📝 About This Recipe
Hailing from the vibrant heart of Oaxaca, Mole Amarillo is unique among its cousins for its bright, herbaceous profile and silky texture thickened with masa harina. Unlike the dark, chocolate-infused moles, this 'yellow' version celebrates the earthy heat of Chilhuacle Amarillo or Guajillo chiles and the intoxicating aroma of fresh hoja santa. It is a versatile, comforting masterpiece that captures the golden sun of Southern Mexico in every spoonful.
🥗 Ingredients
The Protein and Broth
- 3 lbs Chicken (bone-in, skin-on thighs and drumsticks)
- 1/2 White Onion (peeled)
- 4 cloves Garlic (smashed)
- 1 tablespoon Salt (plus more to taste)
The Chile Base
- 6 pieces Guajillo Chiles (stemmed and seeded)
- 2-3 pieces Chiles Costeños or Arbol (for a bit of heat)
- 2 pieces Roma Tomatoes (halved)
- 3 pieces Tomatillos (husked and rinsed)
Spices and Thickener
- 1/2 cup Masa Harina (mixed with 1/2 cup warm water to form a slurry)
- 2 whole Cloves
- 4 whole Black Peppercorns
- 1/2 teaspoon Mexican Oregano (dried)
- 1/4 teaspoon Cumin Seeds
- 1 large Hoja Santa leaf (fresh or dried; can substitute with fennel fronds)
Vegetable Add-ins
- 1 large Chayote squash (peeled and cubed)
- 2 medium Potatoes (peeled and cubed)
- 1 cup Green beans (trimmed and halved)
👨🍳 Instructions
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1
Place the chicken, onion, garlic, and salt in a large pot. Cover with water (about 6-8 cups) and bring to a boil. Skim off any foam, then reduce heat and simmer for 25 minutes until the chicken is cooked through. Strain the broth and reserve it; set the chicken aside.
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2
While the chicken simmers, toast the dried chiles in a dry skillet over medium heat for 30-60 seconds per side until fragrant but not burnt. Soak them in hot water for 15 minutes to soften.
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3
In the same skillet, roast the tomatoes and tomatillos until charred and softened, about 8-10 minutes. Turn them occasionally to ensure even charring.
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4
In a small spice grinder or mortar and pestle, grind the cloves, peppercorns, and cumin seeds into a fine powder.
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5
In a blender, combine the soaked chiles, charred tomatoes, charred tomatillos, ground spices, and oregano. Add 1 cup of the reserved chicken broth and blend until completely smooth.
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6
Strain the chile puree through a fine-mesh sieve into a bowl to ensure a velvety texture, discarding any solids.
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7
Heat a tablespoon of oil in a large pot over medium heat. Pour in the chile puree (it should sizzle) and cook, stirring constantly, for 5-8 minutes until the color deepens and the sauce thickens.
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8
Gradually whisk in 4 cups of the reserved chicken broth. Bring the mixture to a gentle simmer.
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9
Slowly whisk the masa harina slurry into the simmering sauce. Continue to cook for 10 minutes; the sauce will thicken to a consistency that lightly coats the back of a spoon.
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10
Add the potatoes and chayote to the pot. Simmer for 10 minutes, then add the green beans and continue cooking until all vegetables are fork-tender.
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11
Gently tuck the cooked chicken pieces and the hoja santa leaf into the sauce. Simmer for an additional 5 minutes to allow the flavors to meld and the herb to infuse the mole.
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12
Taste and adjust seasoning with more salt if needed. Remove the hoja santa leaf before serving if desired.
💡 Chef's Tips
Always strain your chile puree; the hallmark of a great mole is its perfectly smooth, silk-like texture. If you cannot find fresh hoja santa, use a handful of fresh fennel fronds or a pinch of ground anise to mimic that signature licorice note. Don't rush the 'frying' of the sauce in step 7; this step is crucial for developing a deep, complex flavor profile. For an even more authentic yellow color, try to source Chilhuacle Amarillo chiles, though Guajillos are a widely accepted and delicious substitute. If the sauce becomes too thick, simply whisk in a little more chicken broth until the desired consistency is reached.
🍽️ Serving Suggestions
Serve in deep bowls with a side of warm, hand-pressed corn tortillas to soak up every drop of sauce. Pair with a cold glass of Jamaica (hibiscus) tea or a crisp Mexican lager to balance the earthy spices. Top with a squeeze of fresh lime juice right before eating to brighten the golden flavors. Accompany with a side of Mexican white rice or simple black beans. A garnish of pickled red onions adds a beautiful color contrast and a sharp bite that cuts through the rich sauce.