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MOLE AMARILLO DE OAXACA (Yellow Mole of Oaxaca)

THE BEST!

Traditionally served over chicken pieces, enchiladas or as a dipping sauce for small tamales.
8 fresh chiles, roasted, peeled, deveined and chopped1 raw onion, chopped
6 cloves garlic, peeled and chopped
2 lb. tomatillos, husked, simmered and drained
1 medium onion, roasted
1 head garlic, roasted
1 cinnamon stick, toasted
1 t dried oregano or 2 t fresh
6 whole cloves, toasted
2 medium tomatoes, roasted and peeled
1/2 c. cooking oil
2 T sesame oil
1 slice raw onion
generous pinch of saffron
1/2 c. tortilla dough4 c. strong chicken broth
Saute chiles, raw onion and garlic until soft. Puree and set aside.
Puree tomatillos, roasted onion, garlic, cinnamon, oregano, cloves and tomatoes.
Heat oils in heavy skillet. Add onion slice and brown. Stir in tomatillo mixture and cook about 30 minutes, stirring occasionally until the fat separates and rises to the top. Stir in chile mixture and simmer about 1 hour or until mixture thickens. Fat on top may be skimmed off.
Crumble and dissolve saffron in warm chicken broth. Dissolve tortilla dough in the broth. Add to the mole and simmer about 20 minutes until texture of custard, stirring often.
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