Vegetarian Amarillito Mole

Portions: 3

Sautéed mushrooms and huitlacoche in a four chili pepper sauce with a mix of spices, blue corn guías and pumpkin flowers.

Ingredients:
For the garnish:
2 liters vegetable stock
3 cooked cambray potatoes
1/2 cooked zucchinis
50 grs porcini mushrooms
50 grs king oyster mushrooms
50 grs huitlacoche
1/2 piece carrot
7 grs toasted sesame seeds.

For the mole:
4 Chilhuacle amarillo chili peppers
1 Ancho chili pepper
2 Guajillo chili
3 cloves
2 garlics
2 liters vegetable stock
1 costmary leaf
70 grs blue corn dough
10 mls water
30 grs corn dough
7 grs oregano
2 black pepper
30 grs peanuts
1 onion
2 tomatoes
4 pumpkin flowers
1 Raddish
6 grs salt
15 mls olive oil

Procedure:
1. In a pot, hydrate the chilis in boiling water.
2. Blend the chilis with the same water to form a purée. Strain and set aside.
3. Boil the tomatoes, onion, pumpkin flowers, and garlic in a separate pot. Meanwhile toast the black pepper, cloves and peanuts in a pan. Form a paste by pressing the ingredients in a molcajete.
4. In a blender, add the boiled vegetables, spices paste, and vegetable stock. Strain and set aside.
5. In a separate pot, fry the chili purée with olive oil. Add the blended tomatoes and spices and let it cook for 15 minutes.
6. Blend vegetable stock with the corn dough, add to the pot from the mole together with the costmary. Stir constantly until having a more stable sauce. Season it.
7. On a separate bowl, mix the blue corn flour, a pinch of salt, and the water into a dough. Rest 15 minutes. Form small balls with a whole on the center, as a basin or semi-doughnuts. Sautée the balls in a pan with olive oil.
8. Once ready, add the rest of the vegetables and the balls to heat. Serve with slices of onion, raddish, sesame seeds, and a pumpkin flower.