Cooking any one of Mexico's famously delicious moles makes me feel more like I'm in an alchemist's workshop than in a kitchen. This delicious amarillito, or "little yellow," mole is a classic. It is easy compared with how laborious some of Mexico's other moles can be — it can be made, as we Mexicans say, "with one hand on your hip." It is light and bright, but despite the fact that it's not actually yellow, the name has stuck.
The dish comes from Oaxaca, a state in southern Mexico known in the culinary world for its many versions of mole. The chochoyotes, or dimpled corn masa dumplings, enrich and thicken the sauce, and the dimple in the center of each one holds the sauce like a tasty, fluffy edible spoon.
Click here to see 5 Authentic Mexican Dishes for Cinco de Mayo.