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    You are in: Home / Recipes / Mole Amarillo -- Mexican Yellow Sauce -- Yellow Mole Sauce Recipe
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    Mole Amarillo -- Mexican Yellow Sauce -- Yellow Mole Sauce

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    30 mins

    10 mins

    Molly53's Note:

    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.

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    Units: US | Metric


    1. 1
      Bring 2 cups of water to a boil.
    2. 2
      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.
    3. 3
      Put the toasted chiles in a bowl, cover with the boiling water, and let soak until softened and reconstituted, about 20 minutes.
    4. 4
      Return the skillet to medium-high heat to get quite hot.
    5. 5
      Rub the onion, garlic, tomatillos, and tomato with the oil.
    6. 6
      Lay the vegetables in the hot pan and roast, turning occasionally, until soft and well charred on all sides, about 10 minutes.
    7. 7
      Put the vegetables in a bowl to let them cool a bit.
    8. 8
      Meanwhile, grind the peppercorns and cloves in a coffee grinder or spice mill.
    9. 9
      Put everything together in a blender or food processor and puree in batches until completely smooth.
    10. 10
      Melt the lard in a skillet over medium heat and pour in the puree.
    11. 11
      Cook and stir for 5 minutes, until the mole deepens in color.
    12. 12
      In a small bowl, mix the masa harina with 1/4 cup of warm water until smooth and lump-free.
    13. 13
      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.

    Ratings & Reviews:

    • on January 03, 2011


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No


    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

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