Rick Bayless Mole: Green Mole
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- เผยแพร่เมื่อ 6 ต.ค. 2024
- Mole month continues with a classic Central Mexican version of green mole that lays bare its indigenous roots-tomatillos, green chile, pumpkin seeds, herbs like epazote and hoja santa-all ingredients that have been grown since time immemorial on the stretch of earth we call Mexico. Over the centuries, new flavors have been introduced to the preparation-onions, garlic, sesame, cilantro, parsley-which have found their way into some cooks’ versions. But at its heart, this quintessentially Mexican tangy tomatillo sauce thickened with earthy-nutty pumpkinseeds and perfumed with rustic herbs is pure, traditional flavor.
RECIPE 👉 www.rickbayles...
I've been dying for Chef Bayless to make a vegan vid! Yay! Thank you, Sir.
The majority of Mexican food is vegan especially in areas away from large cities.
@@masteraurelio I've since seen a list of how vegan parts of the world are. And Mexico rank as one of the highest vegan counties. Very cool.
Pipián is wonderful stuff! It’s good with roast duck, especially if the duck has been roasted at a wood hearth, but even if it’s been oven-roasted. And on pork chuletas, and on carnitas, and probably on your morning toast. And, if chayote is new to you, there are a bunch of great Brazilian recipes with it also (xuxu or chuchu), from salads to stews. One I love is chuchu com camarão, which puts fried shrimp on a base of stewed chayote and tomato. I’ve had the shrimp sautéed, shallow-fried, and deep-fried in that dish; they’re all good. Thanks, Chef!
Quite welcome. Love it with duck.
MOLE VERDE STATE OF GUERRERO STYLE WITH TAMALES NEJOS OMG!
Rick is one of my favorite chefs.. I love the old school knotty pine cabinets in his kitchen, I grew up with those cabinets in my mothers kitchen. He’s a great teacher in my favorite Mexican foods.
I first tasted pipian sauce when I visited Puebla last November and fell in love immediately. I love mole negro (and I make Chef Rick's red mole often) but pipian captured me right away. Grateful for this tutorial!
Thanks for watching. We have a Black Mole tutorial in the pipeline. Stay tuned!
@@rickbayless thanks so much for posting these. Molés can be so complex and intimidating, it helps to have a authority on it
I have made this full dish a number of times now. It's definitely something that my family keeps requesting.
Love your channel! I must say I’m constantly wanting you to scrape the sides of your pot as you are stirring.
I appreciate the plant based recipes. Definitely making this one. Thank you.
Thanks for another great vegan recipe! I appreciate you taking our favorite Mexican cuisine and being mindful of vegan diets.
Amazing. I can’t wait to try this.
Rick thank you 😊 for sharing the recipes & knowledge
I’m an expat living in Mexico City. I love chayote, just want to say that the seed is delicious, I’d leave in there. Specially in chicken broth, it’s my favorite part of a chayote
I just want to say how much I enjoy your channel….. your obvious enthusiasm and love for your art is so infectious. I’m lucky that I live where I have access to Mexican groceries and can’t wait to try all of your recipes. ❤️❤️❤️❤️
It was May 10th yesterday, and my mom made pipián for Mother's Day. I'm gonna tell her about this recipe because she loves chayote. She usually makes it with tamales de frijol because I think that's a thing in Guerrero (where she's from).
I found a round rack at Goodwill years ago. It's about 2" deep and fits perfectly over the large electric coil so I can roast peppers even without a gas stove. I don't know what this rack was from but it works really well for this purpose. If you can't find something like this, use a heavy duty cake rack just elevated above the electric coil somehow.
Rick! Thank you, I made this dish last night. Roasted chayote is definitely delicious! I have leftover mole in my freezer that I will have with shrimp next week. Great recipe!
The closest grocery store to my house is a locally owned Mexican market, and even the Walmart neighborhood market across from it has all these ingredients sans the epazote (even the Mexican market doesn’t, I think because I live around mostly New Mexicans and Mexican-Americans from Northern Mexico). But my garden will have an over abundance of radishes soon, and I’m going to need to use radish greens up. I’m gonna make this, but add a Hatch green chile with the poblano, cause this is NM after all.
Rick, you should absolutely do a Mexican Travel series. I'd be thrilled to have a guidebook from someone as knowledgeable as Rick Steve's Europe only the Mexican version from Rick Bayless! You could single handedly double the tourism industry from the US to Mexico, lol!
That sounds like a really good idea!
This looks/sounds (/smells?) like a delicious recipe. I've been looking for a recipe that give Chayote another chance. And, being a Bayless student, I've never boiled tomatillos before but have seen it done often by native mexicans on you-tube. I put the recipe on the top of my list, just hope I can find decent tomatillos and chayote...
Here's another great Chayote recipe: www.rickbayless.com/taco-tuesday-give-chayote-a-chance/
BRAVO - on the vegan dish, I still get many ideas from your fixings, Thank you.
I’ve been making your green salsa for years. Yummmm. Thank you. I’m saving this episode. Looks delicious.
Just a pointer, Rick; your Vitamix machine's lid is vented for steam to escape (no pressure can build) and is left on to prevent splatter, so you don't need to remove it at all. But then again, not everyone is using a Vitamix, so the caution may still be warranted for some folks. Your channel here, is the best of its kind. Good skills, good tools, good techniques, good stories and dammit, good food. :)
I’m so excited to try this , incorporating more delicious vegan Mexican dishes into my diet
This looks so delicious; and I especially appreciate that this can be vegan!
Thank you chef for sharing your knowledge 😊
Mole verde 👌🏻😋 delicious, thanks for share this diferent way to make it, souns good
Greatly done as usual, you’ve stepped up my Mexican game exponentially.
Wow! Thank you, Chef!! I just made this and it’s so unique and delicious! I’ve always had chayote in caldos, and even though mine came out a little burnt, the roasted chayote really brings out the sweetness of it. This wasn’t too hard to make either. Will definitely make it again. Thank you!
Spectacular! Many thanks, Rick.
I will be making this soon. Sounds and looks like a great all plant dish and way to enjoy the choyote. Plus your instructions are really good. Thank you!
Gorgeous dish.
I love mole verde 🤤
Can't wait to try all these
Yum! Thanks for making the pipián with chayote. I’m looking forward to making this. 😊
Thank you. Can't wait to make it
Great looking recipe! Favorite mole I’ve ever had was a pistachio mole at famous mole place in Salt Lake City - Red Iguana. Second favorite also there is the Amarillo. Thanks!
I flipped the TV to a channel the other day and someone was putting pickled onions on top of a Mexican salad as Julia Child looked on. I had no idea who that someone was until I recognized your voice. It was fun to watch you with Julia.
Chayotes are very popular in Louisiana and they are called merlitons. In Puerto Rico we stuff then with a picadillo.
I really appreciate your knowledge on mexican food, i love your channel and the way you explain every preparation with huge attention to details... Nevertheless, i have to say that it makes me nervous to see the way you stir things while cooking, you never scrape the thickened food on the walls of the pot and incorporate them to the rest, you just keep moving and moving the center of the pot. Just a minor thing, i love every video. Thanks Rick!
1:57 that piece of chayote saved your finger big time! Making me nervous coring that thing with a huge knife pointed at your hand!
In Mexico we always serve green mole with rice. they are brothers.
Good.
With pork it’s phenomenal
Yum, chayotes been forever 😋
Looks delicious
Yummy. Thank you for the recipe. 😁
Praying for a friend going through a rough time
I’m asking for prayers over him
Fantastic!! And the Choyote is a fine addition to the dish, low cab.
saludos. Rick. from. arizona
I cannot find epazote even in the mexican stores. Am about to get seeds for next year because I want to know what is like.
In NOLA we would stuff the chayote with seafood. I want to try them this way.
I live in Spokane Valley Wa, I get my chiote at my Asian market our regular grocery store don't carry them
The way you talk in your videos reminds me a lot of James Townsend
I love chayote, no carbs and low calories.
OMG Rick….. I made green molé and canned it it pint jars…. 😱😱😱😱😱
I’m going to make this raw vegan 😋🎶💚🕊✅😋💞🌸🎵
Moles great
I really love this one. I will go to my little Mexican market here in town to see if they have any Epazote and Chayote Squash. I have grown tomatillo and poblano in my garden and I've got them put up in the freezer. This looks so delicious!
With my homegrown tomatillos I made your recipe for Chilaquiles Verdes, and fed it to my Husband. He loved it! 😍
So, I'm very curious about am ingredient. *I've grown fava beans in my garden and have some in the freezer. I'm learning different ways to eat the fresh ones, but I saw what looked to be dried, peeled, split fava beans at my Mexican market. How do I use these? What's the traditional way of using them? 🤔 I bought some and tried to instant pot them- failure. Then, tried a gentle boil, and they just turn to mush. I don't really know where I'm going with this ingredient or how to use it. Can't find anything that refers to using them in any recipes. Would love to know your thoughts! Thank you for everything ❤️ love to the family.
Yes, my Mexican Market has Chayote Squash and Epazote. I got some yay! I'm going to make this beautiful dish! They also had fresh chickpeas. The green ones. I don't know how they're used traditionally, but I sure love popping them out of their little fuzzy pods and munchin'..
Okay, I made this beautiful dish, but I dont know how to add my picture here. But, it is delicious indeed.
I leave just a bit of the charred skin of the pepper for an added rustic smokiness
Wooooooooow!
Yur awsumm
chayote looks like a mirliton...Pretty sure it is... Anyway, that is a staple in southern Louisiana and New Orleans cuisine.
such a shame a lot of these ingredients are almost impossible to get here in the Netherlands, tomatillos only for about 2 months a year and in that time almost always sold out. But I am traveling to mexico in a couple of months so then have the chance to taste all this deliciousness.
Safe travels!
Try the recipe but without tomatillo add some Serrano peppers if you have
In many regions in Mexico and specifically in Mexico City they prepare mole verde without tomatillo and they add Serrano peppers for a nice kick
Growing tomatillos is super easy! I live in a cold, wet climate and have had very good success growing and freezing for future use.
They're not as good, but Amazon sells canned tomatillos.
Buy seeds and grow
😋😋
You may want to add some Napolitos. Just a idea.
Love it!
Question about the chile: why do you want to avoid cooking the flesh all the way through?
Well I WAS going to make a vegan version of mole poblano to go with the full fat one. But I guess I'm making this now ¯\_(ツ)_/¯
I hate chayote since I was a little kid but im not sure why?But I love zucchini and grey zucchini
You're not alone there. But try roasting chayote. Changes the game for many people.
@@rickbayless I will try it like that thank you.
Try it again, there is a lot of stuff I didn't like as a kid but enjoy now as an adult 😀 😉
I'd love to find that grill grate that you used to roast the poblano on the stovetop. Any tips on finding it?
Scott, it seems questions in the comment section don't get answered (he's a busy guy). Don't know if you can spot my reply, but if you can't find the rack chef is using, a heavy duty cooling rack for cakes and cookies works great. You just have to elevate it somehow like maybe two little tomato paste cans on their side or something like that. Anyway that does work so you might want to try it if you haven't found anything like what Rick has.
That amount of salt will kill me !! But I will die happy !!
Been hoping for green mole! Question: do you boil the tomatillos instead of roasting them for purposes of using the broth?
He mentions using the broth in the recipe.
@UC7GcvD-x1gnb8zfsXR5Chxg when you are removing the nut seed from the squash, with the point of a 8-10 inch chefs knife, I winced too. I thought is that really best practice to show the general public. But Beauty is as Beauty does!
However, I don't see Chef B being “shaky and fumbled” with knives.
wow gj rb
My dermatologist said my green mole doesn't sound good for the color check and to come in for a biopsy
No nesecitas las cemillas de calabaza si no no es mole verde igual que pipian
Not related to the green mole, but what kind of oil do you use for deep frying?
L9 que no me gusta que ustedes es que tergiversan nuestras recetas ?ya viste el pozole de Rachel rey? Es horrible
Es una comparación bastante injusta, Rick Bayless lleva décadas estudiando la gastronomía mexicana y se nota el respeto que tiene por las tradiciones, Rachel Ray es la típica chef de talk show que cree que algo es mexicano por tener picante y maíz.
El señor a recibido la medalla de más honor , en México por su contribución a la difusión de la cocina Méxicana , no compares el señor a estudiado a profundidad nuestra gastronomía la Rachel es una ridícula
No compares al Sr. Bayless con Rachel, no son comparables, nada que ver.
This is his version, nobody makes it exactly the same, depending on the different regions of the country. Rachael Ray’s recipes are her own interpretations. Nobody has the same tastes, a lot of folks enjoy these recipes.
Does anyone know if you can use unripe green tomatoes instead of tomatillos?
They taste nothing alike to be honest, color wise it work, but the flavor will be quite different
No you cannot. You might be better off trying to use a already prepared green salsa.
Ah thanks for the info! I’m in Melbourne Australia and I’ve never see tomatillos for sale
Kerman, they are two different things entirely.
@@Vegeta1088 personally I think the tomatillos play a small role in this recipe. Most of the flavors are from other green ingredients. I'd try using cherry tomatoes I've used Roma tomatoes in a pinch in this one.
Ok First of all after you roast your green chilies you were in so much water which removes all that chard flavor. Don’t do that you’re removing all the flavor of that flavor. Just saying
Chef knows what he's doing. I do that too, and they taste just fine. I do it quickly to remove all the seeds. Makes removing them so much easier.