posts may contain Amazon affiliate links, which earn me a small commission when you buy (but doesn't cost you anything extra). Occasionally I receive free products and/or run sponsored posts—this will always be stated clearly in the post. Thank you for supporting this blog.

This website contains some quotations, excerpts, and screen clips from copyrighted material. These uses fall well within the copyright doctrine of "Fair Use".
Thursday, October 13, 2011

"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 bit...like 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 spits...watch 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- girlichef.com and lacocinadeleslie.com


I am also sharing this post with:
Miz- Helen-Badge-ALT5 foodfriday gumbobadge

*sources: Authentic MexicanRick Bayless's Mexican Kitchen by Rick Bayless - Wikipedia

Would you like to comment?

  1. I see...mole is sauce. I used to think 'mole' was a kind of sauce that's always to do with tomatoes. Lots of stuff to learn about Mexican kitchen.

    ReplyDelete
  2. I've never tasted mole before, but should! Great idea what you and Leslie are doing..
    Take care,

    ReplyDelete
  3. seriously...can i stop by for a taste next time i stroll through the midwest? this looks amazing...and i love the lesson too. YUM!

    ReplyDelete
  4. Mmmmm! Mmmmm! Mmmm! That looks amazing! :)

    Looks very similar to the kind of Mole you can find here in Jalisco. Except the one here is made with pork and is used as a filling for tamales. :P

    Can't wait for your Mole quest! :)

    ReplyDelete
  5. That is along quest Heather, but a really worth the effort.

    Definitely as you said with some sort of meat.

    Happy Thursday!

    Mely

    ReplyDelete
  6. Wow, I didn't know any of that about mole. All I knew before was that it was some kind of Mexican sauce. And I know I've had it but I couldnt' even begin to tell you what kind! Great post! And this version of mole sounds like one I would particularly love.

    ReplyDelete
  7. I learned to much here today; we are not very familiar with mole in our area, but uoureally brought out the love. I am searching for a good emapanada recipe and yours sure look good.
    Rita

    ReplyDelete
  8. I learned to much here today; we are not very familiar with mole in our area, but uoureally brought out the love. I am searching for a good emapanada recipe and yours sure look good.
    Rita

    ReplyDelete
  9. Thanks for linking this w/ See Ya in the Gumbo.

    There's a restaurant I like that serves killer mole poblano. Sadly, I've never had luck w/ any recipe I've tried at home. When I strated reading I was hoping you'd say "mole quest!" Can't wait to see what you discover along the way.

    Dig the idea of your joint series!

    ReplyDelete
  10. Qué rico te quedó tu mole amarillo, a mí también me gusta mucho el mole!! qué ricos son, tan condimentados y sabrosos!
    Saludos

    ReplyDelete
  11. que rico se ve! Look delcious Girl chef, all you make is beauty! gloria

    ReplyDelete
  12. Mole is definitely one of those things that I want to try every type of! I've never had an amarillo version before though...need to change that!

    ReplyDelete
  13. This recipe looks great! I love Rick Bayless and I love your dishes too! Is it Talavera??

    ReplyDelete
  14. I too adore mole. The first one I ever tried was so dang spicy I couldn't taste anything else. This loojs perfect.

    ReplyDelete
  15. Hi Heather! How goes it?? Mole is one of my favorites. Love to make it, eat it and share it with people. Your mole looks awesome as do the empanada. I love Leslie's cooking too. She makes awesome Mexican food. Take care and thx for sharing.

    ReplyDelete
  16. Oh this is great! I have not made my own mole yet! Now you have me really wanting to try...or better yet, invite me over to try yours! :)

    ReplyDelete
  17. what an interesting mix! i have heard of mole before, but i never knew there are different varieties (the mole negro and mole rojo are a first for me)!

    appreciate much your sharing this Mexican favorite over at Food Friday, Heather
    have a great day!

    ReplyDelete
  18. mole, rick bayless, talvera and leslie..hmm what a great day!!


    yummy mole cannot wait to see the next mole post!!

    ReplyDelete
  19. Every time I read your blog I am literally transplanted back to Mexico. I can just smell all those chiles en el mercado. Yum. I wish I could come for dinner at your house!! ;)

    ReplyDelete
  20. Hi Heather,
    I just loved your post on mole and this looks like a great recipe. Of course I have those chili's on hand in my pantry and would love to head out to the kitchen to start this mole, I can't wait to try it! Thank you so much for sharing with Full Plate Thursday. Hope you are having a great week and come back soon!
    Miz Helen

    ReplyDelete
  21. I love this post! I don't know much about different moles but the ones I have had I've loved. It's made me want to go out and research them. I'll now be heading over to look at Leslie's post too.

    ReplyDelete
  22. Hello Heather,
    I forgot to add that maybe you would like to check out Mrs. Patricia Quintana's Book "Mulli" El libro de los Moles. She is a renowed Mexican Chef and has done a lot of research about it.

    Saludos,

    Mely

    ReplyDelete
  23. Thanks Mely, I will definitely look for it! =)

    ReplyDelete
  24. I think I've only tried mole once or twice, I'm from San Diego so I love Mexican food but unfortunately I usually get the standard classic fare of California Burritos, carne asada fries, and taquitos!! I think it's time to step out of my comfort zone... lol.

    ReplyDelete
  25. i never tried this one. its not available here. i hope theres a ready made mix for this

    heres my entry

    PS: following you in GFC and/or Netwokedblogs, hopping youl return the favor

    ReplyDelete
  26. i never tried this one. its not available here. i hope theres a ready made mix for this

    heres my entry

    PS: following you in GFC and/or Netwokedblogs, hopping youl return the favor

    ReplyDelete
  27. I really must try to make a mole one of these days. I just never have because Rick Bayless makes such an event out of it. An all day event.

    ReplyDelete
  28. Congratulations Heather!
    Your recipe is featured on Full Plate Thursday this week. Hope you are having a great week and enjoy your new Red Plate!
    Come Back Soon,
    Miz Helen

    ReplyDelete
  29. I'm just starting to get into moles in the past year and you have opened my eyes to a much bigger world. I like the color of this one and the masa harina is a great idea.

    ReplyDelete