Lorenza Ávila

Recipes:

2 Photos

Upload your Photo

Lorenza Ávila

Yellow Mole

Name: Yellow Mole
Prep time: 100 min
Cook time: 100 min
Yield: 8
Cuisine: Mexicana
Ingredients: 1/2 kilos corn masa, to dissolve in water and for the chochoyotas; enough Water; to taste salt; 2 liters Water; 1/4 tablespoons clove; 1/4 tablespoons allspice; 8 guajillo chilies; 1/2 teaspoons oregano; 1/2 teaspoons cumin; 1/2 rajas cinnamon; 4 cloves garlic; 1/2 white onions; 6 green tomatoes; 6 tomatoes; 4 cups chicken soup; 1 tablespoon lard; 1 pinch salt; 1 1/2 chickens, with the skin, cooked and cut into pieces; 1 root beer plant, chopped; to taste green bean, cooked to serve; to taste chayote, cooked to serve; to taste pumpkin, cooked, to serve; to taste root beer plant, fresh, cut in circles

10 mins

1h 30 mins

Low

4 comments

Lorenza Ávila

	108
Favorites

Collections

Glider

Super List

Upload a picture

To print

In Oaxaca there are 7 characteristic moles, among the most traditional is the yellow mole or yellow mole since it is distinguished by having that yellow color with a certain red tone traditionally made with yellow chile chilhuacle but in this case we will make it with guajillo chile with miltomate, tomato spiced with oregano, cumin, cloves and with corn dough to thicken it. This rich mole can be made with chicken or pork and it is also accompanied with chayote, green beans, pumpkin and chochoyotas that are corn balls that give a very special touch.

Learn more about Lorenza Ávila

Ingredients

8 portions

Select all ingredients

Preparation

In a bowl dissolve half corn masa with water, reserve. 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 hollow the center with your finger, reserve.

In a comal over high heat, roast the clove with the fat pepper, the guajillo chile, the oregano, the cumin and the cinnamon one by one taking care not to burn any ingredient. Remove and reserve.

In a pot with boiling water cook the garlic, onion, tomato, tomato and grilled guajillo chile until they are completely softened, strain and reserve.

Blend all the ingredients with the chicken broth until you get a smooth sauce, strain and reserve.

In a pot over medium heat, melt the butter and cook the preparation until it boils, add the corn masa dissolved in water, the chochoyotas and cook until it comes to a boil, stirring constantly.

Incorporate the cooked chicken, sprinkle with chopped holy leaf and continue cooking, stirring constantly until the fat is released. Serve the mole with the chicken accompanied by the vegetables, the chochoyotas and more hoja santa leaves.