Mole Blanco -- White Mole Sauce |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Found online and posting it for safekeeping. Courtesy of Jaime and Ramiro Arvizu of Cenaduría Ingredients:
3 tablespoons oil |
1 cup golden raisins or 1 cup sultana |
1 cup blanched almond |
1 cup peanuts |
1 cup pumpkin seeds |
1 cup sesame seeds |
2 hot peppers, seeded and sliced (yellow ones work best for this dish) |
2 plantains, fried |
1 slice white bread, toasted and crumbled |
1 onion, fried |
1 garlic clove |
1 cup white chocolate, chopped (make sure your chocolate contains cocoa butter) |
10 cups chicken broth |
salt and pepper, to taste |
Directions:
1. Fry first eleven ingredients together until golden.
2. Remove from pan, place in container of blender or food processor with a little chicken stock; whirl until smooth and return to the pan.
3. Add the remaining chicken broth and the white chocolate and set to simmer for half an hour.
4. Season to taste with salt and pepper.
5. Once it has reached the desired thickness, it is ready for dressing any meat you would like, preferably chicken.
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