sauce

Mole Amarillo

Name: Mole Amarillo
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: about 480 ml (2 cups)
Cuisine: sauce
Ingredients: ½ large onion, large dice; 2 garlic cloves, whole; 1 tomatillos, quartered; 1 tomatoes, quartered; 2 guajillo chiles, destemmed; ¼ tsp cumin seed; ¼ tsp whole cloves; ½ large hoja santa leaves; 1½ tbsp masa; 325 ml (1¼ cups) water

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Prep

20 minutes

Cook

2 hours

Total

2 hr 20 min

Serves

about 480 ml (2 cups)

Earthy, complex, and thick from masa, this mole amarillo takes two hours to develop properly. It's more mild and herbal than a red mole, with a golden color that comes from the guajillo and hoja santa.

Ingredients

½ large onion, large dice
2 garlic cloves, whole
1 tomatillos, quartered
1 tomatoes, quartered
2 guajillo chiles, destemmed
¼ tsp cumin seed
¼ tsp whole cloves
½ large hoja santa leaves
1½ tbsp masa
325 ml (1¼ cups) water

Instructions

1
Heat oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring often, until golden brown.
2
Add the tomatoes, tomatillos, guajillo chiles, cumin, and cloves. Cook on low heat, stirring occasionally, until everything is soft and fragrant.
3
Add the water, masa, and hoja santa. Bring to a boil, then reduce to a very low simmer.
4
Simmer for 2 hours, stirring occasionally.
5
Blend in batches until very smooth. Add water if needed for the right consistency. Season with salt.

Cook's Note

Blend in batches and fully, the masa needs to completely break down into the sauce or you'll get lumps. Blend at high speed with the lid firmly on, and add water if the mixture is too thick to move.

Best Served With

Chicken, pork, or over enchiladas. Warm tortillas on the side.

Why This Recipe Works

Cooking the onion, garlic, tomato, tomatillo, and chiles in the pan before adding water concentrates their flavors and builds a deeply flavored base. The masa thickens the sauce and adds a corn note that ties the whole thing together.

Make It Yours

Add a dried mulato or pasilla chile alongside the guajillo for more complexity.
Char the tomatoes and tomatillos first for smokier notes.
Use as a sauce for chicken, pork, or tamales.

Leftover Strategy

Keeps refrigerated for 1 week. Freezes well for up to 3 months. Reheat gently with a splash of water to loosen.

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Pairing

Cold Mexican lager or a glass of Oaxacan mezcal with ice.