|Mole Amarillo - Yellow Mole|
One of the seven moles from Oaxaca
|YIELD: 4 Cups Mole|
|1||ea||Habanero Chile, minced (optional)|
|8||ea||Tomatillos, with husks|
|2||Lg.||Green Tomatoes, unripe|
|1||Lg.||White Onion, unpeeled|
|2||Tablespoons||Oil or Lard|
In a molcate, grind peppercorns and cloves into a fine powder. Open chilies lengthwise; remove stems and seeds from chilies. Rinse chilies under running water do not dry off chilies. In a very hot dry comal, griddle or pan, place wet chilies 2 at a time, holding chilies down with tongs 10 to 15 seconds on each side, or until all water has been evaporated and chilies are pliable (do not burn chilies). Transfer chilies to a bowl as they are roasted. Cover chilies with boiling water by one inch and soak for 20 minutes. While comal is hot, roast green tomatoes until the skins are blackened and blistered, about 20 minutes. When cool, remove skin and core.
On medium hot comal, toast onion and garlic until soft; about 8 minutes for garlic and 20 minutes for onion. Cool; peel the garlic and quarter cut onion.
Heat comal on low heat and roast Tomatillos in husks (turning them often so they do not scorch), until they are soft, about 15 minutes. Remove tomatillo husks and core stems.
Drain chilies and transfer to a blender, along with tomatillos, tomatoes and juices, garlic, onion pieces, habanero and ground pepper and cloves. Puree until smooth, about 3 minutes. Force through a medium-mesh sieve into a bowl, discarding solids, In a large saucepan, heat oil or lard over medium heat, until hot but not smoking. Add amarillo mole and simmer covered for about ten minutes; adding salt, stirring occasionally. In a small bowl whisk masa harina and water together to make a slurry; add to simmering amarillo, whisking constantly until thick about 15 minutes. Adjust seasoning; keep warm or let cool and freeze.
*One of the seven famous moles from Oaxaca, Mexico. It really is more of a orange color, than yellow as its name implies.