En Oaxaca las mamás consienten a sus seres queridos con este platillo: Amarillo de Oaxaca

13 mayo, 2019 @Walking-Around Comida, Oaxaca, Tradiciones 384

Los expertos lo califican como una obra de arte culinaria. Es un platillo muy típico de Oaxaca y lo mejor: muy sencillo. La señora Ofelia es originaria de la Sierra Norte del estado y en esta ocasión comparte la receta. “El  amarillo es un color, pero en mi estado es un platillo muy querido y de las épocas antiguas donde las mamás consentían a sus hijos con éste espectacular platillo”.

Es parecido a la birria y al mole de olla, por ello, algunos lo comen en taco con cilantro y cebolla. Entre los ingredientes que se ocupan están: carne de res (chambarete), huesitos y un periquito o codillo. Se necesitan verduras como papa, ejote, chayote, jitomate, tomate verde, cebolla y ajo. En las especias no olvides el clavo, canela, pimienta y orégano. También utilizan hoja santa o acuyo, masa y manteca.

Doña Ofe, como la conocen sus seres queridos, menciona que el primer paso es cocer la carne con agua, sal, ajo  y cebolla. Recomienda que hagas uso de la olla exprés. “El segundo paso es que en el mismo caldo donde se hirvió la carne pongas a cocer las verduras. Empieza con las papas. Mientras en otra olla pon a cocer los tomates y jitomates junto al chile guajillo. Pero no por mucho tiempo (alrededor de 15 minutos”.

En un sartén pondrás los condimentos y después los molerás. A esta mezcla échale dos ajos y un poquito de caldo para formar una pasta. Mientras tanto agrega los ejotes y los chayotes a las papas. Después licúa los tomates, jitomates, chiles con cebolla. En una olla de barro unta poca manteca de cerdo. Calienta y sofríe un poco de cebolla. Agrega la salsa y la mezcla de espacias. Todo con poca sal.

“Para ese momento la verdura ya estará cocida. Entonces licúa un cuarto de masa y la revuelves con la mezcla que tienes previamente hecha. Con la masa cambia el color (se convierte a amarillo) y la consistencia”. Después formarás cazuelas de masa con la sobrante, revuelve un poco de sal y manteca. ¡Ponlas en la salsa y ve agregando el caldo de res! Hervirá en 15 minutos aproximadamente.

“El ingrediente estrella es la hoja santa, en pedacitos. El aroma es inigualable. Debes moverlo y esperar 15 minutos o hasta que hierva y estén cocidas la cazuelas”.  Para finalizar se agregan las verduras y la carne de res. Prueba constantemente para saber cuánta sal le falta.

¡Si te gusta la birria y el pozole esto te encantará!

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