Sauces & stocks
Oaxacan Yellow Mole
A light stew of yellow chilies with hoja santa and vegetables.
Gluten-free
Ingredients
- 4 guajillo peppers
- 2 yellow costeño peppers
- 3 tomatillos
- 2 garlic cloves
- 1 small onion
- 2 hoja santa leaves
- 1 teaspoon cumin
- 2 potatoes
- 1 chayote
- 100 g green beans
- Corn masa for thickening
- Salt to taste
- 700 g chicken broth
- Chicken pieces
Step-by-step
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- Rehydrate the peppers 10 minutes and drain.
- Put the peppers, tomatillos, garlic, onion and cumin in the mixing bowl. Blend 1 min/speed 9.
- Strain the sauce and return it to the mixing bowl with 400 g broth. Set 15 min/100°C/speed 2.
- Add the diced potatoes, chayote and green beans. Cook 20 min/100°C/reverse/spoon speed.
- Dilute a bit of masa in cold broth, stir it in with the hoja santa leaf and cook 8 min/90°C/speed 2 until thickened.
- Serve with the chicken and vegetables on each plate.
Tips
- Hoja santa gives it its characteristic anise-like aroma.
- Adjust the thickness with more or less corn masa.
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