Suggested uses

Basic prep

Storage & handling

Store in a dry, cool place.

Ingredients

Dried aji amarillo chiles, Tomato powder, Red bell pepper powder, Starch, Dried guajillo chiles, Salt, Garlic, Onion, Sugar, Masa harina (Corn masa flour, trace of lime), Annatto seed, Cumin, Oregano, Cellulose (anti-caking), Black peppercorns, Cloves.

Though many picture a thick, chocolate-infused sauce when thinking of mole, there are dozens of varieties in Mexico. Mole Amarillo takes its name from aji amarillo, the hot yellow pepper that gives the sauce its distinct heat and color. Mole Amarillo is a specialty of the Central Valleys region of the southern Mexican state of Oaxaca, where it is often served in empanadas, chicken, beef, or with vegetables such as potatoes, green beans, and chayote.

The word mole is thought to have come from the Nahuatl word “mulli” which roughly translates to “mix”. According to legend, mole was invented in the 16th century by a nun in the city of Puebla, to honor a visiting archbishop. Realizing that they had nothing to serve him, the nuns improvised by combining small quantities of whatever was in the convent kitchen: chocolate, chili peppers, spices, day-old bread, and nuts. The archbishop loved it, and the rest was history.

Today we know that pre-Hispanic peoples throughout Latin America prepared dishes which called for the same ingredients found in today’s moles. The use of cacao in drinks by the Aztecs and Mayans is well-documented, as is the use of corn dough, ground seeds, and chiles. Other elements, like the use of nuts or bread as a thickening agent, were common in medieval Spanish cuisine. Like many of Mexico’s most beloved dishes, mole is a symbol of Mexico’s mixed European and indigenous heritage.