After-school Mole Amarillo
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.
4 torn guajillo chiles
1/4tsp each cumin, cinn, allspice
1 tsp oregano
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:
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!
re: Produce Addict
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.
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.
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