Mole Amarillo Recipe
By Pilar Cabrera
Lead chef at La Olla Restaurant and instructor at Casa de Los Sabores
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).
- Boil the chayote, green beans, and potatoes in water until they are cooked but still firm, “al dente.” (about 7 min).
- 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.