Grand Recipes

Chef Guido de la Mora has another classic Mexican recipe for you to try this month. From the highland state of Puebla, white mole is also known as bridal mole, due to the delicate color of the ingredients. In addition to weddings, it is served at other important community celebrations during the year and is an elegant and delicious dish.

Mole blanco or white mole

Serves 4

  • Ingredients
  • 1/2 onion, cut in half
  • 4 cloves garlic
  • 3 sweet banana peppers, sliced
  • 1 habanero chile, sliced
  • 1/2 ripe plantain, sliced
  • 1 green apple, peeled and cut into small cubes
  • 3/4 cup white pine nuts
  • 3/4 cup almonds, filleted
  • 1/2 cup white sesame seeds
  • 2 slices bread, fried in butter
  • 1/4 teaspoon anise seed, toasted
  • 1/4 teaspoon coriander seed, toasted
  • 1 pinch nutmeg
  • 1 stick cinnamon, 3 cm, toasted
  • 1/4 teaspoons white pepper
  • Salt
  • Chicken broth
  • Chicken legs and thighs, roasted with skin
  • Fresh coconut shavings to decorate
  • Petals and white flowers, to decorate

Preparation

In your Prep & Cook food processor, fry the onion, garlic and banana yellow peppers in the oil at a medium/high temperature. Add the plantain and the apple and brown everything together. Set aside.

Brown the seeds (pine nuts, almonds, sesame and anise) lightly at medium/low temperature. Return the browned vegetables and fruit and add the chicken broth, the bread and the spices (anise, coriander, nutmeg, the cinnamon stick and the pepper). Season with salt. Close the Prep & Cook, cook and grind at the same time at a medium temperature for 10 minutes, until the sauce is thick and the flavors have developed.

Remove and serve with the chicken, decorate with white flowers.

Mole Blanco