Mole Amarillo

Mole Amarillo

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

  1. 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.
  2. Place the toasted chilies in a bowl and cover them with hot water. Let them soak for about 20 minutes to soften.
  3. 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.
  4. 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.
  5. 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.
  6. Add the remaining chicken stock, salt to taste, sugar, and white vinegar. Stir well and bring to a simmer.
  7. 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.
  8. Add the cubed potatoes and epazote leaves (if using) to the pot. Cook for an additional 20 minutes or until the potatoes are tender.
  9. Serve the Mole Amarillo hot with a side of cooked rice. Enjoy the vibrant and aromatic flavors together.
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