Never heard of Mole Blanco? You miss the best sauce of the summer
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Why does it work
- Fry the aromatics, chillies, fruits and nuts gently, without bringing in without color, and keep the light color and the subtle profile of the mole.
- If you mix the sauce in the stages with stock, it ensures a smooth, creamy texture that does not become gravel when cooling or warm -up.
There are many mouth shadows all over Mexico, each with a unique taste profile. Oaxaca alone is known for seven different varieties that range from lively green to Inky Schwarz. Black mole is the most popular among them and is often a top statement that is valued for its dark, complex, smoky flavors. But there is a lesser known Oaxacan mole with almost the opposite taste profile and appearance, although it follows many of the same cooking steps: Mole Blanco (white mole). This pale preparation is also known as Mole de Novia (bridal mole) and is tender, sweet and hearty and beautifully subtle.
While Mole Negro bends into fat, charred and bitter flavors, Mole Blanco is all about reluctance. It is based on fresh chillies, white chocolate and light nuts and seeds that are mixed into a mixture that is more whispering than a cry. But don’t make a mistake – that’s still a mole. It is rich, complex and deeply satisfactory, with a silky texture and a gentle heat that makes it ideal for combination with simple proteins such as roast chicken. And although it is a recipe that can appear intimidating due to its lengthy ingredient list, it is as simple as easy as roasting ingredients in the lard, simmer in a saucepan and mix them all. The result is a rich, nutty sauce with a creamy consistency.
The most important ingredients in Mole Blanco
Mole Blanco’s building blocks are known to many moles: Allia, chillies, nuts, seeds, fruit and bread. In this mole blanco, fresh chillies -banana peppers and habaneros -burn fruity brightness and heat flackers, while sweet cooking bananas and apples add body and subtle sweetness. A trio of almonds, pines and sesame seeds gives wealth and a nutty undertone that remains after each bite.
White chocolate – yes, white chocolate – is not just a creative turn – it is a traditional ingredient in many Oaxacan versions by Mole Blanco. Like the dark chocolate in the mole gneger, it is stirred at the end to smooth the sauce, add gentle sweetness and create a luxurious, velvety texture that clings beautifully on roasted meat. While not every mole blanco recipe contains white chocolate, the ingredient helps this mole to the de Novia (bridal) nickname: pale, rich and elegant.
Serious food/ Lorena Masso
Techniques for a smooth, silky mole blanco
The process of making mole blanco is uncomplicated: roast your aromatics and fruits, roast your nuts and spices (if you use), simmer everything in stock and mix them smoothly. As with most mole throws, reaching a smooth texture is the key – so do not hurry up the mixed phase. (I recommend using a conventional mixer or a high -speed mixer and not a immersion mixer. The later later it will not give it the desired silky texture.) Work in batches, mix them thoroughly and use enough chicken broth to be silky. As soon as the sauce is pureed, the sauce is returned to the pot and cooked with white chocolate again, which gives a shiny, clinging consistency.
How to ensure the white color of the sauce of the sauce
The most difficult part of Mole Blanco is the classic pale color. If you strive for this porcelain color, every step is important. First select the Palostest Banana Pepper and Yellow Habaneros that you can find. It is even better for the Habaneros if they find white, but they are often more difficult to get. If you peel the apple, pink or gold tones are reduced and the nuts roasted very easily until they are only aromatic but not yet browned, the brightest base color preserves while still developing a rich, nutty taste.
Nevertheless, they don’t feel locked up by aesthetics. I am sometimes happy to act a little gold against the depth of the taste, which comes when I roast the nuts for a little too long. The use of orange Habaneros – most common in supermarkets – is also perfectly fine. Mole Blanco is still breathtaking with a little warmth in the color, and the taste is what really matters.
Serious food/ Lorena Masso
How to serve mole blanco
This recipe results in a generous batch – about 10 cups of mole – what it makes perfect to feed a lot or relieve your freezer for future meals. The sauce stays in the freezer in the freezer for up to four months. Serve a part of it now and save the rest for a later collect or a comforting meal at home. If the mole after chilling fatter or breaks, there will be no worries: a faster or a splash of warm inventory, while recruiting its silky, luxurious texture restores.
Since Mole Blanco is mild and nuanced, it plays best with simple partners. I like spooning it generously via roast chicken or turkey. The mild poultry makes the sweet, nutty complexity of the mole shine. Avoid strongly spiced or otherwise enforceable side dishes that drown out your subtleties. Consider it as a creamy white canvas that emphasizes more than with the competition.
Never heard of Mole Blanco? You miss the best sauce of the summer
Cooking mode
(Keep your screen awake)
1 cup lard ((200 G)))
1 medium White onionpeeled and quartered (8 Ounce; 226 G)))
4 Banana pepperStig and halved (53 G) (see notes)
3 Havana (preferably yellow or white, but orange are okay), trunk and halved (approx. 20 g), see notes
4 whole cloves Garlic ((20 G), peeled
1 Mature cooking bananaspeeled and quartered (approximately 160 G)))
1 medium Sweet red appleLike pink lady, peeled, charged and cut into 1/2 inch thick slices (approximately 6.5 Ounce; 185 G)))
1/2 cup Golden raisins (to 70 G)))
3/4 cup Almond (to 85 G)))
1/2 cup Pine nuts ((60 G)))
1/2 cup Sesame seeds ((60 G)))
1 Cinnamon stickcaught into pieces (approximately 3 G)))
1 tablespoon Coriander seeds
1 tablespoon Floor white pepper
2 teaspoon aniseed
8 Cup (1.9l) homemade or bought in the store Low chicken broth
2 Corn tortillasquartered 60 G)))
2 Slices roll or white sandwich bread (approximately 40 G)))
4 Ounce ((113.5 G))) White chocolate barLike Ghirardelli’s white chocolate baking bars
Kosher salt taste good
Sugar taste good
Roasted chickento serve
In a large stick pot or Dutch oven, add the lard and heat over medium -melting and shimmering. Add onions, banana pepper, habaneros and garlic. Cook with occasionally stirring until the ingredients soften for about 5 minutes. Add the cooking banana, apple and golden raisins and continue cooking until everything is soft and the cooking bananas are slightly golden for about 6 minutes.
Serious food/ Lorena Masso
Add almonds cut in a large, dry stainless steel pan, pine kernels and sesame seeds and cook it over medium heat with frequent stirring until only aromatic, but not yet browned, 1 to 3 minutes. Add cinnamon, coriander seeds, ground white pepper and anise seeds and cook it up to aromatic, about 1 minute longer. Put in a saucepan with a cooking banana mixture.
Serious food/ Lorena Masso
Add chicken broth, tortillas and bread to the pot. Bring to a boil over medium to high heat. Reduce to low and let it simmer until everything is completely soft, about 15 minutes.
Serious food/ Lorena Masso
In batches, carefully transfer the contents of the pot into the glass of a mixer. (Be careful when pureeing hot ingredients and do not overfill the mixer.) Mix at low speed and increase until you smooth, about 1 minute smooth. Mixed back into the pot.
Serious food/ Lorena Masso
Bring mixed mole into a simmer over medium heat. Add white chocolate and stir to integrate them. If you continue to simmer, lower the heat and frequently stir the heat to avoid scorkers until mole folded a velvety texture that sticks to the back of a spoon for about 20 minutes and the flavors deepen. Taste with salt and sugar. Serve via roasted chicken.
Serious food/ Lorena Masso
Special equipment
Large Dutch oven or Stockpot, mixer
Notes
To keep the white color of the mole, look for pale banana peppers and light yellow or even white (if available) Habaneros. If pale peppers are not available, each color works well from the perspective of the taste, although the mole may be a little darker.
Make-based and storage
Mole can cool for up to 5 days in an airtight container or frozen for up to 4 months. When you freeze the mole, thaw it in the fridge before warming up. When the mole separates, mix before warm -up and add water or chicken broth to dilute it if necessary.
