Rick Bayless Beginner's Mole
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- Опубліковано 6 жов 2021
- 👋 Hello to all you new subscribers! Today, I’m going to step you through the beginner’s version of mole poblano, one of the most essential dishes in all of Mexico.
Mole, you say? Doesn’t that take all weekend? Well, yes it does. But not this one.
Jammed with a harmonious balance of dried chiles, nuts, seeds, dried fruit and chocolate, this mole poblano can be ready in about an hour’s time, or more if you want to let the pot simmer awhile.
Key to your success here is preparation: gather your ingredients, read the instructions carefully and let’s get to work.
👉🏽 Recipe: www.rickbayless.com/recipe/be...
What to make with this? I love mole poblano over grilled chicken or roasted turkey breast. I especially love it ladled over enchiladas.
I've mentioned this in a few of Rick's videos, but as someone from a Mexican family, I love his passion and commitment to authentic and traditional Mexican food. In fact, his commitment to authenticity is better than most Mexicans I know. I don't know anyone who makes mole from scratch; most people use the Doña Maria mole base. And you can tell, because their drinkware/glassware cabinets will be mostly made up of the reused jars that have been cleaned and repurposed as drinking glasses.
Ah yes Doña Maria. Mi mama would use Doña Maria and add chocolate Ibarra and peanut butter. I think I am the only one in my imitate family that makes mole from scratch.
Hahahaha! You speak the truth about the repurposed Doña Maria cups. I’m guilty! Lol..
Oh yes. I’m n Canada and even my cupboards have Doña Maria glasses in them.
Yes I find Rick very interesting, because lots of chefs focus on "haute cuisine" like French or whatever, but he fell in love with Mexican cuisine and made an entire career out of it... I don't know much about Mexican food, but I always enjoy watching Rick cook, he seems like a swell guy.
I use to be guilty of that when I was 18-21 . I haven’t had Mole in ages . And I’m 44 now 😂
Who else has been watching him since PBS?!?!
I have. Also have had the fortune to dine at his restaturants in Chicago. Always just a true dining pleasure. My problem is I dont live in Chicago.
@@partlyfaded Obama stole him from the common people lol!
I’ve been lucky enough to eat at Frontera twice.
I have been watching Rick & using his recipes for many years- such a treat…
Me I used to watch him with my grandma
Does it bother anyone else that he didn't scrape down the sides of the pot? Anyway, upvoted and will be trying. Thanks Rick!
You do that with a nice piece of bread 🥖
@@enene1267 Or with your
@@mayalimon7318 finger? sure why not 👍
I don't think he could see the side of the pot closest to him. But yeah, i was concerned lol!
YES!! 😬
Growing up as a white girl in Akron Ohio I had very limited resources for foods that involved Mexican spices. Think Taco Bell and cheap local taquerias. In the early '80s I had friends who found a new restaurant that actually cooked Mexican cuisine rather than American taqueria food and they made me go there. There was this interesting thing on the menu called mole so I decided to order it. It was world-changing. It was so complex and so rich and just it wasn't a cacophony of of flavors because they all went together it was a symphony of flavors. That was at a restaurant in Cleveland called Lopez y Gonzalez. Thank you Rick.
I, too, had epiphanies such as yours...and, I remember not being able to find fresh chiles at the grocery store. No cilantro. Only Ortega fried corn tortillas in a box. Nothing even remotely approaching real salsa in a jar. Nopales? Forget it. Even in the '90s, when I started seeing Rick on TV, many of his ingredients were often hard to obtain.
In 2001, I traveled to Chicago on business simply to eat at Frontera Grill, or maybe Topolobampo--braving an early March blizzard to do so; I could have gone to New Orleans, instead--delightful weather in early March--because I was given the option. My professional cohort shook their heads; they did not understand in the least. But it was Chicago, and Rick, or nothing, for me.
I ate at Frontera twice, met Rick, who joined us at table, and graciously signed and presented me with his first cookbook, when he heard my tale. I've made a few kinds of moles over the years and always think of Rick hugely fondly, remembering his authentic graciousness, when I do. Well, I think of him more often than that--everytime I watch and re-watch him on UA-cam...or I make salsa mexicana (constantly), for that matter. Which is far, far more frequently than I think fondly of various family members...
Nice comment. I grew up in Akron as well and we were a poor family with so-so food. Joined the military after high school (1966) and one of my shipmates suggested we stop at Taco Bell for Tacos. I asked what is a taco? Truly did not know. And, of course, I now live in the Southwest. Great Mexican restaurants offering regional styles of Mexican cusine. Almost heaven.
Same but in Vermont and only have taco bell & a so so tequila food joint!
I do the best I can making everything from scratch!
@@michelesoto5919 well, I made mole once. ONCE. It was really not bad but oh my goodness the work. God bless the people who make it.
@@michelesoto5919Well, I guess if I move to Vermont, I know what kind of a pop up to open now. Thanks, Mr. Michael.
Made this dish today, and poured it over some chicken thighs and some farro on the side. Absolutely outstanding. Followed the recipe to a T. What was so cool about making a mole is that I got to taste it every step of the way. I tasted the pepper puree; the nut and raisin blend; I tasted the sauce before the frying and thickening and after. I got a real feel for what each step does.
Outstanding! That’s the best way to learn!!
I am Mexican and I really enjoy the enthusiasm that you have when explain the recipes, for the other side you are very accurate with the original ingredients, flavors and procedures. Thank you very much!
I believ that you are not only a great chef, but, as a teacher myself, you are an incredible teacher. Thank you!
Mexican has to be one of the best types of cuisine in the world. And even better that it's authentic
It literally is... It's ranked top 5 Worldwide
Agreed! And my husband is 1/2 Italian!
I have been watching you since I was 5 watching PBS in Chicago. You're one of the reasons I work in food now and love cooking. As a Mexican kid growing up here it was nice to see my culture showing up on TV in a positive light and you always provided that. Thank you.
When Mexican mamas aren't inviting the entire neighborhood over for feasts & everyone brings a little something to help out. ^^
Looked up simple mole recipes from scratch, saw this, and went to the store immediately and made it. Incredibly amazingly insanely delicious. Words can’t even describe. One day I will work up the courage to make the Oaxacan black mole!
Thanks for your review. Now I can't wait to make it.
I just made my first Mole using the Dona Maria, plus added Chilli and spices. I almost want to add some of these extra spices
Thanks also for your review. I think I will try to make this, too. I hope that it is not too spicy for me. I turned 70 and all of a sudden couldn’t take spicy. 😭
You were almost at the end and I was thinking “ what about the chocolate?” I’m glad you caught that too. But you taught me that this mole is more about the spices and the patient stirring and timing of all the flavors. Before this video I always thought it was all about the chocolate. The chocolate seems to be the cream on the top that marries it all together.
Excellent job! Looks mouth watering 👍🏼😋
Made this and it was SO good. It’s only me and my partner, so it lasted a whole week. And you better believe I ate it every single day and never got tired of it!
I just finished a batch and am so certain it will taste better tomorrow evening, that I invited a couple of friends for dinner. Will spoon the mole generously over red turkey enchiladas and green rice - Christmas is served! Thank you, chef.
Wow, Carlos. I think you're the first member to cook something and report back to us. Thank you. How did it go?
@@rickbayless It went well (quite easy, in fact), and the mole already tastes delicious on a slice of bread, but I would caution other members to heed your recommendation to have a spatter screen handy, and I would add: wear something inexpensive (like an apron), because I am not sure the mole spots on my shirt are leaving anytime soon. Nonetheless, it was fun and well worth the effort. This is definitely what I would now consider a foundational sauce for me. Thanks, again.
Thank you for providing vegan and vegetarian ideas when making mole. I love making mole, but I also love trying other people's recipes and perfect mine. For those of you who would prefer to use something else other than sugar. I personally use pitted dates in the blended mixture. They are naturally sweet full of fiber. I find it works well with mole.
Thanks for the tip! I would have never thought of using dates. Thanks! 😊
Made this today, absolutely delicious! I let mine simmer for about 3 hours. The final product was very complex.
My 93 year old aunt had my mom and I make mole using her recipe when we stayed visited her in this beautiful and primitive village. It was outside on clay pot over open fire. We spent the entire day - and yes, ate it the next day. We didn’t even want to compliment it with chicken. It was divine all by itself. Thank you Chef. Love your passion.
Got a recipe to share? Would love to see one.
@@interestingamerican31002,000 tons of love. A family that worked together on a single dish. They waited through the night until the next afternoon to eat.
My wife's grandmother in Mexico spends 2 days making mole for us to bring home every time we visit. It truly is a dish from the gods. Thank you so much for this much simpler method! Now we can make it ourselves when our supply runs out😁
There are a few dozen Mexican restaurants here in North Alabama, and one that I know of serves mole. It's right around the corner from the house! They do make it in-house, and it's delectable. They serve it over broiled chicken legs with rice and corn tortillas (also homemade). It's beyond divine. We have several Mexican grocery stores in town, so getting the ingredients isn't a problem. I'm looking forward to tackling this. I was nearly drooling the whole video. I love your cooking and instruction techniques, too. Vaya con Dios!
I love how passionate Rick is about this, and I think he's right, mole is one of humanity's great gifts, and I hope you all get to try some!
This sounds like a perfect sauce to bring to my family potluck. My brother often grills fish and chicken, some relatives are vegetarians this could be enjoyed by all. 🥰👍👍
Usted es el mejor cocinero mexicano del mundo…..
Not sure who downvoted this recipe. Omg never thought a mole could be this quick! I have made moles from “Fonda San Miguels” cookbook. Absolutely up there with those. Cheers Rick.
I so appreciate Rick's genuine thoughtfulness for vegans, never a whiff of condescension when talking about how to veganize things! It's a breath of fresh air.
Rick, I have been watching your videos for years and have been frustrated and happy watching them. Frustrated in knowing your so talented to be just throwing out a video to happy when you do them with your daughter. This video. Is EPIC! To make mole into a regular dish done so shortly instead of the long epic, two/three day dish, is incredible.. This video is a Master class. It may be a beginner's mole but it is so much more. It can be enjoyed and cherished and admired much more frequently. I bow and clap in appreciation to this video. Those that make this,,, will then think,, "so, your saying, there can be more to this?". Oh yeah. Thank you Rick.
Mole is a favorite of mine, and so was kinda surprised at the missing chocolate in the recipe--(spoiler alert) until the end of the video! Thanks much and well done Rick!
I live in Japan and finally had a family member send me some mexican chocolate. I will make this soon.
My father made me mole as a child and I miss it so much
I'm so happy about the almonds, sesame seeds and raisins. The idea of those flavors get me excited about trying this!
It all just comes together so nicely.
Rick is pure vibes. Nothing but respect, passion, and enthusiasm for every recipe from every culture. Bless you brother you inspire me to be a better cook.
Oh man I'm laying here in bed close to mid night watching u making this illusionary mole n listening your description of the smell of a few spices oh boy the smell its now here n all around. I can't wait till tomorrow.
I really liked how you explained the reasons for each step. I'm going to use this on enchiladas! Thanks so much for this.
My favorite mole enchiladas...Kings Food.
I love mole. I made this recipe a few months ago. I wasn't crazy about the taste of it at first, but when I froze the rest and cooked it over chicken thigh meat, man, it was sensational! I will be making more soon. Note: it does make a lot of mole!
Excited for this recipe 👍
That’s one of the staples in Mexican cuisine and for you to make it so easy to make is amazing !! I’am so grateful that you nailed it!!
The inspiration I needed to tackle my first mole. Excellent!
Thank,Very excited to make this.
Always a pleasure, great watching your channel
When I get back home in a couple of months, I'll give this a try! Looks like the perfect amount for a couple of dishes + some in the freezer. I'm going to say you set my OCD off by not scraping down the sides of the pots!! Lol.
Me too! I also expecting him to not add more water since I usually pour water/broth in the blender to get all the good stuff out 🤣
Nonetheless, it looks amazing and I can't wait to make this! So glad I subscribed already.
😂
@@PaulsUA-cam Some of these were originally posted for the membership who were supporting Rick while his restaurants were closed. Since the membership has been ended, he's been making the videos public.
@@PaulsUA-cam You're already a winner! You got to see members only content without being a member!!! Lol.
Lol I was waiting for the chocolate addition! Thanks for going back and talking us through that part too!
Rick, I'm a fan. Thanks very much!
You're the man Rick! Thanks for these vids!
Thank you Rick & thank you Mexico 🇲🇽
Looking forward to the series and making my first mole
Another incredible recipe. Thank you Rick.
I am so excited to try this! Mole is one of my absolute favorite things.
Man, you’re a saint. I LOVE this version!
Great video Rick. I don’t know why, but even after a full meal I’m still hungry after watching your videos.
Would pepitas work as a good substitution for the almonds, due to a nut allergy? This beginners mole is something I can totally make!
Thank you Chef for all that you've done and are doing. I will be eternally grateful for your Kitchen Hangouts. They were a bright light during the start of this pandemic.
Absolutely use the pepitas!
Some moles in mexico use pepitas even peanuts, so remember almost every stare and region in Mexico has their own recipe
YES! I have been waiting for this recipe from you for a long while. I love that this can be done in a quicker version than the traditional. Many thanks!
This is just plain wonderful; no shortcuts-do the work!
He’s my favorite!
TRY THIS RECIPE! I just made this with a couple minor substitutions. I decided to use this sauce as a start off point for a Guisado de Puerco. I slowly simmered big chunks of pork shoulder (fried in lard first) in this sauce for hours. On top of the sugar and salt, I also found it necessary to add acid in the form of lime juice. Cooking meat in it seemed to make the sauce a bit flat, hence the acid. Served simply with Arroz Amarillio (not from a box), chopped white onion, jalapeno, radish and cilantro. It is so good. This is a keeper.
Thanks Rick. Cool and great as always!
Made it. Amazing!!! Thanks!
Rick, you are one of my culinary heroes
I'm going to try this!!!
Yum!!! Can’t wait to try this amazing sauce
Rick, THANK YOU for posting these recipes on UA-cam. I’ve been a fan since the ‘90s and it’s so special to have access to you making these things any time, and in high definition. Love you and love what you do - thank you!!!
Happy to hear about the vegetarian options! Wishing your restaurant in Disney Springs FL could accommodate. Hostess told us no and also accommodate for dietary low sodium! 😢
Can't wait to make this!! ❤ So limited in restaurants eating out between the two! 💔
Fabuloso! So easy and as long as you keep a stock of dried chiles in the pantry you can pretty much make this anytime. Great recipe and technique chef!
I have enjoyed watching you since you were on PBS. Coming from a Mexican family, I remember helping my mom make the mole for the enchiladas outside on the BBQ grill. Thank you for your tips and suggestions!
Thank you for this recipe
Rick, you are such a great chef and a great teacher! Such a well done video!!
I’ve been wanting to make this for years but was too hesitant to do so after knowing the many steps. Your recipe has given me hope. Thank you.
Thanks for all the recipes! I wish I knew about this channel earlier as it just appeared in my feed recently. I love the content. Who knew that Skip had a brother that was a god of Mexican food!
I will Try making this recipe, monthly for enchiladas . thank you
Thank you Rick for bringing this wonderful Mole Recipe to your subscribers. Im going to give it a try this weekend with a steak !
Great recipe. So yummy .
excellent tutorial. when I first discovered mole I immediately fell in love with it. this "truncated" recipe is absolutly doable for me. thanks chef
Enjoyable video. I really appreciate the inclusion of the tasting notes throughout the cooking process. Cheers
Excellent instructions and the mole is profoundly good. Nicely done!
Amazing sauce. Its definately an everyweek dish now for me, over refried bean burritos. Great fun to make too. Cheers
Yessssssssss I needed this.
Mr. B, Just stumbled across your Beginners. Mole. Thank you for being so down to earth with your descriptions and explanations. You indeed made this a simpler recipe. I’m looking forward to trying it soon. Thanks again. Roger P. 👍👍
I will certainly make this recipe. I have bought the mole in a jar and tweaked it to my liking but I know yours will be awesome. I love to hear your enthusiasm and happy tone in your voice. Thank you for making this recipe for beginners!
Made it today and loved it. Never eaten or made it before. I could tell it went over well when everyone went for extra sauce. Great instructions!
I enjoy a lot your cooking. Thank you
Very good, I love the passion you put in to it .
Just made this and it is so freaking good! Definitely splatters but worth it
Rick. I first saw you cook in top chef masters. I appreciate that you are are sharing your gift with the rest of us, making mexican food accessible to the rest of us. I especially appreciate that you anticipated and answered so many of the questions... And walked us through your thpught processes. I hope to be able to eat at your restaurant one day.
I cook Beginners Mole' today. Not too difficult and very good tasting. If I can not travel to Mexico I can bring a little taste of Mexico to me.
Rick thank you for you TV shows and UA-cam videos.
Fantastic! I like the pot you use, it's like a wok.
Outstanding man!
Usually buy the jar, and add sugar and chocolate with other spices. However, this recipe seems manageable. I was wondering when he was adding the chocolate. Ric always makes it look simple and enjoyable. Thank you.
You are my literal hero!!!! I love going to your restaurants but this recipe is the SH*T. I have been watching you for over 20 years and this.... Heaven. Literally heaven. Thank you. I am bowing down to your amazingness today. THANK YOU!!!! 💞 ♥️ ♥️
Thank you kindly; "remember dried chili's are a dried fruit" ---very cool! Many sauce-makers tend to over-do the intricacies off the Mole process; instead you simplified w/out skimping and love how you said "or you could stir it back in", fat is flavor! Additionally, love your split-pea colored pots and your nice S&P box, also very cool in my opinion.
Perfect! Just made this today using the recipe on the website. Very well written and thoughtful. I had zero problems.
The resulting sauce is already delectable so I can't wait until it's had a day or two to mature.
Thank you. I applaud your efforts to make this a "back pocket" staple
Great recipe
I wish there were many hands up for me to click on. I made already your tacos de mole using the slow cooker. It was delicious. Now I'm going to try thise. TY, TY, TY, ...TY.
I recommended Rick's videos and books to my own children cause even though I've taught them some of my family recipes, sometimes they need more detailed info and inspiration while still authentic. I sent them this one too. I love mole sauce on just rice or even as enchilada sauce...omg, getting hungry...
Inspired! Thanks!
Thank you ☀️
Love these videos
Thank you Rick. I like mole a lot but don't have it much other than at restaurants. Now I can make it and freeze. I seen you use a dough mixer to mash hard eggs. Good idea so I bought one. Easier for egg salad.
y'know? Mole has to be one of the most complicatedly delicious sauces, flavors ever. It amazes me that people from a loooooong time ago thought this recipe up. How? I mean... WTF!?! When done right, the flavors just meld together in such an amazing way. Just fantastic! Thanks, Rick.
So I made this and the only change I made was an avocado leaf addition that I borrowed from your Oaxaca Black Mole recipe. It was very good. My wife, who can't tolerate much heat in food anymore loved it as well. Pro tip. As you stated in one of your videos, wear dark clothes. I ordered a spatter screen shortly after making this. This will now go on our Thanksgiving turkey. A couple traditional sides, and some fresh corn tortillas made from Masienda Masa Harina, and we're on our way. TYVM for this. It will be a "back pocket" recipe.
I’ve never tasted mole, but I’ve been so intrigued by your mole videos, I made this one today. It’s still simmering, but I’ve tasted it. It’s interesting. I don’t love it. I don’t hate it. We’ll see how it tastes tomorrow. I really enjoy your videos! Thank you so much for sharing so many with us! This is the second thing of yours I’ve made. So far!! Oh! And, I didn’t heed your warning about not wearing white 😢😂
Mise en place always Thx chef 🇺🇸🐻👍🏻✌🏻
This looks really good. I am reminded of my mom making this, which was nearly a whole day affair. It is very labor intensive, and she would make enough for several meals. We would mix the sauce into our Spanish rice. Now I'm hungry!
This was amazing as usual Chef! I plan on making this on Sunday this weekend. looking forward to the upcoming sessions.
Thank you Thomas. Much more good stuff to come.
I've never had mole because I am deathly allergic to nuts. But I have always wanted to know what the experience is like. I can eat seeds and I can eat peanuts because they are not tree nuts. My other problem is I cannot source any pasilla, ancho, or Hatch chiles in Japan and customs always confiscates any dried or jarred chiles containing seeds that I try to bring in. I'll keep trying to put everything together and make it one day. I make pork green chile with canned chiles that my friends bring when they come here to ski but the flavor is always lacking. I found one native chile, himo togarashi (rope chiles) that kind of enhance the flavor of the canned chiles but the one farmer I got them from doesn't grow them anymore and I don't know where to get seeds. Oh well, Japanese food is great too but Mexican has always been my favorite.