Mole Amarillo Recipe

Cooking Directions

1. 1

   Prepare the Filling

   In a skillet, heat the olive oil over medium heat. Add the diced squash and chopped mushrooms, and sauté until tender. Stir in the cooked local beans, salt, and pepper. Cook for another 2-3 minutes until heated through. Remove from heat and set aside.

2. 2

   Make the Masa Dough

   In a large bowl, combine the blue corn masa harina and vegetable broth. Mix until a soft dough forms. If the dough is too dry, add more broth, a little at a time, until the desired consistency is achieved.

3. 3

   Assemble the Tamales

   Take a soaked corn husk and spread about 2-3 tablespoons of masa dough in the center, leaving a border around the edges. Add a spoonful of the filling on top of the masa. Fold the sides of the husk over the filling and then fold the bottom up, securing the tamale. Repeat with the remaining husks and filling.

4. 4

   Steam the Tamales

   Place the tamales upright in a steamer basket. Cover with a damp cloth and steam over boiling water for about 45-60 minutes, or until the masa is firm and fully cooked.

5. 5

   Prepare Roasted Squash

   While the tamales are steaming, slice additional squash and toss with olive oil, salt, and pepper. Roast in the oven at 400°F (200°C) for about 25-30 minutes until tender.

6. 6

   Serve

   Serve the tamales on a bed of roasted squash, garnished with fresh herbs if desired.