Oaxacan yellow mole (directions)

Yield: 1 servings

Measure Ingredient


Put the chicken pieces into a pan with the onion, garlic, salt, and water to cover. Bring to a simmer and continue simmering until just tender - about 25 minutes. Strain, reserving the broth.

Meanwhile, remove the stems, if any, from the dried chiles, slit them open, and remove seeds and veins (save seeds for another purpose, discard the veins.) Toast the chiles briefly on each side or until the inside flesh turns a tobacco color. Rinse in cold water, cover with hot water, and set aside to soak for about 20 minutes.

While the chikcen is cooking and the chiles are soaking, cover the chayote and potatoes with salted boiling water, bring to a boil again, and cook about 10 minutes. Add the green beans and continue cooking for about 5 minutes longer. The vegetables should still be al dente since they will finish cooking the the stew. Strain, reserving the cooking water.

Strain the chiles, putting half the water into a blender jar and reserving the rest. Add the peeled garlic, onion, allspice, cloves, cumin, oregano, and tomate verde; blend until smooth. Gradually add the chiles with the rest of the soaking water and continue to blend as smoothly as ossible. Heat the lard in a heavy pan or daute pan.

Add the chile sauce (through a fine strainer if there are still pieces of chile skins left whole) and cook over fairly high heat, stirring and scraping the bottom of the pan, for about 8 to 10 minutes. Put 1½ cups of the reserved chicken broth into the blender jar, add the masa, and blend until smooth. Stir the massa into the cooking sauce with 2 more cups of the broth and cook over medium heat, stirring and scraping, until the sauce beings to thicken.

Add 1 ½ more cups of the broth, the water in which the vegetables were cooked, and the cooked chicken and vegetables; bring to a simmer and adjust seasoning. Add the chochoyotes and cilantro and cook until the former are done - about 15 to 20 minutes. Serve in shallow bowls, with hot corn tortillas and a dish of rajas con limon and onion served separately.

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From: Dan Klepach Date: 06-16-95 (164) Fido: Home Co

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