Mole Amarillo Mexican Yellow Sauce Yellow Mole Sauce
Dive into the vibrant flavors of Oaxaca with Mole Amarillo, a traditional Mexican yellow sauce that combines the earthy richness of dried guajillo and ancho chiles with the bright, aromatic kick of achiote paste and oregano. This silky-smooth sauce, thickened perfectly with masa harina, is brought to life by charred tomatoes, garlic, and onion—creating a smoky depth that enhances every bite. Simmered with optional epazote leaves for an authentic touch, this versatile yellow mole is perfect for pairing with grilled meats, vegetables, tamales, or rice. Ready in just an hour, this bold and flavorful recipe is a celebration of Mexican cuisine's artistry and tradition.
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Recipe Information
Ingredients
- 4 pieces dried guajillo chiles
- 2 pieces dried ancho chiles
- 1 teaspoon dried oregano
- 3 pieces garlic cloves
- 1 medium (quartered) white onion
- 3 medium tomatoes
- 2 tablespoons masa harina (corn flour)
- 4 cups chicken or vegetable broth
- 1 tablespoon achiote paste (annatto seed paste)
- 3 leaves epazote leaves (optional)
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
Instructions
Remove the stems and seeds from the dried guajillo and ancho chiles. Toast them in a dry skillet over medium heat for about 1-2 minutes, until fragrant and slightly darkened, but not burnt.
Place the toasted chiles in a bowl and pour boiling water over them to cover. Let them soak for about 15 minutes, until soft.
Meanwhile, char the tomatoes, garlic cloves, and onion quarters in the same skillet or on a grill until the skins are blistered and slightly blackened. Remove from heat and set aside.
Drain the soaked chiles and add them to a blender along with the charred tomatoes, garlic, onion, oregano, masa harina, and 1 cup of the chicken or vegetable broth. Blend until smooth.
Heat the vegetable oil in a large saucepan over medium heat. Strain the blended mixture through a fine-mesh sieve into the pan, using a spatula to press the mixture through.
Cook the strained sauce for about 5 minutes, stirring often, until it thickens slightly and the oil begins to separate from the mixture.
Dissolve the achiote paste in the remaining 3 cups of broth. Gradually add this broth mixture to the saucepan while stirring well to combine.
Bring the mole to a simmer and add epazote leaves (if using), salt, and black pepper. Simmer for 20-25 minutes, stirring occasionally, until the sauce thickens to the consistency of a light gravy.
Taste and adjust salt or seasoning as needed. Serve hot over your choice of protein, vegetables, rice, or tamales.
Nutrition Facts
Calories |
108 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.9 g | 8% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 957 mg | 42% | |
| Total Carbohydrate | 13.4 g | 5% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 3.5 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 36 mg | 3% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 401 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
