Mole Amarillo
Yellow Oaxacan Mole
A bright Oaxacan mole built on toasted guajillo and chilhuacle chiles thickened with a hand-whisked masa slurry, finished with fragrant hoja santa in the last five minutes of cooking.
Mole Amarillo
✦ Antes de Empezar
Before you cook
What if I can't find yellow chilhuacle chiles?
Substitute additional dried guajillo chiles as the recipe allows — you'll lose a little of the traditional yellow hue but keep the same fruity heat.
Ingredientes· 10View
Mole Base
- 6Dried Costeño Amarillo or Guajillo Chilesgives yellow color
- 1/2 lbTomatillos (Miltomate)roasted
- 2 mediumRoma Tomatoesroasted
- 1/2 onion + 3 cloves garlicWhite Onion & Garlic
- 1/4 tsp cumin + 2 clovesCumin Seeds & Whole Cloves
Thickener & Broth
- 1/2 cupCorn Masa Harina (Maseca)dissolved in water to thicken
- 5-6 cupsChicken Broth
- 2Fresh Hoja Santa Leavessub avocado leaves or anise if unavailable
- 2 tbspVegetable Oil or Lard
- to tasteSalt
Instrucciones
7 pasosCocina la carne
Simmer the meat
Simmer the meat in broth until tender; reserve the meat and broth.
Prepara los chiles
Prepare the chiles
Toast and soak the chiles. Blend with the tomatillos, garlic, onion, cloves, pepper, and 2 cups broth, then strain.
Fríe la salsa
Fry the sauce
Fry the sauce in lard for 10 minutes.
Cocina a fuego lento
Simmer the sauce
Add 3 cups broth and simmer 15 minutes.
Espesa con masa
Thicken with masa
Whisk in the masa slurry gradually until the mole lightly thickens.
Añade la carne
Add the meat
Add the meat and optional vegetables. Simmer until the vegetables are tender.
Añade hoja santa
Add hoja santa
Add the hoja santa for the final 5 minutes, then remove or leave as garnish. Adjust salt.