Slow Cooker Mole with Chicken | Rick Bayless Taco Manual
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- Опубліковано 27 вер 2024
- Yes, you could buy a mole paste, simmer it briefly with chicken stock and stir in coarsely shredded chicken for quick-and-easy, oh-so-Mexican chicken tacos. But the truth is, I haven’t found a mole paste in the United States I can whole heartedly recommend. So, to offer you the simplest path to this quintessentially Mexican flavor, I put together this unorthodox, super-streamlined mole recipe using a slow cooker, one that turns out a very respectable, satisfyingly delicious red mole to mix with chicken. I typically start the mole early in the morning, spending about 20 minutes getting everything sauteed and simmering in the slow cooker. Then I come back to it a couple of hours before serving to puree the mix, and do the final simmer seasoning. Two notes: First, this recipe gives you about 10 cups of mole, which is comically more than you need for the tacos. But it is the smallest batch you can successfully make in the slow cooker, and, besides, it freezes well and is more than welcome on a plate with poached or grilled chicken and as the sauce on enchiladas. Second, I wish I could tell you to make it with all ancho chiles-the most easily available dried chile-but the mole doesn’t come out with a true Mexican flavor; you need to have the complexity that the other two dried chiles add.
Link below for the recipe 🌮👇
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Chef Bayless I am from Mexico and something that made me a die hard fan of yours is the dedication and respect you have for Mexican food.
Same here, he is for real.
He's Mexican
No hes not @frankcox748
Uh no he is not @@frankcox748
@@Michelle-CraftyWACatLady I know he's not. For Fuck Sakes, can you not see the sarcasm?
I am born and raised Mexican, sir, I am impressed with this recipe. 🎉 So glad you keep the essence of Mexican cuisine and make it accesible for others to learn and enjoy. 🤩
Like your recipes I'm American Mexican I don't know if I'm saying that right or not but my parents were born in Mexico and those traditions have passed on to me and you have some really great recipes and I don't put water on the sides of my blender either I don't think it really matter
One of the best dishes in Mexican cuisine. ❤
I make a ton of a Syrian paste called harissa. A neat little trick I found is to cut the stem top of the peppers, insert a chopstick and swish it around to remove almost all the seeds quickly. Then I rehydrate them, open them up and if there is one or two stray seeds, I remove them, or often let them remain. A few seeds are not a problem
As a Mexican native. I love your recipes. Thank you for sharing our abuelitas recipes.
Rick, I had the opportunity to make an authentic mole for my Nieces Quinceanera in Tlaxcala for 150+ guests back in 2010. 3' Cazuela , stirring hour after hour to make sure it didn't burn. As a gift for my labor the Maestra gave me a traditional hand carved large deep wooden spoon. It was a memorable time.
As my wife (nurse) and my self ( respiratory therapist) have very busy work schedules with long days these videos have been a huge gift. It’s difficult for use to have time to cook decent meals all the time. We both love Mexican dishes and the crockpot series has been awesome with our work schedules. Please keep the crockpot series going. Thabk you Rick for all your hard work and what you do. Take care and thank you again these have been a amazing gift in our busy lives.😊
Señor Rick this is amazing. My mom and grandma used to make mole from scratch. It used to take a day to make it. I now wish I could have written the recipe. They used huge clay “caserolas” that were placed on top of stones and the wood was burning underneath the “caserola.” I am from Mexico City.
check out his black mole video
Ok...it's in the crock pot! The house is suffused with the most amazing aroma. I confess I have already dipped in a spoon. Cooking is such a powerful way to feel gratitude and connected to people you've never met.
How was it??
@@drewie_ButtsIt was delicious. Honestly, I've followed lots of his recipes and never been disappointed. I made the Coloradito RB showed during an episode of "one plate at a time" and it was also great. He talks about braising a turkey breast in it, and that's what I did for Thanksgiving last year as the turkey.
I like the authenticity and the simplification you've created to this dish of my ancestors
Buen Provecho
Now the grilled cheese sandwich I was just about to make doesn’t seem all that appetizing….😂
Dip your grilled cheese in Buffalo Sauce, you will change your mind. :)
@@motofunk1 so true! Normally, I use my own homemade hot sauce because a grilled cheese should have some flare/heat but I have used buffalo sauce before.
@@motofunk1 búfalo sauce and cheese¿¿ you do that in USA¿ bufalo sauce is used only for some types of very fresh fruits like jícama, not in food except for ceviche
@@shiroumxm2052 Buffalo Wing Sauce....
😂😂😂
I can watch you and listen to you endlessly... beautiful and loving cooking. wish you were my neighbor tbh :)
My first mole and it tasted like my friends mom’s mole, she is from Oaxaca. Thanks Rick
One of those meals that I will always remember is a Duck Mole with a roasted pineapple tamale at Frontera Grill. It was an amazingly balanced meal - rich and delicious one winter night while I was in Chicago for work. Thank you Rick for sharing your passion for Mexican food in a fun and approachable way.
Mole is my favorite dish. The flavors can vary greatly depending on what area of Mexico you are in. I love the flavors.
I only just came across Rick in the last few days and have loved watching his videos. You can see he has such a genuine love and respect for the food and the culture(s) it comes from and that's so delightful to watch. Will definitely be trying out this recipe as well as some of his others very soon!
1985 Bon Appétit had a mole sauce recipe that was just wonderful. Took us two days of roasting, toasting all the ingredients was it good.
he has a video of a much more complex mole, both time and ingredients.
Rick, you’re a genius. I’ve been looking for an excuse to buy a Vitamix and am finishing today this “CrockPot” mole recipe because I’m running out in the freezer. I have made several batches over the years but this is the most user-friendly. Since I don’t have a large enough CrockPot, I baked in iron Dutch oven at 250 for 6-hrs then 325 for 2-hrs. Most excellent and no splatters all over me and the kitchen. Thanks for all you do. Can’t wait to visit Frontera one day.
Made this today. It's amazing! The hard part was getting the ingredients and that was easy. 😂
Yummmm😋😃 Chef Bayles I told you I am from Mexico City and worked Av 5 de Mayo love how much u liked and cook those delicious dishes thank you 🤗😃
Just made this Mole today. Really lovely. Served it up with my first attempt at making tamales. Mole went exquisitely, the tamales only so-so. Now I have three 2-cup freezer portions and another in the fridge, so I know I have some great tacos and enchiladas in my future.
Hi, this looks delicious. I haven’t made it yet, but I just have a teeny tiny, comment instead of putting the rest of your chicken stock in the crockpot, put it in your blender to get out the last of the moly that’s in there, run it for a second or two, and then you got every last bit of that delicious sauce you made
If I bought and used a store bought mole paste, my Zapotec friends would never let me forget it! Thanks for a user-friendly red mole recipe. I've logged in some serious hours of stirring mole so this is a great enhancement for when I'm in the states.
Mole my family favorite dish, im mexican and my husband hungarian weblove home made mole
Making this tomorrow morning. I'm obsessed with your recipes Rick!
Holy Mole! I'm gonna attempt this tomorrow. Thank you Rick Bayless, I have been binge-watching your recipes and your culinary insight has proven to be an invaluable resource in my recent journey through the world of Mexican cuisine.
Chef, I had a spare day and made this mole to use tomorrow when my wife is home. It is so delicious! During the last 2hr cook, I felt the need to stir it occasionally, and each time cleaned my spatula with just a slice of white bread! So tasty! I can’t wait to try the chicken tacos tomorrow.
When I make mole, I add cooked chicken about 5 minutes towards the end of sauce to give the chicken more flavor. Mole is my favorite food. I don't have it often but my mouth celebrates when I eat mole😅
The mole base made me laugh bc it reminded me of my Christmas slow cooker pot pourie. My daughter and I love Mole so I am looking forward to trying this recipe! Thank you.
So true! Thought the same thing! LOL
Hmmm, Taza Cinnamon Chocolate. My favorite.
I've only had really great mole a few times. Never though I could make it (I always heard about the time it takes). I'm making this! I'm doing it soon. Wow- thank you so much, Rick!
Nice living room! the mole looks great too
I have never tried mole. Goodness knows where you can eat it in the U.K. But! I am fascinated and want to try cooking it without even knowing what it tastes like! I think this version plus the beginners one you do, are top of my list to try. Just gotta source the right chiles. (Trots off to the internet…).
Im mexican and im learning to make mole with señor baylee. Gracias
Mole is awesome and one of my favorite to order out. I'm definitely going to make this💚
Mole is my favorite dish ever. This looks mouthwatering!
There is attainable
epicurean happiness
in this video.
Gonna try anyway.
Love me some Mole.
Namaste
i have learn a lot from you on this recipe
Looking forward to trying this, though I confess I found the process of mole making (taught to me via UA-cam by Rick) very peaceful and gratifying. I once had a paste recommended to me by the owner of one of our local Mexican groceries, bought it to be polite, but never did make it.....
Chef, made your mole recipe today and just finished the first 2 tacos. Sensational! Thank you for sharing! Can't wait for your new restaurant in Westlake Village to open.
I LOVE Mole!!! I have never even considered making it homemade because of all the work that goes into it 😂 I am definitely going to have to try this one. One thing though... How could you leave all that Mole in the blender!!!!??? Put the rest of the chicken stock in the blender and get it all!!! You just about gave me a heart attack watching you leave it
HAHA. I was thinking the same exact thing but we know he doesn't waste anything! I'm confident he took some of the mole back out or lil water or stock and blended it to clean the blender jar.
iRick I love your recipes!! iRecipes are authentic-mil gracias!! iOne easy way to clean the dried chiles is to cut off the stem with kitchen shears!! Followed by cutting them open from stem end to tip!! Hope this helps everyone. iHugs! I am from Guadalajara.
Such a HUGE mixer bottom for such a TINY putcher
I remember my mom making Mole' sauce, OMG it was SO GOOD!! I LOVE CHICKEN AND MOLE'
Skip and Shannon must be over his house on the Daily... i know i would!
Awesome chef... this will be my next recipe!
You just recently popped up onto my youtube feed. Your videos are very comforting. Thank you. 😊
¡Orale! This looks amazing. My instant pot has both a slow cooker and saute setting. So I should be able to do the whole thing in the IP. I am a vegan and this would be easy enough to make vegan. Use oil instead of lard and vegan chicken flavored bouillon. For the chicken Butler Soy Curls would be great. They come dry and are typically rehydrated prior to use. But I would toss them in dry so they soak up the mole. Daring makes a fantastic vegan chicken that was be another good option. Making mole from scratch is easy enough that I don't bother with Doña Maria. My Mexican mom would use Doña Maria and add peanut butter and Ibarra. So if you don't want to go fully scratch you can just add things to a store bought mole.
Mole is the best.
DEAR CHEF BAYLESS:
YOU ARE FOR ALL OF US THE EPICUREAN MASTER OF KNOWLEDGE, SKILL, INFECTIOUS ENTHUSIASM, AND JOIE DE VIVRE OF LIFE'S TRUE LOVE!!!
YOUR PRESENTATIONS ARE DELIGHFULLY MOUTH-WATERING TO THE DEGREE I MUST ALWAYS KEEP A TISSUE HANDY TO MAINTAIN DINING DECORUM ...I THINK I CAN EVEN INHALE WITH YOU ALL THE WONDERFUL FRAGRANCES YOU SO PERFECTLY ORCHESTRATE FOR US TO WITNESS.
THANK YOU SIR FOR ALL YOUR LOVING KINDNESS!
I PRAY THAT OUR FATHER IN HEAVEN CONTINUES THE ABUNDANCE OF HIS BLESSINGS UPON YOU AND ALL OF YOUR LOVED ONES NOW AND FOREVERMORE...AND EVEN LONGER!!!!!
THANK GOD FOR YOU CHEF BAYLESS!!!!
Hello from Southern Oklahoma
Rick this sounds really great.
🌮🌮🌮🌮
Andale! Perfecto!
This is brilliant, thanks for sharing
This guy is a Mexican food pro. Ya love to see it.
Wow! That looks so delicious! I am extremely hungry now Rick! Awesome!
I can attest to the difficulty and time commitment of making mole poblano. Close to 30 ingredients, and it took 8-9 hours the first time I made it. Slow cooker is a good idea for this type of thing.
Oh I absolutely love mole! My husband doesn’t though…I sure miss it…unless I make half the recipe
Loving this one Rick and fam!
My mouth is watering 😋
Exceptional Chef.
We LOVE mole and I will be making this soon. But, I will be canning it in jars. I am looking forward to having this on my pantry shelf.
Sounds incredible.
yum
I'm impressed, looks delicious!
Rick, I mean this in the complimentary way. You are the Julia child's of Mexico.
Sorry I am going to cheat and use Frontera Mole paste I bought at the grocery store. I have made it with your premade mole paste and loved it! Maybe soon I will make this recipe, but soooo much easier to use your product.
Mole is my favorite
thank you Chef Bayless and I plan to try this!!
Te recomiendo reemplazar el azucar con ciruela pasas la ciruela pasa le da sabor y dulzor al mismo tiempo.
I recommend reeplace sugar with ciruela pasas it adds flavor and sugar at the same time. Greetings from CDMX MX
Nice work bud. I remember the first bite of authentic chicken mole
Wow... good recipe 😊
Qué fantástico se ve este mole es todo un arte prepararlo gracias Rick B.👍
Dang, that looks delicious!
Good Job Chef
Tacos de lengua en mole Rick!
Making this dish this week!!!
Far be it for me to tell Rick Bayless how to do something in the kitchen, but when it comes to using the mortar/pestle or molcajete, it can be helpful to use the Thai method and pound the heck out of tougher things like cinnamon... let the pestle do the work of course, but it makes it a lot quicker. :D Great recipe and going to use this one for Thanksgiving turkey and next-day tamales.
Looks fantastic, I'm mole addict.
Man I enjoyed this. I want to make this now.
I cried for that tasty blender when the broth went in the pot. Could have rinsed the blender with it.
I will take a case of your Mole. Its got to be good. If you haven't seen Rick scream in a pot, then go to Rick's short video. Very funny.
Hey! I could do that. Thanks for making a video for the layman to have success with
Genius!
You’ve given me a great idea, but I would have cooked a chicken in the slow cooker, too, together with the rest of the ingredients for the mole.
Hi Dora , cooking the chicken in the mole reverses the roles of the dish! In Mexico, Mole is the star and the chicken is actually supposed to be supporting, so while you can put chicken in, it's not the traditional method.
Is the chocolate you use sweetened or semi-sweetened? Love the video.
i had red mole from a lady that made takeout food from her home, it was an hour wait and dude it was worth it, its unilike any flavor profile ive ever had or ever cooked.
I just recently rendered my own lard by microwaving suet. I'm not sure if it's safe, but it tastes really good and is easy.
mulato, ancho y pasilla
I wanna play around with making this mole omitting the nuts and see how it turns out due to a severe nut allergy
I really need to make mole.
Hi chef. Gracias por su receta! I love mole, my parents from Jalisco made it as a kid and I have as well made it for years. I love the simplicity of your recipe. I missed the platano and a bay or avocado leaf. I'm surprised with the amount of sugar. Poblano vs Oaxacan perhaps. Fried vs toasted. I'm sure the manteca makes it more of a full flavor which I will have to try. I once tried cooking birria in a slow cooker and it came out much to watery, did you find it to be the case here? As far as videos. I was born in Tijuana Mexico and my parents, as I stated, were from Jalisco Mexico. I lived most of my life in southern California. I now live in San Antonio Texas. OMG, the difference in Mexican cooking is like night and day. Can you make a video showing the complexity of Mexican cuisine between the two states. Gracias!
👀...👍🔥😎🔥👍
I wonder if you can use bacon fat? I always saved bacon fat so I always had it around the kitchen. Thank you for sharing your recipe sir. God bless you. 🙏🙏🙏🙏💕
I wish the quality of these videos was better (360p?). I consume everything you put out, and you deserve higher quality videos.
the earliest you watch the video the worst the quality
if you wait some hours after the upload you can watch it in a better quality
I’ve got 2160p. Clueless people that spread bs never cease to amaze me.
4k an hour after upload
I guess I have to be more patient - thanks!
Ok... I am mexican and I have a big complaint... *WHITE RICE* that's the only thing missing!!!! I-m thinking about doing this. cheers!
MY MOM WOULD ALSO PUT PEANUT BUTTER REAL GOOD STUFF OLD RECIPE FROM THE RESERVATION.
You can also find the lard in your frying pan after cooking bacon...
What if you cooked chicken breast in the mole mixture?
Mane, I gotta be honest. This looks like someone already had Taco Bell and has been "processed". It might taste like heaven but it looks like hell.
Molé ❤