The color of the marigold petals that in Oaxaca scatter from the houses to the cemetary to aid the returning souls in finding their way home.
.5 lb yellow chilis guajillo or chilcosle
.25 C vegetable oil
1.5 C water
1 med white onion, peeled and quartered
2 garlic cloves
10 tomatillios, husked
1 garlic head, cloves separated, peeled and roasted. (or roasted whole and peeled)
1 medium white onion, peeled, roasted
1 medium white onion, peeled, raw
2 medium tomatoes, ripe, roasted
2 whole cloves, roasted lightly
1 cinnamon stick, roasted lightly (2.5 inches)
7 hierba santa leaves (or 15 epazote leaves)
.75 T fresh oregano leaves (or 1 tsp dried leaves)
.66 C vegetable oil or lard
1 slice white onion
.5 C fresh masa
4 C chicken broth
Wash, dry, seed and devein chilies
Heat the oil and fry the chilies without browning too much
Transfer them to a bowl and cover with water for 45 min.
Grind on a metate and mix to form paste with .5 C of soaking water (Puree in a blender or food processor)
Heat water in medium saucepan.
Add the onion and Garlic cloves and bring to a boil.
Add the tomatillos and cook for 20 min.
Cool, and trnasfer to blender (food processor) and puree with roasted items - garlic, onion, tomatoes, cloves, cinnamon and the raw onion, hierba santa and oregano.
Add about 1.5 C chicken broth
If necessary puree in batches.
Heat the oil in a heavy skillet.
Brown the onion slice
Stir in the pureed tomatillo mixture and cook for 45 min (until the fat renders)
Stir in the pureed chilis and cook for 1 - 1.5 hrs or until the mole thickens and renders its fat.
Season to taste with salt.
Combine masa and chicken broth
Add to Mole
Thin with broth if desired
Cook for 25 minutes.