Thin Yellow Mole

Amarillo II

Preparation info
  • 3½ to 5 cups

    of sauce, depending on how much you thin it
    • Difficulty


Appears in
The Food and Life of Oaxaca: Traditional Recipes from Mexico′s Heart

By Zarela Martínez

Published 1997

  • About

The rich, vivid version of Amarillo that I have just given has a special place in my heart. But if you are starting out to explore the concept of moles, please read the following suggestions for experimenting with the other kind, which can fall anywhere between the natures of a thick stew or a soup. The essence of Oaxacan moles is that they mold them themselves to circumstances.