This recipe enthralled me, captivated me, educated me about how easy it can be to prepare a traditional Oaxacan recipe. With Pilar’s permission, I am sharing this recipe with you to enjoy and savor. Buen Provecho! Eat hearty and enjoy!
Oaxacan Yellow Mole by Pilar Cabrera Arroyo (serves 6)
1 chicken, cut into 6 pieces
1/2 medium onion, chopped coarse
5 garlic cloves, peeled
6 Cups water
1 – 1/2 t. salt
1 medium chayote squash, peeled, cut in slices
3 medium potatoes, peeled and cut into cubes
1 C. green beans (fresh), tops removed
7 guajillo chiles
2 amarillo chiles
1 chilcoxtle chile
4 garlic cloves, peeled and chopped
1/4 medium onion
1 black pepper
1 pinch cumin
1 t. corn oil or lard
3 yerba santa leaves or 1 bunch cilantro
1 C. masa
1. Chicken and Vegetables:
Put the chicken pieces into a pot with the onion and garlic. Fill the pot with water and add salt to taste. Cook for 35 min. on medium heat until chicken absorbs all the liquids.
Boil the chayote, green beans and potatoes in water until they are cooked but still firm, “al dente” (about 7 minutes). Set aside.
Roast chiles by putting them on the grill of the gas burner. Sear them, turning regularly until they are 90% charred. Put them in a plastic bag or in bowl covered with plastic wrap to sweat, then peel. Remove seeds. Put them into a bowl of water to cover. Use heavy pan to press the chiles. The liquid will be used in the sauce.
Roast the onion, garlic and tomatoes on a comal or griddle (high heat) until evenly toasted. Set aside.
Strain the soaking chiles and put them in a blender with the garlic, onion, tomato, pepper, clove and cumin. Mix in blender until smooth and creamy.
Heat the oil in a hot pan. Add the blended mixture. Cook for 5 min. on medium heat. Set aside.
Put the masa (corn meal) in a blender along with 1-1/2 C. chicken broth and blend until smooth. Add this to the sauce and cook for 5 min. stirring constantly over medium heat. Season with fresh yerba santa or cilantro and salt. Cook for 7 min. over low heat until sauce begins to thicken. This should be the consistency of gravy.
Finally, add the cooked chicken and vegetables. Veggies should be firm and chunky. Remove from heat when chicken and vegetables are warm. Serve hot. Be sure the veggies are not mushy.
This is a fresh, delicious mole, simple to prepare and not complicated. Black mole, for which Oaxaca is famous, takes hours to prepare.
Serve with rice, black beans and fresh tortillas.
- Chef Pilar Cabrera Arroyo Returns to Ontario (goodfoodrevolution.wordpress.com)