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"On" Mole + Mole Amarillo {she made, ella hace}

I can probably say without a shadow of a doubt that mole is in my top 5 favorite dishes of all time.  The thing is, there's more than one type of mole.  The situation is a bit like my tortilla soup situation was a year and a half ago.  The first type I ever made is so mesmerizing to the senses that I've never really felt the need to try another.  The variety I adore is classified as mole rojo or mole poblano, although it is so silky, luxurious, and dark that I think it could qualify as a mole negro.  Over time, I let some of my convictions mellow a the one where I say "my" mole is the best mole in the universe.  Maybe further.  I'm going to embark on a personal quest to try all of the varieties.  I'm not really making it an open quest like I did for the tortilla soup.  At least not yet.  I may change my mind over time, but since there are just so many varieties out there and I really want to experience the unique qualities and characteristics of each one, it may take me a while.  Although, I'm always open to suggestions and pointers on good recipes.  Plus, I may even try some of the pre-made pastes (If I can find them in bulk like they have in Mexico...not so sure about the stuff in jars).  So.  That said, let's talk mole.
photo credits (clockwise from top left):  Mexico CooksAlejandro Linares Garcia, Comida con Pablo, TravelPod 
Mole originates from the Nahuatl word molli, meaning "sauce" or "concoction".  I've heard that it is considered the National dish of Mexico, which makes me wonder if there's an "original" version that qualifies or if it can be any mole.  Moles run the gamut from the deep, complex sauces made up of nuts, seeds, dried fruits, garlic, tomatoes and tomatillos, tortillas or bread, chiles, and chocolate resulting in a deep red, almost black color with a glossy sheen and an intoxicating scent to amarillo (which is actually orange...go figure), verde (I have tried this, and liked it), bright red and fruity to thin and brothier like a mole de olla.  In other words, my beloved mole rojo (or mole poblano) is just one of the many sauces, stews, or concoctions surviving today from ancient times that carry the name mole.
In the spirit of my new adventure, I decided I would try Mole Amarillo for the first time.  I suppose one benefit of making "the other" types of mole is that they don't take as long (upwards of a whole day) to make as mole poblano does.  Mole Amarillo is one of the seven Oaxan moles.  It uses the light red guajillo chiles and is thickened with masa...which I love.  It's fantastic with chicken (stuffed into an empanada like I did), but I think it would be perfect with a "meaty" variety of white fish.
Mole Amarillo
yield: ~3 c.

4 large garlic cloves, unpeeled
8 dried guajillo chiles, stemmed & seeded
2 small, ripe tomatoes
4 medium tomatillos, husked
1 small white onion, peeled & quartered
¼ tsp. ground cloves
½ tsp. freshly ground black pepper
2 Tbs. bacon grease or lard
2 c. chicken broth, divided
¼ c. masa harina
~2 tsp. sea salt
~1½ tsp. sugar 
Roast the unpeeled garlic cloves on a heavy,  ungreased skillet or comal over medium heat until soft and blackened in spots, ~15 minutes.  Open up the chiles and toast them on the same skillet for a few seconds per side, until they start to change color a bit and smell toasty (not burnt).  Transfer the chiles to a bowl, cover with the hottest tap water, weigh down with a small plate, and let soak for ~30 minutes.  Peel garlic cloves when cool enough to handle.  Place tomatoes, tomatillos, and onions on a piece of foil or a sheet pan and broil, turning from time to time until soft, dark, and blistery, ~10-12 minutes total.  

Drain water from the chiles then place them in the jar of a blender along with the peeled garlic.  Peel the skin from the tomatoes (it should just slip off) and add them to the blender along with the tomatillos, onions, and any accumulated juices from broiling.  Add cloves and pepper and blend until very smooth.  Press through a medium-mesh strainer into a bowl.

Heat fat over medium-high heat in a heavy bottomed pot.  Carefully pour in the puree (it out) and cook for ~5 minutes.  It will darken a bit and become concentrated.  I recommend using a spatter-guard and an enameled cast-iron pot or a cazuela.  Stir in 1½ cups of the broth, partially cover, and simmer for ~30 minutes over medium-low heat, stirring occasionally.

Whisk together the remaining chicken broth and the masa harina.  Whisk into pot and cook for another minute or so.  Turn off heat.  Season with salt and sugar.

Combine some with cooked, shredded chicken and use it as a taco or empanada filling, along with a sprig of hoja santa or cilantro.  Or like I said earlier, I think it would pair very nicely with some firm, white fish.
Check out the other types of mole I've already tried, like my favorite Mole Rojo (Mole Poblano), which I make a big batch of at least once a year, usually right before Thanksgiving to give away and use throughout the next month and a half.  Or the Mole Verde Queretano which I made for my hubby or my Mole de Olla.
*This is my post for the series She Made, Ella Hace this month (topic: mole)!  Please head on over to visit my friend Leslie from La Cocina de Leslie to see what she has to say and share about mole today!*

What happens when two American girls who are both married to Mexican guys find out that although one of them lives in the U.S. and one of them lives in Mexico, they both love eating the same food?  Well, naturally they decide to get "together" the only way they can and cook up the same dishes.  Or perhaps take the same ingredients and talking about them in their own voice or using them in their own way. 

Leslie and I have teamed up to occasionally cook/bake/make a our own versions of the same food.  We want to see how similar (or how different) they turn out.  Other times we will pick an ingredient and use it however we choose...or maybe just talk about it.  Good food knows no borders and we hope to share the food we love with you.  It's not a competition, it's a showcase.  We will post on the same day as each other and would love to hear your thoughts on what we've made and how you make it. 

Join me (here at girlichef) and Leslie in her kitchen (at La Cocina de Leslie) for some delicious food.
She Made, Ella Hace Banner- and

I am also sharing this post with:
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*sources: Authentic MexicanRick Bayless's Mexican Kitchen by Rick Bayless - Wikipedia