Mole Amarillito

Brenda Villagomez
The ingredients for mole amarillito can vary, as the people of Oaxaca from the central valleys, the Isthmus, and the coast have their own version of this delicious mole, which is usually prepared with yellow costeño chili, yellow chilhuacle chili, guajillo chili, and corn dough. Enjoy this mole amarillito, one of the 7 culinary wonders of Oaxaca, and serve it with traditional empanadas.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 6 guajillo chiles, cleaned, without tails and seeds
  • 4 coastal chili, yellow, cleaned, without tails and seeds
  • 3 yellow chilhuacle chiles, without tails
  • 2 cloves garlic, without skin
  • 1 tablespoon oregano
  • 1 tablespoon cumin, whole
  • 2 cloves
  • 4 black peppercorns
  • 1/4 onions
  • 3 tomatoes
  • 2 tomatillos
  • 6 cups chicken broth
  • 1 hoja santa
  • 150 grams masa dough
  • 3 tablespoons lard
  • salt
  • 500 grams masa dough, for the chochoyotes and empanadas
  • 2 pumpkins, precooked, in slices
  • 1 chayote, precooked, in slices
  • 1 potato, precooked, in slices
  • 1/2 cups green beans, precooked, in quarters
  • 3 cups chicken, shredded, for the empanadas
  • cilantro, for the empanadas
Preparation
1h 30 mins
40 mins
Low
  • Place the guajillo chili, yellow costeño chili, and yellow chilhuacle chili on a hot comal over low heat until they achieve a toasted color, remembering to stir constantly to avoid over-toasting. Once browned, remove from heat and set aside.
  • Place the garlic, oregano, cumin, cloves, and black pepper in the same hot comal, and toast over medium-low heat until it has a slightly dark hue. Place the spices in a molcajete and grind until a homogeneous paste is obtained. Set aside.
  • Melt a tablespoon of lard in a hot pot and cook the onion, tomato, and green tomato over medium heat until softened, then add chicken broth, the toasted chiles, and the hoja santa. Cook until it reaches a boil and remove from heat.
  • Blend the above with the spice paste and the corn dough until you obtain a semi-thick mixture.
  • Pour the blended mixture into a pot with melted lard, season with salt, and cook over medium-low heat. Once the mole starts to heat up, form the chochoyotes or little masa balls by making small balls of dough with your hands and flattening them in the center to create a little hole, then add them to the pot. Also incorporate the zucchini, chayote, potatoes, and green beans. Adjust the seasoning and cook for 20 minutes over low heat, stirring constantly.
  • Form the empanadas. Flatten a ball of dough the size of a ping-pong ball in a tortilla press, place it on a hot comal and cook for 40 seconds. Before flipping the tortilla, fill it with mole, shredded chicken, and cilantro leaves, then wet the edge with water and close the tortilla to form a quesadilla. Seal the edge by pressing with the tips of your fingers. Finally, cook the empanada on both sides for 3 more minutes. Repeat.
  • Serve the yellow mole alongside the empanadas and enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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