Mole de Caderas
An ancestral and deeply flavorful Mexican broth where tender goat meat blends beautifully with dried chilies and the unmistakable rustic touch of guaje seeds.
150 min
Mexicana
4 servings
The story behind
You have no idea how incredibly special this dish is to me. The very first time I experienced it was during a trip to the Mixteca region in the fall, right when the traditional culinary season begins. It was amazing to see how the whole community comes together around this heritage that dates back to colonial times. A local chef told me that the meat gets its intensely rich flavor because the goats graze freely on wild herbs and salt. It is a true seasonal delicacy. Personally, I absolutely love having it for a long lunch on a crisp October afternoon. It tastes otherworldly if you pair it with warm blue corn tortillas and squeeze a generous amount of fresh lime juice to balance the rich broth. To drink, a neat pour of artisanal tobalá mezcal or a cold dark beer pairs wonderfully to cleanse your palate between spoonfuls.
Instructions
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1Simmer the goat meat in a large pot with plenty of water, a piece of onion, and sea salt for about two hours until it becomes incredibly tender.
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2While the meat is simmering, roast the tomatoes, costeño chiles, guajillo chiles, and serrano chiles on a hot griddle until nicely charred.
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3Soak the roasted chiles in hot water for a few minutes until they soften up completely.
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4Blend the softened chiles with the roasted tomatoes and raw guaje seeds until you get a fine, velvety smooth sauce.
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5Strain the chili sauce directly into the pot with the cooking meat, stirring well so the broth turns into a beautiful deep reddish color.
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6Toss in the avocado leaves, which you should lightly toast beforehand on the griddle to release their oils, and let everything simmer for another 20 minutes.
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7Serve the stew piping hot in clay bowls, topping each portion with a generous handful of minced white onion and fresh cilantro.
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