Name: Oaxacan Yellow Mole (Mole Amarillo)
Yield: About 3½ cups
Cuisine: Mexican
Ingredients: 1½ pounds fresh tomatillos (16 to 20 large tomatillos), husks removed and cut in several pieces; 3 large green tomatoes, sliced; 2 teaspoons dried Oaxacan oregano or Mexican oregano; 2 tablespoons lard or vegetable oil; 5 cloves; 6 to 8 amarillo chiles; if unavailable, substitute 3 to 4 dried guajillo chiles; 10 black peppercorns; Salt to taste; 1 medium-size onion, minced (about 1 cup); 1 piece (2 inches) true (Ceylon) cinnamon or 1 teaspoon ground U.S. “cinnamon”; 2 garlic cloves, minced

Preparation info

About
3½ cups

Difficulty
Easy

Appears in

Food from My Heart

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

Ingredients

Method

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Ingredients

Method

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