📝 About This Recipe
Known as the 'Bride's Mole,' this rare and sophisticated jewel of Oaxacan cuisine is prized for its velvety texture and ivory hue. Unlike its dark, spicy cousins, Mole Blanco is a delicate symphony of white pine nuts, almonds, and white chocolate, balanced by the subtle warmth of habanero and aromatic spices. It is a celebratory dish traditionally served at weddings to represent the purity and elegance of the bride.
🥗 Ingredients
The Nut and Seed Base
- 1 cup Blanched almonds (skinless)
- 1/2 cup White pine nuts (piñones) (raw)
- 1/4 cup Raw Spanish peanuts (blanched/skinless)
- 1/4 cup White sesame seeds (unroasted)
Aromatics and Body
- 1/2 large White onion (roughly chopped)
- 3 pieces Garlic cloves (peeled)
- 1 piece Habanero chili (seeded and deveined to maintain white color)
- 1 piece White corn tortilla (torn into small bits)
- 1/2 cup Day-old white bolillo or baguette (cubed)
- 3 tablespoons Lard or refined coconut oil (for frying)
Liquid and Spices
- 4-5 cups White chicken stock (high quality, low sodium)
- 1.5 ounces White chocolate (high quality, chopped)
- 1/2 inch Cinnamon stick (Mexican Ceylon preferred)
- 1/4 teaspoon Anise seeds (ground)
- 1 teaspoon Sea salt (to taste)
For Serving
- 6 portions Poached chicken breast (kept warm)
- 1 handful Edible flower petals (white or pink for garnish)
- 1 piece Pear slices (thinly sliced for garnish)
👨🍳 Instructions
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1
In a large heavy-bottomed skillet or cazuela, heat 1 tablespoon of lard over medium-low heat. Separately toast the almonds, pine nuts, and peanuts until they are fragrant but NOT browned; maintaining the white color is essential.
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2
Remove the nuts and add the sesame seeds to the pan. Toast for 30-60 seconds until they jump, then immediately remove to avoid coloring.
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3
Add another tablespoon of lard and sauté the white onion and garlic until translucent and soft, about 5 minutes. Do not let them caramelize.
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4
Add the tortilla bits and bread cubes to the skillet, frying lightly until they have absorbed some fat and softened slightly.
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5
Place the toasted nuts, seeds, onion mixture, bread, and the raw habanero (seeded) into a high-speed blender.
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6
Add 2 cups of the chicken stock and blend on the highest setting for at least 2 minutes until the mixture is completely smooth and looks like heavy cream.
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7
Heat the remaining tablespoon of lard in a clean pot. Pour the blended mixture through a fine-mesh sieve into the pot to ensure a velvety texture.
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8
Stir in the remaining chicken stock, ground anise, and the cinnamon stick. Simmer on low heat for 20 minutes, stirring constantly with a wooden spoon to prevent the nuts from scorching on the bottom.
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9
Remove the cinnamon stick. Stir in the white chocolate and salt. The chocolate adds a subtle sweetness and a beautiful sheen to the mole.
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10
Adjust the consistency with more stock if the mole is too thick; it should coat the back of a spoon elegantly.
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11
Taste and adjust salt. The flavor should be nutty, creamy, and mildly spicy with a hint of floral sweetness.
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12
To serve, place a poached chicken breast in the center of a warm plate and generously drape the Mole Blanco over the top, allowing it to pool around the base.
💡 Chef's Tips
Use only white or blanched ingredients to preserve the ivory color; avoid any spices like black pepper or cumin that would darken the sauce. Stir constantly because the high fat and protein content in the nuts can cause the sauce to catch and burn quickly. If the mole looks slightly grainy, blend it again with a splash of hot stock before serving. For the most authentic flavor, use Mexican 'Criollo' pine nuts if you can find them, though Mediterranean ones work well. Ensure the habanero is completely free of seeds; you want the fruity aroma of the chili without the aggressive heat.
🍽️ Serving Suggestions
Serve with white rice cooked in coconut milk or almond milk for a monochromatic, elegant look. Pair with a crisp, chilled glass of Chardonnay or a dry Sparkling Wine to cut through the richness of the nuts. Garnish with pomegranate seeds for a pop of color or silver leaf for a truly royal wedding presentation. Warm corn tortillas are a must, but ensure they are white corn to match the aesthetic. A side of roasted pears or apples complements the fruity notes of the habanero and white chocolate beautifully.