mole amarillo

Mole Amarillo or Oaxacan Yellow Mole, one of the most popular Moles in Oaxaca. It can be made with pork or chicken, and also be used as an empanada filling.

YELLOW MOLE (MOLE AMARILLO)

chicken stock (see recipe below)

chicken

½ lb. new potatoes (6-8 potatoes, well washed)

green beans (cut diagonally in 1½ pieces)

chayote

Chilcostle peppers (or Chilhuacles Amarillos

cloves

All spice berries or kernels

Salt

Ancho peppers (with the stems, seeds, and veins removed)

½ lb. squash (cut diagonally)

oregano

lb. tomatoes (about 8-10 medium tomatoes)

miltomates (or 3 tomatillos)

onion

garlic (separated)

Chiles Costeños Amarillos

lard (or vegetable or sunflower oil)

prepared corn dough

(or 3 small Hierba Santa leaves)

lbs. chicken bones (neck, ribs, and feet)

white onion

bay leaf

celery (with leaves)

½ of a large head of garlic

carrot

arbol pepper

black peppercorns

thyme

prepared corn masa (for tortillas)

pork drippings

salt salt

Chile de Agua peppers

lemons

In a 4-liter pot, heat the chicken stock. Add the pieces of chicken, then cover the pot, lower the heat, and cook until the chicken is soft, about ½ hour. Add salt to taste.

Remove the pieces of chicken from the broth, then cook the potatoes, green beans, squash and chayotes in the broth, each one separately, until they are soft. Set these aside and reserve the broth.

Boil 2 cups of water. Using a dry comal, griddle or frying pan, char the skin of the peppers over medium heat until they begin to form blisters and start to release their aroma. Remove the peppers from the comal and place them in a bowl to soak for 20 minutes in the hot water. Afterwards, drain the peppers and reserve the water.

Put the peppers in your blender along with 1½ cup of the soaking water and grind until you obtain a smooth puree. Pass the puree through a strainer; this will prevent the little pieces of pepper skins from getting in the sauce. Set aside in a bowl.

Lightly toast cloves, allspice, peppercorns and oregano on the griddle/comal until they release their aroma. Remove promptly and add to your blender.

In a 2-liter saucepan, boil the tomatoes and miltomates (or tomatillos) in 1 cup of water until the miltomates begin to change color, about 10 minutes. Peel the tomatoes and discard their skin.

Add the tomatoes, miltomates, onion, garlic, and 1 cup of the reserved chicken broth to your blender, and blend until you obtain a smooth puree. Pass this puree through a strainer to remove the seeds.

In a 4-liter pot, heat the lard or oil until it is very hot. Then, fry the pepper puree over medium heat for about 15 minutes, stirring frequently. Add the puree of tomatoes and spices and fry them together for another 15 minutes.

Put the corn masa and 1 cup of the broth in your blender and grind well. Add this to the tomato and pepper mixture in the pot. Let thicken for about 15 minutes, stirring frequently. Add a tablespoon of salt or more, to taste.

Dilute the mole sauce with 2 or 2 ½ cups of broth, or more, if needed. It should be thick enough to cover the back of a spoon.

Add the leaves of Hierba Santa to the mole. Keep warm.

MOLE AMARILLO:

Place the chicken bones in a 6-liter pot along with enough cold water to cover them, about 3 liters. Add the onion, celery, garlic, carrots, bay leaf, arbol pepper, black peppercorns, and thyme. Bring to a boil.

Cook covered, over medium heat, for at least 15 minutes. Continue to simmer over low heat for 30 minutes. Add salt. Remove the chicken bones from the pot and strain the broth.

Let the broth cool and then remove the grease from the surface.

CHICKEN BROTH:

In a small bowl, mix the dough with the drippings (or lard) until they are well incorporated. Add salt. Make 18 balls (or more), each about the size of a walnut.

With your finger, press each ball in the center. While the mole continues to simmer, add the balls in one by one and let them cook for 5 minutes.

Return the chicken and vegetables to the sauce.

Taste to check for seasoning and serve the final dish hot with many corn tortillas.

CHOCHOYONES:

Wash the peppers.

Char the peppers on a griddle until they start to form blisters and change color, then remove promptly. Place them in a bag to sweat for 5 minutes so that the charred skin can be removed easily.

Remove the charred skin form the peppers using the back of a spoon (or using your hands). Cut the peppers into strips, then put them in a bowl with lemon juice and add salt to taste.

Set aside.

CHILES DE AGUA

Cut the onion into rings, add the lemon juice, and add salt to taste.

PICKLED WHITE ONION

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YELLOW MOLE (MOLE AMARILLO)

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YELLOW MOLE (MOLE AMARILLO)

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