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Mexican   -   Oaxacan Yellow Mole   adapted from Food From My Heart by Zarela Martinez

  • 2 Tablespoons Olive Oil
  • 2 Cloves Garlic -- finely chopped
  • 1 Medium Onion -- finely chopped
  • 2 Pounds Tomatillos -- diced
  • 3 Large Green Tomatoes -- sliced
  • 1 Teaspoon Cinnamon
  • 2 Teaspoons Oregano
  • Black Pepper -- to taste
  • 1/4 Teaspoon Cloves
  • 8 Large Amarillo Chiles -- or guajilla
  • Salt -- to taste
Directions Heat oil in skillet over medium heat. Add garlic and onion and saute for 2 minutes. Add tomatillos, tomatoes, cinnamon, oregano, cloves and pepper. Stir to combine, reduce heat to low and simmer for 10 minutes. Let cool. Let chiles soak in boiling water for 10 minutes. In food processor, add chiles without the water, tomatillo mixture and salt. Process to a paste. This mixture should be warmed and used to smother chicken, beef or pork.
Serves 4
Time to Make 0:00

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