Vegetable Amarillo

Name: Vegetable Amarillo
Yield: serves 4
Ingredients: 12 dried guajillo chiles; 3 cups water; 4 whole allspice berries; 4 whole cloves; 1/4 teaspoon cumin seeds; 9 cloves garlic, peeled; 1 tablespoon dried Mexican oregano; 2 tablespoons oil (sesame has good flavor); 1/4 cup raisins; 1/2 onion, cut in half and lightly charred under the broiler; 1 corn tortilla, torn into pieces; 3 tomatillos, washed, husked, and quartered; 1 large chayote, peeled and cut into 1-inch chunks; 1 pound red potatoes, unpeeled and cut into 1-inch chunks; 1/2 pound butternut squash, peeled and cut into 1-inch chunks; 3 portobello mushrooms, thickly sliced; Juice and zest of 1 orange; 6 ounces green beans, trimmed and halved; 1/2 pound Mexican queso fresco or feta cheese, crumbled; 1/4 cup chopped fresh cilantro leaves

December 9, 2011

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 notes

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