Mole Amarillo

by Nora Valencia

Nora Valencia, of Alma de mi Tierra Cooking School, says that this mole is modified in dozens of ways throughout Oaxaca and is used to complement everything from beef and chicken, to shrimp, rabbit and even deer.



  • 2 guajillo chiles
  • 2 pulla chiles (similar to but hotter than guajillo)
  • 4 amarillo costeño chiles or de árbol
  • 1 t cumin
  • 1 t Mexican oregano
  • 1 cinnamon stick
  • 2 black peppercorns
  • 6 garlic cloves
  • 3 ripe tomatoes
  • 2 T corn oil or lard
  • 1 leaf yerba santa
  • 1 C masa
  • Salt to taste


  • Large chicken or 2 lbs. beef rump or boneless chuck
  • 1 medium garlic clove
  • 1 medium white onion
  • Salt to taste


  • 6 medium red potatoes
  • 1 medium chayote
  • ½ lb green beans


  • Sliced onion
  • Lime juice
  • Salt to taste


  1. Boil meat with onion, garlic and salted water until meat is tender. Remove meat and set aside; strain stock through fine sieve.
  2. Cut chayote in slices and boil in the stock with potatoes and green beans until tender.
  3. Grill peppers on a comal or heavy skillet over high heat. Rinse in water and remove stems. Remove seeds if medium heat is preferred.
  4. Boil tomatoes for 10 min in 1 C stock. In the last minute, add the prepared peppers and cook the extra minute, or until peppers are soft.
  5. Blend tomatoes, chiles, garlic, cumin, oregano, peppercorns and cinnamon. Strain mixture for a fine purée.
  6. Heat oil in a pot over medium heat to fry this purée, then add 6 C stock.
  7. Blend the masa with 1 C stock in a bowl and then strain and add this mixture to the pot, stirring constantly.
  8. Add cilantro, adjust salt, and lower heat.
  9. Add meat and vegetables.
  10. Serve with sliced onion vinaigrette and white rice.

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