Here’s the results! I made it into enmoladas with a side of cilantro-lime rice. It’s not ideally super white but the flavor is fantastic. What do you all think? P.S. To those who helped give feedback to my previous post about adding acid, I realized that acid was coming from the green apple already in the recipe so it all worked out. Haha 😆
I just got all the ingredients to make Molé blanco (wedding style) for the first time this week. I noticed during my research that the recipes didn’t include any source of acid which I love for my food in general to have for balance. ( It’s also one of the reasons why I love authentic Mexican so much too since it’s usually very bright with acid.) Would it be inauthentic to add a little white vinegar to the Mole (I know apple cider is more traditional but just for the sake of keeping the white color)? I also thought of a little sour cream but I already know that’s definitely not authentic. Any suggestions are much appreciated. 🙏🏻