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!
Pilar Cabrera's Mole Amarillo
Oaxacan Yellow Mole by Pilar Cabrera Arroyo (serves 6)
Ingredients:
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 clove
1 pinch cumin
1 tomato
1 t. corn oil or lard
3 yerba santa leaves or 1 bunch cilantro
1 C. masa
salt
PREPARATION:
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.
Peppers on the burner--90% charred!
2. Sauce:
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.
Use a heavy pan to press the chiles
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.
Cooking the mole sauce with chicken and vegetables
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.
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- Chef Pilar Cabrera Arroyo Returns to Ontario (goodfoodrevolution.wordpress.com)
Women Speak About Safety Traveling to and in Oaxaca
Eleven women gathered together in early March 2011 to participate in our first Oaxaca Women’s Writing and Yoga Retreat: Lifting Your Creative Voice. All were from the United States except for two, an Australian transplant living in Mexico City and a local Zapotec woman from the village of Teotitlan del Valle. Nine of us traveled to Oaxaca by air, some making connections through Mexico City, all negotiating the distance in time and space independently, solo, alone. Our ages ranged from 28 to 60-something. Several had never been to Mexico before.
During our week together we talked about what it was like for a woman to travel to Mexico on her own, and I included the following question on the program evaluation form. I want to share participant responses with you.
What would you say to people who are concerned about safety and hesitant to travel to Oaxaca?
I would say you are often as safe as you think you are and that bad media, amongst other things are only trying to feed your fears. That safety is not a concern in Oaxaca, just to be wise, as you would anywhere and trust your gut, come well-informed and open your arms and heart to the beauty of the incredible place.
Not a problem. We felt perfectly safe in Teotitlan del Valle.
There are some simple precautions to take regarding food, but I have always felt safe here and that the people are very helpful.
I would say – “you are missing an awesome (in the real, not slang sense of the word) experience.”
It’s a wonderful place. I did not feel threatened in any way.
It was safe and people were kind, patient, friendly.
I felt more safe here than in many U.S. cities. I saw/heard no violence, no drunkenness, no homelessness.
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Posted in Cultural Commentary, Travel & Tourism, Workshops and Retreats
Tagged Mexico, Oaxaca, postaweek2011, safety, security, Travel and Tourism, Travel Guides, women's retreat