Brothy Oaxacan Yellow Mole
Yellow mole is often served with chicken, chayote, potatoes and green beans. It is also delicious with grilled fish and mussels.
From Season 9, Mexico: One Plate At A Time
Makes one quart of mole
1 ounce (4 medium) dried guajillo chiles, stemmed, seeded and torn into several pieces
½ of a 15-ounce can diced tomatoes in juice (preferably fire roasted), drained
½ small white onion, cut into 4 pieces
2 garlic cloves, peeled and cut in half
¼ teaspoon cumin (preferably freshly ground)
¼ teaspoon allspice (preferably freshly ground)
¼ teasoon cinnamon (preferably freshly ground Mexican canela)
1 teaspoon dried Mexican oregano
1 quart chicken broth
2 tablespoons vegetable or olive oil
2 tablespoons masa harina (or 1 ½ tablespoons fresh masa)
2 fresh hoja santa leaves, torn into pieces
OR ½ cup roughly chopped cilantro
1. Make the mole base. In a blender jar, combine the torn guajillo chiles, tomatoes, onion, garlic, spices, oregano and 1 cup of the chicken broth. Blend as smooth as possible. (A food processor will work though it won’t completely puree the chile.)
In a very large (6- to 8-quart) saucepan, heat the oil over medium-high. Set a medium-mesh strainer over the top and pour in the chile mixture. Press the mixture through the strainer into the hot oil and stir until it’s noticeably thicker yet still light orange in color, about 5 minutes.
2. Thicken the mole. Scoop the masa harina (or fresh masa) into a blender and add the hoja santa (or cilantro) leaves. Add 1 cup of the broth and blend thoroughly. Pour the mixture through the sieve set over the pan into the cooked chile mixture. Whisk until the sauce comes to a boil and thickens. Add the remaining 2 cups of broth and simmer for about a half hour. Taste and season with salt, usually about ½ teaspoon, depending on the saltiness of the broth, and serve with your choice of meat, seafood or vegetables.