Mole Amarillo
Serves: 6
Eloise Gerhold
1 January 1970
Based on User reviews:
43
Spice
38
Sweetness
50
Sourness
42
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 medium
Onion4 medium
Garlic Cloves (unpeeled)1
Salt3 medium
Chayote450 g
Green Bean2
Anchos10
Tomatillos1 tsp
Cumin Seed1 cup
Water10
Pearl Onions1 cup
Lime JuiceDirections:
1
Clean the chicken pieces and place them in a stockpot with boiling water, onion, garlic, and salt, reduce the heat and poach the chicken until tender about 30 minutes
2
Remove chicken and reserve broth
3
Heat 2 pots of water to boiling
4
Add salt
5
Add chayote to 1 pot and green beans to the other
6
Cook each to al dente
7
Drain
8
Slice chayote and set both aside
9
For the Mole: Clean the anchos and guajillos with a damp cloth, cut them open, remove the seeds and stems, and spread them flat
10
Roast them on a hot comal or thin skillet
11
Remove from the skillet and place in a bowl of hot water and soak for 20 minutes
12
On the same comal or skillet dry-roast the tomatillos, tomato, onion, and unpeeled garlic, remove the garlic when black spots appear and peel it, and leave the vegetables until blistered and soft
13
In a small skillet, lightly roast the black peppercorns, cloves, and cumin until the aroma is released
14
Transfer the reconstituted chiles to the blender with enough water to process
15
Meanwhile, heat 3 tablespoons oil in large pan and pour the chile mixture through a sieve into the hot pan, it is important that all the pieces of chile skin are blended or removed so the sauce will be smooth
16
Reduce the heat and let it simmer for 8 minutes
17
While frying the chile mixture, blend all the roasted vegetables and roasted spices with enough water to puree
18
Add this mixture to the frying chile paste, let it simmer for about 20 minutes or until it is reduced
19
Add reserved chicken broth and simmer for 5 minutes
20
Dilute masa harina in 1 cup water and add to mixture
21
Let it cook 10 minutes, check for salt
22
Add the cooked chicken, peeled and sliced chayote and green beans and cook until heated through
23
Add hoja santa or cilantro
24
For the rajas de chile: Make a small slit in each of the chiles, fry them in hot oil, until all sides are blistered
25
Remove from oil
26
Let them cool down and remove the skin, discard it along with seed and stems, tear in pieces, and place the strips in a serving bowl, quarter the pearl onions, and add to the chiles along with lime juice, oregano, and salt
27
Serve with white rice and hot tortillas along with the rajas de chile