Yellow Mole From Oaxaca Mexican Recipes
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.
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