American
Mole Sencillo (Simple Mole)
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38 Reviews
Kuroca
May 1, 2022
Thank you so much for this recipe. It was simple to follow and tastes delicious! This is my first time making mole. The whole family loved it.
MaggiexG
October 13, 2021
This mole was by far the best and easiest recipe I've used for mole. Reminds me of my mother's recipe, and it tasted very much like it! I did only end up using 1 TBSP of salt and it was perfect for my taste buds!
tangie1118
August 14, 2021
I almost can’t believe how well this worked! I would have never tried a mole at home because of the ingredient list. This tastes just like a more complex version. Thank you Rick!
Sarah B.
August 11, 2021
omg thank you so much for this! My ex's mom made the best mole I've ever had with animal crackers, and I've been missing it so desperately, and have made so many disappointing versions, that I'd reached the point of drafting a text to my ex in hopes of a recipe or dinner invite. Thankfully I found this before I hit send, and the smell of this simmering on the stove returned me to my senses. The absolute best recipe on the internet!
dtlajim
June 30, 2021
Unless you're eating in Mexico, this is better than just about any mole you're going to get in a restaurant in the states.
I would advise using piloncillo, lard, and the stock and not the substitutes to give this mole more richness and flavor. I would also advise to go very light on the salt... I just used 2 1/2 teaspoons. You can always add more salt if you wish at the end of the process.
I would advise using piloncillo, lard, and the stock and not the substitutes to give this mole more richness and flavor. I would also advise to go very light on the salt... I just used 2 1/2 teaspoons. You can always add more salt if you wish at the end of the process.
nagarage
March 30, 2021
This was sooooo good in some black bean and butternut squash enchiladas, even with some substitutions. I used some stale white bread (crusts removed) in place of animal crackers, and didn't have enough chocolate so added some cocoa powder to make up the difference. This recipe packs in so much flavor, and definitely pays off on the effort to deliciousness ratio. Thanks Rick!
Will P.
March 7, 2021
Made mole for the first time because of this. Absolutely perfect--more delicious than mole I've had in some U.S Mexican restaurants. I substituted anchos for another mild pepper, which seemed to work fine as I took his recommendation and weighed them out.
sizarah
January 8, 2021
This was delicious! I may not have attempted a mole before watching this video but it gave me the confidence to go for it and I'm glad I did. The only changes I made were using 4 guajillos and 2 chipotles (dried, not canned) since that's what I had on hand. I used chicken broth and reduced my salt down to 2 teaspoons for Mortons and thought that was the right amount. Served it over roast chicken and veggies with rice, and tomorrow will also put it over some roasted sweet potatoes piled with black beans and cheddar cheese and cilantro. This was a winner, will definitely make again!
Cmorrell
December 23, 2020
Did anybody else find this to be too salty? I used Morton Kosher Salt, I used teaspoons and it was almost inedible. I tried adding sugar to balance it but it didn’t help.
Smaug
December 24, 2020
I'm so used to printed recipes being badly oversalted that I barely notice recipe quantities anymore, but yes, that's the Dickens of a lot of salt. As you found out, sugar won't counteract salt, and-worse- salt won't counteract sugar- in fact the two emphasize each other.
Erin
December 30, 2020
The recipe needs a correction I think. The salt brands and measurements are reversed. Morton's is "saltier" than Diamond. The flakes of Diamond are larger. So it must be 2 teaspoons of Morton's or 3 1/2 of Diamond. I used the larger amount of Diamond Crystal and it's spot on for the mole. I've loved every single Rick Martinez recipe I've made, and it's very clear to me that a lot of work and testing goes into them. Must be an editing error, hopefully they'll fix it.
theron
December 6, 2020
I've been wanting to make mole for ages and I love Rick Martinez's recipes but the mole coloradito recipe had ingredients that were difficult to source.
Finally tried this one and it turned out delicious. Made a handful of changes: used 4 anchos and 2 guajillos, plain water, and left out the star anise when I boiled (but did fry it). Next time I'll leave it in.
It was a very simple process and I used abuelita chocolate at the end, which probably added more sugar than was needed but it still tasted great. My recipe did turn out a bit more watery than Rick's, but it's still incredible.
Finally tried this one and it turned out delicious. Made a handful of changes: used 4 anchos and 2 guajillos, plain water, and left out the star anise when I boiled (but did fry it). Next time I'll leave it in.
It was a very simple process and I used abuelita chocolate at the end, which probably added more sugar than was needed but it still tasted great. My recipe did turn out a bit more watery than Rick's, but it's still incredible.
theron
December 6, 2020
Forgot to mention that I served it over roast chicken with spanish rice, and then the next day ate it with scrambled eggs and a tortilla. So delicious!
Smaug
December 6, 2020
Diana Kennedy mentions in her recipe for Mole Poblano de Guajolote that when she was in Mexico they used to use toasted cacao beans for the chocolate in mole poblano- probably gives a better idea of chocolate's place in a mole than the use of a prepared confection.
samantha
December 4, 2020
Made it for thanksgiving to top our crispy chicken thighs, it was my first attempt at a mole! The process was a little intimidating but the dish turned out great. Taste was on the bitter side but adding some more sugar at the end helped. We’ll definitely be making it again, thanks for the recipe and video!
Icarrus
May 5, 2021
Apparently over-frying the peppers can result in increased bitterness, at times to the point of inedibility
hannahjones
November 16, 2020
At first, I thought it was a chocolate sauce, a very interesting dish, and recipe. The video is a bit longer but it's okay for me since it will help me make the dish easy to cook because of the step by step process. After I try this one out, I would definitely try to look at some other Mexican dishes! Thank you for sharing this.
Cris J.
November 11, 2020
My friend just made this. We paired it with sous vide chicken thighs w crispy crackly skin. It was really really good!
Bailey
November 6, 2020
I’m VERY EXCITED to try this. I think I have all the ingredients! I just don’t know what to serve it on—we don’t eat meat at home. I’ve had it on burros and cheese enmoladas at restaurants, but if other cooks have suggestions, I’d love to hear them!
Rachael S.
November 6, 2020
I am planning on making a mixture of roasted vegetables - squash and mushrooms because that's what I have - and serving it all over some Mexican style rice. If I'm feeling really ambitious I'll roll the veg up into some tortillas and serve them enchilada style with the mole as the enchilada sauce.
Jessamin
November 8, 2020
I work at a traditional Mexican restaurant and they serve mole on veggie enchiladas as an option for vegetarian diners. The enchiladas are usually sweet potato and bean or spinach and cheese. I think this would also make a lovely sauce for a huevos rancheros situation with tortillas, eggs, stir-fried peppers and queso fresco.
LTS
November 4, 2020
For a non-US reader who would love to make this - any suggestions for how to substitute animal crackers? What is their flavour profile.
Bailey
November 6, 2020
Animal crackers are crispy-crunchy, dry, very mild/neutral in flavor, and slightly sweet. I am wondering if there are some UK-style tea biscuits that would work well? Seems like I’m a bad pinch you could use bread crumbs and a wee bit more sugar, but I am NOT a mole expert!
Tracy P.
November 6, 2020
Animal crackers are very simple and only a tiny bit sweet. Any cracker plus a little extra suger will probably get the job done... or even just do some tortillas.
Matt
December 13, 2021
I used St. Michels French Galletes, a simple butter cookie with salt. Haven’t tasted my mole yet... still in process, but... thought I’d reply.
Tracy P.
November 4, 2020
Rick! LOVED the video and this recipe looks amazing. Looking forward to making it because traditional molé can be a challenge to source. Thank you!
Smaug
November 1, 2020
10g. would be a very small Ancho chile (I would consider 20-25 g. medium). While many versions of mole poblano (mole is from an Indian word meaning, roughly, "mish mosh") contain a small amount of chocolate, it tends to be greatly overemphasized in American versions; it's just a minor note that picks up the bitter elements of the dried chiles and toasted seeds
Saucy123
December 5, 2020
Hi Smaug, mole is actually from the Aztecs’ language Nahuatl. The original word molli means concoction.
Matt
December 13, 2021
Smaug, it’s respectful to take words meanings from their origins. Molé comes from the nahuatl (aztec language) and actually means "sauce."
Smaug
December 13, 2021
Matt- Thank you for taking the time to look on Wikipedia, but many sources disagree. At any rate, my point is that it is a generic word not referring to a particular sauce. What your point is I'm not sure- I am taking the word's meaning from its origins, though I'd have phrased it differently.
Rachael S.
October 31, 2020
I am seriously excited to try this, I have always wanted to make mole but was intimidated by the list of ingredients - not anymore! I really enjoyed the show too, looking forward to see what we're cooking next!
Dee W.
October 29, 2020
Rick! So good to see you again <3. I obviously have not yet tried the sauce but I wanted to thank you for adding metric measurements. Using a scale has so reduced my cleanup of measuring utensils and I just love that.
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