Yellow Mole
Mole AmarilloYellow mole is one of the traditional mole sauces of Oaxaca. Since the dried chiles (chilcostle and chilhuacle) commonly used in Oaxaca are difficult, if not impossible, to find in the United States, guajillo chiles are often substituted to make the sauce. My modern version can serve as a guide until you eat the real thing in Oaxaca. Credit for adding yellow bell pepper to the mix goes to Chef Mark Miller of the Coyote Café in New Mexico, whose food always inspires me. The herb, hoja santa is difficult to find in many places. Fresh fennel makes a somewhat acceptable substitute, or just leave it out.
Equipment
Ingrediënten
Makes about 3 cups
- 4 guajillo chiles stemmed, seeded, and veins removed
- 2 tablespoons olive oil
- 1 yellow bell pepper coarsely chopped
- ½ medium onion coarsely chopped
- 3 medium garlic cloves thinly sliced
- ½ teaspoon sugar
- ½ teaspoon ground cumin
- ¼ teaspoon ground allspice
- ⅛ teaspoon ground cloves or 1 whole clove
- 6 tomatillos husked, rinsed, and quartered
- 1 hoja santa leaf coarsely chopped or substitute ¼ cup chopped fresh fennel
- ½ teaspoon salt or to taste
- ⅛ teaspoon freshly ground pepper or to taste
Instructies
- Submerge the chiles in a bowl of hot water and soak 30 minutes.
- Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-low heat and cook the yellow pepper and onion slowly, covered, stirring frequently, until they are limp and tender, 6 to 8 minutes.
- Stir in the garlic, sugar, cumin, allspice, and cloves.
- Immediately transfer the mixture to a blender.
- Drain the soaked chiles, discarding the soaking water, and add to the blender along with the tomatillos and hoja santa.
- Add ¼ cup of water and purée until smooth.
- If too thick to blend, add about 2 tablespoons water and blend again.
- Pour the sauce through a strainer into a large bowl, pushing with a wooden spoon to extract all the pulp.
- Discard the debris.
- Heat the remaining tablespoon of oil in a saucepan.
- Pour the sauce into the pan.
- Add the salt and pepper.
- Cook, covered, stirring occasionally, about 10 minutes, to blend the flavors.
Notes / Tips / Wine Advice:
The sauce is ready to use, or, refrigerate in a covered container, 3 to 4 days.
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