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Guaxmole or Huaxmole

Guaxmole or huaxmole is a dish that is prepared with guaje seeds (pronounced “goo-ah-heh”), which are also known as huaxin, cacalas, or cascalhuite. Guaje seeds are eaten in many ways, including dried, cooked, raw, or roasted.
Course Basic Recipes
Cuisine Mexican
Prep Time 15 minutes
Cook Time 45 minutes
0 minutes
Total Time 1 hour
Servings 4 servings
Calories 696kcal


  • 1 Lb. pork ribs cut into small pieces
  • white onion coarsely chopped
  • 1 Lb. coarsely chopped tomatoes
  • white onion coarsely chopped
  • 4 cloves of garlic
  • 2 tablespoons lard
  • 10 oz. guaje seeds See note for substitution recommendation
  • 6 serrano peppers more or less to your taste.
  • 6 large cilantro springs
  • 8 corn tortillas


  • In a medium size pot, barely cover the meat with water, add the onion and salt and cook over low heat until it is half cooked. Drain meat and save the broth.
  • Blend the tomatoes with garlic and onion in a blender until you have a smooth pure.
  • In a skillet heat the lard and sauté the meat. Top with tomato sauce and cook over fairly high heat about 10 minutes, until it is well cooked and reduce slightly.
  • Puree chiles with a cup of broth until mixture is kept smooth. Gradually add the guaje seeds and blend until mixture is smooth. Add it to the pan along with another cup of broth, cilantro and salt to taste and simmer, stirring and scraping the bottom of the pan to prevent sticking, about 45 minutes. The sauce should have a medium consistency, add more broth or water if you need to dilute it.


Since these seeds are note available everywhere you can substitute them for pumpkin seeds. But then it will be called Pipian.


Serving: 1serving | Calories: 696kcal | Carbohydrates: 15g | Protein: 45g | Fat: 54g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 134mg | Potassium: 1271mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1225IU | Vitamin C: 23mg | Calcium: 81mg | Iron: 8mg