Rick Bayless Oaxacan Black Mole
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- เผยแพร่เมื่อ 22 มี.ค. 2022
- Making black mole is an undertaking, one that folks in Mexico often spread over three days. The first day is for collecting, measuring and doing the preliminary steps of preparation-the cleaning, toasting, roasting and such-or what in the professional kitchen is called mise en place, setting everything in its place so that the cooking will go smoothly. I’ve labeled those steps Basic Preparations below. The cooking often takes place on the second day, followed by serving on the third day. That’s the way we make this version in our restaurants. It’s a compilation of years of Oaxaca exploration and stove-side experience-classic, deeply satisfying and awesome, but not too baroque (some recipes have nearly 40 ingredients).
Get the recipe 👉 www.rickbayless.com/recipe/oa...
How amazing is this? The man spent over a decade learning how to make authentic mole, perfected it and is now sharing the method with the world on TH-cam. The internet is amazing.
As a Mexican I hereby bestow on you the honorary title of Mexican Abuelito. Thank you so much for spreading our culture.
Maldito algoritmo nos trajo al mismo lugar amix XD
@@galamotshaku Hahahaha wtf. La neta es que lo prepara bien cabrán el don.
Speak for yourself!!
You don’t get to say anything of that kind..
@@riansfn5380u speak for yourself! I 100% agree with her. Rick has shown so much respect, authenticity, and admiration for the Mexican culture for years. He deserves the credit and deserves the golden title.
Buen provecho
You are a national treasure Rick. You are the antithesis to Rachel Ray, you cleanse all sins caused by her attempts at Mexican cooking. Keep on teaching, keep on learning.
😂😂😂😂😂😂😂
Thanks for being the Mexican momma to all of us fans who also didn't have a Mexican momma who taught us their mole negro, Mr. Bayless.
This comment is beautiful and I agree.
my Mexican mother in law (suegra) from a farm in Jalisco is the best cook ive ever met. famous for saying things like "you just do it that much." speaks zero english but has a huge crush on this guy. food is one of the universal languages
The feedback from Mexicans here is so heartwarming, rather than the vitriol we sometimes see in America when we share cultures.
I’m an Italian American, I love my neighbors in Mexico and their beautiful culture and incredible food, and I’m going to try to make this sometime soon!
RB is the most underrated chef in history.
He is what everybody thinks Gordon Ramsay is in terms of skill plus just being the most humble and well spoken guy
i gotta say man, im mexican form oaxaca and holy mole this is how we make it step by step great video!! you can really tell how much culture you absorbed and the respect for our cousine lots of love form Mexico!
This is not a traditional mole. It’s like a Gucci makeover of the traditional recipe. Almost offensive. The taste should be simple but distinct. This clearly would be over reaching into too many directions. You could probably reduce this to something more like a traditional flavor the techniques are valid. Just use the right ingredients.
@@Charlesdavid2009 Didn't know that. Can you list the traditional ingredients?
@@spicemasterii6775 I’ll have to ask my mother and grandmother! I just know it wasn’t this “complex” and that QUALITY ingredients made all the difference vs a “complex kaleidoscopic seasoning” I almost had to go into hiding when I accidentally tossed my mothers stash of peppers! 😬😬😬
@@Charlesdavid2009 where is your family from? My family is from Oaxaca and this is exactly how it's made there.
@@JamesonWilde better be sure. We use blood.
This may be the most wholesome comment section I’ve ever seen and it makes me smile
I remember seeing this gentleman making his Black Mole in Top Chef Masters over a decade ago. He hasn’t noticeably aged; must be all those spices! 👌🏻
It's all those chiles, keeps you young! :)
I watched that also. So good to see this video today.
He is so young at heart with his passion and enthusiastic energy.
SOY MEXICANA DE CDMX Y ME DA GUSTO VER COMO TRATA DE HACER LA COMIDA DE MI PAIS CREAME QUE VALORO SU ESFUERZO GRACIAS
I was watching this guy on TV when I was 🌱 young way before top chef. If he's like me after all that cooking no appetite. He clearly doesn't pig out, or he's just really lucky
My family is Mexican from Sonora and we settled in Arizona when I was little. I remember watching your show with my mom every Saturday on PBS; we learned so much about central and southern Mexican cuisine from you. Thank you ❤
@Adriana Esquer 😊😊
Arizona is Mexico 🇲🇽
@@JimmyGarcia-hh2og Was* Mexico signed the peace treaty that made it legally American. The entire Mexican government had basically collapsed by the end of that war and the US could have demanded a LOT more territory than it did. Could have just annexed all of Mexico honestly.
en.wikipedia.org/wiki/Treaty_of_Guadalupe_Hidalgo
@@barahng
American???? That certainly isn't white people,
The united states'🇺🇸🇺🇸🇺🇸🇺🇸 attacked MEXICO 🇲🇽 after MEXICO defeated France, which turned out to be the most " cowardess" act in U.S. history!! That's why we have the saying. " Polk!!! The coward"!!
The united states'🇺🇸 and England 🏴 are the same!!, We've never done a single goddamn thing on our own!
If MEXICO 🇲🇽 had not defeated Spain and France, there would be no united states'🇺🇸 and English would have been our fourth language!!
Suck on that one for a while!!
Mexicans and there reservation brothers and sisters, are the real, and only!! north Americans!!!
The rest are immigrants,U.S. citizens 🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸🙂
@@barahng
California, Oregon, Nevada, Wyoming, Kansas, oaklahoma, Idaho, Texas, Arizona, new Mexico, Utah, Montana!!!is MEXICO 🇲🇽
This is one of the few non Mexican chefs who cooks great authentic Mexican food. I have high respect for this man.
Many many years ago I had mole in Oaxaca . It was very mysterious. Now 60 years later I learn what exactly it was that we were eating Such an elaborate dish.
WOW 🤩 Im only ten mins into the video and I’m thinking about the only other person with such level of commitment and love for another cultural cooking is Julia Child!!! Rick Bayless you deserve every award and accolades in the world. No other person has brought the attention respect and authenticity you have brought to Mexican cuisine. BRAVO 👏🏼
Yep... I'm not a real cook or even that familiar with authentic Mexican cuisine. But it is always enjoyable to watch someone a) who loves what they're doing, and b) doing it on an expert level. I enjoy Rick's personality and obvious passion for this nation's foodstuffs, which is why I watch his videos.
Also Dianna Kennedy
@@moirabelanger9392 wow 🤩 I never heard of her before so decided to google her. It’s amazing how much she got envolved in her research. Just like Rick, she would talk to the maids, they would referred to their villages. She believed that the best goo is found in the street stalls and homes Not in fancy restaurants. Thanks for your comment! It was fun to learn about Diane Kennedy😍😌☺️
Rick is more Mexican than I am. His dishes are amazing. Food is authentic.
Started this three days ago and just had it tonight. What a labor of love but SO worth it!! 11/10. Incredible. Thank you!!
How would you describe the flavor?
Rick mi mamá hacía el mole yo soy de Oaxaca de la mixteca yo tenía como diez años cuando miraba como hacía el mole mi mamá ella primero mataba un totole guajolote y después con el caldo hacía el mole pero ella en una mesa ponía todos los condimentos pero eran muchos y molía el chile en el metate y en una cazuela molera empezaba el proceso de hacer la pasta del mole llenaba la cazuela y dejaba de mover asta que se reducía en una pasta es el mejor mole que eh comido en mi vida saludos amigo Rick
Rick, Señor you are a treasure!! Amazing work
You got to be a taugh, brave , smart and audacious cook, to present that kind of recipe, which is so complex and reserved to native oaxacan cooks. Even we northern mexicans don't dare to do it. So You deserve respect and admiration.
Reserved?
@@chuyistheshiz6811
Yes, *reserved*
@@chuyistheshiz6811 have you never seen that word?
@@whereRbearsTeeth yeah but this style of food isn't reserved for any single person. That's why I left that comment.
Rick you have no idea how important you are to my life. Your passion guided me to who I am. I remember how proud I was to take my parents to Topolobampo when they visited us from my hometown in South Louisiana. We had no family when we lived in Chicagoland but I didn't miss many episodes of your show. We've been in Dallas for a while now. I hope you and your family are well. Thank you so much!
I learned to make mole negro over 20 years ago from your book Mexican Kitchen. I now make a 30 quart vat each summer after the summer tomatoes ripen and then freeze quarts to use (and trade lol) over the ensuing year. Although I've adapted the recipe in ways over the years, I still follow each step/bowl religiously. I dread straining, nobody wants to help at that stage. My Mexican and non-Mexican friends call it the Black Gold.
Gringo in Utah been a fan for years - TY Rick.
Mexican cook reporting...dude you almost pull the "metate" (grinding stone to make the paste), it's always a pleasure to see a "foreigner", doing an old recipe step by step. Outstanding work, salud!.
Wow! The time, effort and experience it takes to present this to us is unbelievable. We are extremely lucky! Thank you so much, Rick!
Was lucky enough to live in Chicago when Frontera Grill and Topolobampo were just getting started. Now 30 years later I am going to try my first mole sauce very soon! Cheers!
Rick you are THE MAN. You have no idea how much these “deep dives” mean to me - they are a treasure trove of knowledge. Please keep making these videos!
More on the way!
Thanks🤠..... ☝️😯oh
Yes! I grew up watching your cooking show. I'm so happy to have found your TH-cam channel.
@@rickbayless You got one for pollo en pipian?
I finished making this yesterday. It came out very nice and I can’t wait to share it. It is a bit time consuming but well worth the effort. Thank you Mr. Bayless for sharing your passion and expertise!
I just followed this recipe with Pasilla, Mulatto, Guajiro. I served it with slow-cooked beef cheek, it was amazing. Thanks for sharing your tips on TH-cam Chef!
How was the flavor?
I can not thank you enough for making this video and putting all of the hard work and years of research and practice into this!! This is something that the average home cook could never pull off without this sort of help. I can not wait to try this for a special occasion!
It would take William Shakespeare to adequately describe how delicious this dish looks. Remarkable culinary skills Rick. Thank you for sharing.
cant believe how well he did this :O
These extremely technical and nuanced instructions for such a masterpiece of the culinary world are such a gift to us All.. TRULY A Gift you have given us... Your wealth of knowledge that you share makes you a NATIONAL TREASURE Of both Mexico and the United States.. I hope people of all nationalities take note and start posting LONG, IN DEPTH , COMPLICATED, TREASURED HEIRLOOM RECIPES.... The Grandmothers are leaving us... We need to start right now.. no more secrets. .. start preserving the food heritage now we can't afford to let the good stuff go...
It blows my mind that Rick and Skip are both at the top of their professions. I've watched them both for many years. Only recently learned they were indeed related.
Congrats to Rick!! He is. one of the few cooks from the US that really adheres to the true mexican cuisine. Many others believe that Tex Mex is mexican cuisine...
I made this about 5 months ago and I'm on my last ziploc and feeling like I need to make more. I gave a few bags to my brother, who is now out and wants me to pitch in for me to make more. By far the best mole we've ever had and we've been to a fair number of Mexican restaurants that serve great versions. Once you get the right balance of salt and sugar, you can literally eat it with a spoon, it's that good. I'm going to try the next batch without the chilhuacle chiles, they're just too expensive to special order. Thank you again from everyone in my family for the walk-through, it's very much appreciated
I used to work with a oacacan chef named Javier, he would take all of the seeds from the dried peppers and toast them in the oven and grind then into a paste for a really delicious nutty flavor in the mole.
your an amazing teacher! the years of research,learning,observation, and generosity to share it with us as you do, is just fantastic. We could never afford to pay for these classes they are priceless and I am so grateful!
As a Mexican Mole lover, I have to say that you nailed it, Rick. Superb preparation and ingredients. No wonder why you're one of the best chefs of the world. Fantastic job!
Rick lived in Mexico for several years, he knows the language and their cooking. I love him.
@@michellen2325 He’s amazing 🤩
...GRACIAS...RICARDO.....POR SENTIRTE ....Y......QUERER TANTO .....A MI MEXICO QUERIDO ......
I'm so grateful this video exists.
Edit: I did it! It is stupid good.
What an amazing adventure!
Making black mole is truly a labor of love ❤
Rick Bayless is the freakin man! Literally a LEGEND.
Thank you, Rick. We know you've won hearts and stomachs as you spent the time to master this essential preparation!
Outstanding!
One of the few chefs that actually notes that the heat of the chili is in the veins and not in the seeds. Instant subscribe from me!
never saw this man before. excellent teacher. people who have worked under him are fortunate
Mole the dark and mysterious sauce of Mexico.. my mouth was drooling at the end of this!.. Thankyou Chef for sharing this recipe..and definitely PATIENCE!.. is a virtue with this sauce when made properly.❤️🤤🤤🤤
This dude covers all his bases and explains it perfectly to the viewer. Subbed.
my ex mother in law is the queen of mole negro. i miss her mole so much. it was perfect. she would get as many ingredients that she could from oaxaca. they are from there so either they would go or relatives would bring them. i am not worthy of making this mole because like you said it is the holy grail of oaxacan cooking. i would watch her and just think omg how can she remember all of that. it is amazing. i would just eat it with white rice and bolillo.
You really should try to make it. You can do it!
I love the way you explain things. You are awesome! Just a wealth of knowledge.
What a complex process. No wonder mole is so rich in flavor
Thank you for taking the time to do a dish that is very cherished in our culture, they say things that are made with love & dedication taste exactly how they are meant. Thank you
What a treat it is to watch you make this dish. My dream is to go to Oaxaca. Thank you Rick,for sharing your knowledge of the people, the culture and the food of Oaxaca
What a great recipe. Most Mexicans ¨make¨ this mole by buying the mole paste and adding stock. This is a true recipe.
Que bárbaro. I´m Mexican but never attend how elaborated is the process of the black mole receipe. Thank You Rick.
The wife and I have been trying your recipes over the last couple of years and have been waiting for the mole negro. Thanks for keeping us entertained (and fed) while we were locked up.We will be going to Oaxaca for the first time this oct/nov and are sooo looking forward to trying all the foods that youve talked about!
That's great!
astonishing effort, thoughtfully presented keeping fear and laziness to a minimum.
Chef Rick Bayless, you, sir, are the "Bomb Diggidy!!"
Warm regards,
Chef Ronnie
I am Hawaiian/Mexican with a Salvadorean husband and I wasn’t taught any recipes from my ancestors. I’ve been mastering Salvadorean and Hawaiian food and the basic Mexican food, but I am so excited to attempt making this delicious dish! I will be starting on a Saturday and really taking my time with it just as you suggested. I’ll let you know how it’s received by the family.
Oh. And thank you so much for all of the work that you put into this for all of us. 💙
I can watch Rick for hours!
I am glad Rick went through the entire process. Its important sometimes to go through the full experience.
This is a masterclass.
Thanks, Rick!
I very much like watching Mr. Rick Bayless cooking shows. I watch his shows as often as I can on TH-cam.
Now this is labor of LOVE. MOLE looks amazing! We sure do miss your PBS shows…
Max compliments to you chef, doing mole from scratch it’s really a labor of love and dedication, glad you can reach a lot Mexican cuisine loving people
The whole dish makes so much more sense to me now. Mole has always been so mysterious but finally understanding what it fundamentally is makes it seem so much more achievable. Must try.
This guy rules. Such a way about him that makes for a good teacher.
I fell in love with mole dishes in of all places Ft. Campbell, KY. There was this great Mexican restaurant just outside the main gate and I had the chicken mole and loved it. I haven’t found a place like this since.
This took me about 5 hours and my arm felt like it had been through mole boot camp. Delicious enough that I may make this a biennial event.
Yes Congratulations finally you finished Amen God Bless you I am a.Mexican Frome Miami Amen Great Mexican Food.Black.Mole.IRemember I take Red Mole Frome Puebla whith Chicken when I was A Little boy in Mexico Many years hago. Thanks a Lot. Amen
Wow, great video, definitely the hardest part is knowing what to aim for in terms of flavor. I find it very hard to believe that someone who had never tasted mole could make it right from a written recipe.
Hi Rick. I'm from Monterrey, Mexico, and let me tell you I'm extremely impressed by your dedication and involvement to this recipe. There really is no better way to learn a country's cuisine than to visit and get to know its people and customs. My mother does brown mole, which is actually quite similar (might be the same one 😅).
Saludos de México!
😆
I remember watching 20yrs ago the episode were the Oaxaca abuleita made mole sauce over turkey breast and pine nuts. Rick said this was the original recipe from the native people.
That was one oh the best most concise explanations of how to cook mole, with why everything you did is important I’ve ever seen. What an excellent video, thanks so much just brilliant.
Absolutely gorgeous! And that perfectly roasted pork loin, amazing!
HOLY... DUDE I saw you when I was a weee kid and you went over what "enchilada" actually was, I'm so glad you're still around.
I love how he kept reminding us this is a test of patience.
You've given me a reason to create a special occasion so I can make this mole, thanks so much for all you've taught us over the years. I've been hoping for this video since I saw you on Top Chef Masters serving this mole.
my birthday is coming up soon, just saying...😘
Mesmerizing video, could not take my eyes off it! I always wondered how this remarkable sauce is made, but I had no idea how meticulous the process is. I am so impressed with the tradition and dedication that went into your mastery of this process and your generosity in sharing such detailed instructions. Thank you, Chef!
So glad we have a Vitamix. I will say we got the one with the shorter fatter jar from Costco and ended up returning it because the one with the taller jar works a lot better. Downside: the taller jar doesn't fit under the cupboards when it's on the base. I think this is why Vitamix came out with the shorter jar model. But when we're using it, we don't have it under the cupboards so unless you gotta have your blender sitting under your cupboards on the counter: get a model with the tall slim jar.
Thanks for giving me something exceptional to do this weekend! Thanks, Rick!
Let us know how it goes!
My grandmother used to make mole. She used to put the boiled children back into the pot. The chicken would soak in all the mole and it was so good.
Such a flex when Rick shows you the pain and attention needed to make this, then he just goes "oh yeah, here's the second pot I was working on" lol
Such a beautiful and authentic representation of our Mexican culture and way of cooking. Thank you💕👌
I have just been equal parts informed and inspired. Thank you so much! Btw, I worked fine dining in Chicago for a decade, and I never heard a single negative word about chef.
What a master class of a video this is. This is one dish I've always been intimidated by and you've helped bridge that gap and made it accessible. Thank you!
The better Bayless brother lol!
Mr. Rick, this looks fantastic and I swear I can smell it through the screen. Thanks for taking the time to share the knowledge.
Thank you so much for taking the time out of your busy schedule to share this recipe and all the steps it takes to make such a mysterious and wonderful mole!
Thanks for watching.
I made this and it was delicious. I did mole enchiladas as well with the mole. My first time cooking mole and my family fell in love with it. ❤️
God I love you! I made a 'real' black mole years ago. An all day process. Lost the recipe and the others I've tried have not liven up to the first. This looks familiar, if not better. And since you are my new God, I can't wait to get a couple of days off to try it.
👀
Mr Bayless, it’s such a pleasure watching you make it seem like I can conquer something as delicious as black mole. I’m humbled by your effort to teach me things I thought were never possible. Thank you for the confidence you present to us all.
Rick! You’re the best! I know how to make Mole Negro de Teotitlan del Valle. I’m going to make this version of it. You ‘ve always been my Mexican Cooking hero since I started watching you on PBS when I was a teenager. Cheers from LA!
My mom would only make mole oaxaqueno for mi birthday. I wish I could have learned it from her. I remember she used pecans and walnuts with everything else you used. Because I wanted mole, I needed to help so my responsibility was to stir the mole and for advice do not have your favorite shirt or white t-shirt when stirring. Thank you Mr. Bayles. I enjoy your love for Mexican cuisine.
what effect would a turkey broth have instead of a chicken broth?
Thanks, Rick. As I was watching I just thought how some would totally bastardize this and try to make it something it's not because they don't trust their viewers to be able to cook it. I think that's likely the thing I most appreciate from your videos - they're not dumbed down. Sometimes you have very simple items, sometimes not. But you trust that people can follow along - or make mistakes and learn from them.
Thank you Brett.
Wow. Thank you for posting this!
Thanks Rick. Great stuff!
Thank you Rick can’t wait to try
When i was growing up in mexico my favorite mole was the green mole. We never ate black mole. I did try it when we went back to mexico when i was older but i did not care for it. Green mole with pork tenderloin was lovely.
Thank you so much for sharing this!