Name: Thick Yellow Mole (Amarillo I)
Yield: 2½ to 3 cups
Cuisine: Mexican
Ingredients: 8 whole cloves, or ¼ teaspoon ground; 2 tablespoons lard (preferably home-rendered), or vegetable oil; 1 small onion, unpeeled; 2 garlic cloves, unpeeled; 2 tablespoons fresh masa, or 2 teaspoons masa harina mixed with 2 tablespoons water; 3 large tomatillos, with husks; 1 large, hard green tomato; 10 black peppercorns; 3 guajillo chiles, tops and seeds removed; 1 teaspoon salt, or to taste; 1 ancho chile, top and seeds removed

Preparation info

2½ to 3 cups

Difficulty
Easy

Appears in

The Food and Life of Oaxaca

By Zarela Martínez

Published 1997

About

This is one of the seven major Oaxacan moles. There are two main kinds, each with infinite variations. (If you ask ten Oaxacan cooks about Mole Amarillo, you will probably get ten quite different recipes and also realize that no one bothers to use the full name—the informal amarillo is enough.) One type, a dense, silky mole the consistency of a thick tomato sauce, usually functions as a filling. The other is thinned to any consistency between a heavy batter and a soup,

Ingredients

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Ingredients

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