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MexicanAuthentic Cuisine

Mole Amarillo

Serves 4 to 6 Entree meat, mole

Mole Amarillo

Mole Amarillo is a staple of Oaxacan kitchens, gracing the table with its vibrant hue and inviting aroma. This dish is woven into the fabric of everyday life, where it signals the close of a busy day and gathers family around the table. It is a dish that speaks of home, not reserved for special occasions but cherished for its comforting presence in daily meals.

The flavors are bold and direct, with the smoky heat of guajillo and chilcostle chiles mingling with the earthy notes of cumin and hoja santa. Tomatillos lend a tangy brightness, while masa harina thickens the sauce to a velvety consistency. The tender pork or beef, chayotes, and potatoes add heartiness, making each bite a satisfying experience. Serve it with warm corn tortillas to scoop up every last drop.

Ingredients

  • 1 kg (2 lb)pork loin or beef chuck — cut into large cubes
  • 6dried guajillo chiles — stemmed and seeded
  • 4dried chilcostle or costeño amarillo chiles — stemmed
  • 500 g (1 lb)tomatillos — husked
  • 5 clovesgarlic
  • 1/2white onion
  • 60 g (1/2 cup)masa harina — slaked in water to thicken
  • 2 leaveshoja santa — or 1 tsp anise seed
  • 1 tspground cumin
  • 2whole cloves
  • 2chayotes — cubed
  • 200 g (7 oz)green beans — trimmed
  • 3potatoes — peeled and cubed
  • 1.5 L (6 cups)broth
  • 3 tbsplard
  • 1 tspfine salt
  • 18corn tortillas — warmed on the comal

Method

  1. Stem and seed the 6 dried guajillo chiles and 4 dried chilcostle or costeño amarillo chiles. Heat a dry comal over medium heat and toast the chiles in small batches. Toast them until they release a sweet aroma, turning them frequently to avoid scorching. Once done, set them aside.
  2. Place the toasted chiles in a bowl and cover them with hot water. Let them soak while you prepare the other ingredients. This will soften the chiles, making them easier to blend later.
  3. On the same comal, char 500 g of tomatillos, 1/2 white onion, and 5 cloves of garlic. Turn them occasionally until they are blackened in spots and softened. This charring adds a deep, smoky flavor to the mole.
  4. In a large pot, heat 3 tbsp of lard over medium heat. Add 1 tsp ground cumin and 2 whole cloves, stirring until fragrant. Remove from heat and set aside.
  5. Drain the soaked chiles and place them in a blender along with the charred tomatillos, onion, and garlic. Add the fried spices and blend until smooth, adding a little soaking water if necessary to achieve a thick paste.
  6. Return the pot with the spiced lard to medium heat and add the chile paste. Fry the paste, stirring continuously, until it darkens slightly and releases a toasted aroma. This step deepens the flavors of the mole.
  7. Gradually add 1.5 L (6 cups) of broth to the pot, stirring to combine. Add 60 g (1/2 cup) masa harina, stirring to avoid lumps. Bring the mixture to a gentle simmer and add 2 leaves of hoja santa, torn into pieces.
  8. Peel and cube 3 potatoes and 2 chayotes, and trim 200 g (7 oz) of green beans. Add these vegetables to the simmering mole. Cook until the vegetables are tender and the sauce has thickened, stirring occasionally.
  9. Season the mole with 1 tsp fine salt, adjusting to taste. Serve the Mole Amarillo hot with 18 warm corn tortillas on the side, inviting everyone to enjoy the rich, comforting flavors of this Oaxacan classic.
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From the cookbook

Authentic Mexican Cuisine

This recipe is from Authentic Mexican Cuisine by Yassine Sbiti — the Mexican volume in the ComidaTime International Cuisines series.

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