Yellow mole is actually not yellow, but somewhere between orange and brick red, like this version. The common ingredient in yellow moles is guajillo chiles and this recipe stays traditional in that sense. This is served with stew meat which creates a hearty, delicious meal.
- 1 tablespoon vegetable oil
- 3 pounds stew meat (cut into 1 1/2-inch cubes)
- 1 teaspoon salt
- 1 onion, cut in half, divided
- 4 dried pasilla chiles, stems cut off
- 2 dried guajillo chiles, stems cut off
- 1/2 cup corn flour
- 2 teaspoons MAGGI Granulated Chicken Flavor Bouillon
- 2 cloves garlic
- 3 tablespoons vegtable oil
HEAT oil in a dutch oven over medium-high heat. Braise stew meat on both sides. Add 7 cups water, salt and one onion half. Bring to a boil; cover with a lid. Reduce heat to low; cook for 1 hour, 30 minutes. Reserve cooking water.
BOIL pasilla chiles, guajillo chiles and 4 cups water in a separate pot for 35 minutes or until tender. Reserve cooking water.
PLACE pasilla chiles, guajillo chiles, corn flour, bouillon, garlic and 2 ½ cups reserved chile cooking water in blender; cover. Blend until smooth.
HEAT oil in a large skillet over low heat. Dice remaining onion half; add to skillet. Cook, stirring frequently, for 3 minutes. Add in blended chile mixture; cook, stirring constantly, for 7 minutes.
SCOOP out the stew meat with a slotted spoon from the dutch oven and add to skillet. Add 2/3 cup reserved stew meat water to skillet. Stir to combine; cook for an additional 5 minutes.