
403 kcal
Course
Main Course, Lunch
Cuisine
Mexican

Venison Mole Chichilo with Corn Dumplings

Elizabeth Hodge

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This mole is normally served with chochoyotes, little corn dumplings. They are made with masa harina, which is nixtamalized corn -- the corn they use to make tortillas or tamales. You need this or the dumplings won't taste right. You can also serve this mole over rice or in tortillas as tacos or burritos.

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Ingredients

Servings

VENISON

3 to 4 pounds of venison shoulder, neck or shank
salt
1 quart venison broth or beef broth
2 bay leaves
3 or 4 smashed garlic cloves
1 chopped white or yellow onion

MOLE

5 chile negro or chile mulato
3 guajillo chiles
3 pasilla or ancho chiles
1 or 2 chipotle meco chiles
1 corn tortilla
1 head of garlic, cloves separated but not peeled
1 white or yellow onion, quartered
1/2 pound tomatillos, sliced in half
3 plum tomatoes, sliced in half
1-2 cups venison or beef broth
1 teaspoon ground cumin
1 teaspoon black pepper
1 teaspoon oregano, Mexican if possible
1 teaspoon marjoram
5 avocado leaves (optional)
1/4 cup lard

OTHER STUFF

1 red onion sliced root to tip
A hefty pinch of salt
Juice of 4 limes about 1/2 cup
chopped cilantro optional

CHOCHOYOTES

2 cups masa harina
1/2 cup warm water
A hefty pinch of salt
3 tablespoons lard

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Instructions

Start by getting the venison in the oven. Salt the meat well and put everything in a lidded pot so the venison is at least halfway submerged. Braise in the oven slowly at 300°F until the meat can be pulled apart with two forks. This will take anywhere from 2 hours to 5 hours, depending on the cut and age of the deer or elk or whatever.
While the venison is braising, make the mole. First step is to remove the stems from the chiles. Save the seeds. Pull the dried chiles apart in pieces you can toast. Toast them on a hot comal or cast iron frying pan or other heavy pan set over high heat. You want the dried chiles to blister a bit when you press them down on the hot surface with a spatula. Toast for a few seconds per side, then put them into a bowl. When they are all toasted, cover the chiles with some hot water to rehydrate.
While the pan is still hot, blacken the tortilla. Just cook it over high heat until it is at least 50 percent black. You need this for flavor. When the tortilla is ready, add all the seeds from the chiles and cook them until they've blackened, too. When they're ready, put them into the bowl of a blender, and break up the tortilla and put that in the blender, too.
You will need to roast the vegetables. I do this by taking the venison out of the oven and switching over to broil. Put the quartered onion, the garlic cloves, tomatillos and tomatoes in one layer in a pan and broil them until about halfway blackened, about 15 minutes. When the vegetables are ready, switch back to baking at 300°F and return the venison to the oven. Don't clean the blender yet.
Put the broiled vegetables into the blender with the tortilla and seeds and blitz it. Remove everything and put into a bowl. Now tear the chiles into pieces that can be pureed in a blender and add them to the blender bowl. Add a little chile soaking water and a cup or two of broth and puree the chiles. This will take a solid 90 seconds in most blenders. When the chiles are smooth, add them to the bowl with the roasted vegetables.
Heat the lard in a pot large enough to hold the mole over medium-high heat. Add the mole ingredients, as well as the remaining herbs and spices. Stir well and add salt to taste. Cover the pot and let this cook very gently for 30 minutes, stirring often. Turn off the heat.
When you get a chance, mix the salt, lime juice and red onion together to make a quick pickle. You should do this at least 1 hour before you serve, and you can do it up to a couple days in advance.
To serve, remove the venison when it's ready and lift off large pieces, or shred it with two forks. Mix it with some of the mole and serve with the pickled onion.
If you want to serve your mole with the chochoyote dumplings, get a large pot of water boiling. Mix the dumpling ingredients together and pinch off enough to make little balls of about 1 inch in diameter. Press your finger into the center of each dumpling to make a little well. Simmer the dumplings in the water until they float, about 5 to 10 minutes. Serve coated with the mole.

Nutrition Information

Show Details

Calories 403kcal (20%) Carbohydrates 33g (11%) Protein 38g (76%) Fat 14g (22%) Saturated Fat 7g (35%) Trans Fat 1g Cholesterol 121mg (40%) Sodium 350mg (15%) Potassium 967mg (28%) Fiber 7g (28%) Sugar 8g (16%) Vitamin A 3612IU (72%) Vitamin C 12mg (13%) Calcium 66mg (7%) Iron 7mg (39%)

Nutrition Facts

Serving: 10people

Amount Per Serving

Calories 403 kcal

% Daily Value*

Calories	403kcal	20%
Carbohydrates	33g	11%
Protein	38g	76%
Fat	14g	22%
Saturated Fat	7g	35%
Trans Fat	1g	50%
Cholesterol	121mg	40%
Sodium	350mg	15%
Potassium	967mg	21%
Fiber	7g	28%
Sugar	8g	16%
Vitamin A	3612IU	72%
Vitamin C	12mg	13%
Calcium	66mg	7%
Iron	7mg	39%