What to use instead of chilhuacle
Quick answer
The closest option is Guajillo with Ancho, rated acceptable. Guajillo with a little ancho is the usual stand-in for red and yellow chilhuacle in mole rojo, amarillo and chichilo: guajillo for colour and clean fruit, ancho for depth. Thinner and more tannic than the original.
It will not do for: Mole negro, where the colour and bitterness come from black chilhuacle and mulato is the closer substitute.
All recorded options
Ranked by suitability. Ratios are given only where they are defensible, and always with their basis — by weight or by volume — because spice densities differ.
Guajillo with a little ancho is the usual stand-in for red and yellow chilhuacle in mole rojo, amarillo and chichilo: guajillo for colour and clean fruit, ancho for depth. Thinner and more tannic than the original.
| Flavour | Aroma | Colour | Heat |
|---|---|---|---|
| partial | partial | close | similar |
Works for
- Mole amarillo
- Mole rojo
- Chichilo
Does not work for
- Mole negro, where the colour and bitterness come from black chilhuacle and mulato is the closer substitute
Mulato
AcceptableUse: 1× by weight — Weight for weight in mole negro, often with a pasilla or two for the bitter edge.
The common substitution for black chilhuacle in mole negro, and a sound one: mulato is dark, sweet and chocolatey. The mole is slightly sweeter and less bitter, and less deeply black.
| Flavour | Aroma | Colour | Heat |
|---|---|---|---|
| partial | partial | close | less |
Works for
- Mole negro
Does not work for
- Mole amarillo and chichilo, which want the red or yellow chilhuacle
- A cook aiming to reproduce the Oaxacan original rather than a good mole
Cuisine: Produces a recognisably Oaxacan mole that is not the traditional one.