Mole amarillo – Oaxacan yellow mole with chicken and masa dumplings

Ingredients for 4 portions

• 1 kgChicken legs
• ≈ 2 lWater
• ½Yellow onion, for the broth
• 2 clovesGarlic, for the broth
• to tasteSalt
• 8Guajillo chiles
• 3Tomatillos
• 1Tomato
• 150 gMasa harina, for the dumplings
• 2 tbspLard, for the dumplings
• ≈ 200 mlWater, warm, for the dumplings
• 300 gPotato
• 2Chayotes
• 200 gGreen beans
• 3 clovesGarlic, for the sauce
• ½Yellow onion, for the sauce
• 1 mlCumin
• 2Cloves
• 1 mlBlack pepper
• 1 tspMexican oregano
• 1 tbspLard, for the sauce
• 50 gMasa harina, to thicken
• 2Hoja santa leaves

On the side

• 8Corn tortillas

Method

1. Put the chicken in a large pot with the water, onion, garlic and some salt and bring to the boil. Skim off the foam.
2. Cover and simmer for 25 minutes.
3. Meanwhile, remove the stalks and seeds from the chillies, toast them for a few seconds in a hot, dry frying pan and soak them in hot water. Roast the tomatillos and tomato in the same pan until soft.
4. Make the dumplings: mix the masa harina with the lard, warm water and a pinch of salt into a soft dough. Roll into walnut-sized balls and press a dimple into each with your finger.
5. Peel the potatoes and chayotes and cut them into chunks. Cut the green beans into pieces.
6. Add the potatoes, chayotes and green beans to the pot.
7. Simmer for 10 minutes.
8. Meanwhile, blend the drained chillies with the tomatillos, tomato, garlic, onion, cumin, cloves, pepper, oregano and a cup of the broth. Strain the sauce.
9. Heat the lard in a frying pan, fry the sauce for 5 minutes, stirring, and pour it into the pot.
10. Stir the masa harina into a cup of broth and add it to the pot with the hoja santa leaves and the dumplings.
11. Simmer over a low heat for 15 minutes, stirring gently now and then, until the dumplings are cooked through and the mole has thickened slightly. Season with salt.
12. Serve in deep bowls with warm tortillas.

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