Oaxaca is one of the states of Mexico with more gastronomic wealth. This is worldwide known for its great variety of moles. We emphasize that one of the most traditional moles of this state is the yellow mole, one of the most versatile that exist, because the protein with which it is prepared can vary: pork, beef, chicken or vegetables. This rich and popular dish consists of a thick sauce of tomatoes and peppers seasoned with various spices and herbs that aromatize it, it is simply a great experience of flavors that you must ever try. So keep reading the recipe and learn to prepare a rich yellow mole at home. Surprise your family with this traditional Oaxaca dish!
| 🚻 6 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to make yellow mole: |
| 5 jitomates 3 cloves of garlic peeled 1 piece of onion 4 cloves of smell 6 pimientas black ½ teaspoon of dry oregano ½ teaspoon of cumin media twig of cinnamon 200 grams of cooked green tomato in water 6 chiles Guajillo clean and softened in hot water 100 grams of corn dough 1 cup of water (240 milliliters) sal to taste 1 kilogram of chicken pieces cooked 1 cup of cooked ejotes 1 cup of potato cooked in cubes cubes |
| ADDITIONAL CHARACTERISTICS: Average cost, nothing spicy, stew, |
Ingredients to make yellow mole:
1. The yellow mole recipe begins by liquefying the ingredients: the tomato, the guajillo chile Comino, half sprig of cinnamon and a splash of water.
2. When liquefied pour into a pot with a little oil or butter through a strainer to get rid of the tomato seeds and tomato. Season with salt and pepper to taste, mix and let it cook over medium heat.
3. While the mole sauce is cooked, dissolve the corn dough with a cup of water. This procedure is to make the mole a little thicker. Then add the mass dissolved to the mole pot and mix.
4. When it is about to boil, add a holy sheet in pieces to aromatize. Once you have boiled about 5 minutes, add the chicken pieces, the studs, the cooked potatoes and 1 and a half more cup of chicken or water broth. Let cook approximately 10 minutes over medium high heat.
5. The yellow is accompanied with some rich corn tortillas. Ready to eat Oaxaca yellow!
