Mole Amarillo -- Mexican Yellow Sauce -- Yellow Mole Sauce

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.

• Ready In: 40 mins
• Yields: 2 quarts

Ingredients

• 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

Directions

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