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

Recipe by Molly53
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
YIELD: 2 quarts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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