Mole Amarillo

Name: Mole Amarillo
Prep time: 100 min
Cook time: 90 min
Yield: 8
Cuisine: Mexicana
Ingredients: 1/2 kilos masa dough, to dissolve in water and for chochoyotas; water; salt; 2 liters water; 1/4 tablespoons clove; 1/4 tablespoons allspice berry; 8 guajillo chiles; 1/2 teaspoons oregano; 1/2 teaspoons cumin; 1/2 sticks cinnamon; 4 cloves garlic; 1/2 white onions; 6 tomatillos; 6 tomatoes; 4 cups chicken broth; 1 tablespoon lard; 1 pinch salt; 1 1/2 chickens, with skin, cooked and cut into pieces; 1 hoja santa, chopped; green beans, cooked for serving; chayote, cooked for serving; zucchini, cooked, for serving; hoja santa, fresh, cut into circles

Lorenza Ávila

In Oaxaca, there are 7 characteristic moles, among the most traditional is mole amarillito or yellow mole, which is distinguished by its yellow color with a hint of red. It is traditionally made with yellow chilhuacle chili, but in this case, we will use guajillo chili with miltomate, spiced tomato with oregano, cumin, clove, and it is thickened with corn dough. This delicious mole can be made with chicken or pork and is accompanied by chayote, green beans, zucchini, and chochoyotas, which are little corn balls that give it a very special touch.

Reviewed by Editorial Team of Kiwilimón

Published: 14-08-2018

Preparation

10 mins

1h 30 mins

Low

In a bowl, dissolve half the corn dough with the water, and set aside. To form the chochoyotas, in another bowl, mix the remaining half of the corn dough with a little water and season with salt, form small balls, and make a hollow in the center with your finger, set aside. In a skillet over high heat, roast the clove with the allspice, guajillo chili, oregano, cumin, and cinnamon one by one, being careful not to burn any ingredient. Remove and set aside. In a pot of boiling water, cook the garlic, onion, tomato, jitomate, and roasted guajillo chili until completely softened, strain, and set aside. Blend all the ingredients with the chicken broth until you obtain a smooth sauce, strain, and set aside. In a small pot over medium heat, melt the butter and cook the mixture until it starts to boil, then add the corn dough dissolved in water, the chochoyotas, and cook until it comes back to a boil, stirring constantly. Incorporate the cooked chicken, sprinkle with chopped hoja santa, and continue cooking, stirring constantly until it releases the fat. Serve the mole with the pieces of chicken accompanied by the vegetables, the chochoyotas, and more hoja santa.