Name: Yellow Mole
Prep time: 20 s
Cook time: 115 s
Total time: 135 s
Yield: 8
Cuisine: Mexican
Ingredients: 4 tablespoons vegetable oildivided; 3 pounds stew meat (cut into 1 1/2-inch cubes); 1 teaspoon salt; 1 onioncut in halfdivided; 4 dried pasilla chilesstems cut off; 2 dried guajillo chilesstems cut off; 1/2 cup corn flour; 2 teaspoons MAGGI Granulated Chicken Flavor Bouillon; 2 cloves garlic

Ingredients

The Secret Ingredient

A canister of Granulated Chicken Bouillon with a yellow label of an illustrated chicken carrying a basket.

Granulated Chicken Bouillon 15.9 oz

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4 tablespoons vegetable oil, divided
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3 pounds stew meat (cut into 1 1/2-inch cubes)
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1 teaspoon salt
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1 onion, cut in half, divided
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4 dried pasilla chiles, stems cut off
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2 dried guajillo chiles, stems cut off
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1/2 cup corn flour
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2 teaspoons MAGGI Granulated Chicken Flavor Bouillon
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2 cloves garlic

Make It

Step 1

Heat 1 tablespoon 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.

Step 2

Boil pasilla chiles, guajillo chiles and 4 cups water in a separate pot for 35 minutes or until tender. Reserve cooking water.

Step 3

Place pasilla chiles, guajillo chiles, corn flour, bouillon, garlic and 2 ½ cups reserved chile cooking water in blender; cover. Blend until smooth.

Step 4

Heat remaining 3 tablespoons 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.

Step 5

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.