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Mole Blanco — White Mole Sauce
At a Glance
- Prep
- 15 minutes
- Cook
- 30 minutes
- Total
- 50 min
- Yield
- 12.00 serving(s)
Categories
- Sauce/dressing
Cuisine
- Mexican-inspired
Cooking Method
- stew
Difficulty
- Easy
Dietary
- Omnivore
Allergens
- Possible Nuts — check ingredient labels
- Possible Peanuts — check ingredient labels
- Possible Sesame — check ingredient labels
Servings & Nutrition
Original recipe serves 12. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Mole Blanco -- White Mole Sauce brings together 3 tablespoons oil, 1 cup golden raisins or 1 cup sultana, 1 cup blanched almond in a practical dish for home cooking. It takes about 50 min to prepare and cook. It makes approximately 12 servings.
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Ingredients
- 3 tablespoons oil
- 1 cup golden raisins or 1 cup sultana
- 1 cup blanched almond
- 1 cup peanuts
- 1 cup pumpkin seeds
- 1 cup sesame seeds
- 2 hot peppers, seeded and sliced (yellow ones work best for this dish)
- 2 plantains, fried
- 1 slice white bread, toasted and crumbled
- 1 onion, fried
- 1 garlic clove
- 1 cup white chocolate, chopped (make sure your chocolate contains cocoa butter)
- 10 cups chicken broth
- salt and pepper, to taste
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Instructions
Fry first eleven ingredients together until golden.
Remove from pan, place in container of blender or food processor with a little chicken stock; whirl until smooth and return to the pan.
Add the remaining chicken broth and the white chocolate and set to simmer for half an hour.
Season to taste with salt and pepper.
Once it has reached the desired thickness, it is ready for dressing any meat you would like, preferably chicken.
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