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After-school Mole Amarillo

kare_raisu Mar 1, 2007 07:29 AM

With my library checkout of Bayless's Mexican Everday nearing return time, I came home after school to give the simple Yellow Mole a go.

Ingredients:
4 torn guajillo chiles
1/4tsp each cumin, cinn, allspice
1 tsp oregano
1/2 onion
2 garlic cloves
4 c. broth
1/2 ib roasted tomatoes
2 Tbl Masa Harina

You basically puree the chiles,onion, garlic, tomatoes, 1c broth, & spices well. Then push through a sieve into a pot with some heated oil.

Fry the liquid down to a paste. Then add the rest of the broth with the whisked in MH and cook down to till a thin cream soup consistency.

I am going to buy some pork or chicken and some veg to poach and add this to the sauce with some rice maybe. Or maybe just make some enmolades (a la enchiladas).

Here are some Pictures:
http://flickr.com/photos/98128783@N00/

  1. kare_raisu Mar 1, 2007 01:58 PM

    I just poached some chicken breasts and steamed some zucchini, potato and green bean.
    Added to sauce, which I thinned a bit.
    Well here is the final product:
    http://flickr.com/photos/98128783@N00/

    Also made some arroz blanco (onion, garlic, carrot, jalapeno, peas)

    1. m
      mike_d Mar 2, 2007 08:06 AM

      Hi. It looks very good. question - you soaked the chiles first or no?

      1 Reply
      1. re: mike_d
        kare_raisu Mar 2, 2007 09:02 AM

        no soaking at all, not even toasting per bayless

      2. p
        Produce Addict Mar 2, 2007 10:45 AM

        Made this last weekend. I thought it was delicious, though it seemed useless to push into the strainer (maybe my blender did a good job). The recipe i made cooks chicken green beans and chayote in the sauce, which gives the mole a great chicken-y flavor. Top with lots of cilatro (or some type of mexica n leaf, hoja something if you can find it). Only suprise is that it didn't get better when it sat for a day

        Edit to add: Oh yeh, i ground cornmeal instead of the masa and used regular canned tomatoes. Still delicious!

        1 Reply
        1. re: Produce Addict
          kare_raisu Mar 2, 2007 08:11 PM

          I think my mole improved considerably sitting overnight. (Even tastier third day: today for breakfast!)

          I never have had hoja santa, but the cilantro was pretty good.

          How was it with the ground cornmeal? Was it able to thicken the sauce?

          I dont have a blender - only immersion so I needed the strainer.

        2. m
          mike_d Mar 2, 2007 11:14 AM

          I'll have to give this a try. It's something akin to a Dianna Kennedy one "mole in a pot", except for the allspice and cinnamon.

          1. DiningDiva Mar 3, 2007 06:46 AM

            Mole Amarillo is one of the work-horse moles of Oaxaca because it's fairly easy to produce, doesn't have a long or fancy ingredient list or take a long time to make. In Oaxaca it is commonly used as a filling for tamales (wrapped in banana leaves, of course), queadillas and empanadas

            1. gridder Mar 3, 2007 07:52 AM

              I love Everyday Mexican. The salsas are so good, and everything I have tried has been terriffic.

              1 Reply
              1. re: gridder
                DiningDiva Mar 3, 2007 02:56 PM

                I like Everyday Mexican, but I like Mexican Kitchen and Salsa's that Cook better. All Rick's recipes work and are very good. I love my Diana Kennedy cookbooks best of all. Try some of the crockpot recipes in Everyday Mexican, they are really easy. He gives crockpot instructions for many dishes in the variations part.

                If you like the salsa's in Everyday Mexican, check out Salsa's that Cook. He has 7 or 8 essential salsas in the first chapter. The recipes are written so that you can vary the yield depending upon how much you want, plus he gives you chile variations and substitutions. The rest of the book is devoted to recipes using the salsas in the first chapter.

              2. kare_raisu Mar 3, 2007 06:46 PM

                What could I subsitute for hoja santa? Cilantro was just ok...

                5 Replies
                1. re: kare_raisu
                  DiningDiva Mar 3, 2007 10:19 PM

                  Grow your own, it grows in CA really well. Or you could visit the botanical garden in Balboa Park and steal a leaf when no one is looking, they've got a plant in the far northeast corner.

                  1. re: DiningDiva
                    kare_raisu Mar 4, 2007 05:34 AM

                    hmmm....could I dry the leaves

                    Do you know of a seed or plant source?

                    1. re: kare_raisu
                      DiningDiva Mar 4, 2007 08:31 AM

                      Well, I do know a chef/owner that smuggled a cutting back from Mexico one year and planted it in his back yard in the Bay Area. Try Seeds of Change. Also look in the back of Rick's book or any of the Diana Kennedy books in the resource section. Both usually include information on sources NOB for the hard to find ingredients; both also list sources for seeds and plants.

                      Or, just ask Rick. Somewhere on his web page - http://www.fronterakitchens.com - there's an Ask Rick link. You can ask him about finding or growing hoja santa.

                  2. re: kare_raisu
                    Anonimo Mar 4, 2007 03:31 AM

                    How about avocado leaves?

                    1. re: Anonimo
                      kare_raisu Mar 4, 2007 05:35 AM

                      Do these give the same taste?

                  3. puppymomma Mar 4, 2007 06:26 AM

                    Looks great! I can't wait to make it.

                    Did you reconstitute the guajillos in boiled water?

                    You said add it to a pan with some heated oil. How much oil are we talking about here?

                    2 Replies
                    1. re: puppymomma
                      kare_raisu Mar 4, 2007 07:15 AM

                      It didnt call for the usual toasting and reconsituting in water. As I blended it with the tomatoes and onion it became a paste. So it is important to strain the mixture- you will be left with whatever little chile particles were not sufficiently incorporated.

                      I was pretty generous with the oil - about 2 tbls. Enough for a good coating of the bottom of the pot. You may want to use less esp if using pork or dark meat chicken but enough not to scorch the mole.

                      1. re: kare_raisu
                        puppymomma Mar 4, 2007 07:53 AM

                        Thanks for your quick reply! I just happen to have all the ingredients on hand and if I have time later I plan on making it. You've inspired me! Oh, and I really appreciate the links to the pics.

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