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.

Course Chicken

Cuisine Mexican

Keyword Mole amarillo

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 213kcal

Author Mely Martínez

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.

Nutrition