32
l Spring 2015
TAMALES
DE MOLE AMARILLO
Product:
16 Quart Steamer
MOLE AMARILLO
1. In a large mixing bowl soak the corn husks for 30
minutes.
2. In another bowl, add the masa harina and salt and
with a whisk, mix well. Slowly add the chick-
en stock to the masa harina and mix well until a
dough-like consistency. Make 10 ping-pong ball
size balls of dough.
3. In a plastic-lined tortilla press (both sides), press out
each ball of dough to form a 5-inch round. Careful-
ly remove the tortilla, and place a spoonful of am-
arillo mole sauce, a spoonful of shredded cooked
chicken. Fold each side of the tortilla and place in
a corn husk length-wise. Secure both ends with
a string or part of the husk used as a string, and
repeat process.
4. Steam for 30 minutes.
1. Toast chiles on a griddle. Remove and place in a bowl.
Cover with boiling water and let stand for 20 minutes.
2. In a hot cast iron pan, roast the onion, garlic, tomatillos,
and green tomatoes. Roast until well charred on all sides.
Place in a bowl and let cool.
3. Meanwhile grind peppercorns and cloves in coffee grind-
er. When the vegetables are cool enough to handle peel
off the charred skin and puree them in a blender with the
hoja santa leaves, drained chiles, and spices.
4. In hot pot, heat the lard, add the pureed strained sauce,
and cook for 5 minutes.
5. In a small bowl, add the masa harina and water. Mix until
well blended. Add this mixture to the sauce and cook for
5 minutes more, until done.
DIRECTIONS
DIRECTIONS
INGREDIENTS
INGREDIENTS
10 dried corn husks
1½ cup masa harina
1¼ cup chicken stock
1 teaspoon salt
1 cup shredded cooked chicken
Amarillo Mole
3 guajillo chiles, seeded and deveined
1 ancho chile, seeded and deveined
1 medium onion
4 garlic cloves
5 medium tomatillos
2 medium green tomatoes
15 black peppercorns
7 whole cloves
3 large Hoja Santa leaves or 5 dried Hoja Santa
leaves
3 tablespoons lard or vegetable oil
3 tablespoons masa harina
3 tablespoons water
Aarón Sánchez Recipes