Mole Amarillo Con Pollo Y Verduras

Yellow Mole with Chicken and Vegetables

Mole Amarillo con Pollo y Verduras

Yellow Mole with Chicken and Vegetables

Sauce Ingredients

15 guajillo chiles
2 whole allspice
2 whole cloves
1 tbs cumin seeds
1 tbs dried oregano
8 garlic cloves
5 to 6 tomatillos
1 small tomato
2 tbs vegetable oil

Stew Ingredients

2 lbs quartered red potatoes
2 lbs sliced carrots
6 okra, cut in 1 inch pieces
1 cup corn, fresh or frozen
2 cups chicken, chopped (uncooked)
1 tbs dried tarragon or cilantro
1 cup masa harina
3 cups water

Instructions

First, roast the tomatillos and tomato. Peel the paper husk off the tomatillos and cut them in half. Leave the tomato whole. Toss them with olive oil to coat and season with salt. Place in a roasting pan or on a heavy rimmed cookie sheet and roast in a 375° oven for 20 to 25 minutes. The tomatillos should turn slightly brown and collapse. The tomato should wrinkle and collapse.

While the tomatillos and tomatoes are roasting, toast the garlic cloves, with peels still on, on a griddle or large skillet, over medium heat. They will soften and the peels may turn slightly black. At the same time, on the other side of the griddle or skillet, toast the chiles which you've split and deseeded. You will probably have to do another batch of chiles if you are using a skillet, to get them all done. Press the chiles flat with a spatula, skin side down, and toast for a few seconds. When they crackle a bit, turn them over and press down on the other side.

Cover the toasted chiles with 2 cups hot water and let them rehydrate for 30 minutes. Guajillos have a thick skin so make sure to rehydrate well. Meanwhile, remove the peel from the toasted garlic cloves.

Put the chiles, allspice, cumin, oregano, and garlic cloves in a blender along with the chile soaking water. Blend well. Remember, don't put the top on the blender tightly when blending hot ingredients. Just use a clean kitchen towel to cover the top or leave the top askew, so the the steam doesn't blow it off resulting in a big mess. Add the tomatillos and tomatoes and blend again. Press the sauce through a wire-mesh kitchen strainer, a little at a time into a bowl. If the sauce is too thick to push through, you can thin it down a bit with more hot water. Heat the 2 tablespoons oil in a saucepan simmer the strained sauce for about ten minutes.

Bring 12 cups of water to a boil and cook the potatoes and carrots for around 10 minutes. Add the okra, corn, chicken and tarragon or cilantro (if using fresh cilintro hold it until the last 5 minutes). Cook for five more minutes.

Meanwhile, mix the masa harina with the 2 cups of water, adding the masa a little at a time to blend it (otherwise it will be lumpy).

Slowly add the masa/water mixture to the simmering chile water sauce (not the vegetables). Add 3 more cups of water and cook until thickened. Combine the thickened masa-chile sauce with the boiling vegetables and stir. Taste and season as desired. Add a bit of sugar if you need more sweetness.

Serve in bowls with tortillas or along with rice. Serves about 10.

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