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Mole rosa
Pink beetroot mole
Mole rosa: Taxco, Guerrero pink mole of beetroot, pine nuts, almonds and white chocolate
MexicanMole rosa comes from Taxco, the silver-mining town in the hills of Guerrero, where it is served on special occasions over poached chicken. Cooked beetroot gives the shocking pink colour, while pine nuts, almonds and a little white chocolate make it creamy, gently sweet and only faintly warm from one mild guajillo chile. It looks festive with toasted pine nuts on top and white rice alongside. Chef's tip: simmer the sauce only briefly, because long cooking turns the pink brownish.
- Total time
- 70 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the chicken
- 1 ¾ lb skinless chicken breasts
- 2 cloves garlic
- 1 ½ tsp salt
- 5 cups water
For the sauce
- 7 oz cooked beetroot (not in vinegar)chopped
- 1 ¾ oz pine nuts
- 1 ¾ oz blanched almonds
- 1 dried guajillo chilestem and seeds removed
- ¼ white onionchopped
- 1 clove garlic
- ¾ in cinnamon stick
- 2 ⅛ oz white chocolatechopped
- ½ cup milk
- 1 tbsp vegetable oil
- 1 tbsp pine nuts, toasted, to garnish (optional)optional
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Method
0/6 doneStep 1: Put the 1 ¾ lb skinless chicken breasts, ½ white onion, 2 cloves garlic and half the ¾ tsp salt in a pan with the 5 cups water. Bring to a bare simmer and poach for 15–18 minutes, until the thickest part reaches 165°F. Lift out, keep 400 ml broth, and slice the chicken.
20 minStep 2: Toast the 1 ¾ oz pine nuts and 1 ¾ oz blanched almonds in a dry pan over a medium-low heat for 3–4 minutes until pale golden. Toast the 1 dried guajillo chile for 15 seconds a side and soak in hot water for 10 minutes.
10 minStep 3: Blend the 7 oz cooked beetroot (not in vinegar), nuts, drained chile, ¼ white onion, 1 clove garlic, ¾ in cinnamon stick and the reserved broth for 3 minutes until completely smooth.
3 minStep 4: Heat the 1 tbsp vegetable oil in a pan over a medium heat, pour in the sauce and cook, stirring, for 5 minutes until it bubbles and thickens.
5 minStep 5: Lower the heat and stir in the 2 ⅛ oz white chocolate and ½ cup milk until melted and glossy, 2–3 minutes. Add the rest of the ¾ tsp salt. Don't let it boil hard after the milk goes in, or it can split and dull in colour.
3 minStep 6: Warm the chicken in the sauce for 3 minutes, then serve with rice, scattered with the 1 tbsp pine nuts, toasted, to garnish.
3 min
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 50 g
- Carbs
- 18 g
- Fat
- 28 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mole rosa take?
- About 70 minutes in total: 20 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of skinless chicken breasts?
- Boneless chicken thighs, same weight (a few minutes longer).
- What can I use instead of white onion?
- 2 shallots per onion.
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