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Armadillo cooked in a traditional mole sauce, a rare indigenous Mexican preparation. This lean, protein-rich dish preserves an ancient family culinary tradition from rural Mexico.
1. Heat a skillet over medium heat and toast the dried ancho and pasilla chiles for 2–3 minutes per side, until fragrant. Remove stems and seeds, then soak in warm water for 15 minutes.
2. In the same skillet, toast sesame seeds, peanuts, cinnamon stick, and corn tortillas over medium-low heat for 3–4 minutes until lightly browned, stirring often to prevent scorching.
3. Sauté onion, tomato, and garlic in 1 tbsp vegetable oil over medium-high heat until softened and lightly caramelized, about 5 minutes.
4. Combine toasted chiles, nuts, seeds, tortillas, sautéed vegetables, cloves, black pepper, and salt in a blender. Add 1 cup chicken broth and blend until smooth. If needed, add more broth for a pourable sauce.
5. Pat armadillo meat dry with paper towels. Season lightly with salt. Heat remaining oil in a Dutch oven on medium-high, then brown the meat for 4–5 minutes per side.
6. Pour the mole sauce over the browned meat, add remaining broth, bring to a gentle simmer, cover, and cook on low heat for 60–75 minutes until meat is fork-tender and sauce thickens. Stir occasionally to prevent sticking.
7. Adjust salt and seasoning to taste before serving. Serve hot with extra mole sauce spooned over each portion.
