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.
The word mole comes from the Nahuatl word Molli, which means sauce or stew. It is clear that in the pre-Hispanic era various ground and complex sauces were made, which throughout the years and centuries were modified, refined, and adapted to new ingredients and culinary uses.
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The Seven Moles of Oaxaca
The State of Oaxaca is famous for what we call “The Seven Moles of Oaxaca”: Chichilo, Manchamanteles, Amarillo, Verde, Coloradito, Colorado, and Negro.
The Mole Amarillo (“Yellow Mole”) is one of the most versatile out of the seven varieties. It can be made using pork, chicken, beef, or just vegetables. The pork is seasoned with cilantro, the beef with pitiona, and the chicken is always seasoned with hierba santa (holy leaf). The vegetarian version usually uses chepil, pieces of corn, and squash shoots. Any version of Mole Amarillo can use chochoyones (corn masa dumplings).
Mole Amarillo is often referred to simply as “Amarillo” or “Amarillito”. It is a stew with a soupy consistency, a yellowish or sometimes reddish hue, and is made with meat and vegetables. Even though it sometimes looks red, it is called yellow mole (mole amarillo) because the sauce uses peppers such as chilhuacle amarillo (“yellow chilhuacle”). This smooth sauce can be made using chile ancho, chile guajillo, chile costeño amarillo, or chile chilcostle, besides being made with tomato, miltomate (small tomatillos), clove, black pepper, cumin, garlic, oregano, and corn masa for thickening.
What vegetables are added to the Mole Amarillo?
This mole amarillo includes pork or chicken, and uses vegetable like green beans, chayotes, squash, and potatoes, and can also have small masa balls (dumplings we call chochoyotes). It is served with pickled onions and strips of chile de agua peppers. In Oaxaca, yellow mole is made more frequently than the other types of moles, and it can even be part of everyday meals, leading it to be prepared with a variety of different meats. In fact, the herbs that define the flavor of the sauce are often changed depending on the meat used.
Glossary:
A pre-Hispanic herb that grows in the wild during the rainy season.
A pepper about 6 cm in length and 4-5 cm wide, ending in a round tip. It has a yellow-orange to red color, a deep spicy flavor, and thin skin. From the region of Cañada Chica.
A dark red pepper, 10-12 cm long and 3 cm wide, with a deep flavor and thin skin. From the Cañada Chica region of Oaxaca.
About 13 cm long and 4 cm wide, it’s color ranges from light to dark green and also orange. It has a thin skin and a delicate flesh. This creole pepper from Oaxaca has a very spicy flavor, and is harvested in the central valleys of Oaxaca. These peppers are used in strips (for “rajas” dishes) or for chiles rellenos, as well as for salsas.
Small corn masa balls, kneaded with either oil or lard, and cooked in soups and moles. The broth that these dumplings are cooked in is very valuable, since it helps to thicken the mole amarillo or whatever soup or stew is being made.
These are the tender branches from the vines of the squash native to Oaxaca. They are often cut fresh and cooked along with the tender squash, squash flowers, corn, and local herbs.
These leaves are green and heart-shaped, with a thin and soft texture. They have a brighter color on the upper side and are more opaque on the bottom. Their size varies, and depends on where they’re growing; they can reach between 12-25 cm in length. It grows in the wild in humid areas.
This is a sweet mole with a sharp, fruity flavor derived from pineapple and plantain, two of its ingredients.
A regional plant with purple florets.
How to make Mole Amarillo
Recipe by Chef José Humberto Pacheco Mayen from Oaxaca
Makes 6 servings
INGREDIENTS:.
- 4½ (or more) cups of chicken stock (see recipe below)
- 1 chicken (3-4 lbs.), cut into pieces without skin (keep the carcass and neck for the broth)
- ½ lb. new potatoes (6-8 potatoes), well washed
- ½ lb. green beans, cut diagonally in 1½ pieces
- 1 chayote, peeled and cut into 1½ inch cubes
- 6 Chilcostle peppers (or Chilhuacles Amarillos or Guajillos), with the stems, seeds, and veins removed
- 3 whole cloves
- 6 spice kernels
- Salt to taste
- 2 Ancho peppers, with the stems, seeds, and veins removed
- ½ lb. squash, cut diagonally
- 1 teaspoon of dried oregano
- 1 lb. tomatoes (about 8-10 medium tomatoes)
- 5 miltomates (or 3 tomatillos)
- 1 white onion, cut into chunks
- ½ of a head of garlic, separated
- 5 Chiles Costeños Amarillos with the stems, seeds, and veins removed
- 1 tablespoon lard (or vegetable or sunflower oil)
- 125 grams of prepared corn dough for tortillas
- 2 large (or 3 small) Hierba Santa leaves
Directions:
- 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.
CHICKEN BROTH
Ingredients:
- 2 lbs. chicken bones (neck, ribs, and feet)
- 1 large white onion
- 1 bay leaf
- 2 stalks of celery, with leaves
- ½ of a large head of garlic
- 2 carrot sticks, peeled and cut into slices
- 1 arbol pepper
- 3 black peppercorns
- 1 sprig of thyme (or 1 pinch of dried thyme)
- Salt to taste
HOW TO MAKE THE CHICKEN BROTH:
1. 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.
2. 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.
3. Let the broth cool and then remove the grease from the surface.
FOR THE CHOCHOYONES
Ingredients:
- 300 grams of prepared corn masa (for tortillas)
- 2 teaspoons of pork drippings or lard
- 1 teaspoon of salt (or salt to taste)
HOW TO MAKE THE CHOCHOYONES:
1. 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.
2. 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.
3. Return the chicken and vegetables to the sauce.
4. Taste to check for seasoning and serve the final dish hot with many corn tortillas.
FOR THE CHILES DE AGUA
Ingredients:
- 6 Chile de Agua peppers, peeled and seeded
- The juice of 2 lemons
- Salt to taste
PROCESS:
1. Wash the peppers.
2. 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.
3. 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.
4. Set aside.
FOR THE PICKLED WHITE ONION
Ingredients:
- 1 medium-size white onion
- The juice of 2 lemons
- Salt to taste
PROCESS.
1. Cut the onion into rings, add the lemon juice, and add salt to taste.
2. Set aside.
Other recipes Mole recipes:
📖 Recipe
Mole Amarillo
Ingredients
- 4½ or more cups of chicken stock (see recipe below)
- 1 chicken 3-4 lbs., cut into pieces without skin (keep the carcass and neck for the broth)
- ½ lb. new potatoes 6-8 potatoes, well washed
- ½ lb. green beans cut diagonally in 1½ pieces
- 1 chayote peeled and cut into 1½ inch cubes
- 6 Chilcostle peppers or Chilhuacles Amarillos or Guajillos, with the stems, seeds, and veins removed
- 3 whole cloves
- 6 All spice berries or kernels
- Salt to taste
- 2 Ancho peppers with the stems, seeds, and veins removed
- ½ lb. squash cut diagonally
- 1 teaspoon of dried oregano
- 1 lb. tomatoes about 8-10 medium tomatoes
- 5 miltomates or 3 tomatillos
- 1 white onion cut into chunks
- ½ of a head of garlic separated
- 5 Chiles Costeños Amarillos with the stems seeds, and veins removed
- 1 tablespoon lard or vegetable or sunflower oil
- 125 grams of prepared corn dough for tortillas
- 2 large or 3 small Hierba Santa leaves
CHICKEN BROTH
- 2 lbs. chicken bones neck, ribs, and feet
- 1 large white onion
- 1 bay leaf
- 2 stalks of celery with leaves
- ½ of a large head of garlic
- 2 carrot sticks peeled and cut into slices
- 1 arbol pepper
- 3 black peppercorns
- 1 sprig of thyme or 1 pinch of dried thyme
- Salt to taste
FOR THE CHOCHOYONES
- 300 grams of prepared corn masa for tortillas
- 2 teaspoons of pork drippings or lard
- 1 teaspoon of salt or salt to taste
FOR THE CHILES DE AGUA
- 6 Chile de Agua peppers peeled and seeded
- The juice of 2 lemons
- Salt to taste
FOR THE PICKLED WHITE ONION
- 1 medium-size white onion
- The juice of 2 lemons
- Salt to taste
Instructions
MOLE AMARILLO:
- 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.
CHICKEN BROTH:
- 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.
CHOCHOYONES:
- 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.
CHILES DE AGUA
- 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.
PICKLED WHITE ONION
- Cut the onion into rings, add the lemon juice, and add salt to taste.
- Set aside.
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Mark Hazell
What are the "spice kernals"?
Mely Martínez
Hello Mark,
All Spice kernels