Mole Amarillo Recipe

By Pilar Cabrera

Lead chef at La Olla Restaurant and instructor at Casa de Los Sabores

Servings: 6

Serve mole amarillo with poached chicken, pork, grilled beef, sautéed mixed wild mushrooms, white beans or seafood.


  • ½ medium onion, loosely chopped
  • 5 garlic cloves, peeled
  • 6 C. of water
  • 1 ½ Tsp salt
  • 1 medium chayote, peeled & cut in slices
  • 3 medium potatoes, peeled and cut into cubes
  • 1 C. green beans, tops removed
  • 5 guajillo chiles
  • 3 costeño amarillo chiles
  • 1 chilcoxtle chile
  • 2 chilhuacle amarillo
  • 4 garlic cloves, peeled and chopped
  • ¼ medium onion
  • 1 black pepper
  • 1 clove
  • 1 pinch of cumin
  • 1 tomato
  • 1 t. corn oil or lard
  • 3 yerbasanta leaves or 1 bunch cilantro
  • 1 C. masa (See Appendix).
  • Salt



  • Boil the chayote, green beans, and potatoes in water until they are cooked but still firm, “al dente.” (about 7 min).

Set aside.


  • Roast chiles. (See appendix)
  • Meanwhile, roast the onion, garlic and tomatoes, until evenly toasted. (See appendix re: roasting tomatoes)
  • Next, strain the soaking chiles and put them in a blender with the garlic, onion, tomato, pepper, clove and cumin. Mix in blender to obtain a smooth sauce.
  • Heat the oil/lard in a hot pan; then strain the blended mixture and pour into the pan. Allow to cook for 5 min. at medium heat. Set aside.
  • Put the masa (cornmeal) in a blender along with 1½ cups of chicken broth and blend until it has reached a smooth consistency.

Add this to the sauce and cook for 5 min stirring constantly over medium heat. Season with fresh yerbasanta or cilantro and salt. Cook for 7 min over low heat, until the sauce begins to thicken.

  • Finally, add the cooked chicken and vegetables. Remove from heat when chicken and vegetables are warmed.

Serve hot.