Prep 30 mins
Cook 10 mins
Called simply (and fondly) "amarillo", this sauce is a specialty of the Central Valleys region of Oaxaca. This mole is particularly versatile—try it over chicken and potatoes, beef or as a sauce for tamales. Courtesy of Aaron Sanchez.
- 3 guajillo chilies, stemmed and seeded
- 1 ancho chili, stemmed and seeded
- 1 medium white onion, peeled and halved
- 4 garlic cloves, peeled
- 4 medium tomatillos, husked and rinsed
- 1 tomatoes, halved (either green or red tomatoes will do)
- 1⁄4 cup extra virgin olive oil
- 1 teaspoon whole black peppercorn
- 5 whole cloves
- 2 tablespoons lard
- 2 tablespoons masa harina or 2 tablespoons cornmeal
- Bring 2 cups of water to a boil.
- In a dry cast-iron skillet or comal, toast the guajillo and ancho chiles over medium-low heat for 2 minutes, until fragrant; turn them and shake the pan so they don’t scorch.
- Put the toasted chiles in a bowl, cover with the boiling water, and let soak until softened and reconstituted, about 20 minutes.
- Return the skillet to medium-high heat to get quite hot.
- Rub the onion, garlic, tomatillos, and tomato with the oil.
- Lay the vegetables in the hot pan and roast, turning occasionally, until soft and well charred on all sides, about 10 minutes.
- Put the vegetables in a bowl to let them cool a bit.
- Meanwhile, grind the peppercorns and cloves in a coffee grinder or spice mill.
- Put everything together in a blender or food processor and puree in batches until completely smooth.
- Melt the lard in a skillet over medium heat and pour in the puree.
- Cook and stir for 5 minutes, until the mole deepens in color.
- In a small bowl, mix the masa harina with 1/4 cup of warm water until smooth and lump-free.
- Whisk into the sauce and continue to simmer for 5 more minutes until the sauce is slightly thickened and able to coat the back of a spoon.
Thank you so much for sharing this recipe!!! I did make a few minor changes, as I was actually attempting to recreate the enchilada sauce from one of my favorite restaurants. But overall, this was the closest (with the changes) and easiest to understand recipe that I have found. Thanks again for posting it!