Rick Bayless Beginner's Mole
Rick Bayless Beginner's Mole is a medium Mexican recipe that serves 6. 260 calories per serving. Recipe by Rick Bayless on YouTube.
Prep: 45 min | Cook: 1 hr 45 min | Total: 3 hrs 50 min
Cost: $53.94 total, $8.99 per serving
Ingredients
- 2 pieces Mulato Dried Chilies (stem removed, seeds removed, torn into quarters)
- 2 pieces Ancho Dried Chilies (stem removed, seeds removed, torn into quarters)
- 2 pieces Pasilla (Black) Dried Chilies (stem removed, seeds removed, torn into quarters)
- 0.5 cup Small Onion (diced)
- 2 cloves Garlic (peeled, minced)
- 5 tablespoons Rendered Pork Lard (fresh rendered, not hydrogenated)
- 0.25 cup Almonds (raw, unsalted)
- 2 tablespoons Sesame Seeds (raw)
- 2 tablespoons Raisins (seedless)
- 6 cups Chicken Stock (low‑sodium)
- 1 cup Fire‑Roasted Canned Tomatoes (about two‑thirds of a 15‑oz can)
- 2 slices Day‑Old Bread (stale, crust removed optional)
- 1 teaspoon Black Peppercorns (whole)
- 0.5 stick Cinnamon Stick (true Ceylon cinnamon, broken into small piece)
- 3 whole Cloves
- 0.5 teaspoon Anise Seeds
- 2 ounces Mexican Chocolate (e.g., Abuelita) (chopped)
- 1.5 teaspoons Salt (adjust to taste; reduce if using salted stock)
- 2 tablespoons Sugar (white granulated; can substitute agave syrup (1 tbsp) or honey (1 tbsp))
- 0.5 cup Water (optional, to thin sauce if needed)
Instructions
Prepare the Dried Chilies
Remove stems and seeds from the mulato, ancho, and pasilla chilies, then tear each chili into four pieces.
Time: PT10M
Oil‑Toast Chilies with Onion and Garlic
Heat the Dutch oven over medium heat, add 3 Tbsp rendered pork lard, then add the diced onion, minced garlic, and the torn chilies. Stir and toast until the onion softens and the chilies turn a lighter brown, about 5 minutes.
Time: PT5M
Temperature: Medium
Blend First Chili Paste
Transfer the toasted chilies, onion, and garlic to the blender. Add 1½ cups chicken stock and blend until completely smooth.
Time: PT5M
Toast Almonds, Sesame Seeds, and Raisins
Wipe the pot clean, add another tablespoon of lard, then add the almonds. Toast for 2 minutes, add sesame seeds and toast 1 minute, finally add raisins and toast until they puff and turn golden, about 1 minute.
Time: PT5M
Temperature: Medium
Set Aside Toasted Nut‑Raisin Mix
Scrape the toasted almond‑sesame‑raisin mixture into a bowl, then wipe the pot so it’s ready for the next stage.
Time: PT2M
Reduce the Chili Paste
Return the pot to medium‑high heat, add the remaining 1 Tbsp lard, then pour the blended chili paste back in. Cook, stirring frequently, until the mixture darkens and thickens, about 5 minutes.
Time: PT5M
Temperature: Medium‑High
Grind the Warm Spices
Using a mortar and pestle (or spice grinder), crush the black peppercorns, a small piece of cinnamon stick, cloves, and anise seeds into a fine powder.
Time: PT5M
Blend Second Batch of Ingredients
In the blender, combine the reduced chili paste, toasted nut‑raisin mix, fire‑roasted tomatoes, bread slices, ground spices, chopped Mexican chocolate, and the remaining 4½ cups chicken stock. Blend until completely smooth (about 2 minutes).
Time: PT5M
Cook Down the Full Mole
Return the blended mixture to the Dutch oven. Simmer over medium heat, stirring constantly, until it reaches the consistency of thick tomato paste, about 5 minutes.
Time: PT5M
Temperature: Medium
Simmer the Mole
Add the remaining broth (if any) to reach about 2 quarts total. Reduce heat to low and let the mole simmer gently for at least 1 hour, preferably 2‑3 hours, stirring every 15 minutes.
Time: PT1H30M
Temperature: Low
Season the Mole
Stir in 1½ tsp salt and 2 Tbsp sugar. Taste and adjust seasoning as needed, adding more salt or sugar in small increments.
Time: PT5M
Finish and Serve
If the mole is thicker than a cream‑soup consistency, thin with a little water or extra stock. Serve warm over grilled chicken, enchiladas, roasted vegetables, or your protein of choice.
Time: PT5M
Nutrition Facts
- Calories
- 260
- Protein
- 5 g
- Carbohydrates
- 20 g
- Fat
- 15 g
- Fiber
- 4 g
Dietary info: Vegetarian (when using pork lard), Vegan option (use vegetable oil and vegetable stock, omit lard), Gluten‑Free option (replace bread with a corn tortilla)
Allergens: Tree nuts (almonds), Sesame, Dairy (if using Mexican chocolate with milk), Gluten (bread)
Ingredient Substitutions
- Instead of Mulato Dried Chilies: Ancho chilies, Pasilla chilies
- Instead of Ancho Dried Chilies: Mulato chilies, Pasilla chilies
- Instead of Pasilla (Black) Dried Chilies: Mulato chilies, Ancho chilies
- Instead of Small Onion: Shallot, Leek
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Rendered Pork Lard: Vegetable oil, Olive oil (extra virgin)
- Instead of Almonds: Cashews, Peanuts
- Instead of Sesame Seeds: Pumpkin seeds
- Instead of Raisins: Dried cranberries, Dried apricots (chopped)
- Instead of Chicken Stock: Vegetable stock, Water (for vegan version)
- Instead of Fire‑Roasted Canned Tomatoes: Fresh roasted tomatoes, Canned crushed tomatoes
- Instead of Day‑Old Bread: Tortilla (corn), Plantain chips
- Instead of Black Peppercorns: Ground black pepper (1/2 tsp)
- Instead of Cinnamon Stick: Ground cinnamon (1/4 tsp)
- Instead of Cloves: Ground cloves (1/8 tsp)
- Instead of Anise Seeds: Star anise (1 piece)
- Instead of Mexican Chocolate (e.g., Abuelita): Semi‑sweet dark chocolate (70% cacao)
- Instead of Salt: Sea salt, Kosher salt
- Instead of Sugar: Agave syrup, Honey
Equipment Needed
- Dutch Oven (6‑8 quart)
- Wooden Spatula
- Tongs
- High‑Speed Blender (Vitamix or similar)
- Medium Mesh Strainer (optional)
- Mortar and Pestle (Molcajete) (optional)
- Measuring Cups and Spoons
- Ladle
- Spatter Screen (optional)
- Knife and Cutting Board
- Saucepan (optional for reheating) (optional)
- Heat‑Resistant Gloves (optional)
Critical Steps — Do Not Skip
- Prepare the Dried Chilies
- Oil‑Toast Chilies with Onion and Garlic
- Reduce the Chili Paste
- Blend Second Batch of Ingredients
- Simmer the Mole
- Season the Mole
Chef Tips from the Video
- Freshly rendered pork lard adds authentic richness; avoid hydrogenated lard.
- Use true Ceylon cinnamon for a floral note; cassia can overwhelm the mole.
- A small piece of Mexican chocolate (about 2 oz) provides bitterness without making the sauce taste like dessert chocolate.
- If you don’t have a high‑speed blender, blend in batches and strain for a smoother texture.
Troubleshooting
Mole is gritty or has visible seed fragments.
Pass the sauce through a medium‑mesh strainer after blending, or blend longer with a high‑speed blender.
Sauce is too thick and sticks to the pot.
Add warm water or extra stock a tablespoon at a time while stirring until desired consistency is reached.
Mole tastes flat or lacks depth.
Simmer longer (up to 3 hours) and ensure the warm spices are freshly ground. Adjust with a pinch more salt and sugar.
Nuts or seeds burn during toasting.
Keep heat at medium, stir constantly, and remove from heat as soon as they turn golden and fragrant.
Storage
Refrigerator: Store in an airtight container for up to 4‑5 days.
Freezer: Freeze in freezer‑safe bags or containers for up to 3 months; thaw in refrigerator and re‑blend before use.
Room temperature: Do not store at room temperature; mole is perishable.
Make-Ahead Tips
- Mole tastes deeper after resting overnight in the refrigerator.
- Freeze portions in zip‑lock bags; re‑heat gently and blend before serving.
- If the sauce separates after refrigeration, whisk in a little warm stock to recombine.
Frequently Asked Questions
What is the cultural significance and history of Mole Poblano in Mexican cuisine?
Mole Poblano is considered one of Mexico's most iconic sauces, originating in the state of Puebla during the colonial era. It blends indigenous ingredients like chilies, nuts, and seeds with Old‑World items such as chocolate, cinnamon, and cloves, reflecting a fusion of pre‑Hispanic and Spanish culinary traditions.
What are the traditional regional variations of Mole Poblano in Mexican cuisine?
While Puebla’s classic mole uses mulato, ancho, and pasilla chilies, other regions may add chipotle, guajillo, or even dried fruit. Some versions thicken with tortillas or plantains instead of bread, and certain families incorporate additional spices like oregano or cumin.
How is authentic Mole Poblano traditionally served in Mexico?
Traditionally, mole poblano is ladled over turkey or chicken, accompanied by rice and warm tortillas. It is also served with enchiladas or as a sauce for pork ribs during celebrations such as Día de los Muertos and weddings.
What occasions or celebrations is Mole Poblano traditionally associated with in Mexican culture?
Mole poblano is a centerpiece for major festivities like weddings, baptisms, and the Day of the Dead. Its rich, complex flavor makes it a celebratory dish that symbolizes abundance and communal sharing.
What authentic ingredients are essential for traditional Mole Poblano versus acceptable substitutes?
Essential ingredients include mulato, ancho, and pasilla chilies, Mexican chocolate, almonds, sesame seeds, raisins, and traditional spices (cinnamon, cloves, anise, pepper). Acceptable substitutes are vegetable oil for lard, vegetable stock for chicken stock, and corn tortillas instead of bread for thickening.
What other Mexican dishes pair well with Mole Poblano?
Mole pairs beautifully with roasted chicken, turkey, pork shoulder, enchiladas, chilaquiles, and even grilled vegetables like eggplant or zucchini. It also works as a dipping sauce for tamales or as a topping for tacos al pastor.
What makes Mole Poblano special or unique in Mexican cuisine?
Mole Poblano stands out for its balance of heat, sweetness, bitterness, and spice, achieved through a complex layering of chilies, nuts, dried fruit, and chocolate. The sauce’s depth develops over long simmering, creating a flavor profile unlike any other Mexican sauce.
What are the most common mistakes to avoid when making Mole Poblano?
Common errors include burning the toasted nuts, under‑cooking the chili paste (resulting in a harsh flavor), skipping the fresh grinding of spices, and not simmering long enough for flavors to meld. Also, adding too much salt early can mask the subtle spice notes.
Why does this Mole Poblano recipe use pork lard instead of olive oil?
Pork lard provides a rich, buttery mouthfeel that complements the chocolate and nuts, while olive oil can introduce a fruity note that clashes with the deep, earthy flavors of the chilies. Traditional mole relies on animal fat for authenticity and depth.
Can I make Mole Poblano ahead of time and how should I store it?
Yes, mole improves after resting. Cool it to room temperature, then refrigerate in an airtight container for up to 5 days or freeze for up to 3 months. Before serving, gently reheat and blend again to recombine any separated fat.
What does the YouTube channel Rick Bayless specialize in?
The YouTube channel Rick Bayless focuses on authentic Mexican cooking, showcasing traditional techniques, regional ingredients, and approachable recipes that bridge home cooking with classic Mexican flavors.
How does the YouTube channel Rick Bayless's approach to Mexican cooking differ from other Mexican cooking channels?
Rick Bayless emphasizes culinary history and ingredient provenance, often traveling to Mexican markets for authentic products. He balances respect for tradition with modern shortcuts, like the beginner's mole, making complex dishes accessible without sacrificing flavor.
Last updated: August 31, 2026
