Oaxacan Yellow Mole

Mole Amarillo

Preparation info
  • About

    3½ cups

    • Difficulty


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