Oaxacan yellow mole (ingredients)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Chicken parts |
| 1 | medium | White onions -- roughly sliced |
| 1 | small | Garlic head -- scored around middle |
| Sea salt -- to taste | ||
| 12 | Chiles guajillos or chilcostles | |
| ½ | small | Head of garlic kept whole and charred |
| ½ | medium | Onion cut into 3 pieces and charred |
| 4 | Whole allspice | |
| 4 | Whole cloves | |
| 1 | pinch | Cumin seed |
| 1 | tablespoon | Dried oregano, Mexican if possible |
| 3 | Tomate verde, husks removed rinsed, roughly chopped | |
| 2 | tablespoons | Lard -- or safflower oil |
| ¼ | pounds | Prepared corn tortilla masa |
| Sea salt -- to taste | ||
| 1 | bunch | Cilantro -- small |
| 1 | large | Chayote, peeled, cut into lenghtwise slices with core and seed |
| ½ | pounds | Waxy potatoes -- quartered, unpeeled |
| Salted boiling water | ||
| 6 | ounces | Green beans -- trimmed and halved |
| 1 | Recipe chochoyotes | |
| Rajas con limon | ||
Directions
THE CHICKEN
THE SAUCE
THE VEGETABLES
MORE STUFF
Recipe By : Diana Kennedy's "The Art of Mexican Cooking" From: Dan Klepach Date: 06-16-95 (164) Fido: Home Co
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