White Mole
1.00 h
4 raciones
Difficulty:
Alta
Ingredients
1/2 l chicken stock3 “güero” chillies
2 spoonfuls butter or oil
½ diced onion or ¾ cup onion
2 cloves garlic
½ cup peeled almonds (80 g)
¼ cup natural unsalted peanuts (80 g)
½ cup white pine nuts or (40 g)
¼ cup sesame seeds or (40 g)
½ cup white raisins or (50 g)
½ bread roll
Salt
Pepper to taste
1 spoonful sesame seeds to accompany (not roasted)
edible flowers to taste.
METHOD
- In a pan on a medium heat, roast the almonds, peanuts, pine nuts and sesame seeds. Set aside.
- Roast the chillies on a griddle, then place them in a plastic bag to sweat. (Important, is to roast the chillies as they are raw)
- Clean the chilli, removing skin, seeds and stem.
- Blend the chillies with half a litre of chicken stock.
- Set aside.
- Heat half the oil in a large saucepan on a medium heat.
- Add onion and garlic.
- Incorporate the almonds, peanuts, pine nuts, raisins and pieces of bread in pieces.
- Cook until bread is soft and blend with the chilli mixture.
- In the same saucepan, heat the remaining oil and return the sauce.
- Season with salt and white pepper.
- Keep cooking on a medium-low heat for a minimum 15-20 minutes.
- To serve cover the chicken pieces with the sauce and sprinkle on toasted sesame seeds.
- Serve with edible flowers to taste.
