질문하기
Oaxaca's golden-hued mole made with chilhuacle amarillo chiles and masa for body. This family favorite from the seven Oaxacan moles offers a lighter, tangier flavor profile.
Place chicken pieces in a large pot and cover with enough water to submerge. Add white onion, garlic, cumin seeds, and 1 tsp salt. Bring to a boil over medium-high heat, then reduce to a gentle simmer, skimming off any foam. Cook for 35 minutes.
While the chicken simmers, toast chilhuacle amarillo chiles in a dry skillet over medium heat for 1–2 minutes until aromatic but not burnt. Transfer to a bowl and soak in hot water for 15 minutes.
In a blender, combine softened chiles, cooked onion and garlic from the broth, 0.5 cup broth, oregano, and cilantro. Blend until completely smooth.
Return the chile purée to the pot with the chicken. Add potatoes and green beans. Simmer over medium-low heat for 20 minutes, allowing vegetables to soften while flavors meld.
In a small bowl, whisk masa harina with 1 cup warm water until smooth. Stir the masa mixture gradually into the pot, whisking to prevent clumps. Adjust heat to low and simmer for another 20 minutes, stirring occasionally, until the mole is velvety and coats the back of a spoon. Adjust seasoning with more salt and pepper as needed before serving.
