Oaxacan Yellow Mole Filling

Name: Oaxacan Yellow Mole Filling
Total time: 45 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 1 tablespoon vegetable oil; 2 garlic cloves, minced; 1 medium-size onion, minced; 2 pounds tomatillos, husked and quartered (or cut in eighths if large); 1 teaspoon ground cinnamon; 2 teaspoons Mexican oregano; 5 cloves; 10 black peppercorns; 6 to 8 amarillo chilies or 4 dried guajillo chilies, rinsed, tops removed and seeded; Salt to taste; 4 basic tamales (see recipe)

Recipe from Zarela Martinez

Adapted by Molly O'Neill

Total Time: 45 minutes
Rating: 4(9)
Comments: Read comments

Oaxaca is the place where they invented mole sauce, "that perfect specimen of Mexican cooking," according to Ana M. de Benitez in "Pre-Hispanic Cooking." This is also where the natives carve wonderful mythological creatures and eat their tamales steamed in banana leaves (unlike anywhere else in Mexico). —Molly O'Neill

Featured in: FOOD; Chili Country

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Ingredients

Yield:4 servings

1tablespoon vegetable oil
2garlic cloves, minced
1medium-size onion, minced
2pounds tomatillos, husked and quartered (or cut in eighths if large)
1teaspoon ground cinnamon
2teaspoons Mexican oregano
5cloves
10black peppercorns
6 to 8amarillo chilies or 4 dried guajillo chilies, rinsed, tops removed and seeded
Salt to taste
4basic tamales (see recipe)

Ingredient Substitution Guide

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Preparation

Step 1
Heat the oil in a large, heavy skillet over medium heat. Add the garlic and onion and cook, stirring often, for 2 minutes. Stir in the tomatillos, cinnamon, oregano, cloves and peppercorns. Reduce the heat to low and simmer until the tomatillos are tender, about 20 minutes.
Step 2
Meanwhile, place the chilies in a small bowl and cover with boiling water. Soak until very soft, 10 to 20 minutes. Place the tomatillo mixture in a food processor. Pulse to partly puree. Add the chilies, one at a time, tasting after each addition until the filling is as hot as you like it. Puree until smooth. Season to taste with salt. Follow directions for basic tamales.