Name: Oaxacan Yellow Chicken Mole
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3 1/2 lb bone-in chicken thighs and drumsticks, skin on; 1 large white onion, halved; 6 garlic cloves, smashed; 2 tsp kosher salt; 2 bay leaves; 4 dried guajillo chiles, stems and seeds removed; 2 dried ancho chiles, stems and seeds removed; 2 dried chilcostle or pasilla chiles, stems and seeds removed; 4 Roma tomatoes, halved; 1 large white onion, thickly sliced; 5 garlic cloves, unpeeled; 3 tbsp sesame seeds; 1/4 cup raw unsalted pumpkin seeds (pepitas); 2 tbsp vegetable oil or rendered pork lard; 1/4 cup masa harina mixed with 1/2 cup warm water; 4 cups reserved chicken poaching broth; 2 tsp Mexican oregano; 1/2 tsp ground cumin; 1/4 tsp ground cloves; 1 small cinnamon stick; 2 fresh epazote sprigs; 1 hoja santa leaf (optional); 1 1/2 tsp kosher salt, plus more to taste; 1 tsp sugar; 2 cups warm white rice; 12 warm corn tortillas; 1/4 cup crumbled queso fresco; 1 small white onion, finely chopped

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This bright, golden-hued mole from Oaxaca gets its sunny color from a blend of toasted dried chiles (guajillo, ancho, and chilcostle) simmered with tomatoes, masa, and toasted sesame. Earthy, gently spicy, and herbaceous from epazote and hoja santa, it's traditionally served ladled over tender poached chicken with rice and warm tortillas.

Prep Time30 mins

Cook Time90 mins

Total Time120 mins

Servings6

Yield6 servings

Nutrition Facts

Per serving (estimated)

560 kcalCalories
28 gFat
6 gSaturated Fat
34 gCarbs
6 gFiber
7 gSugar
42 gProtein
820 mgSodium
880 mgPotassium
135 mgCalcium
4.5 mgIron
18 mgVitamin C
260 mcgVitamin A

Ingredients

For the chicken

3 1/2 lb bone-in chicken thighs and drumsticks, skin on
1 large white onion, halved
6 garlic cloves, smashed
2 tsp kosher salt
2 bay leaves

For the chile sauce

4 dried guajillo chiles, stems and seeds removed
2 dried ancho chiles, stems and seeds removed
2 dried chilcostle or pasilla chiles, stems and seeds removed
4 Roma tomatoes, halved
1 large white onion, thickly sliced
5 garlic cloves, unpeeled

For the mole base

3 tbsp sesame seeds
1/4 cup raw unsalted pumpkin seeds (pepitas)
2 tbsp vegetable oil or rendered pork lard
1/4 cup masa harina mixed with 1/2 cup warm water
4 cups reserved chicken poaching broth
2 tsp Mexican oregano
1/2 tsp ground cumin
1/4 tsp ground cloves
1 small cinnamon stick
2 fresh epazote sprigs
1 hoja santa leaf (optional)
1 1/2 tsp kosher salt, plus more to taste
1 tsp sugar

For serving

2 cups warm white rice
12 warm corn tortillas
1/4 cup crumbled queso fresco
1 small white onion, finely chopped

Directions

Toast the dried chiles in a dry skillet over medium heat, pressing flat with tongs for 8-10 seconds per side until fragrant and just lightly blistered; do not scorch. Transfer to a bowl, cover with hot water, and soak for 20 minutes.
While the chiles soak, place the chicken in a large pot with the halved onion, smashed garlic, bay leaves, and salt. Cover with cold water by 1 inch, bring to a gentle simmer, and poach uncovered for 35-40 minutes until the chicken is tender and just cooked through. Transfer the chicken to a bowl, strain and reserve the broth, and skim off any foam.
Char the tomatoes, sliced onion, and unpeeled garlic directly over a comal or dry cast-iron skillet over medium-high heat, turning, for about 10 minutes until blackened in spots and softened. Peel the garlic once cool enough to handle.
Drain the soaked chiles and transfer to a blender with the charred tomatoes, onion, and peeled garlic. Add 1 cup of the reserved chicken broth and blend until very smooth, then strain through a fine-mesh sieve into a bowl.
Heat the oil in a heavy pot over medium heat. Add the sesame seeds and pumpkin seeds and toast, stirring constantly, for 2 minutes until fragrant and lightly golden. Pour in the strained chile sauce and cook, stirring often, for 12-15 minutes until darkened and thickened.
Whisk the masa harina slurry into the sauce along with the oregano, cumin, cloves, cinnamon stick, epazote, and hoja santa. Slowly pour in the remaining 3 cups of chicken broth, stirring to combine. Simmer gently for 20-25 minutes, stirring occasionally, until the mole coats the back of a spoon and tastes rounded. Season with salt and sugar.
Shred the poached chicken into large pieces, discarding bones. Slide the chicken into the simmering mole and warm through for 5 minutes.
Taste and adjust seasoning; the mole should be earthy, gently spicy, and just slightly sweet. Ladle into wide bowls over warm rice, scatter with queso fresco and chopped onion, and serve immediately with warm corn tortillas.

Cook’s Notes

Toast chiles briefly and keep the heat moderate; burnt chiles turn the mole bitter and gray rather than golden.
For a thicker, glossier sauce, let the mole simmer uncovered for the last 10 minutes so it reduces to a gravy-like consistency.
Mole Amarillo keeps well refrigerated for up to 4 days and tastes even better the next day as the spices meld.
If you can't find chilcostle chiles, substitute an extra guajillo plus a small dried yellow chile such as güero or cascabel for color and warmth.
Hoja santa adds the signature Oaxacan herbal note, but you can leave it out and add a few extra epazote leaves if unavailable.

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