Oaxacan Yellow Mole Filling
Published February 27, 1993
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
1 tablespoon vegetable oil
2 garlic cloves, minced
1 medium-size onion, minced
2 pounds tomatillos, husked and quartered (or cut in eighths if large)
1 teaspoon ground cinnamon
2 teaspoons Mexican oregano
5 cloves
10 black peppercorns
6 to 8 amarillo chilies or 4 dried guajillo chilies, rinsed, tops removed and seeded
Salt to taste
4 basic tamales (see recipe)
Nutritional analysis per serving (4 servings)
21 grams carbs; 136 calories; 3 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 6 grams fiber; 690 milligrams sodium; 3 grams protein; 12 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat the oil in a large, heavy skillet over medium heat. Add the garlic and onion and cook, stirring often, for 2 minutes. Stir in the tomatillos, cinnamon, oregano, cloves and peppercorns. Reduce the heat to low and simmer until the tomatillos are tender, about 20 minutes.
- Step 2
Meanwhile, place the chilies in a small bowl and cover with boiling water. Soak until very soft, 10 to 20 minutes. Place the tomatillo mixture in a food processor. Pulse to partly puree. Add the chilies, one at a time, tasting after each addition until the filling is as hot as you like it. Puree until smooth. Season to taste with salt. Follow directions for basic tamales.
Private Notes