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📍 Oaxaca

Mole amarillo (yellow mole)

· Lunch

A light stew of chilcostle and guajillo chiles thickened with masa, served with meat and vegetables.

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Mole amarillo (yellow mole): A light stew of chilcostle and guajillo chiles thickened with masa, served with meat and vegetables.
Photo: Wotancito · CC BY-SA 4.0 · via Wikimedia CommonsPhoto resized, converted to WebP and cropped for display.
⏱ 100 min🍽 6 servings📊 Intermediate🏷 Commonly associated🌱 Dairy-free
Preparation
40 min
Cooking
60 min
Waiting and resting
0 min

History

One of Oaxaca's seven moles, known as amarillito. It stands out for the hoja santa and for being thickened with corn masa instead of seeds and nuts.

Ingredients

Adjust quantities

Only numeric quantities at the start of an ingredient are adjusted. Descriptive quantities, seasoning to taste and timings remain unchanged; check them when changing servings.

Preparation

  1. 1

    Cook the meat and vegetables separately.

  2. 2

    Toast and soak the chiles; grind them with tomato and garlic.

  3. 3

    Fry the strained sauce in a pot.

  4. 4

    Dissolve the masa in broth and add it to thicken.

  5. 5

    Add the hoja santa and let it simmer over low heat.

  6. 6

    Stir in the meat and vegetables; season and serve.

Cooking tips

  • Dissolve masa in cold stock first to thicken the sauce without lumps.

Technique and preparation

What to check during preparation

Clean chiles and toast briefly, removing them before they burn. Dissolve masa in cold broth before adding it to prevent lumps. Pour it in gradually while stirring and simmer gently so the corn cooks. The sauce should coat a spoon without becoming a stiff paste. Check vegetables individually because cooking times differ. Masa dumplings should be cooked through to the center.

References to consult

References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.

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