YELLOW MOLE FROM OAXACA MEXICAN RECIPE
Receta de Mole Amarillo estilo Oaxaca Yellow Mole Mexican Recipe
Provided by MexGrocer
Yield 6
Number Of Ingredients 9
Steps:
- Cook the meat with the crushed garlic head and let it fry in its drippings. Cook, separately the zucchini and string beans. Toast the chiles guajillo, remove the veins and soak them, then grind them with both the crushed tomatillos and 4 garlic cloves. Add a little beef broth, fry strongly and add the cooked meat and a little broth. Thicken with corn flower. Make some dough with the corn masa and make little balls and perforate them with the finger. Add them to the stew, when it is boiling, as well as the zucchini and green beans, separately cooked.
- Enjoy this delicious mole Amarillo de Oaxaca Mexican recipe!
TAMALES WITH YELLOW MOLE: TAMALES DE AMARILLO MOLE
Steps:
- In a large mixing bowl soak the corn husks for 30 minutes.
- In another bowl, add the masa harina and salt and with a whisk, mix well. Slowly add the chicken stock to the masa harina and mix well until a dough-like consistency. Make 10 ping-pong ball size balls of dough.
- In a plastic-lined tortilla press (both sides), press out each ball of dough to form a 5-inch round (about the size of the press). Carefully remove the tortilla, and place a spoonful of amarillo mole sauce, a spoonful of shredded cooked chicken. Fold each side of the tortilla and place in a corn husk length-wise. Secure both ends with a string or part of the husk used as a string, and repeat process.
- Steam for 30 minutes.
- Toast chiles on a griddle. Remove and place in a bowl. Cover with boiling water and let stand for 20 minutes.
- In a hot cast iron pan, roast the onion, garlic, tomatillos, and green tomatoes. Roast until well charred on all sides. Place in a bowl and let cool.
- Meanwhile grind peppercorns and cloves in coffee grinder. When the vegetables are cool enough to handle peel off the charred skin and puree them in a blender with the hoja santa leaves, drained chiles, and spices.
- In hot pot, heat the lard, add the pureed strained sauce, and cook for 5 minutes.
- In a small bowl, add the masa harina and water. Mix until well blended. Add this mixture to the sauce and cook for 5 minutes more, until done.
TURKEY TAMALES WITH MOLE NEGRO
(Tamales de Guajolote con Mole Negro) Editor's note: The recipe and introductory text below are excerpted from Zarela Martinez's book The Food and Life of Oaxaca: Traditional Recipes from Mexico's Heart. Martinez also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. These are one of the most renowned Oaxacan classics: succulent banana-leaf tamales with a fluffy pillow of masa infused with the rich flavors of black mole and shredded cooked turkey. The meat has to be cooked by a moist-heat method, or it will be tasteless and dry, so I don't recommend using leftover roast turkey. Simmer pieces of turkey in liquid and use the most flavorful parts, not the white breast meat. Though the black mole version of turkey tamales is best-known, the dish is equally good with Mole Rojo, Coloradito, or Amarillo.
Provided by Zarela Martinez
Categories Poultry turkey Appetizer Steam Cinco de Mayo Dinner Hominy/Cornmeal/Masa Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 tamales (8 servings as first course or light dinner entrée)
Number Of Ingredients 9
Steps:
- Have ready a steamer arrangement.
- Remove the banana leaves from the package; gently unfold and wipe clean with a clean damp cloth. With kitchen scissors, cut out eight 12 X 10-inch rectangles. Tear off long thin strips from the remaining leaves to serve as "string" ties for the packets. Set aside.
- Place the turkey pieces in a medium-size saucepan with the onion, garlic, peppercorns, and 1 teaspoon salt (or to taste). Add enough water to cover (about 4 cups) and bring to a boil over high heat. Reduce the heat to medium-low and cook, partly covered, until the meat is falling off the bones, about 35 to 40 minutes. Remove the turkey pieces from the broth (which can be strained and saved for another purpose); when cool enough to handle, remove the skin and tear the meat into long shreds. You should have about 2 cups. Set aside.
- In a small saucepan, heat the mole to a boil over medium heat, reduce the heat to low, and cook for 5 minutes. Stir in the shredded turkey. Set aside.
- Place the lard in a mixing bowl or the large bowl of an electric mixer set at medium speed. With a wooden spoon or the mixer blades, beat for 1 to 2 minutes, until somewhat aerated. Begin beating in the masa a handful at a time, stopping occasionally to scrape down the sides of the bowl with a rubber spatula. At this point you must make a judgment call - whether or not to add a little liquid. The consistency should be that of a very thick, pasty porridge. When working with masa made from masa harina I sometimes find that I need to add 5 to 6 tablespoons of water or chicken stock to achieve this consistency. With other batches, I don't need to add any liquid. When the desired consistency is reached, beat in the remaining 1 1/2 teaspoons salt.
- Prepare the banana-leaf packets. Briefly hold each of the cut rectangles over an open flame to make them more pliable, or place for a few seconds on a hot griddle. Stack them by the work surface. Place a heaping 1/2-cup dollop of the masa mixture on each. With the back of a spoon, flatten out the masa slightly into an oval shape. Spoon about 1/4 cup of the turkey mole-filling over the masa.
- Fold over the right and left edges of one rectangle toward each other, overlapping slightly. Fold the top and bottom edges toward each other. You should have a neat flat packet (usually about 5 X 4 inches if you start with a 14 X 11-inch rectangle). Tie securely with leaf "string" ties.
- Place in the steamer. Banana-leaf tamales should lie on a flat platform such as a wire rack raised well above the level of the boiling water. Arrange them in layers as necessary, seam side up. Place some extra banana-leaf pieces on top to help absorb steam. Pour boiling water into the bottom of the pan to a depth of 1 to 2 inches, cover tightly, and steam over medium heat for 1 hour. Keep a kettle of water hot on another burner; occasionally check the water level in the steamer and replenish as necessary, always shielding your face from the steam. When they are done, remove the lid and let the tamales stand for 10 minutes before serving. Each guest unwraps his own.
MOLE AMARILLO -- MEXICAN YELLOW SAUCE -- YELLOW MOLE SAUCE
Called simply (and fondly) "amarillo", this sauce is a specialty of the Central Valleys region of Oaxaca. This mole is particularly versatile-try it over chicken and potatoes, beef or as a sauce for tamales. Courtesy of Aaron Sanchez.
Provided by Molly53
Categories < 60 Mins
Time 40m
Yield 2 quarts
Number Of Ingredients 11
Steps:
- Bring 2 cups of water to a boil.
- In a dry cast-iron skillet or comal, toast the guajillo and ancho chiles over medium-low heat for 2 minutes, until fragrant; turn them and shake the pan so they don't scorch.
- Put the toasted chiles in a bowl, cover with the boiling water, and let soak until softened and reconstituted, about 20 minutes.
- Return the skillet to medium-high heat to get quite hot.
- Rub the onion, garlic, tomatillos, and tomato with the oil.
- Lay the vegetables in the hot pan and roast, turning occasionally, until soft and well charred on all sides, about 10 minutes.
- Put the vegetables in a bowl to let them cool a bit.
- Meanwhile, grind the peppercorns and cloves in a coffee grinder or spice mill.
- Put everything together in a blender or food processor and puree in batches until completely smooth.
- Melt the lard in a skillet over medium heat and pour in the puree.
- Cook and stir for 5 minutes, until the mole deepens in color.
- In a small bowl, mix the masa harina with 1/4 cup of warm water until smooth and lump-free.
- Whisk into the sauce and continue to simmer for 5 more minutes until the sauce is slightly thickened and able to coat the back of a spoon.
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- Place the tomatoes and water in a medium pot and boil for 20 minutes; the tomatoes will be very soft and almost falling apart. Remove from heat and puree; the puree will be somewhat thick.
- Strain the tomatoes back into the pot, discarding the seeds, and stir in the mole paste until the paste is fully incorporated.
- Heat the mole mixture over medium heat and stir in the chicken broth, salt and chocolate until dissolved. Increase the heat, stirring constantly, until the mole comes to a boil. Remove from heat and set aside.
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- Rinse the chiles under cold running water and shake off the excess, but do not dry. Set a griddle or cast-iron skillet over moderately-high heat until a drop of water sizzles on contact. Place the chiles, a few at a time, on the griddle and let them heat, turning occasionally with tongs, just until the water evaporates and the chiles are fragrant. Allow between 30 to 45 seconds for the ancho, slightly less for guajillos (which are very thin-skinned). The chiles should just become dry, hot and aromatic; do not allow them to start really roasting or they will have a terrible scorched flavor. Remove from the griddle as they are done and place in a small bowl. Cover generously with boiling water and let soak for at least 20 minutes. Drain the soaked chiles and reserve.
- While the chiles soak, prepare the vegetables, one kind at a time. Set a heavy ungreased griddle or cast-iron skillet over moderately-low heat until a drop of water sizzles on contact. Place the unpeeled onion and garlic cloves on the griddle and cook, turning frequently, until somewhat softened, 15 to 20 minutes for the onion, and 8 minutes for the garlic cloves. Remove the onion and garlic from the griddle; when cool enough to handle, peel them over a bowl to catch the juices.
- Place the tomato on the griddle, stem end down. (Started this way it will lose less juice.) Cook, turning frequently, until the skin is blackened and blistered all over, 15 to 20 minutes. Transfer to a bowl that will hold the juices. At the same time, roast the tomatillos in their husks, turning frequently to guard against scorching, until they are lightly softened all over, 10 to 15 minutes. Handle them delicately so as not to squeeze them and pierce the skins. Carefully transfer them to a bowl to catch the juices. When cool enough to handle, peel the tomato and remove the husks from the tomatillos.
- Put the vegetables in a blender with the drained chiles and ground spices and blend until smooth, about 3 minutes on high. With a wooden spoon, force the puree through a medium-mesh sieve into a bowl.
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