Mole Dumplings
Source of Recipe
Recipe Tag - Yahoo group - posted by Booze
Recipe Introduction
This is an ethnic dish of chicken and dumplings - with more hot spicey taste
List of Ingredients
mole recipe
Mole Amarillo con Pollo Y Chochoyotes
(Oaxacan Yellow Chicken Mole with Dumplings)
The Chicken:
2 1/2 pounds chicken parts
1 medium white onion, roughly sliced
1 small head garlic, scored around the middle
sea salt to taste
The Sauce:
12 chiles guajillos (or chilcostles)
1/2 small head garlic (about 9 cloves), kept whole and charred
1/2 medium onion, cut into 3 pieces and charred
4 whole allspice
4 whole cloves
large pinch of cumin seed
1 Tbl dried oregano, Mexican variety if possible
3 tomate verde (tomatillos), husks removed, rinsed and roughly chopped
2 Tbl freshmade lard or safflower oil
1/4 pound (1/2 cup) prepared corn tortilla masa
sea salt to taste
1 small bunch of cilantro
The Vegetables:
1 large chayote (about 3/4 pound), peeled and cut into lengthwise slices with
core and seed
1/2 pound (about 3 medium) waxy potatoes, quartered, unpeeled
salted boiling water
6 ounces green beens, trimmed and halved
The Chochoyotes (Dumplings):
(makes 18 1 1/4-inch dumplings (they grow in cooking))
1/2 pound (1 cup) prepared corn tortilla masa
2 heaped Tbl asiento (or substitute)
sea salt to tasteRecipe
Procedure:
To make the Chochoyotes (Dumplings):
Mix all the ingredients together and divide the dough into 18 equal pieces. Roll each piece into a small ball about 1 inch in diameter. Taking one of the balls in the palm of one hand, press a well in the center-but not through the dough completely-with the index finger of your other hand and rotate until you have a circular shape on the outside, with the dough about 1/2 inch thick in the well. Set aside and continue with the rest of the balls. Set finished balls aside.
To make the Mole:
Put the chicken pieces into a pan with the onion, garlic, salt and water to cover. Bring to a simmer and continue simmering until just tender-about 25 minutes. Strain, reserving the broth. Remove the stems (if any) from the dried chiles, slit them open, and remove seeds and veins (save seeds for another purpose, discard the veins). Toast the chiles briefly on each side or until the inside flesh turns a tobacco color. Rinse the toasted chiles in cold water, cover with hot water, and set aside to soak for about 20 minutes. While the chicken is cooking and the chiles are soaking, cover the chayote and potatoes with salted boiling water, bring to a boil again, and cook about 10 minutes. Add the green beans and continue cooking for about 5 minutes longer.
The vegetables should still be al dente since they will finish cooking in the stew. Strain, reserving the cooking water. Strain the chiles, putting half the water into a blender jar and reserving the rest. Add the peeled garlic, onion, allspice, cloves, cumin, oregano, and tomate verde; blend until smooth. Gradually add the chiles with the rest of the soaking water and continue to blend as smoothly as possible.
Heat the lard or oil in a heavy pan or saute pan. Add the chile sauce (though a fine strainer if there are still pieces of chile skins left whole) and cook over fairly high heat, stirring and scraping the bottom of the pan, for about 8 to 10 minutes. Put 1 1/2 cups of the reserved chicken broth into the blender jar, add the masa, and blend until smooth. Stir the masa mixture into the cooking sauce with 2 more cups of the broth and cook over medium heat, stirring and scraping, until the sauce begins to thicken. Add 1 1/2 more cups of the broth, the water in which the vegetables were cooked, and the cooked chicken and vegetables; brng to a simmer and adjust seasoning. Add the chochoyotes and cilantro and cook until the former are done-about 15-20 minutes.
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