Rick Bayless Beginner's Mole

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

1. Prepare the Dried Chilies

   Remove stems and seeds from the mulato, ancho, and pasilla chilies, then tear each chili into four pieces.

   Time: PT10M

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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

10. 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

11. 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

12. 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