Mole amarillo is the brightest yellow of the seven moles, built on chilhuacle amarillo, hierba santa and masa, served at funerals and weddings in Sierra communities.

Mole amarillo is the most pre-Hispanic of the seven; it predates the Spanish, with chilhuacle amarillo (only grown in Cuicatlan), hierba santa, masa-thickened broth and no chocolate. It is the canonical mole for the empanadas-de-amarillo street vendors at Plaza Llano on weekend afternoons. Ancestral Cocina Tradicional in Xochimilco serves an amarillo with pork and chayote that locals consider the city's reference version.

Where to eat Mole amarillo in Oaxaca

5 editor picks for Mole amarillo in Oaxaca, ranked by editorial score. All Oaxaca signature dishes · Mole amarillo across every city.

Make it at home

Serves 41 hr 45 minIntermediate

Ingredients

  • 6 chilhuacle amarillo chiles (or yellow guajillo as substitute)
  • 2 garlic cloves
  • 1 small onion, charred
  • 2 medium tomatillos, charred
  • 20g sesame seeds, toasted
  • 3 leaves hierba santa
  • 1 sprig epazote
  • 800ml chicken or pork stock
  • 60g masa harina, dissolved in 200ml water
  • 500g pork shoulder, cubed
  • 2 chayotes, peeled and cubed
  • Salt

Method

  1. Toast the chiles on a comal 1 minute and soak in hot water 20 minutes.
  2. Blend chiles, garlic, onion, tomatillos, sesame and one hierba santa leaf into a paste.
  3. Fry the paste in 40ml lard 5 minutes.
  4. Add stock and bring to a simmer.
  5. Stir in the masa-and-water slurry; simmer 15 minutes until thickened.
  6. Add pork and chayotes; simmer 45 minutes.
  7. Tear remaining hierba santa and epazote into the sauce 5 minutes before serving.

Editor tip. Hierba santa is essential; without it the amarillo loses its signature anise-tinged finish.

Common allergens: Wheat (tortilla).