Oaxacan Yellow Mole Filling Recipes

Steps:

• Chicken:.
• Cook the chicken in 4 cups of water, with garlic, onion and salt on medium heat for 45 minutes. Check to make sure that the chicken is cooked through.
• Mole sauce:.
• Wash the chiles with a damp cloth, remove the stems of the chiles, slit open with a knife and remove the seeds and veins. Toast the chiles on both sides in large frying pan over high heat, making sure that they do not burn.
• Soak the chiles in boiling water to soften them for about 10 minute Meanwhile, fry the almonds in 3 tbls. of the shortening on medium heat for 5 min., or until they are a golden color.
• Take them out and set aside.
• Next fry the raisins until they puff up and the skin browns a bit, then remove and strain in a sieve. Turn the heat down a bit, and fry the sesame seeds in the same oil, adding a little salt to prevent them from jumping from pan.
• Once golden, remove and store on an absorbent paper towel. Still in the same oil, fry the slices of bread, until they are golden. Remove and put on an absorbent paper towel. On a dry pan or skittle roast the garlic, onion and tomato until they are nicely toasted with black spots.
• In a blender, grind the chiles with a half cup of water, and add more water as necessary to blend. Once the mixture is smooth, pour into a saucepan and fry with one tbsp of the shortening for 10 minute on medium heat. Stirring occasionally to ensure that it does not stick to the pan.
• Next, blend both the roasted and fried ingredients together, until smooth. Blend the tomatoes and strain through a colander and add into the chile mixture. Now add the cinnamon sick, thyme, marjoram(if using) and the oregano. Cook for 5 more minutes. Add the chicken broth, salt, sugar and chocolate on medium heat, stirring occasionally. Remove cinnamon stick. Cool for 15 minutes. Pour the chicken in a serving dish, serve with rice.

Steps:

• Heat the oil in a large, heavy skillet over medium heat. Add the garlic and onion and cook, stirring often, for 2 minutes. Stir in the tomatillos, cinnamon, oregano, cloves and peppercorns. Reduce the heat to low and simmer until the tomatillos are tender, about 20 minutes.
• Meanwhile, place the chilies in a small bowl and cover with boiling water. Soak until very soft, 10 to 20 minutes. Place the tomatillo mixture in a food processor. Pulse to partly puree. Add the chilies, one at a time, tasting after each addition until the filling is as hot as you like it. Puree until smooth. Season to taste with salt. Follow directions for basic tamales.

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.