Mole Amarillo is one of the seven major Oaxacan moles. The sauce is bright and refreshing. It is a wonderful compliment to meats and poultry or as a tamale filling. this sauce plays an important role in the famous Empanadas de Amarillo.
Mole Amarillo- Oaxacan Thick Yellow Mole
- Medium saucepan
- Cast-iron skillet
- Medium bowl
- 3 whole Guajillo chile peppers, tops and seeds removed
- 1 whole Ancho chile, tops and seeds removed
- 3 large Fresh tomatillos with husks or 3 canned
- 1 large Hard green tomato (or more tomatillos)
- 1 small Onion, unpeeled
- 2 cloves Garlic, unpeeled
- ½ tsp Coarse black pepper
- ¼ tsp Ground cloves
- 2 tbsp Lard or vegetable oil
- 1 tsp Salt
- 2 tsp Masa harina, mixed with 2 tbsp water
- Prepare Chilies – Boil enough water to cover chilies in a bowl. Rinse seeded chilies. Heat skillet to hot over medium heat. Toss in undried chilies and toast for about 30 seconds per side. Place in a bowl and cover for at least 20 minutes with boiling water.
- Griddle-roast Vegetables – Thoroughly heat the same skillet over low heat. Roast the onion, garlic, tomatillos, and green tomato (if using) until soft and browned, about 15 to 20 minutes. Turn occasionally. When each is charred and softened, remove to a bowl to catch the juices. When vegetables are cool enough to handle, peel them in the same bowl. Remove husks from tomatillos.
- Puree – place vegetables and their juices in a blender along with pepper and clove. Process to a smooth puree, about 3 minutes on high.
- Finish Mole – In a medium-sized saucepan, heat the lard or vegetable oil over medium heat until rippling. Add pureed sauce and cook, covered, for 10 minutes. Stir occasionally. In a small bowl, combine ½ cup of water with the masa harina paste and then whisk that into the sauce. Continue to cook, whisking constantly, until sauce thickens slightly and the flavors are blended, about 15 minutes.
- Mole amarillo can be refrigerated for a few weeks or frozen for a few months.