Amarillo means “yellow” in Spanish, and it is also the name of one of the seven classic moles, or sauces, from Oaxaca, known as “The Land of Seven Moles.” Though far from yellow (it’s more of a brick red), it can be used as a base for a delicious and very spicy vegetable stew that can stand alone or be served over rice to cut its heat.
Recipe information
Yield
serves 4
Ingredients
Sauce
Vegetables
Garnishes
Preparation
Step 1
To make the sauce, wash the dried chiles well (they are often dusty). Toast them in a frying pan briefly and lightly on each side. Do not allow them to burn or they will become bitter. When they cool, remove their stems, slit them open, and remove the seeds and veins. Tear them into pieces and place them in the slow cooker insert. Cover with the water.
Step 2
In an electric coffee mill or a mortar and pestle, grind the allspice, cloves, and cumin seeds to powder, then add to the chiles.
Step 3
Add the garlic, oregano, oil, raisins, onion, tortilla, and tomatillos. Cover and cook on high for about 1 hour.
Step 4
Using an immersion blender, blend the mixture as smooth as possible right in the slow cooker insert. Be sure to keep the head of the blender below the surface of the sauce or you will splatter sauce all over the place. (Wear an apron just in case!) The sauce can be made 1 day ahead of time.
Step 5
To make the vegetables, add the chayote, potatoes, and butternut squash to the sauce in the slow cooker insert. Recover and cook on low for 3 to 4 hours, or until the potatoes are tender but still hold their shape.
Step 6
Add the sliced mushrooms, orange juice and zest, and green beans and continue cooking for 30 to 40 minutes, just until the beans are al dente.
Step 7
Serve topped with crumbled feta and chopped cilantro.
Suggested Beverage
Step 8
Try a young, fruity red wine with some body, such as a Zinfandel or a Grenache, or even a rosé.
