OAXACAN YELLOW MOLE FILLING

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.