Southwestern Sizzle

Tucson-based chef Suzana Davila shares her fresh, flavorful take on a traditional Mexican favorite.

make it!

Chicken Mole Amarillo Serves 6

Nuttier and less sweet than its chocolate-based cousin, this version of Mole Amarillo is the personal creation of Chef Suzana Davila of Tucson’s Café Poca Cosa. She specializes in these complex sauces, and her recipes are longtime local favorites. Serve this dish with tortillas and a pretty salad.

FOR THE MOLE

8 yellow bell peppers 4 garlic cloves, peeled 2 yellow tomatoes 2 Güero (Caribe) chiles ½ cup raw sesame seeds 1 cup raw almonds ½ cup raw pepitas (shelled pumpkin seeds), plus more for garnish 3 cups chicken broth, divided 2 Tbs. olive oil, divided ½ cup chopped white onion 1 tsp. dried Mexican oregano 6 6-inch corn tostada shells 2 tsp. granulated chicken-flavored bouillon, preferably Knorr brand

FOR THE CHICKEN