Dish

Mole blanco

White mole

Mole blanco is made with almonds, sesame seeds, garlic, onion, and spices such as cinnamon and cloves. The ingredients are toasted and then ground together to form a paste. The paste is then simmered with chicken broth until it thickens. Mole blanco is high in calories and fat, so it should be used in moderation.

Cuisine of the Americas› North American cuisine› Mexican cuisine

Sauce

Origins and history

Mole blanco originated in the state of Oaxaca in Mexico. It is a variation of the more well-known mole sauce, which is made with chocolate and chili peppers. Mole blanco is typically served with chicken or pork, but can also be used as a topping for enchiladas or tamales.

Dietary considerations

Mole blanco is suitable for vegetarians and can be made vegan by using vegetable broth instead of chicken broth. It is also gluten-free and dairy-free, making it a good option for those with dietary restrictions.

Variations

There are many variations of mole blanco, with some recipes calling for the addition of fruit such as pineapple or plantains for extra sweetness. Others may use different nuts or seeds to customize the sauce to their liking.

Presentation and garnishing

Mole blanco can be presented in a small dish for dipping or as a topping for meats. Garnishing with chopped cilantro or queso fresco can add a pop of color and flavor to the dish.

Tips & Tricks

To make a spicier mole blanco, add more chili peppers or hot sauce. For a sweeter sauce, add more fruit or sugar. For a thinner sauce, add more broth.

Side-dishes

Mole blanco is commonly served with chicken or pork dishes. It can also be used as a topping for enchiladas or tamales. Rice and beans are popular side dishes to serve with mole blanco.

Drink pairings

A Mexican beer such as Corona or Dos Equis would complement the flavors of mole blanco well. For non-alcoholic options, a horchata or agua fresca would be refreshing.