Mole Amarillo

Clean chiles with a damp cloth. Using kitchen shears, cut a slit lengthwise along 1 side. Using kitchen scissors, cut a slit lengthwise along 1 side. Open chiles up and remove seeds, veins, and stems; discard. Toast chiles in a dry large skillet, pressing down with a spatula so as much chile as possible is in contact with skillet, until blistered and fragrant, about 5–10 seconds per side. (A few dark brown spots are okay, but do not overtoast or chiles will be bitter.) Transfer to a medium bowl and add boiling water to cover (at least 4 cups). Let soak until chiles are softened, about 20 minutes.

Meanwhile, place potatoes in a medium pot and add water to cover by 1". Bring to a boil and cook until tender, about 7 minutes. Transfer to a large bowl with a slotted spoon. Return water to a boil and repeat with chayote and green beans, cooking until tender, about 4 minutes. Transfer to bowl with potatoes.

Cook tomato, onion, and garlic in same skillet over medium heat, turning occasionally, until almost completely blackened, 10–15 minutes. Let cool slightly, then remove skin from tomato; discard. Transfer tomato, onion, and garlic to a blender.

Remove skillet from heat and toast allspice, cloves, and cumin seeds, stirring, until fragrant, about 10 seconds. Add to blender along with ½ cup broth and purée until smooth; set tomato purée aside.

Drain chiles and purée with 1 cup broth in clean blender, adding more broth as needed, until smooth.

Heat oil in a large skillet. Cook chile purée, stirring occasionally, until thickened, about 10 minutes. Add reserved tomato purée and cook, stirring often, until thickened, 8–10 minutes.

Meanwhile, purée cilantro, masa harina, and ½ cup broth in clean blender until smooth. Strain through a fine-mesh sieve into skillet and stir until combined and mixture is smooth. Season with salt and adjust consistency of mole with more broth if needed.

Add potatoes, chayote, and green beans and cook, stirring occasionally, until grease rises to the surface, 8–10 minutes. Serve with meat or fish of choice.

DO AHEAD: Mole can be made 1 week ahead. Let cool; cover and chill. Reheat, adding broth as needed to loosen.