Mole Amarillo 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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- 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.
- Place the chicken bones in a 6-liter pot along with enough cold water to cover them, about 3 liters. Add the onion, celery, garlic, carrots, bay leaf, arbol pepper, black peppercorns, and thyme. Bring to a boil.
- In a small bowl, mix the dough with the drippings (or lard) until they are well incorporated. Add salt. Make 18 balls (or more), each about the size of a walnut.
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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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