Mole Amarillo

Name: Mole Amarillo
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Mexican (Oaxacan)
Ingredients: Dried guajillo chiles — 4; Dried chilhuacle amarillo chiles (or extra guajillo) — 2; Tomatillos, husked — 200 g (7 oz); Garlic cloves — 3; Fresh hoja santa leaf (or substitute with extra herbs) — 1; Masa harina — 20 g (2 tbsp); Beef or chicken stock — 500 ml (2 cups); Ground cumin and cloves — 2 g each (1/2 tsp each)

The Quirky Foodster Team

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20 min

Prep

45 min

Cook

Ingredients

Dried guajillo chiles — 4
Dried chilhuacle amarillo chiles (or extra guajillo) — 2
Tomatillos, husked — 200 g (7 oz)
Garlic cloves — 3
Fresh hoja santa leaf (or substitute with extra herbs) — 1
Masa harina — 20 g (2 tbsp)
Beef or chicken stock — 500 ml (2 cups)
Ground cumin and cloves — 2 g each (1/2 tsp each)

Method

Toast dried chiles briefly on a dry comal, then soak in hot water 20 minutes; drain.
Blend softened chiles with tomatillos, garlic, hoja santa and spices, adding stock as needed, until smooth.
Strain into a heavy-bottomed pot.
Whisk masa harina with a little water to form a smooth paste, then whisk into the pot to help thicken the sauce.
Simmer 25-30 minutes, stirring occasionally, until thickened to a medium sauce consistency; season with salt.

Cultural Background: A golden-hued mole from Oaxaca, mole amarillo gets its warm colour from yellow chilhuacle or guajillo chiles combined with fresh herbs, typically thinner and less rich than mole negro, and commonly used in the dish amarillo de res or with vegetables like chayote and green beans.

Tips: • The masa harina slurry is key to mole amarillo's characteristic body without needing chocolate or nuts. • Hoja santa has a distinctive anise-like flavour; if unavailable, a combination of fresh herbs can approximate some of its character, though it won't be identical.

Variations: • Add chunks of beef or chicken and simmer directly in the sauce for the classic amarillo de res. • Add green beans, chayote or potatoes for a vegetable-forward version.

Storage: Refrigerate up to 4 days, or freeze up to 3 months.

Reheating: Reheat gently over low heat, stirring occasionally, adding stock if too thick. Nutrition (per serving) Approx. 75 kcal, 2 g protein, 3 g fat, 9 g carbohydrate per 100 ml serving.

FAQs: What is mole amarillo traditionally served with? Beef in the classic amarillo de res, or with vegetables like green beans and chayote. What is hoja santa? An aromatic Mexican herb with anise-like notes used in several Oaxacan dishes; substitute a mix of fennel fronds and extra herbs if unavailable.