Oaxacan Yellow Mole

6 pieces of chicken ½ medium onion, loosely chopped 5 garlic cloves, peeled 6 cups of water 1 ½ Tsp salt 1 medium chayote, peeled & cut in slices 3 medium potatoes, peeled and cut into cubes 1 cup green beans, tops removed 7 guajillo chiles 2 amarillo chiles 1 chilcostle chile

4 garlic cloves, peeled and chopped ¼ medium onion 1 black pepper 1 clove 1 pinch of cumin 1 tomato 1 Tsp corn oil or lard 3 yerbasanta leaves or 1 bunch cilantro 1 cup masa (corn meal) salt

Chicken & Vegetables:

chilcostle chile

1. Put the pieces of chicken in a pot with the onion and garlic. Fill the pot with water and add salt to taste. Cook for 35 min. on medium heat.
2. Boil the chayote, green beans, and potatoes in water until they are cooked but still firm, "al dente." About 7 min. Set aside.

Sauce:

1. First clean the chiles by wiping them with a wet cloth. Proceed to dry roast the chiles, until they are nicely toasted (about 1 min. on each side). Remove the stems, seeds and veins. Soak the chiles in a saucepan with 2 cups of boiled water for 5 min to soften.
2. Meanwhile, roast the onion, garlic and tomatoes, until evenly toasted. The skin all around the tomato should turn black, about 7 min.
3. Next, strain the soaking chiles and put them in a blender with the garlic, onion, tomato, pepper, clove and cumin. Blend in blender to obtain a smooth mixture.
4. Strain the blended mixture and pour into a hot skillet with 1 tablespoon of oil or lard. Allow to cook for 5 min. at medium heat.
5. Put the masa (cornmeal) in a blender along with 1 ½ cups of chicken broth and blend until it has reached a smooth consistency. Add this to the sauce and cook for 5 min stirring constantly over medium heat. Season the mole with fresh yerbasanta or cilantro and salt. Cook for 7 min over low heat, until the sauce begins to thicken.
6. Finally, add the cooked chicken and vegetables. Remove from heat when chicken and vegetables are warmed. Serve hot.

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The Pacific Coast of Mexico www.tomzap.com Tom Penick:  tom@tomzap.com