January 22, 2023
Mole Blanco (White Mole Sauce)
This is an adaptation of a less well known Oaxacan mole that is usually reserved for Christmas, Easter, or special occasions. Rich and creamy thanks to nuts, seeds, and white chocolate, this mole also has a fruity and complex flavor with a bit of heat. Traditionally, this uses golden raisins, but I have opted for apricots to lower the carbs. I like to serve this with crispy roast chicken though you can also use poached chicken breast, braised rabbit, even pan-fried, steamed, or baked white fish, or charred vegetables. A small side salad of microgreens and citrus supremes adds some bright acidity and freshness.
Servings: 12
Calories: 248kcal
Ingredients
- 1 habanero pepper use 2 for more heat
- 1/2 cup almonds blanched, or 3/4 cup blanched almond flour
- 1/4 cup peanuts lightly toasted, skins peeled
- 1/2 cup pine nuts
- 1/3 cup white sesame seeds
- 1/3 cup cashews raw
- 1 tablespoon butter or butter flavored coconut oil or lard for dairy-free
- 1 yellow onion diced
- 3 garlic cloves peeled and diced
- 1/3 cup dried apricots
- 4 cups chicken broth plus more as needed, or vegetable broth for vegetarian
- 1/4 teaspoon cinnamon ground, preferably Ceylon
- 1/2 teaspoon coriander ground
- 1/4 teaspoon anise, ground, preferably fresh ground
- 1/4 teaspoon white pepper ground
- 1/3 cup cocoa butter chopped (or 1/4-1/2 cup white chocolate, chopped)
- 1/2 cup heavy cream omit if using white chocolate, increase the cashews to 1/2 cup and omit entirely for dairy-free
- 1/4 teaspoon stevia glycerite or to taste, omit if using white chocolate
- salt to taste
- edible flower petals for garnish, optional
Instructions
- Coat the peppers with avocado oil and place onto a rimmed baking sheet. Broil until charred then turn and broil remaining sides until charred all over. Alternatively, if you have a gas stove, you can flame the chilis directly, holding each chili with tongs and turning in the flame to char the outside. Place the peppers in a plastic bag or a covered glass dish to steam to 15 minutes. This will help the skin to separate and makes it easy to remove. Then use the back of a spoon to help strip the charred skins off the peppers (you don’t need to get everything, just try to get what you can) and discard the stem and seeds. You can also leave the skin on for ease and if you have a high power blender. If leaving the skin on, stem and seed the peppers and then cook with the onions.
- In a large pan, toast almonds, peanuts, pine nuts, and sesame seeds until lightly golden, set aside. (Do not toast them if they are pre-toasted. Also, do not toast almond flour, if using that in place of whole almonds.) Do not clean the pan.
- In the now empty pan, add the butter, onion, and chile (if not peeling it). Cook on medium low heat, stirring often to keep the onion from turning brown. Cook until soft and translucent, about 10 minutes. Add garlic and cook until fragrant, about 1 minute more.
- Add the peeled chiles, apricots, chicken broth, cinnamon, coriander, anise, white pepper, cashews, and reserved nuts. Simmer on low for 20 minutes.
- Transfer the simmered mixture to a stand blender and add the cocoa butter. Let sit for 5 minutes and then blend with cream, adding salt and sweetener to taste. Blend on high until completely smooth, about 3 minutes. Add more chicken broth as needed to thin the sauce to a smooth and spreadable consistency.
- Serve with your protein of choice and flower petals sprinkled over top, if desired.
Notes
To serve this with crispy roast chicken leg/thigh, preheat oven to 425ºF and oil a rimmed baking sheet with avocado oil. Season the chicken well with salt and pepper. Place it skin side up on the prepared baking sheet. Bake at 425ºF for 45-50 minutes, or until the chicken is brown and crisp (it should measure 165ºF when the internal temperature is taken).
Protein:Energy Quotient [calories]: 0.13
makes 6 cups, serving size: 1/2 cup
Nutrition Facts
Mole Blanco (White Mole Sauce)
Amount per Serving
Calories
248
% Daily Value*
Fat
23
g
35
%
Saturated Fat
8
g
50
%
Trans Fat
0.04
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
6
g
Cholesterol
15
mg
5
%
Sodium
303
mg
13
%
Potassium
228
mg
7
%
Carbohydrates
9
g
3
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
5
g
10
%
Vitamin A
317
IU
6
%
Vitamin C
2
mg
2
%
Calcium
78
mg
8
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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