Amarillo de Res (Mole amarillo)

Hello everybody, I hope you're having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Amarillo de Res (Mole amarillo). One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Amarillo de Res (Mole amarillo), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Amarillo de Res (Mole amarillo) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Amarillo de Res (Mole amarillo) is 2 porciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Amarillo de Res (Mole amarillo) estimated approx 1 h 40 min.

To begin with this particular recipe, we have to first prepare a few components. You can cook Amarillo de Res (Mole amarillo) using 13 ingredients and 13 steps. Here is how you can achieve it.

Este platillo es una receta tradicional, originaria de Oaxaca. Esta receta está hecha a base de chile guajillo y masa.
Tome como inspiración la receta de la abuela, y todo oaxaqueño sabe que si es de la abuela, la comida estará para chuparse los dedos 😋
#tradicional
#tradicional

Ingredients and spices that need to be Get to make Amarillo de Res (Mole amarillo):

1. 200 g chile guajillo
2. 100 g masa
3. Agua (necesaria)
4. 2 pzas carne de Res
5. 300 g miltomate (tomate verde)
6. 1/2 cabeza ajo
7. 1 cebolla pequeña
8. Clavo y pimienta
9. 1 pza tomate
10. 1 pza chayote
11. 3 pzas papas
12. 2 pzas zanahoria
13. Sal (al gusto)

Instructions to make to make Amarillo de Res (Mole amarillo)

1. Lavar, enjuagar, desinfectar nuestra verdura y nuestra carne
2. Poner a cocer nuestra carne con sal y agua necesaria
3. Picar nuestras verduras
4. Cuando nuestra carne alcance su punto de cocción medio, dejamos caer nuestras verduras y tapamos, esperamos a que nuestras verduras alcanzar su cocción.
5. En un comal, pondremos a tatemar nuestro ajo, guajillo, miltomate, cebolla, y tomate
6. Ya que estén bien doraditos, le sacamos la semilla al guajillo, limpiamos nuestros ajos agregamos nuestra pimienta y clavo...
7. Ponemos un poco de agua, y licuamos
8. Cuando nuestras verduras y nuestra carne haya alcanzado su cocción, dejaremos caer nuestra mezcla anterior en ellos, no sin antes pasar por un colador para evitar dejar semillitas
9. Esperamos a que hierva un poco para que nuestra mezcla se cueza
10. En nuestra licuadora pondremos nuestra más y agua (la suficiente) y licuaremos hasta conseguir una mezcla en termino medio, (ni aguada, ni espesa)
11. Por último agregaremos nuestra mezcla poco a poco (es importante que al estar agregando la mezcla, no dejes de moverle a la cazuela ya que puede ocasionar que nuestra comida tenga grumos de masa)
12. Sin dejar de moverle esperamos 5 min aprox. Para dejar que hierva bien y posteriormente apagamos nuestra flama.
13. Y listo! Tenemos un exquisito Amarillo de res, es hora de servirlo y disfrutar.

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