Best 5 Mole Amarillo Mexican Yellow Sauce Yellow Mole Sauce Recipes

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Mole amarillo, also known as yellow mole or salsa amarilla, is a traditional Mexican sauce that is typically served with dishes like enchiladas, tamales, and tacos. It is a complex and flavorful sauce that is made with a variety of ingredients, including chiles, tomatoes, spices, and nuts. The exact ingredients and proportions can vary depending on the region of Mexico where it is made, but the resulting sauce is always rich, creamy, and full of flavor. Mole amarillo is a delicious and versatile sauce that can be used to add a unique and authentic Mexican flavor to a variety of dishes.

Here are our top 5 tried and tested recipes!

MOLE AMARILLO



Mole Amarillo image

Provided by Food Network

Categories     main-dish

Time 2h20m

Yield 8 servings

Number Of Ingredients 26

1 chicken, cut into 8 pieces
1 medium onion, chopped
3 medium garlic cloves, crushed
Salt
3 medium chayote
1/2 pound green beans
2 anchos
12 guajillos or 6 chilcostles
10 tomatillos
1 large green roma tomato
1/2 medium onion
4 medium garlic cloves, unpeeled
8 whole black peppercorns
4 whole cloves
1 teaspoon cumin seeds
3 tablespoons vegetable oil
1/2 cup masa harina
1 cup water
4 large fresh hoja santa leaves or 6 sprigs cilantro
3 chiles de agua or 1 jalapeno and 2 anaheims
1/2 cup vegetable oil, for frying
10 pearl onions
1/2 cup lime juice
1 teaspoon dried Mexican oregano, preferably Oaxacan
Cooked white rice, as accompaniment
Heated tortillas, as accompaniment

Steps:

  • Clean the chicken pieces and place them in a stockpot with boiling water, onion, garlic, and salt, reduce the heat and poach the chicken until tender about 30 minutes. Remove chicken and reserve broth.
  • Heat 2 pots of water to boiling. Add salt. Add chayote to 1 pot and green beans to the other. Cook each to al dente. Drain. Slice chayote and set both aside.
  • For the Mole: Clean the anchos and guajillos with a damp cloth, cut them open, remove the seeds and stems, and spread them flat. Roast them on a hot comal or thin skillet. Remove from the skillet and place in a bowl of hot water and soak for 20 minutes.
  • On the same comal or skillet dry-roast the tomatillos, tomato, onion, and unpeeled garlic, remove the garlic when black spots appear and peel it, and leave the vegetables until blistered and soft.
  • In a small skillet, lightly roast the black peppercorns, cloves, and cumin until the aroma is released.
  • Transfer the reconstituted chiles to the blender with enough water to process. Meanwhile, heat 3 tablespoons oil in large pan and pour the chile mixture through a sieve into the hot pan, it is important that all the pieces of chile skin are blended or removed so the sauce will be smooth. Reduce the heat and let it simmer for 8 minutes.
  • While frying the chile mixture, blend all the roasted vegetables and roasted spices with enough water to puree. Add this mixture to the frying chile paste, let it simmer for about 20 minutes or until it is reduced. Add reserved chicken broth and simmer for 5 minutes. Dilute masa harina in 1 cup water and add to mixture. Let it cook 10 minutes, check for salt. Add the cooked chicken, peeled and sliced chayote and green beans and cook until heated through. Add hoja santa or cilantro.
  • For the rajas de chile: Make a small slit in each of the chiles, fry them in hot oil, until all sides are blistered. Remove from oil. Let them cool down and remove the skin, discard it along with seed and stems, tear in pieces, and place the strips in a serving bowl, quarter the pearl onions, and add to the chiles along with lime juice, oregano, and salt.
  • Serve with white rice and hot tortillas along with the rajas de chile.

TAMALES WITH YELLOW MOLE: TAMALES DE AMARILLO MOLE



Tamales with Yellow Mole: Tamales de Amarillo Mole image

Provided by Aarón Sánchez

Categories     side-dish

Time 1h30m

Yield 10 tamales

Number Of Ingredients 18

10 dried corn husks
1 1/2 cup masa harina
1 1/4 cup chicken stock
1 teaspoon salt
1 cup shredded cooked chicken
Amarilla Mole, recipe follows
3 guajillo chiles, seeded and deviened
1 ancho chile, seeded and deviened
1 medium onion
4 garlic cloves
5 medium tomatillos
2 medium green tomatoes
15 black pepppercorns
7 whole cloves
3 large hoja santa leaves or 5 dried hoja santa leaves
3 tablespoons lard or vegetable oil
3 tablespoons masa harina
3 tablespoons water

Steps:

  • In a large mixing bowl soak the corn husks for 30 minutes.
  • In another bowl, add the masa harina and salt and with a whisk, mix well. Slowly add the chicken stock to the masa harina and mix well until a dough-like consistency. Make 10 ping-pong ball size balls of dough.
  • In a plastic-lined tortilla press (both sides), press out each ball of dough to form a 5-inch round (about the size of the press). Carefully remove the tortilla, and place a spoonful of amarillo mole sauce, a spoonful of shredded cooked chicken. Fold each side of the tortilla and place in a corn husk length-wise. Secure both ends with a string or part of the husk used as a string, and repeat process.
  • Steam for 30 minutes.
  • Toast chiles on a griddle. Remove and place in a bowl. Cover with boiling water and let stand for 20 minutes.
  • In a hot cast iron pan, roast the onion, garlic, tomatillos, and green tomatoes. Roast until well charred on all sides. Place in a bowl and let cool.
  • Meanwhile grind peppercorns and cloves in coffee grinder. When the vegetables are cool enough to handle peel off the charred skin and puree them in a blender with the hoja santa leaves, drained chiles, and spices.
  • In hot pot, heat the lard, add the pureed strained sauce, and cook for 5 minutes.
  • In a small bowl, add the masa harina and water. Mix until well blended. Add this mixture to the sauce and cook for 5 minutes more, until done.

MOLE AMARILLO -- MEXICAN YELLOW SAUCE -- YELLOW MOLE SAUCE



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

Called simply (and fondly) "amarillo", this sauce is a specialty of the Central Valleys region of Oaxaca. This mole is particularly versatile-try it over chicken and potatoes, beef or as a sauce for tamales. Courtesy of Aaron Sanchez.

Provided by Molly53

Categories     < 60 Mins

Time 40m

Yield 2 quarts

Number Of Ingredients 11

3 guajillo chilies, stemmed and seeded
1 ancho chili, stemmed and seeded
1 medium white onion, peeled and halved
4 garlic cloves, peeled
4 medium tomatillos, husked and rinsed
1 tomatoes, halved (either green or red tomatoes will do)
1/4 cup extra virgin olive oil
1 teaspoon whole black peppercorn
5 whole cloves
2 tablespoons lard
2 tablespoons masa harina or 2 tablespoons cornmeal

Steps:

  • 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.

WHITE CHOCOLATE MOLE SAUCE (MEXICAN)



White Chocolate Mole Sauce (Mexican) image

An unusual recipe for Mole Sauce that is just divine! Impress your partner or family with this "gourmet" Mexican sauce on your favorite meat. Mole is a very traditional sauce that is found in many authentic Mexican dishes. You can make the sauce up to week ahead of time, leaving the chocolate out. To serve, heat in a saucepan and stir in the white chocolate.

Provided by sassafrasnanc

Categories     Sauces

Time 30m

Yield 1 1/2 cups, 12 serving(s)

Number Of Ingredients 15

1/2 cup unsalted peanuts
1/4 cup blanched slivered almond
1/4 cup walnuts
2 cups water
1 cinnamon stick, broken into pieces
2 whole cloves
1 poblano chile, seeded and chopped
2 serrano chilies, seeded and chopped
1 small garlic clove
1/2 Spanish onion, cut into chunks
5 animal crackers, toasted
1/4 cup unsalted butter
1/2 cup white chocolate chips
1/2 teaspoon salt
1/8 teaspoon fresh ground white pepper

Steps:

  • Preheat oven to 350 degrees. Spread peanuts, almonds and walnuts on a jelly-roll pan. Toast in the oven, shaking the pan occasionally, until the nuts are slightly colored and fragrant, 3 to 5 minutes.
  • In a blender, combine the nuts, water, cinnamon stick and cloves; blend until nuts are very finely ground. Strain through a medium-mesh sieve over a bowl, pressing on the solids with the back of a ladle or rubber spatula to release the liquid. Reserve the liquid and discard the solids.
  • In the blender, combine the chiles, garlic, onion and nut liquid. Add the animal crackers; puree until smooth. Strain through a medium-mesh sieve over a bowl, pressing on the solids with the back of a ladle or rubber spatula to release the liquid. Discard the solids.
  • In a large saucepan, heat the butter. Stir in the nut-chile liquid. Simmer, uncovered, over medium heat, scraping the bottom of the pan occasionally with a rubber spatula, until the mixture is the consistency of thick pea soup, about 15 minutes.
  • Stir in chocolate, salt and pepper until the chocolate is melted. Use immediately.

OAXACAN YELLOW MOLE FILLING



Oaxacan Yellow Mole Filling image

Oaxaca is the place where they invented mole sauce, "that perfect specimen of Mexican cooking," according to Ana M. de Benitez in "Pre-Hispanic Cooking." This is also where the natives carve wonderful mythological creatures and eat their tamales steamed in banana leaves (unlike anywhere else in Mexico).

Provided by Molly O'Neill

Categories     sauces and gravies

Time 45m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon vegetable oil
2 garlic cloves, minced
1 medium-size onion, minced
2 pounds tomatillos, husked and quartered (or cut in eighths if large)
1 teaspoon ground cinnamon
2 teaspoons Mexican oregano
5 cloves
10 black peppercorns
6 to 8 amarillo chilies or 4 dried guajillo chilies, rinsed, tops removed and seeded
Salt to taste
4 basic tamales (see recipe)

Steps:

  • Heat the oil in a large, heavy skillet over medium heat. Add the garlic and onion and cook, stirring often, for 2 minutes. Stir in the tomatillos, cinnamon, oregano, cloves and peppercorns. Reduce the heat to low and simmer until the tomatillos are tender, about 20 minutes.
  • Meanwhile, place the chilies in a small bowl and cover with boiling water. Soak until very soft, 10 to 20 minutes. Place the tomatillo mixture in a food processor. Pulse to partly puree. Add the chilies, one at a time, tasting after each addition until the filling is as hot as you like it. Puree until smooth. Season to taste with salt. Follow directions for basic tamales.

Tips:

  • To make the Mole Amarillo sauce, use ripe and flavorful tomatoes for a richer taste.
  • Toast the almonds and sesame seeds until golden brown to enhance their flavor.
  • Use a dry white wine for a subtle acidity that complements the sauce.
  • Simmer the sauce for at least 30 minutes to allow the flavors to meld.
  • Serve the Mole Amarillo sauce with chicken, pork, or tofu for a delicious and authentic Mexican meal.

Conclusion:

Mole Amarillo is a vibrant and flavorful Mexican sauce that is perfect for adding a touch of authenticity to your favorite dishes. With its rich and complex flavor profile, Mole Amarillo is sure to be a hit with your family and friends. So next time you're looking for a delicious and easy-to-make sauce, give Mole Amarillo a try!

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