Oaxacan Mole Blanco
Courtney Hill published this recipe on 177milkstreet.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by sharkamonkey on SeeMeCook
A pale, richly flavored Oaxacan white mole made with lightly toasted nuts and sesame seeds, fresh fruit, bread, and chile. The smooth sauce is traditionally served with poached chicken and balances nutty, fruity, savory, and gently spicy flavors.
- Time
- 85 minutes
- Equipment
- Stovetop and blender
- Good for
- Lunch, dinner, or snacks
- Cuisine
- Mexican
- Contains
- Gluten, peanuts, tree nuts, and sesame
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 900 g
- 1.89 kg
- 70 g
- 75 g
- 35 g
- 55 g
- 60 g
- 9 g
- 15 g
- 150 g
- 150 g
- 90 g
- 35 g
- 25 g
- 1 g
- 1 g
- 710 g
Weights are estimates. Together, the ingredients weigh about 4.28 kg before cooking, which is about 1.07 kg per serving.
Steps
Place the chicken thighs in a large pot and add the water and a generous amount of salt. Bring to a gentle simmer over medium-high heat, then reduce the heat to maintain a bare simmer. Cook until the chicken reaches 165°F (74 °C) (74°C (165 °F)) at the thickest part and is tender, about 25–35 minutes.
Transfer the cooked chicken to a plate and cover loosely to keep warm. Strain the poaching liquid; reserve about 3 cups for the mole and save the remainder for another use.
Meanwhile, heat a dry skillet over medium heat. Add the almonds, peanuts, and sesame seeds. Toast, stirring frequently, until lightly golden and fragrant, about 3–5 minutes. Do not let them become deeply browned, or the mole will have a muddy color and flavor.
Add the oil to the skillet. Add the onion, garlic, seeded habanero, pear, apple, plantain, raisins, cinnamon, and allspice. Cook, stirring occasionally, until the onion softens and the fruit begins to lightly caramelize, about 6–8 minutes.
Add the torn bread and about 1 cup of the reserved warm poaching liquid to the skillet. Simmer for 2–3 minutes, stirring, until the bread softens and absorbs some of the liquid.
Transfer the toasted nuts and sesame mixture and the softened fruit mixture to a blender. Add another 1–2 cups of poaching liquid and blend until completely smooth. Stop to scrape down the blender jar about every 15 seconds; unless using a high-powered blender, continue blending patiently until no gritty texture remains.
Pour the puree into a saucepan. Add enough of the remaining poaching liquid to reach a thick but pourable sauce consistency. Simmer over medium-low heat, stirring often to prevent scorching, until heated through and slightly thickened, about 8–10 minutes. Taste and adjust the salt.
Arrange the warm chicken on a serving platter or individual plates. Spoon the mole blanco over and around the chicken and serve immediately.
Notes
The accessible page excerpt does not include the member-only ingredient list or directions, so the quantities and several components above are reconstructed from the dish description and traditional mole blanco technique rather than extracted verbatim. The source specifically advises using medium heat, stirring often, avoiding over-toasting, scraping down the blender every 15 seconds, and reserving leftover chicken-poaching liquid for another use.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 940
- Protein
- 56 g
- Carbs
- 44 g
- Fat
- 63 g
- Fiber
- 9 g
Where the calories come from
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