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Best Easy Mole de Chicatanas Recipe

Name: Best Easy Mole de Chicatanas Recipe
Total time: 90 min
Yield: 125 g
Ingredients: dried chicatanas (flying ants) 1 cup; dried pasilla chiles 4 pieces; dried mulato chiles 2 pieces; roma tomatoes 2 pieces; white onion 0.5 pieces; garlic cloves 3 cloves; corn tortilla (stale, torn) 1 pieces; toasted peanuts 0.25 cup; pumpkin seeds (pepitas) 0.25 cup; sea salt 1 tsp; whole black peppercorns 0.5 tsp; Mexican cinnamon stick 1 pieces; clove 1 pieces; vegetable oil 2 tbsp

A rare mole made with roasted flying ants (chicatanas), an ancient Oaxacan delicacy. This protein-rich, pre-Hispanic family sauce delivers a uniquely smoky, earthy flavor found nowhere else.

Cook 90 min Difficulty HARD 215 kcal

#high protein #mediterranean #diabetic friendly

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Ingredients

Main ingredients

dried chicatanas (flying ants) 1 cup
dried pasilla chiles 4 pieces
dried mulato chiles 2 pieces
roma tomatoes 2 pieces
white onion 0.5 pieces
garlic cloves 3 cloves
corn tortilla (stale, torn) 1 pieces
toasted peanuts 0.25 cup
pumpkin seeds (pepitas) 0.25 cup

Seasonings/Sauce

sea salt 1 tsp
whole black peppercorns 0.5 tsp
Mexican cinnamon stick 1 pieces
clove 1 pieces
vegetable oil 2 tbsp

Nutrition summary

Carbohydrates 17 g 32%

Protein 14 g 26%

Fat 10 g 42%

Serving size 125g

Cooking steps

1

Toast the dried chicatanas in a dry skillet over medium-low heat for 2 minutes, stirring constantly until fragrant but not burnt. Transfer to a bowl.
2

Remove stems and seeds from all chiles. Toast the pasilla and mulato chiles lightly in the skillet over medium heat for about 1 minute per side until pliable and aromatic (do not let them scorch).
3

Roast the tomatoes, onion, and garlic (in their skins) on a comal or heavy skillet over medium-high heat, rotating occasionally until deeply charred and soft, about 10 minutes.
4

Peel the garlic, then transfer charred vegetables, chiles, chicatanas, peanuts, pumpkin seeds, and the torn tortilla to a blender. Add all spices and salt. Blend in stages, adding up to 1 cup warm water for a smooth mole paste.
5

Heat oil in a large saucepan over medium heat. Add the blended mole paste and cook, stirring constantly, for 5 minutes until the sauce darkens and thickens.
6

Reduce heat to low; add more water (about 1 cup) to reach a velvety sauce consistency. Simmer for 30–40 minutes, stirring regularly to prevent sticking or burning, until flavors are fully melded.

Personalized Q&A

Q. What's the key ingredient in this Mole de Chicatanas recipe?

The defining ingredient for Mole de Chicatanas is the roasted chicatanas (flying ants). These ancient Oaxacan insects lend the sauce its signature smoky, earthy flavor and high protein content, making it both a culinary rarity and a nutritional powerhouse.

Q. Which ingredient most influences the mole's unique flavor?

While chiles and spices add complexity, it's the combination of dried chicatanas and roasted chiles (pasilla and mulato) that creates the distinct earthy smoke and subtle spice that sets this mole apart from all others.

Q. What heat control tips help prevent burning the mole?

It's essential to toast the chicatanas and chiles briefly over medium or medium-low heat—never high. When simmering the blended sauce, reduce to low heat and stir often to avoid burning the naturally oily seeds and nuts in the mix.

Q. How can I keep the sauce texture smooth and avoid lumps?

Blend the sauce ingredients in stages, slowly adding water as needed to achieve a silky paste. During simmering, add water and stir regularly; this prevents sticking and ensures an even, luxurious texture.

Q. How many calories and what is the protein-to-carb balance per serving?

Each 125g serving contains 215 kcal, with 14g of protein, 17g of carbs, and 10g of fat. The calorie distribution is approximately 32% from carbohydrates, 26% from protein, and 42% from fat.

Best Easy Mole de Chicatanas Recipe

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