Mole Amarillo

When I was making a new batch of my mole Poblano, I was left with some ingredients I could use for a mole Amarillo. Since my boyfriend isn't the biggest fan of the Poblano (which I thought was mole Negro until I was diving deeper into all the different kinds of mole) and I figured the ingredients in an Amarillo were more his piece of cake, I decided to make this one as well.

I promised to post it as quickly as possible, but I totally forgot about it. So finally here it is, while I'm stuck in lockdown again. Don't get mad at me.

In the picture you see tortilla's with both of the sauces on top. Inside is chicken with some simple seasoning and a lot of cheese.

I wasn't able to get some of the real Mexican ingredients, so I changed it a little to match the things I can get over here.

Ingredients:

• 8 dried Amarillo peppers • 5 garlic cloves • 3 tomatoes • 4 tomatillos • 1 small onion • 5 cloves • 1 tbsp lard or ghee • 2-3 cups chicken broth • 2 tsp salt • 2 tsp sugar • 3 corn tortilla's • 2 tsp dried oregano • 4 bay leaves • 10 allspice • 20 peppercorns • ½ tsp cinnamon • ½ tsp cumin • pinch of saffron •

Prepping all this is actually pretty much the same as with my dark mole.

1. Get a super hot cast iron pan and some oil and fry the de-seeded Amarillo peppers. Once they start to blacken, take them out and put them in hot water for about 20 minutes.

2. Use the oil to fry the tortilla's until crispy and set aside. Take the oil out of the pan and get it super hot again to char/grill the garlic, tomatoes, tomatillos and onion. Set aside as well.

3. In a dry hot pan, heat up your peppercorns, allspice and cumin. Get it into a spice grinder together with all the other spices, bay leaves and oregano, until super fine.

4. Take the soaked Amarillo peppers and grind them into a paste. Set aside.

Get all the other ingredients into a blender (add a little bit of chicken stock to make it easier to blend). 5. Heat up a large pan and add the lard or ghee. Sauté the Amarillo paste and add all the other ingredients, together with the chicken stock. You can also add the Amarillo water to get the right consistency.

Simmer for 1 to 2 hours to thicken the sauce and make the flavours more intense. You could add less liquid and be done quicker, but I prefer taking my time.

You can keep it chunky, but I like to sift it, for a smooth sauce. Taste and tweak if needed.

This mole if way more tomato forward and a little spicy and sour. It really different from the Poblano, but they do mix well as shown on the photo. The Poblano is more overpowering though.

This recipe is not as big as the Poblano one, because it's easier and quicker to make and I didn't feel like making such a huge batch again. It's about 4 to 6 portions.

Eat with chicken or steak.

Enjoy!