Label
All
0
Clear all filters

Oaxacan Yellow Mole

Mole Amarillo

Rate this recipe

Preparation info
  • About

    3½ cups

    • Difficulty

      Easy

Appears in
Food from My Heart: Cuisines of Mexico Remembered and Reimagined

By Zarela Martínez

Published 1992

  • About

This famous Oaxacan sauce (often called just amarillo) is one of my favorite tastes. Unfortunately, it is not easy to duplicate, and in this country I long ago worked out a liberal reinterpretation. The original recipe had lime juice and the fragrant herb called hoja santa, which is very hard to find in the United States, although it can be ordered from Texas in some seasons. In the absence of hoja santa, I have done some rearrang

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title