Jun 04 2026
Restaurants›Ophelia›Pulpo En Mole Blanco Recipe

Pulpo En Mole Blanco Recipe

Inspired by Ophelia
Time1h 30m
Serves4

Corn Crusted Octopus, Chorizo, Cilantro Rice, Braised Kale & Zucchini, White Mole

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Ingredients

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Corn Crusted Octopus

Chorizo

Cilantro Rice

Braised Kale & Zucchini

White Mole

Method

Corn Crusted Octopus

  1. 1

    Prepare the Octopus

    Bring a large pot of salted water to a boil. Add the octopus and cook for about 45 minutes until tender. Drain and let cool.

  2. 2

    Coat and Fry

    In three separate bowls, place cornmeal, flour, and beaten eggs. Dredge the octopus in flour, dip in eggs, and finally coat with cornmeal. Heat oil in a frying pan and fry the octopus until golden brown on all sides. Drain on paper towels.

Chorizo

  1. 3

    Cook the Chorizo

    In a skillet over medium heat, add the chorizo and cook until browned and cooked through, breaking it apart with a spoon, about 5-7 minutes.

Cilantro Rice

  1. 4

    Cook the Rice

    In a pot, combine rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and cook for 18-20 minutes. Once cooked, fluff with a fork and stir in cilantro and lime juice.

Braised Kale & Zucchini

  1. 5

    Sauté and Braise

    In a skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant. Add kale and zucchini, stir well, then pour in vegetable broth. Cover and cook for about 10 minutes until vegetables are tender. Season with salt and pepper.

White Mole

  1. 6

    Make the Mole

    In a skillet, heat olive oil over medium heat. Add onion and garlic, sauté until translucent. Add almonds, pumpkin seeds, and sesame seeds, and toast for a few minutes. Transfer to a blender, add broth, cumin, salt, and pepper. Blend until smooth.

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