of DistrictoFederal…Tepoztlan, Cuautla, Tlayacapan, etc. Also spent many weekends in Baja back when it was not so ‘touristy’….like 40 years ago!! Your email address will not be published. Instructions. Yes indeed, an excellent mole and similar to the one I learned to make this summer in Oaxaca. Your email address will not be published. Hi Irma – Yellow mole is often served with chicken, chayote, potatoes and green beans. A couple years ago we grew Guajillo peppers and dried then just in time for the winter season to use in this delicious dish. Drain, reserving the soaking liquid. Required fields are marked *. I found this on Huffington Post. Toast about 15 minutes until all take on a dark hue. I will say, however, that a seafood version of yellow mole is one of my favorite things in the world. 1. Repeat with other half and add to fourth bowl. When the vegetables have cooked for 10 minutes, in place of the chicken add a dozen or so mussels or clams and about ¾ pound firm-flesh fish (like halibut, bass or grouper) cut into about ¾-inch pieces. It is so easy to prepare. Pour the mixture through the sieve set over the pan into the cooked chile mixture. But please check our youtube channel for great educational videos! Without rinsing the blender, combine the tomatoes, tomatillos & 1/4 cup broth. I wrote about this awesome dish). The recipe is widely published online, so no worries about copyright infringement. Set an ungreased skillet over medium heat, lay on a piece of aluminum foil, and lay the onion slices and garlic cloves on that. Notes: Serves 8 (with about 10 cups of sauce, which will mean leftovers to make enchiladas or more chicken with). in Morelos…all E. of Cuernavaca…all small, colorful villages with infinite varieties of ‘street food’…a wondrous ‘las posadas’ three weeks of adventures and eye-opening experiences! Add on wine and mezcal pairings for the complete experience. Even the self proclaimed relleno haters loved it. Add the hoja santa or cilantro, then taste and season with salt, usually between 1/2 and 1 teaspoon, depending on the saltiness of your chicken broth, and serve. In Oaxaca, they also make a much thicker version of this sauce (they would add the equivalent of about 6 tablespoons of masa harina versus the 2 I’ve called for here) to use as a filling for what they call empanadas: They press out a corn tortilla from the prepared corn masa, lay it on a griddle to brown lightly, then flip it and top it with a spoonful of the thick sauce, a few shreds of cooked chicken and a big piece of hoja santa leaf. My son fishes there regularly in Cabo/Puerta Vallarta..he’s caught some huge tuna (350# a few times). COPYRIGHT © 2014 RICK BAYLESS. Scoop the masa harina (or fresh masa) into a blender and add the hoja santa (or cilantro) leaves. Reduce the heat to medium-low. However, in the “Riff on Yellow” section, you reference 2 T. Can you clarify whether it’s 1 or 2 tablespoons of Masa? After folding it in half, the cook cooks the empanada on the griddle until toasty and aromatic. In the cooking class I took, our mole was not overly spicy. Cool the garlic a bit, peel it, then reserve both. dried guajillo chiles, stemmed and torn into several pieces each, can diced tomatoes in juice (preferably fire-roasted), drained, each ground cumin, all-spice and cinnamon, preferably Mexican canela, boneless, skinless chicken thighs, cut into 1-inch cubes, green beans, tops and tails broken off and cut into 2-inch pieces (you need about 2 cups), chayotes, peeled (if you wish), pitted and cut into 1-inch cubes OR 4 medium (1 pound total) red-skin boiling or Yukon Gold potatoes, peeled (if you wish) and cut into 1-inch cubes, , torn into 1-inch pieces OR 1/2 cup (or more) roughly chopped cilantro. 1. Simmer gently, stirring regularly, for about 20 minutes, until all the chicken and vegetables are tender. Where is your culinary school located at? If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space. Preparation In a large dutch oven, heat 3 Tbsp of oil (use the oil in which you fried the chiles) over medium-high heat. We live in New England so we have turned this into our hearty stew. Mexico One Plate at a Time Season 12: Bayless’ Best Ever, Season 11 Recipes: Yucatán: A Different Mexico, Seared Pork Tenderloin with Roasted Tomatillo Sauce, Shrimp and Pork Meatballs, Red Jalapeño Sauce. ALL RIGHTS RESERVED. (A food processor will work though it won’t completely puree the chile.) You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. Responsibly distanced seatings take place Tuesday through Saturday in our test kitchen/cookbook library. (A food processor will work though it won’t completely puree the chile.) Roast until soft and very dark (about 5 minutes on each side of the onion slices; about 15 minutes for the garlic). Whisk until the sauce comes to a boil and thickens. Puree and put in separate bowl. ALL RIGHTS RESERVED. Thanx for all your recipes…I’m totally exploring my local Vallarta market here in SoCal!! Set a medium-mesh strainer over the top and pour in the chile mixture. Spread the sesame seeds onto a baking sheet or ovenproof skillet, spread the pecans, peanuts and almonds onto another baking sheet or skillet, then set both into the oven. Taste and season with salt, usually about ½ teaspoon, depending on the saltiness of the broth, and serve with your choice of meat, seafood or vegetables. De-stem the chiles, tear them open and scrape out the seeds, collecting them. (A food processor will work though it won’t completely puree the chile.). Hi Emily! Puree and put in another bowl. From Season 9, Mexico—One Plate At A Time, In a blender jar, combine the torn guajillo chiles, tomatoes, onion, garlic, spices, oregano and 1 cup of the chicken broth. After toasting my dried peppers on my comale, I also rehydrated them (just as we did in class). Required fields are marked *. Good Luck! Save my name, email, and website in this browser for the next time I comment. Powered by the Parse.ly Publisher Platform (P3). Fantastic! I am a HUGE fan of Mexican food and have been around Latinos for about 28 years but I have never been able to find Hoja Santa and its next to impossible to find Hoja de aguacate, please give me some suggestions, and I am your biggest fan!!! Chef Rick Bayless shared the recipe for the complicated mole sauce he made at the White House for the state dinner on Wednesday – and it’s a doozy. Blend as smooth as possible. Wishthis show was on more and later in the day. the best Mole recipe thx Mr Bayless for Ur Help to remember Ur ancestors. Again, w/o rinsing, put onion, garlic, toasted bread, cloves, pepper, cinnamon, oregano, thyme, banana and 1/2 cup broth. Have you tried your local farmers market? Press the mixture through the strainer into the hot oil. I love how you show mexican way thren how we can do it your way. It is also delicious with grilled fish and mussels. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). Happy Holidays!! We renamed it, in our house, Mexican Stew. In a blender jar, combine the torn guajillo chiles, tomatoes, onion, garlic, spices, oregano and 1 cup of the chicken broth. 1/2 pound (1 medium-large) green tomatoes, roughly chopped, 1/4 lb (2 to 3 medium) tomatillos, husked, rinsed and roughly chopped, 1 slice stale bread, toasted until very dark, 1/4 cup (about 1.5 ounces) finely chopped Mexican or dark chocolate, Salt, about 1 tablespoon depending on the saltiness of the broth.