Name: Mole Amarillito
Prep time: 130 min
Cook time: 40 min
Yield: 8
Cuisine: Mexicana
Ingredients: 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.