Mole Sencillo | Sweet Heat with Rick Martinez

oh my god missile you have beautiful legs hi i'm rick and welcome to sweet heat sweet and heat are two of my absolute favorite food combinations everything that i make everything that i enjoy eating has some component of it that's sweet and heat and that's what the show is all about every other week i'm going to be bringing you another dish that's packed full of sweet and spicy flavors that combined into one amazing dish i am actually in mazatlan mexico i'm researching a regional mexican cookbook i came here because i heard that the mariscos and the shrimp and the shellfish were really incredible and they are but i didn't expect to completely fall in love with this place it's on the pacific ocean the people here are so incredibly friendly the climate is incredible so while everybody else is in new york like dealing with fall and winter i'm down here on the beach wearing tank tops and speedos so we're going to be filming both around town and here in my kitchen in mazatlan make sure you hit like and subscribe to the channel so you don't miss any recipes so the first dish that i'm going to make for you today is amoled like it is absolutely quintessential sweet and heat dish it's also one of the mother sauces in mexico it's so incredibly delicious there are so many different kinds of mole all over the country the mole that i'm going to make for you is called molesencio which is a simple mole so what i've done is kept the traditional mole making methods that you find commonly throughout mexico but what i've done is i've pared down the number of ingredients so this isn't a 54 ingredient mole it's a 10 ingredient mole my belief is that if you can master the techniques you can like basically make any kind of mole after that so that's what we're gonna do today ordinarily in a mullet you would probably have onion and garlic and maybe others in the allium family i'm only going to use one onion and in addition some molasses take tomatoes some take tomatillos some take both i'm only going to use a tomato and so you know when i when i decided to do this recipe i really wanted to know honestly if it was possible to make a mole with 10 ingredients because i've only ever made molds with a lot of ingredients i've only ever eaten moles with lots and lots of ingredients and so i wasn't actually completely certain that it was possible to get a full mullet rich flavor with this few ingredients this is maybe not necessarily a weeknight malay but it is something that you know is gonna feed like four to six people so it's like something small and manageable for that we're only going to be using a quarter of an onion [Music] this is one of those recipes that things go really quickly when we start charring and frying so i want to make sure that i have everything ready to go because once the oil is hot it can burn really easily so it's really important to just like jump in there and getting get all the things fried at the same time i'm also going to use a scale i feel like i was really into scales specifically for baking but when i started actually creating recipes uh here in mexico for my regional mexican cookbook i discovered that it's equally important to have exact measurements for things like moles as well because the reality is is that every chile is different and so like for example this is a chilean it's very fresh it's still very pliable it's almost like very raisiny um and sweet sometimes in the united states you go to the store and the chili anchovs have been sitting on the shelf for maybe a year and so they get really hard and brittle they lose a lot of their flavor they lose a lot of their potency and they also weigh less and so if i tell you to buy six chileans your six chilean cho's are going to weigh a lot less than my six chilean chose so i think it's just it's better for both of us for for my dish and also to make sure that you get the the mole that i want you to get um by weighing out your ingredients with anchos you want to take out the seeds and the stem and for me the seeds are a little bit larger and a little bit more woody than say for example a chili serrano or a jalapeno and they develop some tannic flavor so if you just process this and made your mole with this it would develop uh you know a slightly bitter aftertaste and that's it okay great next thing i'm gonna do is the animal crackers so these are just you know normal animal crackers that we probably all ate when we were kids um and they're a very common ingredient in mullet what this does is it actually helps to thicken the mole and it gives it a little bit of body and it also balances out um the bridge between the sweet and heat so i'm putting a third of a cup which is 22 grams wow that was exactly 22. that was easy okay um next i'm doing raisins i'm using 35 grams of raisins which is a quarter of a cup so i'm going to tear out my scale and all right i think that raisins and anchovies just pair so well together and i've actually like in it and a lot of other recipes are you know anytime that i'm using uh chilean show to make a sauce i actually like to put a little bit of raisins in it just because it it balances out that heat and they just play so well together because they actually share so many of the same flavors so every mole has a nut component too as well i just really like the flavor of almonds 40 grams of almonds quarter cup boom okay and sesame seeds these are raw sesame seeds this is almost a universal ingredient or at least in all the moles that i found almost every single one of them has at least a tablespoon if not more of sesame seeds and that's what i just put in there and not the last thing but the last of these ingredients star knees so one star nice alright so now we have the heat here is the sweet this is filoncio um and these are two different varieties but normally at least the way that i've seen it it either comes in a cone or in i guess some sort of little pyramidi type shape um seo is unprocessed raw sugar it's actually in the processing facilities um they collect all the molasses and all the sugar that basically that comes out of the processing process and they let it crystallize into this so this is the brown sugar of mexico and i will continue carefully cutting bits off all right yeah that's that is good yep cool ah it smells so good actually it tastes really good too i am sugar ma'am that's yummy okay so everything's missed now we're ready to get cooking everybody this is this is what komal is um this is cast iron i actually also have some ceramic or clay uh komales akomal is what is traditionally used in mexico to toast spices toast chiles to uh to char tomatoes and onions i'm gonna put uh my tomato and my onion down and it's gonna take depending on your skillet and your flame between like four to five minutes and then we'll turn it we wanna see black we wanna see really really dark spots also this is the point where you need to turn on your vent or open all the windows in your house because it will get smokey no no don't open that because we'll get flies in here and mosquitoes and it'll be horrible we're just going to smoke ourselves out it's going to be fun [Laughter] it's not that kind of show making mole is that better no just like find it yes thank you wow some people are so picky well you want a good job or do you want to adjust something you know you just take your pictures and be quiet how's that all right so this is what we're looking for nice and chariot and same with tomato it's really really nicely charred i'm going to move this off to the side and we will start our frying [Music] so i'm going to turn this pot on so i'm using a large saucepan normally when i make moles i'm used to making you know enough for an army of people this like i said is going to be four to six people so i just need a saucepan um so i'm gonna use lard a because i love lard but it just adds a lot of flavor that i really like and it's not like you're going to be tasting pork necessarily but it's going to give a nice umami a little bit of a caramelization you can use a neutral oil canola or vegetable or you can i wouldn't use an olive oil because the smoke point is going to be a little bit low and we're going to fry these ingredients on really high heat so you want something that is going to take quite a bit of heat i'm eyeballing this i'm going to put three tablespoons in there so i'm gonna do a couple of chilis at a time and this process goes really fast so once you start make sure you have everything ready to go and then just go so i am just going to toss the chiles in the fat make sure they're completely nice and coated it shouldn't take more than 30 to 45 seconds next i'm going to add the animal crackers i'm going to pull these out and now everything else goes in and this you want to toss until your raisins weirdly will kind of puff up and get lighter in color the almonds will go a little bit darker you can start to smell the anise and then the sesame seeds are going to start popping and i don't know if you heard that i heard that that is a sesame seed popping it's sort of like popcorn okay so now everything goes back into the pot so this is everything that we fried plus the tomato and the onion and i have four cups of water this is a tablespoon of the delicious biboncio that goes in and two tablespoons of kosher salt i'm going to cover and we're going to simmer this for 30 minutes i know that this is a really large blender so i can fit everything at once but if you have a slightly smaller blender you can blend in batches if you need to all right and that's most of the big stuff so i think i'm just going to pour the rest in all right start at the very lowest speed of your blender and and then just let it run a little bit like let it start to break things down and then you can start to gradually increase the speed and i'll just take it all the way to high [Music] and i'm going to let it run for a few minutes all right this is beautiful okay yeah oh you missed a big puff of steam nice and steamy smells so good oh wow okay so it looks very red and it will look red until we fry it some recipes call for you to strain this uh through a fine mesh strainer i'm like i mean the way that mole was traditionally made it was ground um on volcanic rock and so you're going to have like little bits and pieces of chile and almond and and seeds in there so i don't feel like it's necessary to strain it now what we're going to do is the second fry this is the last two tablespoons of a lard i'm going to drop that in same thing as before i want it to be super hot which you can hear it is and then for this step you want to stand back because this is going to actually splatter out um and you don't want to like get burnt so stand back and then just pour the whole thing in and that is exactly what it is supposed to do make a big mess all over your kitchen which i will happily clean later reduce the heat a little bit and give it a little stir and that'll calm it down this is a little bit of an annoying part because you do have to actually stand here and stir fairly constantly i've got the heat on medium medium low and then at the very end we're going to add my favorite ingredient chocolate it smells so good thank you um i i was talking to them to you you know what i'm also covered in melissa actually i smell good too um that's questionable shut up it's been about 10 minutes and you can see like how beautiful and silky and smooth the mole is and this is exactly what you want it should be really thick a little bit thicker than heavy cream and it will have gotten darker so now it looks kind of like really dark brown with a little bit of red in it and it's about to get a little darker because i'm going to add some chocolate um so there's a state in mexico that has what i think is the best chocolate it's tabasco and i visited a few farms in tabasco uh last year and really really fell in love both with the the countryside but also the farms and then the amazing chocolate that grows there and so this chocolate is from one of the farms in tabasco and i like to use their chocolate from ole because you know it's mexican chocolate and we're making a mexican dish so no need to chop anything i'm just going to break them up in little pieces i'm going to turn the fire off and the chocolate will slowly melt on its own and you'll see it'll get really really really nice and dark and silky smooth all right so now all the chocolate is melted and it is done it's time to plate [Music] got some beautifully roasted chicken now my mole [Music] okay i'm so excited about this oh my god i was gonna take a little bite but you know it's so good oh my god and it's exactly what i want in a mullet but also just in a dish that i would generally love you get like a little sharpness from the the ancho and then it just kind of mellows out with like the star anise and then a little bit of a sweetness a little bit of the chocolatey-ness and it's just so velvety smooth it goes so well with this chicken but honestly i could probably put this on a tire and it would be delicious oh i was going to get dip a tortilla in there but actually i think i'm gonna have another piece of the chicken i hope that you make this i hope that this was not a an intimidating mole recipe i know there are a lot of mole recipes out there that have a lot of steps and a lot of ingredients i want you to try this because i am convinced that if you make this recipe it's super easy if you can master the techniques you can make one of those crazy moles and you'll be totally fine and plus this is actually just a really delicious mole with 10 ingredients i hope you enjoyed this don't forget to like and subscribe so you can follow all the recipes um twice a month and i'll see you next time that frame of cheese is such a mexican childhood staple it's like your mom's homemade to your death before your mom's making saga when you start uncontrollably coughing

Channel: Food52

Views: 374,802

Keywords: Food52, food, cooking, recipe, chef, foodie, cook, home cooking videos, mole, how to make mole, mole sencillo, 10-ingredient recipe, Rick Martinez, Rick Martinez new show, Rick Martinez Sweet Heat, Sweet Heat Food52, Rick Martinez Food52, mexican recipe, mexican cooking, sauce, mole chocolate, rick martinez recipe, easy mole recipe, homemade mole sauce

Id: 71sGzxK9TMc

Length: 17min 44sec (1064 seconds)

Published: Thu Oct 29 2020

Reddit Comments

[u/Arseh0le]

His insta is a powerful antidepressant. Great to get some video too, I've really missed Rick.

[u/lefrench75]

Wow, Food52 is really scooping up all these BA talents, and good for them. I don't think Food52 is paying exorbitant rates per video either so whatever CNE offered Rick must be abysmal. There's also this tid-bit from Sohla's Vulture profile:

El-Waylly was offered a fair contract for video work, with back pay. But the entire experience, including learning that others weren’t getting fair contracts, ultimately led to her decision to walk away from Test Kitchen.

So basically they were willing to pay Sohla fairly, but not the others, and that's why they all left BA.

[u/marverlwonder]

Yes! just what I wanted to see, also mole, one of my favorite dishes.

[u/OLAZ3000]

Food 52 is killing it.

Tbh I haven't been interested in Stump Sohla, it's kind of gimmicky and nowhere near the production calibre I enjoy from Babish, but enjoyed her Food 52 video and look forward to more.

Rick's was completely amazing and I'm beyond excited to see more.

[u/nebock]

Sugar man :D

[u/jsmeeker]

I am really looking forward to his book. Mexican food is one of my favorite things to eat and make, even if much of what I make these days is more "Tex-Mex". I think his book will get me back to more authentic Mexican

[u/fnord_happy]

Seriously this was just pure happiness as everyone is saying. The recipe was amazing, everything was bright and sunny, and the vibe was just right. Looking forward to more

[u/DentateGyros]

The graphic that accompanies the tips is a speedo. I am deceased

[u/Font-street]

Missed you, Sugar daddy sugar man.

Also, if that was Rick's actual kitchen, then holy crap I envy him so damned much.