MOLE AMARILLO -- MEXICAN YELLOW SAUCE -- YELLOW MOLE SAUCE
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
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.
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Luna Eclips
[email protected]I've never had mole amarillo before. What does it taste like?
Nawab Faheem
[email protected]I'm definitely going to try this mole amarillo recipe. It looks amazing!
Tshepo Maake
[email protected]I'm allergic to nuts, so I wasn't able to try this mole amarillo. It looks delicious though!
Kasun Chamara
[email protected]This mole amarillo is too spicy for me. I like mole, but this one was just too much.
Qudoos Mughal
[email protected]I'm not sure what I did wrong, but my mole amarillo turned out bland. I followed the recipe exactly.
Kutlo Kgaodi
[email protected]This mole amarillo is a bit time-consuming to make, but it's worth it. The flavor is incredible.
Pabg Bilal
[email protected]I love the nutty flavor of this mole. It's so unique and delicious.
Wood Noob Ltd
[email protected]This recipe was easy to follow and the mole amarillo turned out great! I served it over chicken and rice and it was a delicious meal.
Alon
[email protected]This mole amarillo is the best I've ever had. It's so creamy and flavorful. I highly recommend it.
kristen nygard
[email protected]I'm not a huge fan of mole, but this recipe changed my mind. The sauce was so flavorful and delicious. I'll definitely be making this again.
Hasnainmehak Hasnainmehak
[email protected]This mole amarillo was a bit too spicy for my taste, but I still enjoyed it. The flavors were complex and well-balanced.
amrit_kamat_ 9935
[email protected]I love the vibrant yellow color of this mole. It's so unique and eye-catching. The flavor is also amazing - it's creamy, nutty, and has a hint of sweetness.
Aziz Khan Lovely Hi
[email protected]This mole amarillo recipe is a keeper! The sauce was rich, flavorful, and had just the right amount of heat. I served it over chicken, and it was a hit with my family.