Mole Sencillo | Sweet Heat with Rick Martinez
Welcome to Sweet Heat with Rick Martinez. Twice a month, Rick will be bringing you recipes built on this favorite flavor profiles—sweet and heat—from his kitchen in Mazatlán. First up: Mole. One of the most famous sauces in Mexico because of their beautifully complex, smoky-sweet-hot flavor, their velvety smooth texture, and their rich, deep color. Rick created this Mole Sencillo—or “simple mole”—with only 10 ingredients and a handful of steps. Think of it as a starter mole that will help you master the techniques used in making basically any mole. GET THE RECIPE ►►
CHAPTERS
00:00 Intro
01:51 Simple Ingredients Done Right
07:29 Build That Flavor
08:59 Fry Time
11:20 The Perfect Blend
15:26 Actually, It's Time to Eat!
INGREDIENTS
1 large (123g) Roma tomato, cored
1/4 large (71g) white onion
6 medium (60g) chile ancho, stemmed and seeded
1/3 cup lard or vegetable oil
1/3 cup (22g) animal crackers
1/4 cup (40g) raw almonds
1/4 cup (35g) raisins
1 tablespoon (10g) untoasted sesame seeds
1 whole star anise
2 tablespoons Diamond Crystal or 3 1/2 teaspoons Morton (15g) kosher salt
1 tablespoon (16g) piloncillo or dark brown sugar
1 1/4 ounces (35g) bittersweet chocolate, preferably 75% or more cacao
1 pinch toasted sesame seeds, for garnish
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Why We Eat: Mole
Chef Claudette Zepeda explains molé, the much adored Mexican sauce with a palette of ingredients. Made from a variety of chiles, seeds, and spices, Claudette examines molé’s basic indigenous components and its variations based on what ingredients may have been available via geography, migration, and trade. While some recipes can include large numbers of diverse ingredients, Claudette explains how this pre-Hispanic sauce originating in Puebla or Oaxaca relies on the cook’s instincts and traditions.
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How to Make Mole Sauce
This authentic Mole Sauce (Mole Poblano) is made by toasting and blending sweet and earthy ingredients and spices including dried chiles, peanuts, sesame seeds, chocolate, cinnamon and anise. Serve it as a main course over chicken, or with enchiladas, tacos, and burritos.
???? Ingredients ????
For the Chicken:
1 whole chicken , cut into pieces (or 4-5 chicken leg quarters, bone in, skin on)
8 cups water
¼ of an onion, roughly chopped
3 cloves garlic
2 bay leaves
2 teaspoons salt
1 teaspoon oregano
1 Tablespoon Chicken bouillon (powder or paste)
For the Sauce:
6 dried pasilla chiles
6 dried mulato chiles or guajillo chilies
5 dried ancho chiles
1/2 cup sesame seeds, divided
1/4 cup raw almonds
1/4 cup raw shelled peanuts
1/4 cup raisins
½ cup animal crackers
1 corn tortilla
2 slices white bread, French bread or a small bolillo roll cut in half
1/2 of a white onion , sliced
4 cloves garlic
5 whole cloves
5 whole black peppercorns
1 teaspoon coriander seeds
1 teaspoon cumin seed
1/4 teaspoon whole aniseed
¼ -1/2 teaspoon crushed red pepper flakes
1 ripe plantain (or banana), peeled, sliced into ½ inch slices
1 teaspoon oregano
¼ teaspoon ground cinnamon
1 ½ teaspoons chicken bullion
Salt to taste
2 ounces chopped Mexican chocolate, (or semi-sweet or bittersweet chocolate)
1-4 Tablespoons brown sugar , taste
The reserved broth from the cooked chicken.
2 Tablespoons oil or lard
Oil, for frying
???? Instructions ????
For the chicken:
Add chicken, garlic, onion, bay leaf, chicken bouillon, salt, oregano and water to pot. Bring to a low boil and cook over medium heat until chicken is just cooked through, about 30 minutes. Remove chicken to a plate, (reserving the broth) cover and set aside.
For the Mole Sauce:
1. Add the sesame seeds to a large dry skillet over medium heat and cook them, stirring constantly, until toasted. Be careful not to burn them. Set aside.
2. Use scissors to cut a line down all the chilies to open them up flat. Remove veins and seeds.
3. Add a few tablespoons of oil to the skillet over medium heat. In a separate large saucepan, add 2 cups of water and turn heat to medium-low.
Once oil in skillet is hot, add one layer of chilies at a time to the skillet, frying on both sides for just a few seconds, careful not to burn them, then transfer them to the saucepan of water.
4. Continue to fry most of the remaining ingredients, one at a time, adding a little oil between each batch, as needed, just to coat the bottom of the pan.
5. Fry the peanuts stirring often so they toast but don’t burn, about 45 seconds. Add to the pot. Repeat with almonds, then raisins, then animal crackers, then corn tortilla, and bread slices, adding each to the saucepan and pressing down as much as possible into the water.
6. Turn skillet heat to medium-high and add more oil if needed to coat the bottom of the pan. Add onion and fry for 1-2 minutes. Add garlic and fry for just a few seconds before spooning the onion and garlic into the pot. Add sliced plantain to the hot oil and fry on both sides, then add to the pot.
7. Reduce heat to medium and add peppercorns, coriander seeds, cumin seeds, anise, and crushed red pepper to hot oil and fry for a few seconds, stirring constantly, then add to the pot.
8. To the saucepan with all of the ingredients, stir in 1 teaspoon oregano, 1/4 teaspoon cinnamon, and 1 ½ teaspoons chicken bouillon.
9. Add the chopped chocolate to a bowl and pour some of the chicken broth into it, to help it melt. Set aside.
10. Add 2 tablespoons lard or oil to a large saucepan. Once melted, remove from heat and set aside.
11. Working in batches, add everything from the pot with the chilies to a blender and add enough of the reserved chicken broth to allow the mixture to blend. During one of the batches, add ¼ cup of reserved toasted sesame seeds. Blend each batch for several minutes, until completely smooth, adding more chicken broth if needed.
12. Pour sauce through a fine mesh strainer into the pot with the melted lard.
13. After everything has been blended and strained to the pot, add the melted chocolate and broth mixture, to the pot. Add 1 Tablespoon of brown sugar, to start, then add more to taste, as needed.
14. Cook the mole sauce over medium-low heat for 30 minutes to 1 hour, stirring often. If the mixture is too thick, add more chicken broth. Taste and add salt or sugar, as needed.
15. Place chicken on a plate and ladle a big spoonful of sauce on top, then garnish with sesame seeds. Serve with Mexican rice and warm corn tortillas on the side.
Check out my tips and tricks for this recipe ????????
Find all my main dish recipes here ???? ????
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How to make MOLE POBLANO From SCRATCH, The BEST Step BY Step Recipe + SECRET TIPS!!!
Ingredients for Mole Poblano
2 1/2 Ibarra Chocolate bars
6 mulato Chiles or Ancho chiles
6 Pasilla chiles
3 Chipotle chiles
1/2 cup of raisins
1/2 cup of sesame seeds
1/2 cup raw peanuts (no salt- not roasted)
1/4 cup of almonds
1/2 cup of gamesa animal cookies
1 platano macho (plantain)
1 piloncillo (total used was 1/4) OR 1/4 cup of sugar
6 garlic cloves
1/2 large onion or 1 med onion
1 tbsp salt + Extra
1/2 cinnamon stick
1/2 Tbsp cumin seeds
3 pieces of clove
1/2 tsp anis seeds
1/2 tsp coriander seeds
1 cup of lard + extra
1 corn tortilla
To prepare mole
1 to 2 cups of mole paste
3 to 4 cup of chicken broth
1 whole boiled chicken
Toasted sesame seeds
Step 1
Remove seeds from mulato and pasilla chiles (Save mulato seeds to toast in step 3)
Toast mulato and Padilla chiles
Soak in warm water 20 mins until soft
Fry chipotle chiles in 3 tbsp lard until fully- place in same bowl of soaking chiles
Step 2 Frying medium heat
Warm 1/2 cup lard
Fry raisins until fluffy then place in a bow of warm water (save 1/3 cup of raisin water)
Fry tortillas, garlic, onion, peanuts (10 minutes, almonds (15 secs), animal cookings until golden color, plantain until soft
Step 3 Toast on medium heat (continuously stir)
Toast following ingredients for 10 to 15 secs- Cinnamon stick, anis seeds, cloves, cumin seeds, coriander seeds, mulato Chile seeds, then set to the side
Toast 1 tsp salt + sesame seeds (save some for garnish)
Step 4 blend spice
Blend toasted spices first- cinnamon , anis seeds, clove, coriander seeds, sesame seeds, mulato Chile seeds
Add raisin + water, plantain, animal cookies, peanuts, almonds, garlic, onion, chiles + chili water
Blend slowly and starting picking speed.
⚠️‼️Suggestion
My blender was over worked! Try step 4 in batches of 3 to assure a smooth blend ????
If using a different blender than a vitamix save 3/4 of a cup of raisin water and 1 cup of Chile water to assist your blend as needed. Not to worry the excess water will dissipate when cooking. Add 15 minutes to cook and stirring time. You got this corazón!
Step 5 cooking on medium heat mostly (Constantly stirring once mole paste touches the pot)
Add 1/2 cup of lard to pot allow to warm up and then add your mole paste
Cook 15 minutes while constantly to avoid burning and even cooking
In a bowl of warm water add desired chocolate bars + piloncillo once dissolved add to mole pot
Cook another 10 to 15 minutes taste and adjust chocolate and piloncillo as needed
Once you achieve desired sweetness add salt adjust to taste and continue storing to complete 45 minutes of stirring
Last 5 to 10 minutes switch heat to low and continue stirring amoricito, don’t quit, you got this babe.
Once paste is cooked set in a bowl and allow to cool a few hours
Place in an air tight container or small freezer bag in portions
If kept clean will last in refrigerator 3+ months
Will last in freezer 6 months to a year if not more ????
Tips‼️
Have a lot of fun when making this recipe ????
If you see smoke while frying or toasting lower temperature
Please watch video for SECRET TIP to the most flavorful way to cook mole
Make all recipes comfortable for your home
????????
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