Which of the seven Oaxacan moles contains fried tortilla?

Chichilo is the Oaxacan mole associated with a burned or fried corn tortilla, which helps give the sauce its dark color and smoky flavor.

Chichilo is one of Oaxaca’s traditionally recognized seven major moles. Its characteristic ingredients include chilhuacle, pasilla, and mulato chiles, along with avocado leaves, spices, and tortilla that is toasted or burned before being ground into the sauce.

The tortilla is not merely a garnish: it acts as a thickener and contributes roasted, earthy notes. Chichilo is typically thinner and more broth-like than the famously rich mole negro, and it is traditionally served with beef and vegetables such as chayote and green beans.

A common mix-up is mole negro, which can also contain tortillas and many other thickening ingredients. The distinctive tortilla-based, smoky profile is most strongly associated with chichilo among the named choices.