Yellow Mole Sauce (Mole Amarillo)
This versatile mole is infused with herbs, giving it an almost medicinal flavor.
Yield: makes 6 cups
- 10 dried guajillo chiles, washed
- 1⁄2 tsp. annatto seeds (achiote)
- 1 tsp. ground canela (Mexican cinnamon)
- 2 whole cloves
- 1⁄2 tsp. cumin seed
- 1⁄2 tsp. dry Mexican oregano, toasted
- 1 tsp. Mexican saffron
- 2 tbsp. corn oil
- 10 cloves garlic, peeled
- 1 white onion, peeled and quartered
- 8 tomatillos, ripe and yellow, husked
- 1 small ripe tomato
- 4 yerba santa leaves
- 6 cups Chicken Stock
- 1⁄2-1 cups masa harina
- 1⁄2 tsp. salt
- Wash chiles, and remove stems and seeds. Heat a cast-iron skillet and toast chiles lightly on all sides. Remove skillet from heat, add annatto and 2 cups of very hot water, and soften for 20 minutes.
- Using a spice mill or mortar and pestle, finely grind canela, cloves, cumin, oregano, and saffron. In a heavy nonstick pan, heat 1 tbsp. of the oil over medium-high heat and saute garlic and onions until golden and tender. Add tomatillos and tomato and continue to cook until browned and soft.
- Combine chiles (reserve soaking water), annatto, ground spices, garlic, onion, tomatillos, tomato, yerba santa, and process through the food grinder attachment of an electric mixer or a blender. Work in small batches, and if using the electric mixer, make several passes through the food grinder. Grind into a thick, smooth paste using the chiles' soaking water to thin.
- Heat remaining 1 tbsp. oil in a nonstick pan and fry paste over medium heat until fragrant, slightly golden on all surfaces, and very thick, about 30 minutes—longer if necessary for consistency. You should have a toasty-looking smooth paste. Cool and refrigerate or freeze.
- Combine mole paste with chicken stock or water and simmer uncovered for 2 hours. Add masa harina dissolved in a little water to add silky thickening. Season to taste with salt.