Chef Nancy Zaslavsky

Yellow Mole with Chiles (Mole Amarillo)

Name: Yellow Mole with Chiles (Mole Amarillo)
Prep time: 45 min
Cook time: 50 min
Total time: 1 h 35 min
Yield: 8
Cuisine: Mexican
Ingredients: 15 dried Guajillo peppers; 2 whole allspice; 2 whole cloves; 1 tablespoon cumin seeds; 1 tablespoon dried oregano; 8 cloves organic peeled garlic; 2 pounds organic carrots, peeled and sliced; 2 pounds cactus leaves (nopales) trimmed and cut into 1/4 inch x 2 inch pieces; 4 ears organic corn, cut into 2 inch pieces; 1 bunch cilantro; 1/2 pound masa (about 1 cup); 6 cups water

Rated 5.0 stars by 1 users

Servings

8 servings

Prep Time

45 minutes

Cook Time

50 minutes

Author:

Chef Nancy Zaslavsky

Created by noted chef-author Nancy Zaslavsky, known for her knowledge of authentic Mexican cuisine, including meatless Mexican dishes. Don't let all the ingredients deter you from making this flavorful and hearty dish. ¡Buen Provecho!

Many moles or "sauces" can have as many as fifteen ingredients! This one has only a few and still creates a flavorful and filling dish.

Ingredients

15 dried Guajillo peppers
2 whole allspice
2 whole cloves
1 tablespoon cumin seeds
1 tablespoon dried oregano
8 cloves organic peeled garlic
2 pounds organic carrots, peeled and sliced
2 pounds cactus leaves (nopales) trimmed and cut into 1/4 inch x 2 inch pieces
4 ears organic corn, cut into 2 inch pieces
1 bunch cilantro
1/2 pound masa (about 1 cup)
6 cups water

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Directions

For the Sauce

Heat a griddle or heavy skillet to very hot and cook the peppers for 10 seconds to soften.
Rinse the peppers and place in a saucepan with 2 cups of water.
Bring to a boil and cook for an additional 2 minutes.
Reserving the liquid, place the peppers in a blender with the allspice, cloves, cumin, oregano and garlic.
Blend with the top slightly off and protected by a kitchen towel or the heat will blow the top off during blending.
Add the pepper cooking water and blend again.
Add the tomatoes and blend again.
Heat the oil in a saucepan. Press a third of the sauce through a strainer into the hot oil and cook, stirring.
Press another third, then the remainder, adding a little hot water if necessary to get the sauce through.
Reduce the heat and simmer the smoothed sauce for 10 minutes.

For the Vegetables

Bring 3 quarts of water to a boil.
Add the carrots and cook for 10 minutes. Add the nopales, corn, and cilantro and boil for an additional 5 minutes.
In a bowl, mix the 3 cups of water with the masa, a little at a time until it’s all incorporated.
Slowly pour the thinned masa into the boiling vegetable-pepper water and stir well.
Add 3 more cups of water. Cook for 10 minutes to thicken.
Combine the sauce and vegetables. Serve in wide, shallow bowls accompanied by warm tortillas.

Recipe Note

Nopal, or cactus paddle, is a common vegetable with green bean flavor and texture. Fresh Nopales without thorns can be found at any Hispanic market and are best for flavor and texture over the canned varieties you may encounter.

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Filed in: Cactus Leaves, Cilantro, Cinco de Mayo, Dia de los Muertos, Dried Guajillo Peppers, Entree, Masa, Mexican, Mexico, Mole, Mole Amarillo, Nopal, Nopales, Organic Carrots, Organic Corn, Organic Peeled Garlic, Salsa, Sauce, Vegetables, Yellow Mole with Chiles, Yellow Mole with Chiles (Mole Amarillo)

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Yellow Mole with Chiles (Mole Amarillo)