Tamales With Yellow Mole Tamales De Amarillo Mole Recipes

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YELLOW MOLE FROM OAXACA MEXICAN RECIPE



Yellow Mole from Oaxaca Mexican Recipe image

Receta de Mole Amarillo estilo Oaxaca Yellow Mole Mexican Recipe

Provided by MexGrocer

Yield 6

Number Of Ingredients 9

2 lbs pork loin
3 lbs pork chine
15 guajillo chiles
16 oz crushed tomatillos
1 garlic head
2 lbs zucchini
1/2 lb string beans
1/2 tsp ground cumin
masa corn flour

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



Tamales with Yellow Mole: Tamales de Amarillo Mole image

Provided by Aarón Sánchez

Categories     side-dish

Time 1h30m

Yield 10 tamales

Number Of Ingredients 18

10 dried corn husks
1 1/2 cup masa harina
1 1/4 cup chicken stock
1 teaspoon salt
1 cup shredded cooked chicken
Amarilla Mole, recipe follows
3 guajillo chiles, seeded and deviened
1 ancho chile, seeded and deviened
1 medium onion
4 garlic cloves
5 medium tomatillos
2 medium green tomatoes
15 black pepppercorns
7 whole cloves
3 large hoja santa leaves or 5 dried hoja santa leaves
3 tablespoons lard or vegetable oil
3 tablespoons masa harina
3 tablespoons water

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



Turkey Tamales with Mole Negro image

(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

Banana leaves for wrapping, thawed if frozen (see Tips, below)
2 turkey drumsticks or 1 thigh and drumstick
1 small onion, unpeeled
2 garlic cloves, unpeeled
8 whole black peppercorns
2 1/2 teaspoons salt, or to taste
1 1/2 cups mole negro, made by blending 1/2 cup Teotitlán-Style Black Mole paste with 1 cup chicken stock (see Tips, below)
8 ounces (about 1 cup) lard (preferably home-rendered; see Tips, below)
1 1/2 pounds (about 3 cups) coarse-ground fresh masa, homemade or bought from a supplier, or reconstituted masa made by mixing 2 1/4 cups masa harina with 1 3/4 cups chicken stock (preferably homemade) or water (see Tips, below)

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



Mole Amarillo -- Mexican Yellow Sauce -- Yellow Mole Sauce image

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

3 guajillo chilies, stemmed and seeded
1 ancho chili, stemmed and seeded
1 medium white onion, peeled and halved
4 garlic cloves, peeled
4 medium tomatillos, husked and rinsed
1 tomatoes, halved (either green or red tomatoes will do)
1/4 cup extra virgin olive oil
1 teaspoon whole black peppercorn
5 whole cloves
2 tablespoons lard
2 tablespoons masa harina or 2 tablespoons cornmeal

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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