Yellow Mole with Chiles (Mole Amarillo)

-----------------------------FOR THE VEGETABLES-----------------------------
2 lb Red potatoes; quartered
2 lb Carrots; peeled and sliced
2 lb Nopales or cactus leaves;
-trimmed or peeled and cut
-into strips, 1/4"x2" pieces
4 Ears corn; cut into 2"
-pieces
1 bn Fresh cilantro stems; tied
1/2 lb Masa or 1 cup
6 c Water

SAUCE: Heat a griddle or heavy skillet to very hot and cook the chiles for
10 seconds to soften. Rinse the chiles and place in a saucepan with 2 cups
of water. Bring to a boil and cook for an additional 2 minutes. Reserving
the liquid, place the chiles in a blender with the allspice, cloves, cumin,
oregano, and garlic. Blend with the top slightly off and protected by a
kitchen towel or the heat will blow the top off during blending. Add the
chile cooking water and blend again. Add the tomatoes and blend again.

Heat the oil in a saucepan. Press a third of the sauce through a strainer
into the hot oil and cook, stirring. Press another third, then the
remainder, adding a little hot water if necessary to get the sauce through.
Reduce the heat and simmer the smoothed sauce for 10 minutes.

VEGETABLES: Bring 3 quarts of water to a boil. Add the potatoes and carrots
and cook for 10 minutes. Add the nopales, corn, and cilantro and boil for
an additional 5 minutes. In a bowl, mix the 3 cups of water with the masa,
a little at a time until it's all incorporated. Slowly pour the thinned
masa into the boiling vegetable-chile water and stir well. Add 3 more cups
of water. Cook for 10 minutes to thicken. Combine the sauce and vegetables.
Serve in wide, shallow bowls accompanied by warm tortillas.

[ SOURCE 1998-Ap http://www.melissas.com/ ] >>Hanneman/Buster

Notes: Vegetable medley with mole, a sweet and hot sauce, but this mole
does not include chocolate.

Recipe by: Meatless Mexican Home Cooking, by Nancy Zaslavsky

Posted to MC-Recipe Digest by KitPATh on Apr 17,
1998