Photograph of the finished Mole amarillo

Mexico · Mole vàng rau củ Mole amarillo

Mole amarillo

1 hr 20 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken breast Chicken breast 14.1 oz
  • Photograph of Mexican dried chillies Mexican dried chillies 12
  • Photograph of Tomatillos Tomatillos 14.1 oz
  • Photograph of Masa harina Masa harina 2.1 oz
  • Photograph of Potato Potato 11.3 oz
  • Photograph of Long beans Long beans 5.6 oz
  • Photograph of Hoja santa leaves Hoja santa leaves 0.3 oz
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Fennel seeds Fennel seeds 0.3 oz
  • Photograph of Onion Onion 1.2

Method

  1. 1 Roast the yellow bell peppers for 30 seconds, then soak them in hot water for 20 minutes. Blend them with boiled tomatillo, garlic, and onion.
  2. 2 Strain the sauce and fry in oil for 8 minutes; do not fry for longer as the sauce needs to retain its golden-orange color.
  3. 3 Mix masa powder with 80 ml of cold water and pour it into the simmering sauce, stirring continuously for 5 minutes; mole amarillo is thickened with cornstarch, not roasted seeds like black mole.
  4. 4 Add the chicken and 300 ml of broth and cook for 20 minutes, then add the potatoes and green beans (cut into pieces) and cook for another 12 minutes.
  5. 5 Crush the hoja santa leaves and fennel seeds, add them to the pan during the last 3 minutes, then turn off the heat.

With an appliance

  • Pressure cooker 1 hr

    Replace the chicken in step 4: cook the chicken with 300 ml of broth under high pressure for 7 minutes, then quickly release the pressure; open the lid and add the potatoes and green beans, cooking for 12 minutes to prevent the vegetables from becoming mushy.

Start cooking