Oaxacan Yellow Mole

Name: Oaxacan Yellow Mole
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Cuisine: Mexicana
Ingredients: 4 pieces chicken (legs and thighs pre-cooked, keep the broth); 4 pieces yellow chilhuacle chiles (or guajillo chiles as an alternative); 2 pieces yellow costeño chiles (stemmed and seeded); 300 g tomatillos (husked and boiled); 0.5 piece white onion (roasted); 2 cloves garlic (roasted); 2 pieces whole cloves; 1 pinch whole cumin seeds; 50 g corn masa dough (used to naturally thicken the mole); 1 piece hoja santa leaf (also known as Mexican pepperleaf, for aroma); 1 to taste salt

One of the most fresh and aromatic culinary creations among Oaxaca's famous seven moles, featuring a bright golden color, subtle herbal notes, and a silky consistency.

75 min Mexicana 4 servings

The story behind

I honestly cannot put into words how much I love cooking this mole; it is pure Oaxacan magic. The very first time I experienced it was at a bustling local market in the Central Valleys. It completely caught my eye because, unlike other heavy or overly sweet moles, this one feels refreshingly light, slightly spiced, and carries an incredible herbal aroma thanks to the fresh holy leaf. A traditional home cook told me that this dish is extremely versatile, the kind of meal that changes with the season since you can throw in whatever fresh garden vegetables you have on hand. Personally, I find the absolute best time to enjoy it is during a long, relaxed lunch on a warm afternoon when you have good company over. It goes amazingly well with fluffy white rice and freshly pressed corn tortillas to wrap around the chicken. To drink, a neat pour of artisanal espadín mezcal or a big cup of chilled tejate balances the entire experience in the most incredible way.

Ingredients

4 pieces chicken (legs and thighs pre-cooked, keep the broth)
4 pieces yellow chilhuacle chiles (or guajillo chiles as an alternative)
2 pieces yellow costeño chiles (stemmed and seeded)
300 g tomatillos (husked and boiled)
0.5 piece white onion (roasted)
2 cloves garlic (roasted)
2 pieces whole cloves
1 pinch whole cumin seeds
50 g corn masa dough (used to naturally thicken the mole)
1 piece hoja santa leaf (also known as Mexican pepperleaf, for aroma)
1 to taste salt

Instructions

1

Clean and de-seed the dried chiles, then briefly toast them on a hot griddle for a few seconds before transferring them to soak in hot chicken broth until soft.
2

On the same griddle, roast the boiled tomatillos, white onion, garlic cloves, whole cloves, and cumin seeds until nicely charred around the edges.
3

Transfer the softened chiles and roasted ingredients into a blender, adding a splash of broth to blend everything into a very smooth paste.
4

Heat a touch of oil or lard in a large cooking pot, strain the blended salsa straight into it, and let it simmer to develop the base flavor.
5

Dissolve the fresh corn masa dough in half a cup of cold broth using a fork or your fingers, then pour it slowly into the pot while stirring constantly to avoid lumps.
6

Let the mole simmer gently over low heat for about 20 minutes until it thickens up slightly and achieves that brilliant yellow-orange hue; season with salt.
7

Drop the torn pieces of fresh hoja santa and the pre-cooked chicken into the simmering mole, let it cook together for a final 5 minutes, and serve hot with rice and tortillas.

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Oaxacan Yellow Mole

The story behind

Instructions

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