Mole Amarillo -- Mexican Yellow Sauce -- Yellow Mole Sauce Recipe

Name: Mole Amarillo -- Mexican Yellow Sauce -- Yellow Mole Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 guajillo chilies, stemmed and seeded; 1 ancho chili, stemmed and seeded; 1 medium white onion, peeled and halved; 4 garlic cloves, peeled; 4 medium tomatillos, husked and rinsed; 1 tomatoes, halved (either green or red tomatoes will do); 1/4 cup extra virgin olive oil; 1 teaspoon whole black peppercorn; 5 whole cloves; 2 tablespoons lard; 2 tablespoons masa harina or 2 tablespoons cornmeal

Servings: persons

3 guajillo chilies, stemmed and seeded
1 ancho chili, stemmed and seeded
1 medium white onion, peeled and halved
4 garlic cloves, peeled
4 medium tomatillos, husked and rinsed
1 tomatoes, halved (either green or red tomatoes will do)
1/4 cup extra virgin olive oil
1 teaspoon whole black peppercorn
5 whole cloves
2 tablespoons lard
2 tablespoons masa harina or 2 tablespoons cornmeal

1
Bring 2 cups of water to a boil.
2
In a dry cast-iron skillet or comal, toast the guajillo and ancho chiles over medium-low heat for 2 minutes, until fragrant; turn them and shake the pan so they don't scorch.
3
Put the toasted chiles in a bowl, cover with the boiling water, and let soak until softened and reconstituted, about 20 minutes.
4
Return the skillet to medium-high heat to get quite hot.
5
Rub the onion, garlic, tomatillos, and tomato with the oil.
6
Lay the vegetables in the hot pan and roast, turning occasionally, until soft and well charred on all sides, about 10 minutes.
7
Put the vegetables in a bowl to let them cool a bit.
8
Meanwhile, grind the peppercorns and cloves in a coffee grinder or spice mill.
9
Put everything together in a blender or food processor and puree in batches until completely smooth.
10
Melt the lard in a skillet over medium heat and pour in the puree.
11
Cook and stir for 5 minutes, until the mole deepens in color.
12
In a small bowl, mix the masa harina with 1/4 cup of warm water until smooth and lump-free.
13
Whisk into the sauce and continue to simmer for 5 more minutes until the sauce is slightly thickened and able to coat the back of a spoon.

301

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 guajillo chilies, stemmed and seeded, 1 ancho chili, stemmed and seeded, 1 medium white onion, peeled and halved, 4 garlic cloves, peeled, and more.

Yes, Mole Amarillo -- Mexican Yellow Sauce -- Yellow Mole Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mole Amarillo -- Mexican Yellow Sauce -- Yellow Mole Sauce

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