Mole Amarillo - Authentic Oaxacan Yellow Mole Recipe

🌮 About This Dish

Mole Amarillo, or Yellow Mole, is a vibrant and flavorful dish deeply rooted in the culinary traditions of Oaxaca, Mexico. This aromatic sauce combines a unique blend of ingredients to create a complex and savory flavor profile that has become a staple in Mexican cuisine.

🌶️ Ingredients Overview

• 6 guajillo chilies, stemmed and seeded (chiles guajillos)
• 4 ancho chilies, stemmed and seeded (chiles anchos)
• 2 pasilla chilies, stemmed and seeded (chiles pasillas)
• 1 onion, peeled and chopped (cebolla)
• 3 garlic cloves, peeled (dientes de ajo)
• 1/4 cup pumpkin seeds (pepitas)
• 1/4 cup sesame seeds (ajonjolí)
• 1/4 cup almonds (almendras)
• 1/2 teaspoon cumin seeds (comino)
• 1/2 teaspoon coriander seeds (cilantro)
• 1/2 teaspoon black peppercorns (pimienta negra)
• 1/2 teaspoon dried oregano (orégano)
• 2 ripe plantains, peeled and sliced (plátanos machos)
• 1/4 cup lard or vegetable oil (manteca o aceite vegetal)
• 4 cups chicken or vegetable broth (caldo de pollo o verduras)
• Salt to taste (sal)

✨ What Makes It Special

Mole Amarillo is known for its vibrant color and rich, earthy flavors that come from the combination of dried chilies, seeds, and spices. The use of plantains adds a subtle sweetness to the sauce, balancing the heat of the chilies and creating a harmonious depth of flavor.

📝 Ingredients

For the Mole Paste:

1. In a dry skillet over medium heat, toast the chilies until fragrant, about 1-2 minutes per side. Remove and set aside.
2. In the same skillet, toast the onion, garlic, pumpkin seeds, sesame seeds, almonds, cumin seeds, coriander seeds, peppercorns, and oregano until lightly browned and aromatic, about 3-5 minutes. Remove from heat.
3. In a large pot, heat the lard or oil over medium heat. Add the toasted ingredients and plantains. Cook, stirring frequently, until the plantains are caramelized and the rest of the ingredients are well toasted, about 5-7 minutes.

For the Mole Sauce:

4. Add the toasted ingredients and plantains to a blender along with 2 cups of broth. Blend until smooth, adding more broth as needed to achieve a thick, smooth consistency.
5. Strain the sauce through a fine mesh sieve into a separate bowl, pressing down to extract all the liquid. Discard any solids left in the sieve.
6. In the same pot, heat a little more lard or oil over medium heat. Pour the strained sauce back into the pot and cook, stirring constantly, for about 10-15 minutes until the sauce thickens and darkens in color.
7. Gradually stir in the remaining broth until you reach your desired consistency. Season with salt to taste.

⏰ Timing Guide

• Preparation Time: 30 minutes
• Cooking Time: 45 minutes
• Total Time: 1 hour 15 minutes

🍽️ Serving Suggestions

Mole Amarillo is traditionally served over chicken, turkey, or pork, accompanied by rice and warm tortillas. Garnish with sesame seeds and serve with a side of fresh avocado slices and radishes for a balanced and authentic Oaxacan meal experience.

💭 Chef's Notes

• For a deeper flavor, you can roast the plantains before adding them to the mole paste.
• Adjust the amount of chilies to suit your spice preference, keeping in mind that the heat will mellow slightly during cooking.
• Store any leftover mole in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a little broth to thin the sauce if needed.

📦 Storage

To store Mole Amarillo for an extended period, freeze it in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating on the stovetop.

Unlock the flavors of Oaxaca with this authentic Mole Amarillo recipe, a true culinary masterpiece that celebrates the rich tapestry of Mexican cuisine and the vibrant traditions of the region. Enjoy the depth of flavors and the warmth of this iconic dish with your loved ones, creating memories that will last a lifetime. ¡Buen provecho! 🇲🇽🍲