Oaxacan Chicken Empanadas with Mole Amarillo

1. INFUSE: Add chicken broth and hierba santa to a pot. Simmer 10–15 min, then discard herbs.
2. ROAST: Toast guajillos on a dry pan until fragrant. Soak in warm broth 10 min. Roast tomatoes, onion, and garlic until charred. Toast dry spices until fragrant.
3. MOLE: Blend soaked guajillos with tomatoes, onion, garlic, and spices until smooth. Pour mole through a strainer and stir with a spoon. Then add strained mole to broth. Separately, blend masa with water until fully smooth. Add water as needed so it’s pourable but thick (this addition is for thickening the mole). Slowly pour masa mixture into the pot while stirring. Simmer uncovered on low for 15–25 min, stirring often, until thickened. Salt to taste.
4. TOPPING: Char chiles directly over flame until blackened. Add to a bowl and cover to steam 10-15 mins. Then peel, deseed, and slice. Toss sliced onion and roasted chiles with fresh lime juice. Set aside.
5. EMPANADA: Press masa and place on hot comal. Top masa with a spoonful of mole, chicken, and cilantro. Dip your finger in water and run it around half of the perimeter of the empanada (this is to seal it). Fold empanada and press edge to seal. Cook until golden and cooked through.
6. SERVE: Top with onion-chile mix. Add more mole as desired. Serve with fresh lime wedges.