Oaxacan griddle-baked turnovers of yellow mole (Empanadas de mole amarillo) from Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine (page 196) by Rick Bayless

  • cilantro
  • tomatoes
  • chicken broth
  • ground cloves
  • tomatillos
  • white onions
  • masa
  • hoja santa
  • cooked chicken meat
  • dried guajillo chiles
  • EYB Comments

    Can substitute masa harina for masa. See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute masa harina for masa. See recipe for variations.

  • twoyolks on January 25, 2018

    I made these as tacos instead of empanadas. The flavor of the mole was fine but it seemed a bit bland mixed up with the chicken. Adding a bit of queso fresco was a nice addition to the tacos.

  • sarahawker on January 10, 2016

    Made this mole to fill tamales for Christmas dinner. I loved it, guests were pretty indifferent.

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