Rick bayless mole recipe

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…

This recipe builds out the basic edifice of a classic mole poblano without going all the way to painting and finishing the rooms. That is to say, all the basic ingredients and steps are here, though most Pueblan cooks would add more spices, more fruits, additional thickeners and flavorings. Plus, they would make a much larger quantity. This recipe is a great one if you’re looking to experience mole making without spending all day cooking for a crowd. Yes, most traditional mole poblano…

Recipe from Season 7, Mexico—One Plate at a Time

Rick Bayless' Brick Red Mole is deep, rich and smoky and so good over just about any enchilada. Choose garnishes of choice to top your enchiladas.

From manchamanteles to turkey with mole poblano, try these authentic mexican dishes from chef Rick Bayless.

From manchamanteles to turkey with mole poblano, try these authentic mexican dishes from chef Rick Bayless.

Over the last six months I've been cooking up the recipes of Rick Bayless with my friends at the I Heart Cooking Clubs group. After spending six months with a chef I always end up with a few favorites. These are the dishes that my family loved the most. In fact, all of the dishes below have been repeated in my kitchen at least once, if not more, since I first made and shared them here on my site. First up, and quite possibly the most popular of all the Rick Bayless dishes I tried, are these…

Yes, I think I've lost my ever-loving mind. What did I decide to do? Make the MOST DIFFICULT mole recipe I could get my hands on. And that's not including the time I spent hunting down chihuacle chiles and avocado leaves. But this kind of recipe is like a siren song...tempting me to spend an entire day trying to overcome it. So I made it over the weekend and let it have a nice rest in the fridge (since that makes it yummier). This mole is....complex. It's smoky, spicy, sweet, and salty all…

Rick Bayless | Chicken in Oaxacan Yellow Mole with Green Beans and Chayote (or Potatoes)