📝 About This Recipe
Hailing from the silver-mining town of Taxco, Guerrero, this rare and elegant mole is a stunning departure from its dark, chocolatey cousins. It features a velvety, pastel-pink hue derived from roasted beets, white chocolate, and a sophisticated blend of pink pine nuts and habanero heat. This recipe celebrates the delicate balance of floral notes and creamy nuttiness, making it a true masterpiece of Mexican haute cuisine.
🥗 Ingredients
The Pink Base
- 2 medium Beets (roasted, peeled, and cubed)
- 50 grams White Chocolate (high quality, chopped)
- 1/4 cup Dried Rose Petals (organic and culinary grade)
Nuts and Seeds
- 1/2 cup Pink Pine Nuts (substitute with white pine nuts if unavailable)
- 1/2 cup Blanched Almonds (slivered or whole)
- 3 tablespoons White Sesame Seeds (toasted)
- 1/4 cup Peanuts (unsalted and toasted)
Aromatics and Spices
- 1/2 White Onion (thickly sliced)
- 3 pieces Garlic Cloves (peeled)
- 1 piece Habanero Chili (seeded and deveined for mild heat)
- 1 inch Cinnamon Stick (Mexican Canela)
- 1/4 teaspoon Anise Seed
Liquids and Fat
- 4-5 cups Chicken Broth (homemade preferred, kept hot)
- 3 tablespoons Lard or Vegetable Oil (for frying the paste)
- 1 splash Mezcal (optional, for deglazing)
👨🍳 Instructions
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1
Begin by roasting your beets in foil at 400°F (200°C) for about 45 minutes until tender. Once cooled, peel them and cut into cubes; these will provide the iconic pink color.
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2
In a dry skillet over medium heat, individually toast the pine nuts, almonds, sesame seeds, and peanuts until fragrant and slightly golden. Remove each and set aside to prevent burning.
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3
In the same skillet, toast the cinnamon stick and anise seeds for 30 seconds until their oils are released, then grind them into a fine powder using a spice grinder or mortar.
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4
Sauté the onion, garlic, and habanero in a teaspoon of oil until the onion is translucent and the garlic is lightly browned.
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5
Place the toasted nuts, seeds, sautéed aromatics, ground spices, and roasted beets into a high-speed blender.
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6
Add 2 cups of the warm chicken broth and the dried rose petals to the blender. Blend on high until the mixture is completely smooth and velvety.
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7
In a large heavy-bottomed pot (preferably a clay cazuela), heat the lard or oil over medium heat. Carefully pour in the blended pink puree—it may splatter, so be ready to stir.
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8
Fry the paste for 10 minutes, stirring constantly with a wooden spoon, until it thickens and the color deepens slightly.
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9
Gradually whisk in the remaining chicken broth until you reach the consistency of heavy cream.
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10
Reduce heat to low and add the chopped white chocolate. Stir gently until melted; this adds a subtle sweetness and a beautiful sheen.
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11
Simmer the mole for 20-25 minutes on very low heat, stirring occasionally to ensure the bottom doesn't scorch. Season with salt to taste.
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12
Once the mole has thickened and developed a complex aroma, it is ready. It should coat the back of a spoon elegantly.
💡 Chef's Tips
Always use a high-speed blender to ensure the nuts are pulverized; a grainy mole rosa loses its sophisticated mouthfeel. If the color isn't pink enough, add a tiny bit more beet juice, but be careful not to let the earthy beet flavor overpower the delicate nuts. For a vegan version, substitute chicken broth with a light vegetable stock and use coconut oil instead of lard. Make sure the rose petals are culinary grade to avoid pesticides; if you can't find them, a drop of high-quality rose water can work, but use it sparingly. If the mole is too thick, thin it with a little more warm broth or even a splash of whole milk for extra creaminess.
🍽️ Serving Suggestions
Serve over poached chicken breast or roasted turkey for a classic, clean presentation. Pair with white rice cooked with a few pomegranate seeds for a beautiful color contrast. Serve with warm, handmade corn tortillas to scoop up every drop of the sauce. A glass of chilled Rosé wine or a light Hibiscus (Jamaica) water complements the floral notes perfectly. Garnish with extra pink pine nuts, fresh rose petals, and a few drops of crema agria.