Mole Blanco Recipes

MOLE POBLANO

Steps:

• In an ungreased skillet, cook tomatoes over medium heat for 10 minutes or until browned; set aside. In the same skillet, cook peppers, a few at a time, over medium heat in 4 tablespoons shortening for 20-30 seconds, turning often; drain. Place peppers in a large bowl of hot water; cover and soak for 1 hour. , In a spice grinder, combine sesame seeds, coriander seeds, aniseed, peppercorns, cloves and cinnamon; process until finely ground. Set aside. , In a skillet, cook the almonds, pumpkin seeds and garlic in 4 tablespoons shortening until lightly browned, stirring often. Add raisins; cook and stir for 1-2 minutes or until raisins are plump. Add bread cubes; cook and stir for 2-3 minutes or until crisp. Drain well. , In a blender, combine 1 cup broth and reserved tomatoes; cover and puree. Add seasoning mixture, raisin mixture and 1 cup broth; blend until very thick. Pour into a bowl; set aside., Place 1-1/2 cups broth in blender. Add peppers, one at a time; process to a thick consistency. In a Dutch oven, melt remaining shortening over medium heat. Add pepper mixture; cook and stir for 10 minutes. Add tomato mixture; cook and stir for 6-8 minutes or until thickened. Add the chocolate, salt and remaining broth. Simmer, uncovered, for 45 minutes or until mixture reaches desired consistency. Serve with poultry.

MOLE BLANCO

Steps:

• Put onion, garlic, peppercorns, cinnamon, cumin and jalapeño in a blender. Add enough water to allow machine to purée mixture. Blend until uniformly smooth.
• Put oil in a deep skillet or broad saucepan over medium heat. Add puréed mixture and cook, stirring almost constantly, until reduced and thickened.
• Put pine nuts in a blender with enough water to allow machine to purée; blend until smooth.
• Add puréed pine nuts to simmering mixture and salt to taste. Cook, stirring, until thickened, 5 to 10 minutes; taste and adjust seasoning and serve with chicken or fish.

MOLE BLANCO -- WHITE MOLE SAUCE

Steps:

• Fry first eleven ingredients together until golden.
• Remove from pan, place in container of blender or food processor with a little chicken stock; whirl until smooth and return to the pan.
• Add the remaining chicken broth and the white chocolate and set to simmer for half an hour.
• Season to taste with salt and pepper.
• Once it has reached the desired thickness, it is ready for dressing any meat you would like, preferably chicken.