julietl
Oct 12, 2005, 1:08 PM
Post #1 of 3
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I wrote a post back in September about going to Oaxaca. Thank you for all the great advice you guys gave me. We had a blast.
I ended up taking a cooking class from Iliana de la Vega, the owner and chef of El Naranjo restaurant. We made a bunch of wonderful things, but the mole was my favorite, and I want to share it with you.
It's really delicious, but I could happily live the rest of my life without ever eating another chayote!
Here is her recipe for mole amarillo:
Mole Amarillo © Restaurante El Naranjo, 2005
Serving Size : 8
8 pieces chicken
1 medium onion
3 medium garlic cloves
3 medium chayotes
½ pound green beans
10 husked tomatillos
1 large green tomato (unripen)
½ piece large white onion
4 unpeeled large garlic cloves
2 chile ancho
4 chile guajillo,
4 chilcostle or chilhuacle amarillo**
4 chile costeño Amarillo or chile onza amarillo**
1 teaspoon cumin seeds
8 whole black peppercorns
4 whole cloves
3 tablespoons vegetable oil (canola)
2 cups chicken broth
½ cup masa harina
1 cup agua approximately
4 large fresh hoja santa leaves or 6 sprigs of cilantro
10 pieces pearl onions
½ cup lime juice
½ cup vegetable oil for frying
3 pieces chiles de agua, or 1 jalapeño and 2 Anaheim chile
salt, to taste
1 teaspoon dried mexican oregano, preferably oaxacan
Cook the chicken: clean the chicken pieces, place them in a stockpot with boiling water, onion, garlic and salt, reduce the heat and poach the chicken until tender about 30 min. In separate dishes cook in boiling salted water the green beans and chayote until cooked al dente.
Method: In a comal or thin skillet dry-roast the tomatillos, tomato, onion and unpeeled garlic, remove the garlic when show black spots and peel it, and leave the vegetables longer until blistered and soft.
Take all the chiles, cut them open , remove the seeds and stems , and spread them flat, (or as flat as possible) roast them in a hot comal or thin skillet, transfer and soak them in hot water for no more than 20 min.
In a small skillet lightly dry-roast the black peppercorns, cloves and cumin, until the aroma is released. Transfer the reconstituted chiles to the blender with enough fresh water, process, meanwhile heat 3 tablespoons oil in a large pan and pour the chile mixture passing it through a sieve, it is important that all the pieces of chile skin are blended or removed, and the sauce is smooth. Reduce the heat and let it simmer for 8 min approximately, while frying the chile mixture, blend all the roasted vegetables and roasted spices with enough water, add this mixture to the frying chile paste, let it simmer for about 20 min or until is reduced, then add chicken broth, let it simmer gently for 5 min, add the masa harina diluted in water, add the hoja santa or cilantro. Let it cook for 10 min, check for salt. Add the cooked chicken, peeled and sliced chayote and green beans, until heated through .
Garnish: Rajas de chile. Make a small slit in each of the chiles, fry them in hot oil, until all sides are blistered , remove from oil, let them cool down and remove the skin, discard it along with seeds and stems, tear in pieces and place the strips in a serving bowl cut the baby onions in fourths, and add to the chiles along with the lime juice, oregano and salt.
**NOTE: If you can not find the chiles chilcostles or chilhuacles amarillos, and costeños or onza amarillos, add 8 chiles guajillos instead.
Serve with white rice and hot tortillas along with the rajas de chile .
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