Back to list

Best Easy Mole Amarillo con Res Recipe

Name: Best Easy Mole Amarillo con Res Recipe
Total time: 160 min
Yield: 340 g
Ingredients: beef chuck roast 2 lbs; water 8 cups; yellow potatoes 4 pieces; green beans 12 oz; masa harina 1 cup; hierba santa leaves 6 pieces; guajillo chiles 5 pieces; costeño amarillo chiles 3 pieces; white onion 1 pieces; garlic cloves 4 cloves; tomatillos 4 pieces; whole black peppercorns 1 tsp; Mexican oregano 1 tsp; cumin seeds 1 tsp; kosher salt 2 tsp

Beef simmered in Oaxaca's yellow mole sauce with chiles, hierba santa, and masa-thickened broth. This protein-rich family dish showcases one of Oaxaca's seven legendary moles.

Cook 160 min Difficulty NORMAL 420 kcal

#high protein #mediterranean

Image coming soon

Ingredients

Main ingredients

beef chuck roast 2 lbs
water 8 cups
yellow potatoes 4 pieces
green beans 12 oz
masa harina 1 cup
hierba santa leaves 6 pieces

Seasonings/Sauce

guajillo chiles 5 pieces
costeño amarillo chiles 3 pieces
white onion 1 pieces
garlic cloves 4 cloves
tomatillos 4 pieces
whole black peppercorns 1 tsp
Mexican oregano 1 tsp
cumin seeds 1 tsp
kosher salt 2 tsp

Nutrition summary

Carbohydrates 26 g 24%

Protein 32 g 31%

Fat 18 g 39%

Serving size 340g

Cooking steps

1

Place beef chuck roast in a large pot with 8 cups of water. Bring to a gentle simmer over medium heat, skimming off foam as needed. Cook, partially covered, for 1.5 hours until beef is tender.
2

Meanwhile, stem and deseed the guajillo and costeño amarillo chiles. Toast chiles in a dry skillet over medium-low heat for 1-2 minutes until aromatic, then soak in hot water for 10 minutes.
3

Blend soaked chiles with white onion, garlic cloves, tomatillos, black peppercorns, oregano, and cumin seeds with 1 cup of the beef broth until smooth.
4

Return strained chile puree to the pot with the beef. Add salt, simmer uncovered for another 40 minutes on low heat to develop flavor.
5

Mix masa harina with 1 cup warm broth to make a smooth slurry. Stir into pot along with potatoes, green beans, and hierba santa leaves. Simmer uncovered until vegetables are cooked through and sauce thickens, about 30 minutes.
6

Taste for seasoning, adjust salt if necessary, and serve mole amarillo hot, making sure each portion has beef, vegetables, and plenty of sauce.

Personalized Q&A

Q. What’s the key ingredient in Best Easy Mole Amarillo con Res Recipe?

The star ingredient is the combination of beef chuck roast and dried Mexican chiles (guajillo and costeño amarillo). This duo provides the unmistakable depth, richness, and authentic Oaxacan character, while hierba santa and masa harina give the dish its classic aroma and texture.

Q. What’s the most crucial cooking point for a successful mole amarillo?

Gently simmering the beef until tender establishes the dish’s foundation. When adding the chile puree, maintain a low simmer to avoid scorching and to allow the complex flavors to meld. Slow simmering after thickening with masa is essential for a smooth, velvety sauce.

Q. How do I avoid a grainy or overly thick mole sauce?

To prevent a grainy sauce, blend and strain the chile mixture thoroughly. Mix masa harina with warm broth separately before adding it in, and stir the pot frequently over low heat while the sauce thickens. Don’t let the heat get too high, which can cause sticking or clumping.

Q. What is the calorie and protein content per serving in this recipe?

Each serving contains about 420 kcal and 32 grams of protein, making it both hearty and protein-rich. The balanced macronutrient profile feeds the whole family with lasting satisfaction.

Best Easy Mole Amarillo con Res Recipe

AI 영양사 앤디