MOLE AMARILLO -- MEXICAN YELLOW SAUCE -- YELLOW MOLE SAUCE
Called simply (and fondly) "amarillo", this sauce is a specialty of the Central Valleys region of Oaxaca. This mole is particularly versatile-try it over chicken and potatoes, beef or as a sauce for tamales. Courtesy of Aaron Sanchez.
Provided by Molly53
Categories < 60 Mins
Time 40m
Yield 2 quarts
Number Of Ingredients 11
Steps:
- Bring 2 cups of water to a boil.
- In a dry cast-iron skillet or comal, toast the guajillo and ancho chiles over medium-low heat for 2 minutes, until fragrant; turn them and shake the pan so they don't scorch.
- Put the toasted chiles in a bowl, cover with the boiling water, and let soak until softened and reconstituted, about 20 minutes.
- Return the skillet to medium-high heat to get quite hot.
- Rub the onion, garlic, tomatillos, and tomato with the oil.
- Lay the vegetables in the hot pan and roast, turning occasionally, until soft and well charred on all sides, about 10 minutes.
- Put the vegetables in a bowl to let them cool a bit.
- Meanwhile, grind the peppercorns and cloves in a coffee grinder or spice mill.
- Put everything together in a blender or food processor and puree in batches until completely smooth.
- Melt the lard in a skillet over medium heat and pour in the puree.
- Cook and stir for 5 minutes, until the mole deepens in color.
- In a small bowl, mix the masa harina with 1/4 cup of warm water until smooth and lump-free.
- Whisk into the sauce and continue to simmer for 5 more minutes until the sauce is slightly thickened and able to coat the back of a spoon.
TAMALES WITH YELLOW MOLE: TAMALES DE AMARILLO MOLE
Steps:
- In a large mixing bowl soak the corn husks for 30 minutes.
- In another bowl, add the masa harina and salt and with a whisk, mix well. Slowly add the chicken stock to the masa harina and mix well until a dough-like consistency. Make 10 ping-pong ball size balls of dough.
- In a plastic-lined tortilla press (both sides), press out each ball of dough to form a 5-inch round (about the size of the press). Carefully remove the tortilla, and place a spoonful of amarillo mole sauce, a spoonful of shredded cooked chicken. Fold each side of the tortilla and place in a corn husk length-wise. Secure both ends with a string or part of the husk used as a string, and repeat process.
- Steam for 30 minutes.
- Toast chiles on a griddle. Remove and place in a bowl. Cover with boiling water and let stand for 20 minutes.
- In a hot cast iron pan, roast the onion, garlic, tomatillos, and green tomatoes. Roast until well charred on all sides. Place in a bowl and let cool.
- Meanwhile grind peppercorns and cloves in coffee grinder. When the vegetables are cool enough to handle peel off the charred skin and puree them in a blender with the hoja santa leaves, drained chiles, and spices.
- In hot pot, heat the lard, add the pureed strained sauce, and cook for 5 minutes.
- In a small bowl, add the masa harina and water. Mix until well blended. Add this mixture to the sauce and cook for 5 minutes more, until done.
MOLE AMARILLO
Steps:
- Clean the chicken pieces and place them in a stockpot with boiling water, onion, garlic, and salt, reduce the heat and poach the chicken until tender about 30 minutes. Remove chicken and reserve broth.
- Heat 2 pots of water to boiling. Add salt. Add chayote to 1 pot and green beans to the other. Cook each to al dente. Drain. Slice chayote and set both aside.
- For the Mole: Clean the anchos and guajillos with a damp cloth, cut them open, remove the seeds and stems, and spread them flat. Roast them on a hot comal or thin skillet. Remove from the skillet and place in a bowl of hot water and soak for 20 minutes.
- On the same comal or skillet dry-roast the tomatillos, tomato, onion, and unpeeled garlic, remove the garlic when black spots appear and peel it, and leave the vegetables until blistered and soft.
- In a small skillet, lightly roast the black peppercorns, cloves, and cumin until the aroma is released.
- Transfer the reconstituted chiles to the blender with enough water to process. Meanwhile, heat 3 tablespoons oil in large pan and pour the chile mixture through a sieve into the hot pan, it is important that all the pieces of chile skin are blended or removed so the sauce will be smooth. Reduce the heat and let it simmer for 8 minutes.
- While frying the chile mixture, blend all the roasted vegetables and roasted spices with enough water to puree. Add this mixture to the frying chile paste, let it simmer for about 20 minutes or until it is reduced. Add reserved chicken broth and simmer for 5 minutes. Dilute masa harina in 1 cup water and add to mixture. Let it cook 10 minutes, check for salt. Add the cooked chicken, peeled and sliced chayote and green beans and cook until heated through. Add hoja santa or cilantro.
- For the rajas de chile: Make a small slit in each of the chiles, fry them in hot oil, until all sides are blistered. Remove from oil. Let them cool down and remove the skin, discard it along with seed and stems, tear in pieces, and place the strips in a serving bowl, quarter the pearl onions, and add to the chiles along with lime juice, oregano, and salt.
- Serve with white rice and hot tortillas along with the rajas de chile.
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- Clean chiles with a damp cloth. Using kitchen shears, cut a slit lengthwise along 1 side. Using kitchen scissors, cut a slit lengthwise along 1 side. Open chiles up and remove seeds, veins, and stems; discard. Toast chiles in a dry large skillet, pressing down with a spatula so as much chile as possible is in contact with skillet, until blistered and fragrant, about 5–10 seconds per side. (A few dark brown spots are okay, but do not overtoast or chiles will be bitter.) Transfer to a medium bowl and add boiling water to cover (at least 4 cups). Let soak until chiles are softened, about 20 minutes.
- Meanwhile, place potatoes in a medium pot and add water to cover by 1". Bring to a boil and cook until tender, about 7 minutes. Transfer to a large bowl with a slotted spoon. Return water to a boil and repeat with chayote and green beans, cooking until tender, about 4 minutes. Transfer to bowl with potatoes.
- Cook tomato, onion, and garlic in same skillet over medium heat, turning occasionally, until almost completely blackened, 10–15 minutes. Let cool slightly, then remove skin from tomato; discard. Transfer tomato, onion, and garlic to a blender.
- Remove skillet from heat and toast allspice, cloves, and cumin seeds, stirring, until fragrant, about 10 seconds. Add to blender along with ½ cup broth and purée until smooth; set tomato purée aside.
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- Start by putting the chiles in a bowl and pouring boiling water over them. Cover the bowl to let them rehydrate, about 20 to 30 minutes. Don't let them soak more than 1 hour or they can become bitter.
- Meanwhile, get a comal hot, or a heavy frying pan if you don't have a skillet, and char the onion and garlic. If you are using whole tomatillos because you don't have puree on hand, husk and char them, too. Ditto for tomatoes if you don't have tomato sauce. You will need about 8 Roma tomatoes, halved and charred, to equal about 1 pint of fire-roasted puree.
- Once they've been charred, put the tomatillos in a blender. Roughly chop the onion and peel the garlic, then put those in the blender, too. If you've hand roasted the tomatoes, they go into the blender as well. If not, pour in the premade tomato sauce.
- As the vegetables are charring and the chiles are soaking, toast the allspice, cloves and peppercorns in a hot, dry skillet until you can smell them. Move to a mortar and pestle with the salt. Crush the bay leaf as small as you can with your hands, then put it in the mortar. Add the ground cumin, cinnamon and oregano. Grind all of this to a powder and add to the blender. If you don't have a mortar and pestle, you can use a spice grinder.
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- In a 4-liter pot, heat the chicken stock. Add the pieces of chicken, then cover the pot, lower the heat, and cook until the chicken is soft, about ½ hour. Add salt to taste.
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