Mole Blanco
Maitake Mushrooms, Charred Cabbage, Pine Nuts, Black Truffle, Habanero Oil, Corn Tortillas
Chef Sarah Thomspon of Casa Playa | Las Vegas, NV
Adapted by StarChefs | April 2026 | Photo: alexander Zeren
INGREDIENTS
Mole Blanco:
Yield: 1 gallon
200 grams grapeseed oil
600 grams sliced onions
60 grams sliced garlic
700 grams sliced yellow plantains
5.6 kilograms vegetable stock
320 grams toasted Marcona almonds
320 grams toasted pine nuts
200 grams golden raisins
200 grams toasted white sesame seeds
160 grams toasted peanuts
48 grams roasted habanero chiles, seeded and skinned
30 grams garlic confit
20 grams toasted Mexican cinnamon
4 grams fennel seeds
4 whole cloves, toasted
4 pods allspice, toasted
Habanero Oil:
Yield: 1 pint
60 grams habanero chiles
200 grams grapeseed oil
Charred Cabbage:
Yield: 6 servings
200 grams grapeseed oil
200 grams green cabbage, cored and cut into ½-inch slices
7 grams kosher salt
100 grams rice vinegar
To Assemble and Serve:
Yield: 1 serving
Neutral oil
4½ ounces maitake mushrooms
Kosher salt
Butter
Toasted pine nuts
Epazote leaf
Shaved black truffle
Juice of 1 lime
Flaky salt
Corn tortillas
METHOD
For the Mole Blanco:
In a sauté pan over medium flame, heat oil. Add onions and garlic. Sweat until alliums are soft and translucent. Add plantains and cook until fragrant. Add remaining ingredients. Cook 45 minutes, or until nuts are softened. Transfer mixture to a Vitamix Commercial blender. Purée until smooth. Pass mixture through a chinois. Transfer to an airtight container and refrigerate.
For the Habanero Oil:
Heat a broiler. Place chiles on a sheet tray. Broil until blackened. Transfer to a Vitamix Commercial blender. With machine running, stream in oil until mixture is fully emulsified. Transfer to an airtight container and reserve.
For the Charred Cabbage:
In a cast iron pan over high flame, heat oil. Add cabbage. Season with salt. Sear cabbage until evenly charred and cook through. Add vinegar and cook until au sec. Remove from heat and set aside.
To Assemble and Serve:
In a sauté pan over high flame, heat oil. Add mushrooms. Season with salt. Sear mushrooms until evenly charred on all sides. Add butter and stir until mushrooms are well coated. Remove from heat and set aside. Spoon 2 ounces Mole Blanco onto a serving plate. Top with 1 ounce Charred Cabbage, mushrooms, pine nuts, and drizzle with desired amount Habanero Oil. Garnish with epazote leaf and truffle. Finish with lime juice and finishing salt. Serve with tortillas.
