Best Oaxacan Yellow Mole Filling Recipes

Mole Amarillo -- Mexican Yellow Sauce -- Yellow Mole Sauce image

Provided by Molly53

Categories < 60 Mins

Time 40m

Yield 2 quarts

Number Of Ingredients 11

3 guajillo chilies, stemmed and seeded
1 ancho chili, stemmed and seeded
1 medium white onion, peeled and halved
4 garlic cloves, peeled
4 medium tomatillos, husked and rinsed
1 tomatoes, halved (either green or red tomatoes will do)
1/4 cup extra virgin olive oil
1 teaspoon whole black peppercorn
5 whole cloves
2 tablespoons lard
2 tablespoons masa harina or 2 tablespoons cornmeal

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.

Oaxacan Yellow Mole Filling image

Provided by Molly O'Neill

Time 45m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon vegetable oil
2 garlic cloves, minced
1 medium-size onion, minced
2 pounds tomatillos, husked and quartered (or cut in eighths if large)
1 teaspoon ground cinnamon
2 teaspoons Mexican oregano
5 cloves
10 black peppercorns
6 to 8 amarillo chilies or 4 dried guajillo chilies, rinsed, tops removed and seeded
Salt to taste
4 basic tamales (see recipe)

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.