I'm a disabled vet US Navy chef. Love your show I am 65 years old I love the truck I still cook part-time for my family. I live with my daughter her husband to grandkids and my wife and me we all live together with me boy for both disabled but we still cook my wife helps around the house really enjoy your show sent you

"If you have a Mexican grandmother, hers is the best ever version, so make hers!" I do not have a Mexican grandmother, so I struggle with things like Pozole and birria. But I know that those words are vitally important advice! 😂

Good Mole, once tasted, enraptures you and you are NEVER the same...

@donhancock332

Жыл бұрын

Isn't it though! I received some delicious chicken mole from a friend and was up and down all night eating it! So addictive.

On my trips to Mexico, I went to 5 places Rick Bayless recommended, and none of the disappointed. Pujol is a great restaurant!

I really miss my mother-in-law's mole. Too bad we didn't pay more attention to how she made it before she passed...

@paulpowell9579

2 ай бұрын

So many of us have that regret.

Rick is my mexican grandmother

I miss my México.

Chef Rick, I did have a Mexican abuela and I have to tell you that of your mole she would have said “ it’s not too shabby “ 👏🏼 good job!

My favorite Mexican dish. Mole con pollo y arroz. I miss my moms mole in Mexico City growing up.

6:33 the mole mad reminds me of yakatori tare and ramen broths where some continue to add ingredients to the previous days tare or broth (soup actually)

❤❤❤❤ Love ❤❤❤❤❤ loved ❤❤❤❤ your show Enjoyed your way of EXPLANATION Greetings from Maastricht NL

Green mole sounds intriguing. Only problem is finding epazote here in Oregon.I will find the seeds somewhere and plant it!

@carloszenteno

Жыл бұрын

Yes, if you can't find it locally you can try Baker Creek, they carry the seeds.

The green mole looks easy to try

I love the closing recipe bonus. Thank you so much!!

The mole episode is perhaps my favorite. Rick's red mole he shares in that episode is what I made for Christmas this past year and it was so delicious. I have not had the courage for mole negro, but I'm working up to it....

I love LOVE all of the information and history you share. I would be the size of a house if I tasted all of these wonderful things!! My mouth is watering!!

Stay safe in Mexico 🇲🇽 Rick. There’s some scary dudes there.

Now that’s how I want my Thanksgiving Turkey.

i'll have to try this. thanks for making your videos, great content with context!

it all looks so glorious.

I’m really enjoying your latest videos.❤

Thank you for sharing I miss your daughter I haven't seen her for a while

Man that looks so delicious wish I could come for dinner

Looks amazing, Chef! A little daunting but want to give it a try! Thank you for sharing.

The best channel u make it looks so rasy

Lo quiero hacer y lo haré, gracias por el video

I purchased Rick's book Mexico One Plate at a Time but didn't know that I could obtain a signed copy. Get a signed copy and treasure it, put it up for display, &/or use it and pass it on as a keep sake. I don't think one will find anyone like Rick B again.

Those dishes look SOOOO delicious! I can't wait to try them. I enjoyed the brief view of your garden, also, and wondered what you typically grow. It looks very impressive! I have a small garden, so must be selective. I was glad to see that one of the recipes uses fresh marjoram, because that is in my garden, and I love finding new uses for it.

Rick just mentioned the endless combinations Mexican cuisine is all about and still involving. It's just the tip of the Iceberg.

Roasted pistachios, almonds and poblano would go well with the pumpkin seeds in green mole. Some añejo cheese on top at the end.

I wonder if each of these dishes were at one time featured on the menus of Rick’s restaurants?

manchamanteles is my favorite

Thanks for sharing. Another great episode. Would these ingredients tradition be puréed by the molecajete? Strained? Thank you 🙏

I wish I would have sent you what you need to really make a excellent gumbo that will make you Slap Ya Mama! The recipe has been in my family for 100 years my family is from Beaumont Texas by way of New IBERA LA. If you want to not ruin your whole expensive pot of gumbo never ever add file’ to the pot only to the bowl. It’s not gumbo without okra.Okra translated is gumbo. Okra was brought by by slaves. Okra is what thickens gumbo . And you fry the okra till it has a some dark/ blackened specks at a high heat. Tomato’s are always optional and nothing more than a 14.5 Oz can that has peppers onions, celery it helps build the flavor.

To fry the chiles for the mole, can I use raw bacon fat, i.e., cutting the fat off the bacon when it's raw? I don't ever have lard. Another question: I'm allergic to bananas and I am wondering about using plantains in mole. Are plantains different or can I use something in place of plantains?

@ratgr

9 ай бұрын

Yes, leftover bacon fat(cooked) is better but raw is also good. Plantains is the traditional so better. so both of your suggestions would actually make a better mole :). Just have fun, char whatever and mix it in the sauce, thats how mole is done, just add stuff until you like it, too much sweetness? maybe add chilies, too hot? add peanuts, too earthy? add fat or something sweet, too bitter? add sugar or chared fruits, too shallow add chocolate, too chared.... well ... not sure it can happen but if it does add a little bit of lime or just add a little of everything. Mole traditionally is done with hundreds of spices

Does anyone know the stainless steel pot Rick is using @19:00 - it's name and manufacturer? - the large flat pot - it looks useful, thank you.

Ayy un molito con arroz rojo

Mmm

🥰🥰🥰🥰🇲🇽🇲🇽🇲🇽😊👋👋👋

@Rick Bayless I cooked in professional kitchens for many many years, I read your books and many others and all say never to toast your chilies to dark or they will get bitter. But the other night I watched a show called “discovery Mexico” on cnn with some actress (Eva something) hosting it. She went to a restaurant to cook mole in Oaxaca and the chilies were, I think, toasted to the point they were brittle and crushed like crackers into the mole. Is this a style of Oaxacan mole or am I missing something?

@K1k05

Жыл бұрын

In a Oaxacan black mole you actually blacken the chiles and most of the ingredients. But improper roasting of chiles(not blackening) may produce a bitter taste, simply use the best looking dried chiles you can find, too prevent this! 🙏🏽😃

The tamale lady in our neighborhood (walks around with a wheeled cooler full of literal hot tamales) makes them with different fillings; wonder if I could get a really "dry" mole inside one without it squirting out everywhere...

@donhancock332

Жыл бұрын

We had a lady with a bag selling tamales( hot) door to door and the city( Salem, Oregon) made her stop.

please a pumpkin mole at some point

“Mole” means sauce in Nahuatl, the original language of Mexico. Mole as we know it was created when the Spanish arrived to Mexico. They saw the Aztecs making sauces from spices. The Spanish added sugar and cacao and sweet plantains. They made it a sweet sauce. Now it’s kind of sweet and spicy depending on who is making it. For mole, you have to toast all the spices and then you blend it all together, which is how you get that nice, sweet flavor. There are a ton of variations: mole amarillo, mole negro. And there are also another two type of moles called adobo and pipian.

@aR0ttenBANANA

8 ай бұрын

Nahuatl is not "the" original language of anything. There are civilizations that were there 5000 years B.C let alone before the Aztecs.

sadly, I could not find a recipe for mole anywhere in these links. One might could intuit one fro the red mole recipe, but it is not completely obvious what is the mole and what is the rest of the dish.

@sullivanspapa1505

Жыл бұрын

Classic Red Mole With Turkey Ingredients 5ounces (3 medium)tomatillos, husked and rinsed 1/2 cup (about 2 1/2 ounces) sesame seeds About 1/2cup rich-tasting pork lard or vegetable oil, plus a little more if necessary 6medium (about 3 ounces total)dried mulato chiles, stemmed and seeded 3 medium (about 1 1/2 ounces total)dried ancho chiles, stemmed and seeded 5medium (about 1 1/2 ounces total)dried pasilla chiles, stemmed and seeded 4 garlic cloves, peeled A scant 1/2cup (about 2 ounces) unskinned almonds 1/2cup (about 2 ounces) raisins 1whole (about 4 pounds) boneless turkey breast with skin on, the two halves cut apart, any netting removed (some brands sell individual turkey breast as a 2-pound roast-you’ll need two of them) Salt 1/2teaspoonground cinnamon, preferably Mexican canela 1/4teaspoon teaspoon black pepper, preferably freshly ground 1/4teaspoon anise seed, preferably freshly ground (optional) A scant 1/8teaspoon cloves, preferably freshly ground 1slice firm white bread, darkly toasted and broken into several pieces 1 ounce (about 1/3 of a 3.3-ounce tablet) Mexican chocolate, roughly chopped 4 to 5tablespoons sugar Sprigs of watercress or fresh flatleaf parsley, for garnish Instructions 1. Getting started. To ensure success and to streamline a rather complex preparation, first set out all the ingredients, completing basic preparations as described: husk and rinse the tomatillos, stem and seed dried chiles, peel the garlic, grind spices if you’re using whole, toast the bread and chop the chocolate. Spread the tomatillos on a baking sheet and roast them 4 inches below a very hot broiler, until darkly roasted, even blackened in spots, about 5 minutes. Flip them over and roast the other side, 4 or 5 minutes, until splotchy-black, blistered and soft. Set out 2 large bowls and scrape the tomatillos, juice and all, into one of them. Set out a pair of tongs and a slotted spoon. 2. Initial toasting and browning. In an ungreased small skillet set over medium heat, toast the sesame seeds, stirring constantly until golden, about 5 minutes. Scrape 2/3 of them in with the tomatillos; set the rest aside for garnish. Set a large (8- to 9-quart) pot (preferably a Dutch oven or Mexican cazuela) over medium heat. Measure the lard or oil into the pot. Turn on an exhaust fan or open a window or door. Tear the chiles into flat pieces and, when the lard or oil is hot, fry the chiles, three or four at a time, flipping them nearly continually with the tongs, until their interior sides have changed to a lighter color, about 20 to 30 seconds total frying time. Don’t toast them so darkly that they begin to smoke-that will make the mole bitter. As they’re done, remove them to the empty bowl, being careful to drain as much fat as possible back into the pot. Cover the toasted chiles with hot tap water and place a small plate on them to keep them submerged. Let stand about 30 minutes. Meanwhile, remove any stray chile seeds left in the fat. With the pot still on the heat, fry the garlic and almonds, stirring regularly until browned (the garlic should be soft, the almonds browned through), about 5 minutes. With the slotted spoon, remove to the tomatillo bowl, draining as much fat as possible back into the pot. Now, add the raisins to the hot pot. Stir with your slotted spoon for 20 to 30 seconds, until they’ve puffed and browned slightly. Scoop them out, draining as much fat as possible back into the pot and add to the tomatillos. Raise the temperature under the pot to medium-high. Sprinkle all sides of the turkey breast halves with salt, then lay one in the pot. Thoroughly brown it on all sides, about 10 minutes total. Remove to a clean plate; brown the other half in the same way. Cover and refrigerate if not completing Steps 3 and 4 within an hour or so. Set the pot aside. 3. Blending and straining. Use tongs to transfer the rehydrated chiles to a blender, leaving the soaking liquid behind. Taste the soaking liquid, and, if it is not bitter, measure 2 ½ cups into the blender. If it is, throw it away and measure in 2 ½ cups water. Blend the chiles to a smooth puree, adding a little extra water if necessary to keep the mixture moving through the blades. Press the chile mixture through a medium-mesh strainer back into the empty chile-soaking bowl. Without washing the blender jar, scrape the tomatillo mixture into it. Add 1 cup water, along with the cinnamon, black pepper, optional anise, cloves, bread and chocolate. Blend to a smooth puree, again adding a little extra water if necessary to keep the mixture moving. Press through the strainer back into the tomatillo bowl. 4. Searing and simmering. Check the fat in the pot: if there’s more than a light coating over the bottom, pour off the excess; if the pot’s pretty dry, film the bottom with a little more lard or oil. Set over medium-high heat. When quite hot, scrape in the chile puree and stir nearly constantly until the mixture has darkened considerably and thickened to the consistency of tomato paste, 10 to 15 minutes. Add the tomatillo puree and continue stirring until once again the mixture has thickened to the consistency of tomato paste, another 5 to 10 minutes. Add 6 cups water to the pot and stir to thoroughly combine. Partially cover, reduce the heat to medium-low and simmer gently, stirring occasionally, for 45 minutes. Check the consistency: the mole should be thick enough to coat a spoon, but not too thickly. If it’s too thin, simmer it briskly over medium to medium-high heat until a little thicker; if too thick, stir in a little water. Taste and season with salt, usually about 1 3/4 teaspoons, and the sugar (if you’re new to seasoning mole, keep in mind that it’s a delicate balance of salty, sweet and spicy; it’s best to start with the minimum quantities I’ve suggested, then refine the seasoning just before serving). 5. Braising and serving the turkey. Heat the oven to 325º. Lay the turkey into the mole, cover (use foil if you’re working in a cazuela) and place in the oven. Cook until an instant-read thermometer placed in the center of the turkey breast registers 150º (there will be only the slightest hint of pink if you cut into it), about 40 minutes. If the turkey breast has been refrigerated before going into the hot pot of mole, allow an additional 10 to 15 minutes cooking time. Remove the turkey from the mole and place on a cutting board. Cover with foil and let it stand at room temperature for 10 minutes. Slice the turkey ½-inch thick, then arrange the slices slightly overlapping on a large, deep, warm serving platter. If the mole has thickened beyond the consistency of a medium cream soup, thin it with a little water. Taste and season with a little more salt or sugar if you think necessary. Ladle a generous amount (3 to 4 cups) of mole over or around the turkey slices and sprinkle with the reserved sesame seeds. Decorate the platter with sprigs of watercress or parsley, and you’re ready for a party. Working Ahead: Mole can be successfully made ahead-even getting better with 2 or 3 days well-covered residence in the refrigerator. Though braising the turkey can be done a day ahead (cover and refrigerate it separately from the mole), that approach is not my first choice because it is difficult to reheat cooked turkey and not have it dry out. Instead complete the mole through the simmering (Step 4); cool, cover and refrigerate the mole and the browned, uncooked turkey breast separately for up to 3 days. Just before serving, warm the mole in the pot, nestle in the turkey breast, then braise and serve as described in Step 5. The turkey breast will be much juicier. Entrees, Salsas, Sauces and Condiments, Entree, Chiles, Celebration Food,

What can i sub for the bread. I can't have gluten

@CathyM-uv1it

Жыл бұрын

Some moles are thickened with corn tortillas.

@EricM-gm5wz

Жыл бұрын

Gluten free bread

@mynanasapron

Жыл бұрын

@@CathyM-uv1itthat's what I was thinking

Mole in nahuatl aztec language, it means sauce

Rick "Fearless" walking around without body guards in Mexico. Don't get kidnapped bro!

@jjudy5869

Жыл бұрын

If you read the credits, Rick has security.

@feylafon8079

Жыл бұрын

...and be aware of daily random shœotings of innocent people in the good old u s of a✌️

Why remove the pepita from thee chayote! That is the best part!

🦝

But the real mole its with 20 ingredients.

Appropriation 😢

@poolerboy

2 ай бұрын

🙄

Wow. Sauce on a plate....gimme the real thing. Lol