Yellow Mole Recipes

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.

MOLE AMARILLO -- MEXICAN YELLOW SAUCE -- YELLOW MOLE SAUCE

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.