Oaxacan Yellow Mole Filling

• 1 tablespoon vegetable oil
• 2 garlic cloves, minced
• 1 medium-size onion, minced
• 2 pounds tomatillos, husked and quartered (or cut in eighths if large)
• 1 teaspoon ground cinnamon
• 2 teaspoons Mexican oregano
• 5 cloves
• 10 black peppercorns
• 6 to 8 amarillo chilies or 4 dried guajillo chilies, rinsed, tops removed and seeded
• Salt to taste
• 4 basic tamales (see recipe)

1. Heat the oil in a large, heavy skillet over medium heat.
2. Add the garlic and onion and cook, stirring often, for 2 minutes.
3. Stir in the tomatillos, cinnamon, oregano, cloves and peppercorns.
4. Reduce the heat to low and simmer until the tomatillos are tender, about 20 minutes.
5. Meanwhile, place the chilies in a small bowl and cover with boiling water.
6. Soak until very soft, 10 to 20 minutes.
7. Place the tomatillo mixture in a food processor.
8. Pulse to partly puree.
9. Add the chilies, one at a time, tasting after each addition until the filling is as hot as you like it.
10. Puree until smooth.
11. Season to taste with salt.
12. Follow directions for basic tamales.

vegetable oil, garlic, onion, ground cinnamon, oregano, cloves, black, chilies, salt, tamales

Taken from cooking.nytimes.com/recipes/6550 (may not work)