Fun fact, in The Meditations by Marcus Aurelius, when he is listing off things he learned from his father among them is "to not breed quails". I have no idea why. I don't know if that was a idiom that was lost to translation and time, or if they thought that the breeding of quails was a particularity useless task.
Adam, when my mom makes mole, she literally opens up the cabinets, pulls whatever she has that’s spicy, nutty, sweet, and starchy. Toast what she can, fries the rest together... and out comes and amazing mole. This video was not the traditional way of making mole, but it was authentic. Mexican cuisine may have deep roots, but humility and ingenuity are what pour through its veins. I applaud this video.
What a nice comment, I'm white but my best friend was Mexican so I hung around his family a lot. His mom didn't speak English, and I can confirm that I don't think she ever knew EXACTLY what she was going to be using until it was done. Best food I've ever eaten.
I was a boy. They were two girls. Can I make it any more obvious? I am the ULTIMATE LOVER on this platform. Don't enter my ch*nnel if you are not above a certain age, dear quin
Hello Adam. Somebody from Mexico here. I really liked your recipe and think it’s a great way of making “mole”, especially if it gets you a similar flavor. I just wanted to say that the use of seeds in mole is NOT a result of African influence in our food. The natives used seeds in mole long before the Europeans and Africans got here. The place where this started is Oaxaca where they made diverse moles from many seeds. Hope you read this and thanks for making it!
@@jaminwaite3867 I couldn't see how. Peanuts were being sold in Mexica tianguis centuries before Columbus. It must have been a part of the recipe almost since the beginning.
@@jaminwaite3867 The Spanish word for peanut is "cacahuate" or "cacahuete". In either case, both words are derivatives of "cacahuatl", a Nahuatl word. I have to wonder how Africans influenced this dish when the use of peanuts in Mesoamerica predates their arrival to the Americas.
@@David-ol6fwi would think possibly due to the use of peanuts post-columbian exchange supplanting the use of groundnuts and other nuts in West African cuisines
I was curious and found out peanuts are from south America and the Spaniards were the ones who took them back home and spread them to the rest of the world. The more you know.
@@TabongaDude That one really made me wish I could sit down with him for 5 minutes and explain the atrocious pit of exploitative, predatory practices that is the mobile games industry. It was really unfortunate that he took that partnership; I imagine it was mere ignorance on his part as he's demonstrated a very healthy moral compass, but it still wasn't very pleasant to hear those words come out of his mouth. I love Adam but really, really, *really* fucking hate the mobile games industry.
Snozz McBerry Honestly I appreciate the hustle I’ve heard mobile apps pay handsomely, and with so many Raid Shadow Legends offers we can only guess how much they’re getting paid. I remember when Best Fiends was the most dominant mobile sponsor.
I love watching a cooking channel that understand we all have lives and don't have 6 hours everyday to cook a meal. My recipe book is rapidly filling up with your content because not only is it delicious, but you take a common sense approach to cooking. THANK YOU
Wow, this is an insane juxtaposition of something that takes hours and hours to cook with the literal quickest sauce weeknight sauce imaginable. Its insane that you managed to get this to work and I can see the effort you put into this one, every ingredient is perfectly thought out to cleverly make up for something missing. Genius!
I’m not usually one to comment things that aren’t memes but holy crap I made this tonight and it was so good. I used pepper jelly as my “fruit preserve” (and laid it on thick - 2 full tablespoons - as it’s not the sweetest compared to other fruit preserves) and while it wasn’t 100% authentic mole (and it wasn’t trying to be) it was really close. And really, really good. Hats off to you, Adam. You knocked this one out of the park
With my mother being from Mexico I've eaten quite some mole dishes over the years and mole poblano is absolutely an S+ tier sauce, hope others will also try it due to Adam's recipe. Great video btw :)
I think this is a very friendly way of approaching mole, not sure if you can reach the depth and complexity of it with how quickly it's made but it for sure looks delicious. Here in Mexico we don't have to hassle since every so often there's old pueblan/oaxacan ladies that sell mole paste at the culture and ethnic markets around town.
This is great! A feasible way to make mole is very practical. You would be surprised how many Mexican families (including mine) just buy it pre-made from the store because its so complex and time consuming
You can get fresh mole in the local markets, but can be falsified mole, the mole can BE really expensive, because of some ingredients can be either. Outside of the country center Indeed, it's just pre-made mole, but that doesn't mean it's not tasty
I remember when you "had no time for a pan you couldn't put in your dish washer", and now you've been using the cast iron in most of your recent videos. You've been converted, huh? ;)
As a mexican who loves mole, i have to say I am very pleased with this take on such an important and traditional dish. You took the principles and flavors, and re imaginated it easy. Of course, pusrist would say mole should only be made the old traditional way, but as long as it tastes the same and is basically the same, I approve.
As a Mexican this is really untraditional considering it’s usually made with short ribs and is drowning in Mole but this looks delicious Nd really well done!
@@SAM-zn3ct THIS ISN'T A TRUE MEAL. HOW DARE YOU INSULT MY NANA BY OFFERING THIS SAD EXAMPLE OF A DISH. For real, though. Why is it that Italian cuisine can't dare be riffed on the same way any other cultures' dishes are?
I'm not Mexican, I'm Spanish-American, but my great grandmother moved to Mexico at a very young age after being born in Spain. As a result, my family has adopted Mexican cuisine, and we like to make traditional Mexican dishes. It's kind of nice to finally see a dish that my family prides itself in being recreated through the lense of an "outsider". Honestly, this looks like something I would like to do myself if I'm making a quick meal for myself and friends. You have to appreciate Adam putting in the effort in research and practice to develop shortcuts that can mimic the essentials of the real deal.
This is brilliant. As someone who has made mole many times, he is NOT kidding about all the ingredients. Making it from scratch is a rewarding experience and a great way to spend a weekend, however, I am REALLY excited to try this recipe with more readily available ingredients as substitutions. Some of the ingredients, such as dried guajillos, are really hard to find in some areas. Even though I haven't made Adam's mole for myself, I can already tell that it is going to be delicious.
Many moons ago when my wife and I were dating; she ordered the Chicken Mole thinking it meant Guacamole. Needless to say she ended up eating my ChoriPollo. I told her the dish was great but she couldn't get passed the chocolate covered chicken.
masterxk well, it does. But that’s a good thing. Chocolate goes really well with meat. An application of the same principle is adding cocoa to a pot of chili. Makes it super rich and add a little mole like flavor
I guess that the didn’t tasted it... because you can’t tell by the taste that has chocolate. And usually the color is not from the cocoa is for the others seeds
@@behirajuarez4990 She never tasted it; she just looked at me for help because we were with my family; so I just switched our plates: I ate it and it was great.
It is such a weird sponsorship. Apparently the pork board is just a government sponsored program to encourage people to eat pork. They also coined the term The Other White Meat.
Adam, I just made a loose version of this, and my girlfriend said it was one of the best sauces I've made. You've made a great legacy of recipes here. I now often search just your name and an ingredient to make dinner for the night. I did onions not shallots, Almond butter(Allergy), no cocoa(Allergy), more tomato paste, and I don't even remember what else. I think I put in some whiskey and Worcestershire. It was GREAT.
He even made a pan sauce. I always use wine in my pan sauces! Usually Adam will use wine in pan sauce! I’m starting get concerned based on how long it’s been since we’ve had a white wine video.
Hey Adam! I loved this video, I live in Ecuador any my favorite thing is trying to make tasty facsimiles of global cuisines using the ingredients, methods, etc readily available to me. You should totally make this a series!
Im 12 and ive been watching ur channel ur channel for months an i can say u are the best video creator and u deserve more attention you have helped me learn how to cook i made meals that i learned from you for my family and theyve loved it thank you so much
Never really thought about how my family made mole, so it’s cool that you did your research, so much more appreciative of my mom for going that extra mile to make something so delicious
Loving food and wanting someone else to make it for me goes far beyond just thw delights of true Mexican cuisine that your friends grandma made and is sharing with you (On my soul there is no better food than your friends cultured grandma no matter race or ethnicity)
I'm Mexican and I've always wanted to make my own mole from scratch but i didn't want to take too much time into it. Thank Adam i really want to try this recipe now!!
This is one of your best videos to date. I've been watching for quite a while now and watch any new video you put out, even if its something I'm not particularly interested in cooking. I love your enthusiasm for finding "shortcuts" to recreate dishes that would take a much longer time to make traditionally. Definitely giving this one a shot.
I have just tried out this recipe and I have to say - well done, Adam. Pork is delicious as always, but I am really happy with doing it entirely on the pan, plus, the sauce is just amazing! Big thanks!
This seems like one of those dishes that only makes sense to prepare the traditional way if you're feeding tons of people. Since we're in a pandemic it makes a lot of sense to adapt it into a quicker variation for smaller groups of people. In that regard, this recipe is genius.
adam, I have to say this video is kick ass. the sponsorship feels like a badge of honor instead of some bothersome read that you want to skip over. the recipe is amazing too, I have always wanted an approximation for a good mole at home! keep up the good work brother!
I made this yesterday with a tenderloin and sirloin cut. The tenderloin definitely had better texture, but the sauce was so good, it was amazing either way! Super easy and I would've never thought to have made this at home until I watched your recipe. Thanks Adam!
Congrats on a very well deserved 1m subs Adam, been watching you since under 30k and it's been wonderful seeing you and your channel grow 😁 only tried one of your recipes but being a Brit I'm glad to see you're including metric measurements in your videos now 😉
I have never seen anyone but my grandma make the mole from scratch here in Mexico. We usually get the pre-made paste from the local Mercado and rehydrate it with chicken stock. This is impressive and I'll be sure to try it out and compare it to what we call "authentic".
A few years late here but Mayan Cafe is EXCELLENT. My sister in law used to work there years ago and we always plan a visit when we're seeing family in Louisville
I love mole poblano, and even though I now live in Spain, I still prepare it once in a while. Actually, one of my favorite meals is mole poblano pizza, using this delicious sauce instead of tomato and shredded chicken as a topping, with mozzarela, of course...
The normal recommendation is to not use toasted sesame oil for cooking/frying as it can go rancid (so it's normally used as a topping/dressing for ramen/salads/etc). Adam, I see you used it to fry the lima beans. Is this ok because the beans weren't on the heat too long? Or would you recommend normal (non toasted) sesame oil?
All of Korean would disagree with the assertion that cooking sesame oil makes it rancid. If anything is mellows the flavor, but definitely doesn't make it taste rancid. It has a pretty low smoke point so if you burn it then it'll taste bad. But if it's only used in something soupy or saucy, you can cook it all day.
Oil going racid is really only a problem if you're reusing your oil. Its pretty hard to make oil go racid with a single use. Chefs regularly reuse their oil which is how the myth started. Adam has a whole video on oils where he talks about this, I would recommend it.
@@theyreMineralsMarie I'm not talking about normal sesame oil, but specifically toasted sesame oil (darker in color). The instructions usually say to only use in dressings and stuff.
Hey Adam! i showed this video to my mother who grew up in Pue. MX. she grew up making and eating this stuff all her life and i grew up eating and making it too :) she had this to say: "Pork is fine but the mole ....🤔🤔🤔 Nada como el mio 😌😌😌'' great job as always, she also loved your tamales video too !
My best friend is a great cook. He made this dish tonight, minus the chilis. The pork was the most tender he’s ever made it, and the sauce was divine! I told him it gets a 9 out of 10 of his dishes. The only one that beats it is his salmon with maple/mustard sauce (beautifully tender and flavorful, every time), 10 out of 10.
Mole is truly just riffing with whatever you have or feel like tossing in at the moment. Every one is different and should be treated like and open canvas. Good stuff, Adam.
Pretty darn tasty, loved the bean seasoning (I used green beans instead of lima) and the mole turned out delicious. First time cooking pork loin, it definitely took longer than expected to cook the meat fully, but worth it. :)
This is by far my new favorite channel on RUclips. It’s so crazy to think that when I lived in Macon back in the late ‘90s and early 2000’s, finding some of the more exotic foods and ingredients was nearly impossible. You had the farmer’s market and Kroger...and that was it! Lol. When I went vegan for the first time in 1999, I was utterly dumbfounded at the lack of diversity at Kroger. Things like edamame or tempeh, for example, were either non-existent or always out of stock. It’s so cool to see how Macon has experienced this sort of renaissance in the last decade. I travelled there a couple of years ago for a blind date and I was really impressed at all of the new restaurants downtown. Back when I lived on Cherry St, we had the Rookery, Liz Reed’s, the Hummingbird (and that was new back then), and Tic Toc Room...pretty much everything else downtown was vacant.
I judge a Mexican restaurant on it's quality of Mole. This is a lovely simplification of one of the most complex dishes. Not everyone has all day to make mole
OMG thank you so much Adam ! i just made a porkloin mole it'struly pretty good! i just follow your recipe It's very easy and really tasty😌 this recipe is a keeper
I can confirm that this meal also works on weekends. Also I can confirm that it is delicious. That sauce didn't come together for me until I added the fruit preserves at the end. It went from "maybe I did something wrong" to "this one's getting added to the recipe book."
I run a bourbon and cocktail bar down the street from Mayan Cafe in Louisville, Ky. I'm lucky to be able to enjoy their food weekly! Never disappoints!
Probably an attempt to dispel myths about pork safety. My folks would probably refuse to eat pork with even a hint of pink in it but nowadays plenty of people eat pork that isn't well done.
dooder well this was like around like 2005 that i started eating it lol just saw a lotta ppl buyin it at costco at the time so we tried it. hella good lol
I look forward to future sponsorships by "Chicken", "Beef", "Quail", and eventually moving to more abstract concepts like "Jealousy".
This fish recipe is brought to you by Surfshark.
Ah yes, I would love for Adam to show us a cold served dish!
wait until they start getting sponsored by adjectives instead of tangible ideas like say “this episode was sponsored by ‘brilliant’”
_wait_
Holy fuck this comment hit the hammer on the head
Fun fact, in The Meditations by Marcus Aurelius, when he is listing off things he learned from his father among them is "to not breed quails". I have no idea why. I don't know if that was a idiom that was lost to translation and time, or if they thought that the breeding of quails was a particularity useless task.
Adam, when my mom makes mole, she literally opens up the cabinets, pulls whatever she has that’s spicy, nutty, sweet, and starchy. Toast what she can, fries the rest together... and out comes and amazing mole.
This video was not the traditional way of making mole, but it was authentic.
Mexican cuisine may have deep roots, but humility and ingenuity are what pour through its veins.
I applaud this video.
What a nice comment, I'm white but my best friend was Mexican so I hung around his family a lot.
His mom didn't speak English, and I can confirm that I don't think she ever knew EXACTLY what she was going to be using until it was done.
Best food I've ever eaten.
@@memeguy6637 grass is greener thing. Some white people in my family prefer bland food.
Things like saying "I don't like sauce in general"
Crazy shit.
@@memeguy6637 don't worry I didn't think you meant it in any mean or rude way.
@@Maximus-rm7jn ikrrrrrr
@@memeguy6637 same :(
TSA: May I see your passport?
Sir this is a pork tenderloin.
Gave me a good chuckle :D
*Slams the tenderloin on the desk*
I was a boy. They were two girls. Can I make it any more obvious? I am the ULTIMATE LOVER on this platform. Don't enter my ch*nnel if you are not above a certain age, dear quin
*pulls out an entire franchise restaurant from hammerspace and hands it over*
"Sir, this is a Wendy's."
I died 😂😂🤣
Hahaha nice
I guess the sponsorship worked, as we all now know what the National Pork Board is.
everybody gangsta till Justin Y. Shows up
holy shit you REALLY were scraping it for that one
Im honored to see a Justin Y. comment within minutes.
i don't get it
Oh wow you’re here as well hello Justin
Hello Adam. Somebody from Mexico here. I really liked your recipe and think it’s a great way of making “mole”, especially if it gets you a similar flavor. I just wanted to say that the use of seeds in mole is NOT a result of African influence in our food. The natives used seeds in mole long before the Europeans and Africans got here. The place where this started is Oaxaca where they made diverse moles from many seeds. Hope you read this and thanks for making it!
I think he was specifically talking about the use of peanut, so not sure if that still holds up.
@@jaminwaite3867 I couldn't see how. Peanuts were being sold in Mexica tianguis centuries before Columbus. It must have been a part of the recipe almost since the beginning.
@@jaminwaite3867 The Spanish word for peanut is "cacahuate" or "cacahuete". In either case, both words are derivatives of "cacahuatl", a Nahuatl word. I have to wonder how Africans influenced this dish when the use of peanuts in Mesoamerica predates their arrival to the Americas.
@@David-ol6fwi would think possibly due to the use of peanuts post-columbian exchange supplanting the use of groundnuts and other nuts in West African cuisines
I was curious and found out peanuts are from south America and the Spaniards were the ones who took them back home and spread them to the rest of the world. The more you know.
I feel strange when video is not sponsored by square space.
You must've had a convulsion when you saw one of his vids sponsored by raid shadow legends.
@@TabongaDude 😂
@@TabongaDude That one really made me wish I could sit down with him for 5 minutes and explain the atrocious pit of exploitative, predatory practices that is the mobile games industry. It was really unfortunate that he took that partnership; I imagine it was mere ignorance on his part as he's demonstrated a very healthy moral compass, but it still wasn't very pleasant to hear those words come out of his mouth. I love Adam but really, really, *really* fucking hate the mobile games industry.
Snozz McBerry Honestly I appreciate the hustle I’ve heard mobile apps pay handsomely, and with so many Raid Shadow Legends offers we can only guess how much they’re getting paid. I remember when Best Fiends was the most dominant mobile sponsor.
Adam has the weirdest sponsors. Pork, Salmon, Raid Shadow Legends, and his Wife’s Book.
I love watching a cooking channel that understand we all have lives and don't have 6 hours everyday to cook a meal. My recipe book is rapidly filling up with your content because not only is it delicious, but you take a common sense approach to cooking. THANK YOU
Basically sums up what I love about Adam
Wow, this is an insane juxtaposition of something that takes hours and hours to cook with the literal quickest sauce weeknight sauce imaginable. Its insane that you managed to get this to work and I can see the effort you put into this one, every ingredient is perfectly thought out to cleverly make up for something missing. Genius!
you missed the opportunity to call pork your “passpork”
mutahar laugh
I second this comment!!
@@trrrify nice
Underrated comment here. Well done.
I was literally looking for this comment!
*"the national pork board"*
*babish noises intensifies*
Yes, they've sponsored a lot of channels
I am also a bit spooked...
they are trying to get to us through content creators...
Dominick Torres it’s propaganda brother.
@@hurhurhurhurhruhrurh How is it propaganda? They seem to be just trying to get more people to eat pork.
It's so hard to not notice all of the deep breaths he takes in his videos after watching that video of him breathing.
Wow now I can’t unhear it haha
Oh noooo
huuuh
It’s like Adam asmr
i shriek every time he does it
I’m not usually one to comment things that aren’t memes but holy crap I made this tonight and it was so good. I used pepper jelly as my “fruit preserve” (and laid it on thick - 2 full tablespoons - as it’s not the sweetest compared to other fruit preserves) and while it wasn’t 100% authentic mole (and it wasn’t trying to be) it was really close. And really, really good. Hats off to you, Adam. You knocked this one out of the park
For those of us that don't eat pork, this is amazing with turkey and pretty good with chicken.
How bout beef?
Love Chicken Mole! This recipe and technique would probably go well with boneless, skinless chicken breast.
@@Udontkno7 no one I know likes beef mole, but it is good with venison, not great, but good so maybe.
Oh, it goes amazing with chicken!!
Lamb loves a bit of Mole as well.
With my mother being from Mexico I've eaten quite some mole dishes over the years and mole poblano is absolutely an S+ tier sauce, hope others will also try it due to Adam's recipe. Great video btw :)
Just made it for dinner and it was amazing ☺️
I think this is a very friendly way of approaching mole, not sure if you can reach the depth and complexity of it with how quickly it's made but it for sure looks delicious.
Here in Mexico we don't have to hassle since every so often there's old pueblan/oaxacan ladies that sell mole paste at the culture and ethnic markets around town.
This is great! A feasible way to make mole is very practical. You would be surprised how many Mexican families (including mine) just buy it pre-made from the store because its so complex and time consuming
yup, mexican family, we live in Mexico and do exactly this!
I'ts not that hard, but it takes time to do it with love
You can get fresh mole in the local markets, but can be falsified mole, the mole can BE really expensive, because of some ingredients can be either. Outside of the country center Indeed, it's just pre-made mole, but that doesn't mean it's not tasty
And somehow I highly doubt this tastes as good as the mole we get here.
@@formosus2995 don’t think it’s supposed to be as good as traditional mole
“Pork is your passport for world cuisine”
Islamic/Arab Dishes: *guess I won’t be eaten*
Arab Christians do eat pork, it's very popular amongst Copts (Egyptian Christians) for example.
starfthegreat true
You don't shop at the Saturday only porkitorium?
@@starfthegreat but like, its can be hard to get though... (Indonesian here)
Jewish and Ethiopian dishes *Us either*
I remember when you "had no time for a pan you couldn't put in your dish washer", and now you've been using the cast iron in most of your recent videos. You've been converted, huh? ;)
Ha! I was going to make the same comment. Lots of cast iron recently. Love it!
Seriously! What happened to his beloved Chrissy Teigan pan???
@@RamenNoodle1985 crying unseasoned tears alone in his cupboard lmao
@@schomacker5276 That's not what he said. He said season the meat OR the sauce, just not both.
He’s 2 faced obviously
As a mexican who loves mole, i have to say I am very pleased with this take on such an important and traditional dish. You took the principles and flavors, and re imaginated it easy. Of course, pusrist would say mole should only be made the old traditional way, but as long as it tastes the same and is basically the same, I approve.
Marcayu Mi abuela dijo, NO! Not even if I was starving 😂😂😂🤣🤣🤣
Adam: "Meat contracts!"
Me: "And you have a meat CONTRACT, heheh"
This comment is amazing.
Me: you have broken contract obligations and therefore your subscription to Life will be terminated
As a Mexican this is really untraditional considering it’s usually made with short ribs and is drowning in Mole but this looks delicious Nd really well done!
I want every italian to read this response to a non-traditionally prepared dish
@@SAM-zn3ct THIS ISN'T A TRUE MEAL. HOW DARE YOU INSULT MY NANA BY OFFERING THIS SAD EXAMPLE OF A DISH.
For real, though. Why is it that Italian cuisine can't dare be riffed on the same way any other cultures' dishes are?
weird
as a mexican myself, mole is almost always served with chicken lol
Raul Salazar Ig it just depends, either way it’s delicious
I'm not Mexican, I'm Spanish-American, but my great grandmother moved to Mexico at a very young age after being born in Spain. As a result, my family has adopted Mexican cuisine, and we like to make traditional Mexican dishes.
It's kind of nice to finally see a dish that my family prides itself in being recreated through the lense of an "outsider". Honestly, this looks like something I would like to do myself if I'm making a quick meal for myself and friends. You have to appreciate Adam putting in the effort in research and practice to develop shortcuts that can mimic the essentials of the real deal.
the best thing about your simplified recipes is that you manage to explain everything in the complicated version at the same time. keep it up
This is brilliant. As someone who has made mole many times, he is NOT kidding about all the ingredients. Making it from scratch is a rewarding experience and a great way to spend a weekend, however, I am REALLY excited to try this recipe with more readily available ingredients as substitutions. Some of the ingredients, such as dried guajillos, are really hard to find in some areas. Even though I haven't made Adam's mole for myself, I can already tell that it is going to be delicious.
Many moons ago when my wife and I were dating; she ordered the Chicken Mole thinking it meant Guacamole. Needless to say she ended up eating my ChoriPollo. I told her the dish was great but she couldn't get passed the chocolate covered chicken.
So sad to hear that. Mole doesn't taste that much like chocolate. Is great.
@@Elementtx1021 then you would like Mexico
masterxk well, it does. But that’s a good thing. Chocolate goes really well with meat. An application of the same principle is adding cocoa to a pot of chili. Makes it super rich and add a little mole like flavor
I guess that the didn’t tasted it... because you can’t tell by the taste that has chocolate. And usually the color is not from the cocoa is for the others seeds
@@behirajuarez4990 She never tasted it; she just looked at me for help because we were with my family; so I just switched our plates: I ate it and it was great.
When Adam gets so popular he gets sponsored by the Pork Board:
I didn't even know such a thing existed.
Next video : this video is sponsored by the turkey peeler.
A ton of people are doing pork board videos this week.
It is such a weird sponsorship. Apparently the pork board is just a government sponsored program to encourage people to eat pork. They also coined the term The Other White Meat.
@@angryfan370 really? That's weird
@@angryfan370 That is really bizarre.
2:47 Adam Ragusea: "Meat contracts!"
George Costanza: "I WAS IN THE POOL! I WAS IN THE POOL!"
A fellow man of culture
As a Mexican born and raised... well... in México, I can applaud the intent of keeping the spirit of mole. I should try this recipe one of these days.
Adam, I just made a loose version of this, and my girlfriend said it was one of the best sauces I've made. You've made a great legacy of recipes here. I now often search just your name and an ingredient to make dinner for the night.
I did onions not shallots, Almond butter(Allergy), no cocoa(Allergy), more tomato paste, and I don't even remember what else. I think I put in some whiskey and Worcestershire. It was GREAT.
White and red wine report:
No white or red wine was seen in this video
This has been your wine report.
fuck
Stop wining and eat it!
Nor*
He even made a pan sauce. I always use wine in my pan sauces! Usually Adam will use wine in pan sauce! I’m starting get concerned based on how long it’s been since we’ve had a white wine video.
Baby gao.
Hey Adam!
I loved this video, I live in Ecuador any my favorite thing is trying to make tasty facsimiles of global cuisines using the ingredients, methods, etc readily available to me.
You should totally make this a series!
Yes thank you! Mole always has like 30 ingredients and I've been wanting an at home version for a mole beginner.
Don't cheap out like he did use toasted bread and pumpkin seeds for chocolate use chocolate abuita or popular
Check out the mole sauce recipes posted by Simply Mama Cooks (aka Gochujang Mama).
You uploading makes my day alot better
Im 12 and ive been watching ur channel ur channel for months an i can say u are the best video creator and u deserve more attention you have helped me learn how to cook i made meals that i learned from you for my family and theyve loved it thank you so much
Never really thought about how my family made mole, so it’s cool that you did your research, so much more appreciative of my mom for going that extra mile to make something so delicious
I can't unhear the breaths after that one video I'm sure a lot of you know.
Loving food and wanting someone else to make it for me goes far beyond just thw delights of true Mexican cuisine that your friends grandma made and is sharing with you (On my soul there is no better food than your friends cultured grandma no matter race or ethnicity)
Love the "weeknight" interpretation of an all-day cook! Going to have to try this one...
the passporot/travel metaphor is actually the best thing about this video
I'm Mexican and I've always wanted to make my own mole from scratch but i didn't want to take too much time into it. Thank Adam i really want to try this recipe now!!
This is one of your best videos to date. I've been watching for quite a while now and watch any new video you put out, even if its something I'm not particularly interested in cooking. I love your enthusiasm for finding "shortcuts" to recreate dishes that would take a much longer time to make traditionally. Definitely giving this one a shot.
That looks great, very similar to the mole that we prepare here in Mexico, the texture y color are exactly the same. I think it’s an amazing recipe.
I have just tried out this recipe and I have to say - well done, Adam.
Pork is delicious as always, but I am really happy with doing it entirely on the pan, plus, the sauce is just amazing!
Big thanks!
This seems like one of those dishes that only makes sense to prepare the traditional way if you're feeding tons of people. Since we're in a pandemic it makes a lot of sense to adapt it into a quicker variation for smaller groups of people. In that regard, this recipe is genius.
adam, I have to say this video is kick ass. the sponsorship feels like a badge of honor instead of some bothersome read that you want to skip over. the recipe is amazing too, I have always wanted an approximation for a good mole at home! keep up the good work brother!
i really appreciate how much this recipe says "the traditional way is using x ingredient, but here's a substitute you might already have"
I always like how your make these recipes more accessible
The Comment Section:
10% asking questions and/or talking about the actual meal
10% "Where is the white wine"
80% talking about the sponsorship
"You have achieved comedy"
I made this yesterday with a tenderloin and sirloin cut. The tenderloin definitely had better texture, but the sauce was so good, it was amazing either way! Super easy and I would've never thought to have made this at home until I watched your recipe. Thanks Adam!
👍🏽
Mexican seal of approval.
No
I’m actually super happy you made an easy version of mole. By far my fave Mexican dish
Congrats on a very well deserved 1m subs Adam, been watching you since under 30k and it's been wonderful seeing you and your channel grow 😁 only tried one of your recipes but being a Brit I'm glad to see you're including metric measurements in your videos now 😉
I fry lima beans too. Been frying them for almost 10 years now. Its great.
I have never seen anyone but my grandma make the mole from scratch here in Mexico. We usually get the pre-made paste from the local Mercado and rehydrate it with chicken stock. This is impressive and I'll be sure to try it out and compare it to what we call "authentic".
Love it i'm Mexican and it is very difficult to find mole where i live, so im going to try your recipe Thank You
As a mexican I have to admit I was quite skeptical, but this works! Looks really nice, would definitely try it
congrats on a million subscribers for the best food channel on youtube
Thank you Adam for respecting the heritage but still reimagining it c:
Always love your videos. I don't think I'll ever stop supporting your channel 😊
"When you can't travel, cook." Such a wonderful quote.
A few years late here but Mayan Cafe is EXCELLENT. My sister in law used to work there years ago and we always plan a visit when we're seeing family in Louisville
I love mole poblano, and even though I now live in Spain, I still prepare it once in a while. Actually, one of my favorite meals is mole poblano pizza, using this delicious sauce instead of tomato and shredded chicken as a topping, with mozzarela, of course...
The Mole Poblano pizza could work (possibly just as well) with cojita or another Mexican melting cheese, instead of mozzarella.
Adams video are a perfect binary system in which the video provides the substance and texture, and the comments provide the flavour
The normal recommendation is to not use toasted sesame oil for cooking/frying as it can go rancid (so it's normally used as a topping/dressing for ramen/salads/etc). Adam, I see you used it to fry the lima beans. Is this ok because the beans weren't on the heat too long? Or would you recommend normal (non toasted) sesame oil?
All of Korean would disagree with the assertion that cooking sesame oil makes it rancid.
If anything is mellows the flavor, but definitely doesn't make it taste rancid. It has a pretty low smoke point so if you burn it then it'll taste bad. But if it's only used in something soupy or saucy, you can cook it all day.
Oil going racid is really only a problem if you're reusing your oil. Its pretty hard to make oil go racid with a single use. Chefs regularly reuse their oil which is how the myth started. Adam has a whole video on oils where he talks about this, I would recommend it.
@@theyreMineralsMarie I'm not talking about normal sesame oil, but specifically toasted sesame oil (darker in color). The instructions usually say to only use in dressings and stuff.
A couple minutes in the pan with only a single use is fine I guess
@@nuclearpirate99 That *is* what is used. That's all we've ever used for sauteeing in my Korean cooking classes.
Hey Adam! i showed this video to my mother who grew up in Pue. MX. she grew up making and eating this stuff all her life and i grew up eating and making it too :) she had this to say:
"Pork is fine but the mole ....🤔🤔🤔
Nada como el mio 😌😌😌''
great job as always, she also loved your tamales video too !
Im Mexican, i i dont know how i fell about this, but i like the creativity, congrats on 1 mil c:
My best friend is a great cook. He made this dish tonight, minus the chilis. The pork was the most tender he’s ever made it, and the sauce was divine! I told him it gets a 9 out of 10 of his dishes. The only one that beats it is his salmon with maple/mustard sauce (beautifully tender and flavorful, every time), 10 out of 10.
Adam, any videos on efficient meal prepping planned for the future?
Mole is truly just riffing with whatever you have or feel like tossing in at the moment. Every one is different and should be treated like and open canvas. Good stuff, Adam.
Pretty darn tasty, loved the bean seasoning (I used green beans instead of lima) and the mole turned out delicious. First time cooking pork loin, it definitely took longer than expected to cook the meat fully, but worth it. :)
Impressively creative and original! Thanks.
I love tenderloin it’s so under appreciated
Congrats on 1 million subscribers Adam!!
“When you can’t travel, cook” why do I feel like this is secretly sponsored by a certain vpn
Spoke too soon
@@crosamond yup
*s u r f s h a r k n o i s e s i n t e n s i f y*
This is by far my new favorite channel on RUclips. It’s so crazy to think that when I lived in Macon back in the late ‘90s and early 2000’s, finding some of the more exotic foods and ingredients was nearly impossible. You had the farmer’s market and Kroger...and that was it! Lol. When I went vegan for the first time in 1999, I was utterly dumbfounded at the lack of diversity at Kroger. Things like edamame or tempeh, for example, were either non-existent or always out of stock. It’s so cool to see how Macon has experienced this sort of renaissance in the last decade. I travelled there a couple of years ago for a blind date and I was really impressed at all of the new restaurants downtown. Back when I lived on Cherry St, we had the Rookery, Liz Reed’s, the Hummingbird (and that was new back then), and Tic Toc Room...pretty much everything else downtown was vacant.
I judge a Mexican restaurant on it's quality of Mole. This is a lovely simplification of one of the most complex dishes. Not everyone has all day to make mole
that's goddamned GENIUS, thank you a million fold for this recipe mate!
hey guys, adam here, today we're playing minecraft
Im down
Yes
why i season my mob grinder, not my bones
I like using different wood planks for my house. Heterogeneity, seriously you should really try it.
@@Cubed311 I did orange and dark brown and now my house looks like one of those chocolate orange bar wrappers
I love Mayan cafe! Its not too far from where I live!!! Those Lima Beans are to die for
Adam in the future: "I'd like to briefly thank our sponsor. Beef, its what's for dinner"
OMG thank you so much Adam ! i just made a porkloin mole it'struly pretty good! i just follow your recipe It's very easy and really tasty😌 this recipe is a keeper
I can confirm that this meal also works on weekends.
Also I can confirm that it is delicious. That sauce didn't come together for me until I added the fruit preserves at the end. It went from "maybe I did something wrong" to "this one's getting added to the recipe book."
Adam, I am constantly amazed by your sponsorships.
Hey Adam,
When is New York style pizza part 3 coming out? Really enjoy that series.
Hotdammit... this is fn' awesome. Thank you for quick, to the point recipes that work.
Wow, the pork board were a great sponsor. They didn't make you talk about anything... Apart from Pork
Transforming a sauce that takes hours to make, like mole, into a sauce that can be done after a long day at work is incredible thank you
I don't know what mole poblano is but I'm excited to find out
There's as many types of Mole in mexico as there are cities, too!
I'm from puebla and trust me It is the most tasty dish
Im from Mexico and love mole, you should definitley try it
You won't regret it. It's my favorite dish. But I'd go for the original recipe.
What's yalls thought on this rendition of a mole sauce?
I'll give your recommended skillet technique a try the next time I do pork tenderloin or fish. Muchas gracias for upgrading my technique.
Dang, already sponsored by the National Pork Board? Way to go, Adam.
Pork tenderloin has been my family's new favorite protein to pick up, this video is great!
7 days later....
BOSS WE NEED MORE TENDERLOIN IT'S BEEN GETTING SO MUCH SALES!!!!
PREPARE THE LOINS!!!
I run a bourbon and cocktail bar down the street from Mayan Cafe in Louisville, Ky. I'm lucky to be able to enjoy their food weekly! Never disappoints!
"Why I season my pork board and not the pork"
Beautifully complex... Very impressive.
I ate an hour ago. You just made me hungry again.
This turned out really well. I added some dried red chile pods (hot, NM chile) since I always have that around. Will absolutely make it again.
Did anybody forget that pork exists or why do they need to advertise it?
Probably an attempt to dispel myths about pork safety. My folks would probably refuse to eat pork with even a hint of pink in it but nowadays plenty of people eat pork that isn't well done.
dooder idk how lmao since that's what i grew up on when my dad wanted to have guests over for like 15 years now
dooder well this was like around like 2005 that i started eating it lol just saw a lotta ppl buyin it at costco at the time so we tried it. hella good lol
@@dozendinks2366 Honestly, I went 15 years of my life hating porkchops until my brother tried making them, changed my life.
I think adam is like an endless version of a recipe book, but better
whoa, I never heard of a savory sauce with peanut butter and chocolate in it!! I gotta try this :D
First Guga and now Adam? The National Pork Board is the new Raid Shadow Legends.