
Mole Amarillo
Mole Amarillo is a traditional Mexican dish known for its vivid yellow color and rich, complex flavors. This version is simplified for easy preparation while maintaining its authentic taste.
Nutrition
Calories: 350cal
Carbohydrate: 40g
Protein: 20g
Fat: 15g
Cholesterol: – -mg
Sodium: 450mg
Difficulty Level: easy
30 min Prep
1 hr 30 min Cook
2 hr Total
4 Servings
Ingredients
- 4 dried guajillo chilies
- 2 dried ancho chilies
- 2 dried pasilla chilies
- 2 tablespoons vegetable oil
- 4 cloves garlic, peeled
- 1 medium onion, quartered
- 4 medium tomatillos, husked and rinsed
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon black peppercorns
- 1/4 teaspoon whole cloves
- 1/2 teaspoon dried oregano
- 2 tablespoons masa harina
- 1 cup chicken stock
- Salt, to taste
- 1 tablespoon sugar
- 2 tablespoons white vinegar
- 2 large potatoes, peeled and cubed
- 4 chicken thighs
- 2 cups water
- 4 epazote leaves (optional)
- Cooked rice, for serving
Instructions
- Remove the stems and seeds from the guajillo, ancho, and pasilla chilies. Heat a skillet over medium heat and toast the chilies for about 1-2 minutes until they are fragrant. Be careful not to burn them.
- Place the toasted chilies in a bowl and cover them with hot water. Let them soak for about 20 minutes to soften.
- In a blender, add the soaked chilies (reserve the soaking liquid), garlic, onion, tomatillos, cumin seeds, black peppercorns, whole cloves, and oregano. Blend until smooth, adding the soaking liquid as needed to achieve a thick sauce consistency.
- Heat vegetable oil in a pot over medium heat. Strain the chili sauce through a fine mesh sieve into the pot, discarding any solids. Cook the sauce for 10 minutes, stirring occasionally.
- Mix masa harina with a bit of chicken stock to make a slurry. Stir this into the sauce and cook for another 5 minutes, stirring constantly until the sauce thickens.
- Add the remaining chicken stock, salt to taste, sugar, and white vinegar. Stir well and bring to a simmer.
- Add chicken thighs and water to the sauce. Cover the pot and simmer on low heat for about 1 hour or until the chicken is fully cooked and tender.
- Add the cubed potatoes and epazote leaves (if using) to the pot. Cook for an additional 20 minutes or until the potatoes are tender.
- Serve the Mole Amarillo hot with a side of cooked rice. Enjoy the vibrant and aromatic flavors together.