Mole Amarillo

Ingredients

• 1 pouch (8 oz) Halietza dehydrated Mole Amarillo
• 3 cups low sodium chicken broth, plus a little extra for loosening
• 1 rotisserie chicken, meat pulled into large pieces (about 4 cups)
• 2 medium Yukon Gold potatoes (about 12 oz), cut into 3/4 inch chunks
• 8 oz green beans, trimmed and cut into 2 inch pieces
• 1 chayote (about 8 oz), peeled, pitted and cut into 3/4 inch chunks, or 2 small zucchini
• 1/4 cup chopped cilantro
• 1/4 white onion, thinly sliced
• 1 lime, cut into wedges
• Salt, for the cooking water
• Warm corn tortillas, for serving

Steps

1. Bring a pot of salted water to a boil. Add the potatoes and cook 5 minutes. Add the green beans and chayote and cook 6 to 8 minutes more, until everything is just tender. Drain.
2. In the same pot, warm the 3 cups of broth until it steams, whisk in the mole for 60 to 90 seconds, then simmer 2 to 3 minutes until it is glossy and coats a spoon.
3. Add the chicken and vegetables and fold gently. Warm over low heat for 3 to 4 minutes. Amarillo is meant to be on the soupy side, so whisk in a splash of warm broth if it looks tight.
4. Stir in the cilantro. Ladle into shallow bowls and serve with the sliced onion, lime wedges and warm tortillas.

Ingredients

• 6 to 8 tablespoons Halietza dehydrated Mole Amarillo (use 8 for the thickest filling)
• 1 cup low sodium chicken broth
• 1 1/2 cups shredded cooked chicken (rotisserie works well)
• 1 1/4 cups masa harina (instant corn masa flour)
• 3/4 cup hot water for the dough, plus more as needed
• 1/2 teaspoon salt
• 12 sprigs cilantro, or 2 fresh hoja santa leaves torn into pieces
• A tortilla press or heavy skillet, and a zip top bag cut open to line it

Steps

1. Make the mole thick. Warm the 1 cup of broth in a small saucepan until it steams, whisk in the mole for 60 to 90 seconds, then simmer 2 to 3 minutes until it is glossy and coats a spoon. Let it cool to room temperature, when it should be as thick as gravy, then stir in the shredded chicken.
2. Mix the masa harina and salt with the hot water and knead for a minute, adding water a spoonful at a time, until the dough is soft like cookie dough and does not crack when pressed. Cover, rest 10 minutes, then divide into 6 balls.
3. Press one ball between the sheets of plastic into a thin oval about 7 inches long.
4. Heat a dry griddle or heavy skillet over medium high heat. Lay the tortilla on it. After about 30 seconds, when the edges loosen, flip it.
5. Spoon about 1/3 cup of the chicken and mole over one half and add 2 sprigs of cilantro. Fold the bare half over and press the edges together to seal.
6. Keep cooking, turning every minute or so, for 10 to 12 minutes, until the masa is dry, golden in spots and cooked through. Cook two or three at a time if your griddle has room, and eat them hot.