Rick Bayless Beginner's Mole

👋 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.

What to make with this? I love mole poblano over grilled chicken or roasted turkey breast. I especially love it ladled over enchiladas.

[donnybeal]

Mexican has to be one of the best types of cuisine in the world. And even better that it's authentic

[manuelleal]

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!

[billyeveryteen]

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.

[cubanmama]

I believ that you are not only a great chef, but, as a teacher myself, you are an incredible teacher. Thank you!

[a_rigid_designator]

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.

[Hullj]

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.

[jonahorlofsky]

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.

[theplayerformerlyknownasmo]

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.

[paulkersey]

Does it bother anyone else that he didn't scrape down the sides of the pot? Anyway, upvoted and will be trying. Thanks Rick!

[Zulma]

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!

[normasouza]

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.

[Roblolord]

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!

[grievousangelic]

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! <3

[Rikkcas]

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 👍🏼😋

[erichitchens]

Made this today, absolutely delicious! I let mine simmer for about 3 hours. The final product was very complex.

[carlosdelagarza]

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.

[mvondoom]

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!

[speeedracerx]

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😁

[terryt.]

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. 🥰👍👍

[decimomaximomeridio]

Usted es el mejor cocinero mexicano del mundo…..