Jul 14 2026
Restaurants›Reyes Mezcaleria›Conico Amarillo I Mexico City Recipe

Conico Amarillo I Mexico City Recipe

Inspired by Reyes Mezcaleria
Time1h 30m
Serves4

mole amarillo, ejotes, pickled potato

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Ingredients

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Mole Amarillo

Ejotes (Green Beans)

Pickled Potatoes

Method

Mole Amarillo Preparation

  1. 1

    Prepare the Chiles

    Remove the stems and seeds from the dried yellow chiles. Rinse them under cold water and soak them in hot water for about 20 minutes until softened.

  2. 2

    Blend the Ingredients

    In a blender, combine the soaked chiles, tomatillos, garlic cloves, onion, ground cumin, ground coriander, and vegetable broth. Blend until smooth.

  3. 3

    Cook the Mole

    Heat olive oil in a saucepan over medium heat. Pour in the blended mixture and add salt. Simmer for about 15-20 minutes, stirring occasionally until the mole thickens.

Ejotes Preparation

  1. 4

    Prepare the Green Beans

    Trim the ends of the fresh green beans and rinse them under cold water.

  2. 5

    Blanch the Ejotes

    Bring a pot of salted water to a boil. Add the green beans and blanch for 3-4 minutes until vibrant green and tender-crisp. Drain and rinse under cold water to stop the cooking process.

  3. 6

    Sauté the Green Beans

    In a skillet, heat olive oil over medium heat. Add the blanched green beans and sauté for 2-3 minutes until heated through. Add salt to taste.

Pickled Potatoes Preparation

  1. 7

    Prepare the Potatoes

    Wash the small potatoes and place them in a pot. Cover with water and bring to a boil. Cook for about 10-15 minutes until fork-tender. Drain and let cool slightly.

  2. 8

    Make the Pickling Liquid

    In a separate pot, combine white vinegar, water, salt, sugar, garlic cloves, black peppercorns, and bay leaf. Bring to a boil, then reduce heat and simmer for 5 minutes.

  3. 9

    Pickle the Potatoes

    Once the potatoes are cool, slice them if desired and place them in a jar. Pour the hot pickling liquid over the potatoes, ensuring they are fully submerged. Let cool to room temperature, then refrigerate for at least 2 hours before serving.

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