Mole Amarillo Oaxaqueño with Chicken Recipe — Authentic Mexican

1 Ingredients

1

Place the chicken pieces in a large pot with the 4 liters of water, 1/4 onion, 1 clove garlic, 3 hojas santa and salt. Bring to a boil and skim the foam.
2

Simmer 20 minutes, then add the chayotes and continue cooking 15 minutes until both the chicken and the chayotes are just tender. Lift out the chicken and chayotes, reserving the broth.
3

Lightly toast the chiles chilcostle on a dry comal — just a few seconds per side, not until smoking — then remove stems and seeds.
4

Soak the chiles in hot reserved broth for 15 minutes until soft.
5

Blend the soaked chiles with the remaining 3 hojas santa, 1/2 onion, garlic and cumin, adding a little broth to help the blender. Strain through a fine sieve.
6

In a separate bowl, dissolve the 250 g of masa in 2 cups of cold water, smoothing out every lump.
7

Heat the oil in a heavy pot over medium heat. Pour in the strained chile mixture and fry 5 minutes, stirring, until darkened.
8

Add 6 cups of the reserved chicken broth and bring to a simmer.
9

Pour in the dissolved masa in a thin stream, whisking constantly to prevent lumps. Simmer 10-15 minutes, stirring often, until the mole thickens to a velvety, gravy-like consistency.
10

Return the chicken and chayotes to the pot, season with salt and simmer 5 more minutes so everything heats through.
11

Serve in deep plates with plenty of broth, accompanied by warm tortillas and limones to squeeze at the table.

→
Chile chilcostle is the authentic chile — guajillo works as a substitute but is less complex.
→
Hoja santa is non-negotiable — its anise-eucalyptus aroma defines mole amarillo.
→
Strain the masa mixture as you pour it in if you want absolutely silky mole.