How to Make Mole Amarillo (Traditional & Healthy Version)
Mole Amarillo is a vibrant and aromatic dish from the heart of Oaxaca, Mexico, celebrated for its complex flavors and cultural richness. Unlike its darker mole cousins, Mole Amarillo features a bright, golden hue thanks to the blend of dried chilies, fresh vegetables, and spices. Traditionally served for dinner, this Oaxacan specialty brings together tender pieces of chicken simmered in a velvety, mildly spicy sauce thickened with masa harina and seasoned with native herbs like hoja santa. Its balanced combination of protein, vegetables, and moderate fat makes it a wholesome choice for those seeking a flavorful meal without excess calories. This version of Mole Amarillo is adapted to be health-conscious while preserving its authentic taste. The use of lean chicken breast, a generous amount of fresh vegetables, and a lighter hand with oil makes it suitable for calorie tracking and modern dietary needs. The taste is savory with a subtle heat and herbal notes, offering a unique culinary experience that reflects the diversity of Mexican cuisine. Mole Amarillo is more than just a meal; it's a celebration of Oaxacan tradition, perfect for sharing with family or friends.
Ingredients
- 250g Chicken breast (skinless, boneless)
- 2 Guajillo chilies (deseeded and soaked)
- 1 Ancho chili (deseeded and soaked)
- 2 medium Tomatillos (husks removed, quartered)
- 1/2 medium White onion (roughly chopped)
- 2 Garlic cloves (peeled)
- 100g Green beans (trimmed, cut in half)
- 1 small Chayote squash (peeled, cubed)
- 1 large Hoja santa leaf (optional if unavailable)
- 2 tbsp Masa harina (for thickening)
- 1 tbsp Olive oil (or avocado oil)
- 2 cups Low-sodium chicken broth
- 2 tbsp Fresh cilantro (chopped, for garnish)
- to taste Salt
- to taste Black pepper
Step-by-step instructions
Step 1 · Soak the guajillo and ancho chilies in hot water for 10 minutes unt...
Soak the guajillo and ancho chilies in hot water for 10 minutes until soft. Remove stems and seeds.
Step 2 · In a blender
In a blender, combine soaked chilies, tomatillos, onion, and garlic. Blend until smooth, adding a splash of chicken broth if needed.
Step 3 · Heat olive oil in a large pan over medium heat
Heat olive oil in a large pan over medium heat. Pour the chili-tomatillo sauce into the pan and cook for 3-4 minutes, stirring occasionally.
Step 4 · Add the chicken breast pieces and stir to coat with sauce
Add the chicken breast pieces and stir to coat with sauce. Pour in the remaining chicken broth and bring to a gentle boil.
Step 5 · Add green beans
Add green beans, chayote, and hoja santa (if using). Simmer for 8 minutes, until chicken is cooked through and vegetables are tender.
Step 6 · In a small bowl
In a small bowl, mix masa harina with a few tablespoons of water to form a smooth slurry. Stir this into the simmering mole to thicken.
Step 7 · Season with salt and black pepper to taste
Season with salt and black pepper to taste. Simmer for 2 more minutes until the sauce thickens. Serve hot, garnished with chopped cilantro.
Why this recipe is healthy
This version of Mole Amarillo is health-friendly because it uses minimal oil, lean meat, and a generous mix of fresh, fiber-rich vegetables. The natural thickener (masa harina) is gluten-free and provides sustained energy. By skipping heavy lard and limiting salt, the dish supports heart health and weight management. The variety of vegetables ensures a broad spectrum of nutrients, making this an ideal dinner for calorie-conscious eaters.
A note on tradition
Mole Amarillo is a beloved staple in Oaxacan households, often prepared for family gatherings and special occasions. Unlike more famous dark moles, its bright yellow color and lighter taste make it ideal for everyday meals. Mole Amarillo showcases the region's unique use of native herbs and vegetables, reflecting the agricultural bounty of Oaxaca. It is commonly served during communal celebrations and is a symbol of hospitality and regional pride.