Name: Mole Amarillo
Yield: 6 Servings
Ingredients: 7 dried guajillo chiles; 3 dried chilhuacle amarillo chiles; 2 dried ají amarillo chiles; 1 dried chilcostle chile; 3 medium Yukon Gold potatoes, peeled, sliced ¼" thick; 1 medium chayote, peeled, sliced ¼" thick; 4 ounces fresh green beans, trimmed; 1 plum tomato; ¼ medium onion, sliced into 4 pieces; 4 garlic cloves; 4 whole allspice berries; 2 whole cloves; 1 teaspoon cumin seeds; 3–4 cups low-sodium chicken broth, divided; 2 tablespoons corn or vegetable oil; ½ cup chopped fresh cilantro; 2 tablespoons masa harina; Chayote, a squash-like fruit native to Mexico and Central America, can be found at Latin markets and some supermarkets. Masa harina, also known as masa flour, can be found at Latin markets and many supermarkets.

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Alex Lau

You can substitute ancho chiles for the chilhuacle amarillo chiles and the chilcostle chiles in this mole, but for authentic color and flavor, order these hard to find chiles from spicetrekkers.com.

Recipe notes