Mole Amarillo

April 16, 2016

Mole Amarillo - kvalifood.com

Mole amarillo is the lightest of the seven traditional Oaxacan moles. Built on dried guajillo chiles, tomatillos, and tomatoes, it is thickened with masa and perfumed with hoja santa. The result is a brothy to medium-thick sauce, traditionally served over chicken with chayote, potatoes, and green beans.

Makes ca. 1 liter sauce (4-6 servings)

Ingredients

30 g dried guajillo chiles (about 4-5), stemmed, seeded, torn into pieces
200 g tomatoes (ca. 2 small), quartered
200 g tomatillos (ca. 4 medium), husked, rinsed, halved
1/2 medium white onion (ca. 50 g), roughly chopped
4 garlic cloves (ca. 20 g), peeled
2 whole cloves
1/4 tsp ground cumin
1/4 tsp ground cinnamon (Mexican canela preferred)
1/4 tsp ground black pepper
1 tsp dried Mexican oregano
2 tbsp vegetable oil
950 ml chicken broth
3 tbsp masa harina (or 40 g fresh masa)
2 fresh hoja santa leaves, torn into pieces
salt, to taste

Directions

Heat a dry skillet over medium heat. Press the chile pieces flat, 10-15 seconds per side, until they crackle and darken slightly. Transfer to a saucepan.
Add the tomatoes, tomatillos, garlic, and 240 ml water. Bring to a boil, reduce heat, and simmer 12-15 minutes until chiles are soft. Let cool slightly.
Transfer everything (liquid included) to a blender. Add the onion, cloves, cumin, cinnamon, pepper, and oregano. Blend until smooth.
Heat the oil in a large saucepan over medium-high heat. Strain the blended sauce through a medium-mesh strainer into the pot, pressing solids through. Stir as it fries, about 5 minutes.
Pour in 720 ml broth. Simmer over medium-low heat for 15 minutes.
Blend the masa harina with the remaining 240 ml broth until smooth. Pour through the strainer into the sauce, whisking constantly. Simmer 5-10 minutes more.
Stir in the hoja santa. Simmer 5 minutes. Season with salt.

Notes

Traditional versions use chilhuacle amarillo or costeno amarillo chiles. Guajillo is the standard substitute.
If hoja santa is unavailable, use 4 dried avocado leaves or 1/2 cup chopped cilantro.
Straining is optional but gives a smoother result.
For chochoyotes (masa dumplings): mix 180 ml masa harina with 1 tbsp lard, 1/4 tsp salt, and warm broth. Roll into balls, dimple each, and cook in the sauce 12-15 minutes.