Oaxacan Yellow Mole Filling Recipes

OAXACAN YELLOW MOLE FILLING

Oaxacan Yellow Mole Filling image

Oaxaca is the place where they invented mole sauce, "that perfect specimen of Mexican cooking," according to Ana M. de Benitez in "Pre-Hispanic Cooking." This is also where the natives carve wonderful mythological creatures and eat their tamales steamed in banana leaves (unlike anywhere else in Mexico).

Provided by Molly O'Neill

Categories sauces and gravies

Time 45m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 tablespoon vegetable oil
2 garlic cloves, minced
1 medium-size onion, minced
2 pounds tomatillos, husked and quartered (or cut in eighths if large)
1 teaspoon ground cinnamon
2 teaspoons Mexican oregano
5 cloves
10 black peppercorns
6 to 8 amarillo chilies or 4 dried guajillo chilies, rinsed, tops removed and seeded
Salt to taste
4 basic tamales (see recipe)

Steps:

Heat the oil in a large, heavy skillet over medium heat. Add the garlic and onion and cook, stirring often, for 2 minutes. Stir in the tomatillos, cinnamon, oregano, cloves and peppercorns. Reduce the heat to low and simmer until the tomatillos are tender, about 20 minutes.
Meanwhile, place the chilies in a small bowl and cover with boiling water. Soak until very soft, 10 to 20 minutes. Place the tomatillo mixture in a food processor. Pulse to partly puree. Add the chilies, one at a time, tasting after each addition until the filling is as hot as you like it. Puree until smooth. Season to taste with salt. Follow directions for basic tamales.

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