Oaxaca Style Yellow Mole – Mole Amarillo de Oaxaca

Name: Oaxaca Style Yellow Mole – Mole Amarillo de Oaxaca
Cuisine: Mexican, Latin American, American
Ingredients: Hoja Santa (left), and fresh tarragon (right); 1 whole chicken, cut up into pieces; cooked in water, strained broth reserved (Note skip for vegetarian); 45 g (1.6 oz) chiles, light, dried, (between 8-10 of any combination of Guajillo, Chilcosle, Chilhuacle Amarillo, and Costeño Amarillo); 350 g (¾ lb) tomatoes; washed, stem end removed, and cut into chunks; 350 g (¾ lb) tomatillos; washed (papery peel removed); 1 white onion; peeled and cut into quarters; 2 cloves garlic; peeled; ¼ tsp ground Mexican cinnamon (or 1/8 tsp regular ground cinnamon); 1/8 tsp ground cloves; ¼ tsp ground black pepper; ½ tsp dry Mexican oregano (or 1 bay leaf, or omit); crushed finely; ¼ tsp ground cumin; 1 Hoja Santa, fresh, or dry (or 1 tsp tarragon, or omit); broken into very small pieces; 1 chayote; washed, peeled and cut into chunks; 454 g (1 lb) baby potatoes; washed (or regular potatoes, cut into chunks); 454 g (1 lb) green beans; washed, trimmed and sliced into 2.5 cm (1 inch) lengths; 1 ½ cups masa (nixtamalized corn dough); or 1 cup corn flour such as Maseca™; 1 tbsp lard (Note or 1 tbsp vegetable oil, for vegetarian); 1 lime; washed and halved; Water, as needed; Salt, as needed, to taste; Guajillo Pepper, Whole Dried, 13 oz , Non-GMO; Epicureal Authentic Mexican Oregano – 20g