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.
My Private Note
Units: US | Metric
- 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 tomato, 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
- 1Bring 2 cups of water to a boil.
- 2In 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.
- 3Put the toasted chiles in a bowl, cover with the boiling water, and let soak until softened and reconstituted, about 20 minutes.
- 4Return the skillet to medium-high heat to get quite hot.
- 5Rub the onion, garlic, tomatillos, and tomato with the oil.
- 6Lay the vegetables in the hot pan and roast, turning occasionally, until soft and well charred on all sides, about 10 minutes.
- 7Put the vegetables in a bowl to let them cool a bit.
- 8Meanwhile, grind the peppercorns and cloves in a coffee grinder or spice mill.
- 9Put everything together in a blender or food processor and puree in batches until completely smooth.
- 10Melt the lard in a skillet over medium heat and pour in the puree.
- 11Cook and stir for 5 minutes, until the mole deepens in color.
- 12In a small bowl, mix the masa harina with 1/4 cup of warm water until smooth and lump-free.
- 13Whisk 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.
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Nutritional Facts for Mole Amarillo -- Mexican Yellow Sauce -- Yellow Mole Sauce
Serving Size: 1 (537 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 487.1
- Calories from Fat 384
- Total Fat 42.7 g
- Saturated Fat 9.2 g
- Cholesterol 12.1 mg
- Sodium 24.9 mg
- Total Carbohydrate 27.0 g
- Dietary Fiber 7.3 g
- Sugars 7.1 g
- Protein 4.2 g