Oaxaca Mole Verde with Chicken and Chochoyotes (Fresh Masa Dumplings)
The best American name for this vegetable would probably be “Mexican green tomato”, but they actually taste nothing like regular tomatoes, In fact, the tomatillo is not a tomato at all. The tomatillo has a tart, lemony flavor that is enhance when cooked (especially roasted)and is an excellent base for salsas. While salsa (salsa verde) is the most popular way to enjoy tomatillo, they can be used in other ways. Tomatillos contain high amounts of vitamin A&C. Tomatillos are our #2 sales item!
Ingredients:
Chicken:
1 whole chicken
1-2 cloves of garlic, chopped
1 onion, sliced
1 Tbsp. salt
1 batch of chochoyotes (see recipe below)
Sauce:
10 tomatillos (husks removed)
1-1/2 cups water
10 garlic cloves, chopped
1/2 small onion
1-1/2 Tbsp. fresh oregano
1 pinch of cumin
4 whole cloves
4 whole black peppercorns
4 serrano chiles
2 Tbsp. lard or vegetable oil
4 epazote leaves (as a substitute try dried epazote or fresh cilantro)
1 handful Italian parsley, chopped
8 leaves of Hoja Santa
1-1/2 cups water
1 Tbsp. salt
Chochoyotes:
4 oz. masa
just enough water to form a pliable mixture
Instructions:
To prepare the chicken:
Put the chicken in a pot with the garlic and onion and cover with water. Add some salt and simmer for about 30 minutes, until the meat is tender. Set the chicken aside and continue to simmer the broth until it has reduced to about 4 cups.
To prepare the sauce:
Peel the tomatillos and put them into a blender. Add the broth, the other onion, garlic, oregano, cumin, pepper and serrano chiles. Add little by little in order to blend as smoothly as possible.
In a pan, melt the lard or vegetable oil, and when hot, gradually pour the blended sauce through a fine strainer into the pan and fry, stirring frequently to avoid sticking. Add a little masa to help thicken the sauce.
To make the dumplings:
Combine the masa and water together until it forms a pliable mixture. If too dry to roll, add a little more water. Once done, roll the masa into 1″ balls, pressing your thumb into the center to create a well. Add them to the sauce, making sure each ball is fully covered by the liquid. Cover and simmer for ten minutes.
To finish:
While the chocohoyotes cook, combine the rest of the ingredients (parsley, epazote, hoja santa) with 1-1/2 cups of water and blend until smooth. Carefully add the mixture to the sauce by pouring through a strainer. Make sure not to break the chochoyotes. Cook until it thickens (about 10 minutes). Add the chicken and season to taste with some salt and serve immediately.
Recipe by Chef Sergio Remolina at MisÃon Guadalupe in Juarez, Mexico.