MOLE AMARILLO -- MEXICAN YELLOW SAUCE -- YELLOW MOLE SAUCE
Called simply (and fondly) "amarillo", this sauce is a specialty of the Central Valleys region of Oaxaca. This mole is particularly versatile-try it over chicken and potatoes, beef or as a sauce for tamales. Courtesy of Aaron Sanchez.
Provided by Molly53
Categories < 60 Mins
Time 40m
Yield 2 quarts
Number Of Ingredients 11
Steps:
- Bring 2 cups of water to a boil.
- 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.
- Put the toasted chiles in a bowl, cover with the boiling water, and let soak until softened and reconstituted, about 20 minutes.
- Return the skillet to medium-high heat to get quite hot.
- Rub the onion, garlic, tomatillos, and tomato with the oil.
- Lay the vegetables in the hot pan and roast, turning occasionally, until soft and well charred on all sides, about 10 minutes.
- Put the vegetables in a bowl to let them cool a bit.
- Meanwhile, grind the peppercorns and cloves in a coffee grinder or spice mill.
- Put everything together in a blender or food processor and puree in batches until completely smooth.
- Melt the lard in a skillet over medium heat and pour in the puree.
- Cook and stir for 5 minutes, until the mole deepens in color.
- In a small bowl, mix the masa harina with 1/4 cup of warm water until smooth and lump-free.
- 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.
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Pylo _5
[email protected]I can't wait to try this recipe. It looks delicious!
Mulalo Charity
[email protected]This recipe is amazing! I've made it several times and it's always a hit. Thanks for sharing!
Jass Paloma
[email protected]I'm allergic to nuts, so I can't make this recipe. :(
Skye Riggs
[email protected]This recipe is way too complicated. I don't have the time or patience to make it.
Labo Jeff
[email protected]The instructions in this recipe are unclear. I had to guess at some of the steps.
Mokete Dj Skulboy Sehloho
[email protected]This recipe is missing some key ingredients. It needs more chiles and spices to give it some flavor.
Michael Edwards
[email protected]I'm not sure what I did wrong, but my mole amarillo turned out bitter. I had to throw it away.
Timi Kyle
[email protected]I followed the recipe exactly, but my mole amarillo didn't turn out right. The sauce was too thin and bland.
Merveille Lassey
[email protected]This mole amarillo is a bit spicy for my taste, but I still enjoyed it. I served it over rice, and it was a great meal.
Rk Polash
[email protected]I've never made mole amarillo before, but this recipe made it easy. The sauce turned out great, and I can't wait to make it again.
MD HAQUE
[email protected]This mole amarillo is my go-to sauce for enchiladas. It's always a crowd-pleaser.
Zaniya Watley
[email protected]I love the smoky flavor of this mole amarillo. It's the perfect sauce for chicken or pork.
Melokuhle Siyathokoza
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The sauce is absolutely delicious. I highly recommend it.
Maria Qadeer
[email protected]I've been looking for a good mole amarillo recipe for a while, and this one is definitely it. The sauce is so flavorful and versatile. I've used it as a marinade, a dipping sauce, and even a soup base.
Moinul islam Mohabbat
[email protected]This mole amarillo was a hit at my last dinner party. Everyone loved the unique flavor of the sauce. I served it over grilled fish, and it was a perfect match.
Conor Walsh
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of spicy food. But I'm so glad I did! The sauce was perfectly balanced, with just the right amount of heat. I'll definitely be making this again.
Delilah Salas
[email protected]This recipe is a great introduction to mole sauces. It's not too complicated to make, and the results are delicious. I especially love the bright yellow color of the sauce.
ramsheed haseena
[email protected]I've made this mole amarillo a few times now, and it's always a crowd-pleaser. The sauce is rich and creamy, with a nice smoky flavor. I love serving it over enchiladas or tacos.
Arslan Arijo
[email protected]This mole amarillo recipe is a keeper! The sauce was incredibly flavorful and complex, with a perfect balance of sweet, sour, and spicy. I served it over chicken, and it was a hit with my family.