Rick Bayless Beginner's Mole
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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.
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 👍🏼😋
you mention abuelita- that's Mexican hot chocolate (w/sugar and cinnamon). use this or use Mexican dark chocolate?
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’m very allergic to almonds. Could I substitute peanuts or walnuts or cashews? Or what would be a good substitute? I’ve also heard some people say pepitas or sunflower seeds might be ok. Thoughts?
Enjoyable video. I really appreciate the inclusion of the tasting notes throughout the cooking process. Cheers
I can’t stand chocolate in my sauce. I call it mole. It’s really red sauce. But I don’t do the cinnamon and chocolate.
Why To Much Talking!
He drives me nuts by not scraping the sides of the pot, which is loaded with flavor!
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!
Been waiting to take a stab at this dish since I saw you on TSM!
Just not gonna scrape the side of that pot, huh…?? 😬
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.
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!
I'm confused. That's considered toasting?
Mise en place always Thx chef 🇺🇸🐻👍🏻✌🏻
This is just plain wonderful; no shortcuts—do the work!
Wouldn't you normally use piloncillo?
I swear I was looking up something about skin tags…..
Dried Apricots work well to enhance sweetness in mole.
Please please please scrap that shit off the side … i'm reporting you to Martha Stuart!
Hi, Rick, would bacon fat be a good sub for lard?
Any chance of doing a video on cecina? The thinly sliced beef one. You can't find it in the US, even mexican grocery stores. It was the best thing I had when traveling in Mexico.
I’m going to surprise my wife with this recipe, as she luvs a chicken mole. Beginners mole, I’m wondering how long does it take for your advance mole. 🤯
Leaving your enameled cast iron on the heat without anything in it is a good way to ruin it.
Thank you
Rick, I’ve made your all day mole and rocked it. However, I’m allergic to chocolate. What could I use to present that flavor, but avoid a trip to the ER?
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.
Thank you Rick. My sister and i just finished making our first batch and poured it over some chicken. So delicious! Thank you so much!
My mother in law makes the best moles but this is something i can be proud to share with her. 😊
I can do this !
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
Thanks Rick, it looks wonderful. I look forward to trying out this recipe. Do you know if mole has any kind of Spanish influence, it makes me think of Romesco sauce with the red peppers & almonds.
Your camera operator is making me seasick…
Thanks for this awesome recipe Rick. I’m in Colombia and there’s no chance to get Mexican chocolate here. Are there any valid substitutes for it? We have local chocolate bars here, intended for making hot Chocolate drinks, they are a mix of chocolate, granulated sugar, cinnamon and cloves, and they sell them in brick-like bars that you boil in milk in order to make the hot chocolate drink I mentioned. Do you think that would work?
Ugh!
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!
Where can I find those pots??
I could never wait that long to scrape the sides even if I was paid to. I mean, honestly, I'm legitimately triggered seeing the sides of the pans gunk up like that. I understand Maillard reaction and the benefits but not scraping the side for long just feels off.
Rick, you are such a great chef and a great teacher! Such a well done video!!
Mr Bayless another great recipe and presentation. Respectfully I'd like to know if you are familiar with a Asado de Boda de Zacatecas