Mole Amarillo

Mole Amarillo

Mole Amarillo

Mole Amarillo

Mike Nadelman
Mole amarillo or yellow mole is a traditional Mexican sauce originating from Oaxaca. This mole is usually made with ingredients such as dried chili peppers, annatto seeds, cinnamon, cloves, cumin, oregano, saffron, corn oil, garlic, onions, tomatoes, yellow tomatillos, the licorice-tasting hoja santa leaves, chicken stock, and masa harina or corn flour. Every household in Oaxaca has their own version of the sauce. The ingredients are ground and simmered until the mole becomes thick. Once prepared, mole amarillo should be yellow in color, and it's typically served with potatoes, fish, mussels, chayote (Mexican squash), chicken, empanadas (with shredded chicken), and tamales.
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Total Time 4 hours
Course Mole, Sauce
Cuisine Mexican
Servings 8 servings


  • 1/2 kilos masa dough for the mole amarillito and for the chochoyotas
  • water
  • salt
  • 2 liters water
  • 1/4 tablespoons clove
  • 1/4 tablespoons allspice berry
  • 8 guajillo chiles
  • 1/2 teaspoons oregano
  • 1/2 teaspoons cumin
  • 1/2 sticks cinnamon
  • 4 cloves garlic
  • 1/2 white onions
  • 6 tomatillos
  • 6 tomatoes
  • 4 cups chicken broth
  • 1 tablespoon lard
  • 1 pinch salt
  • 1 hoja santa chopped
  • green beans cooked, for serving
  • chayote cooked, for serving
  • zucchini cooked, for serving
  • hoja santa chopped for garnish


  • In a bowl, dissolve half of the masa dough with water. Set aside. For making the chochoyotas (dumplings) use another bowl, mix remaining masa dough with water and season with salt. Form small balls and use your finger to poke a hole in the middle. Set aside.
  • On a griddle over high heat, roast allspice, guajillo chile, oregano, cumin, and cinnamon one by one. Make sure not to burn any ingredients. Set aside.
  • Transfer all ingredients to a blender. Add chicken broth and blend until smooth. Strain and set aside.
  • In a small pot over medium heat, melt lard. Bring the preparation to a simmer. Add dissolved masa dough and chochoyotas. Cook until preparation simmers again. Stir constantly.
  • Add cooked chicken. Sprinkle chopped hoja santa. Keep cooking until fat is rendered out stirring constantly.
  • Serve authentic mole amarillito with chicken, vegetables, chochoyotas, and beef, and more hoja santa.


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