Mole de Olla
Mole de Olla is a rich and hearty beef soup very popular in center Mexico. A broth made with beef meat, bones and vegetables so flavored and nutritious.
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Servings: 6
Ingredients
- 2.2 lb beef shank
- 1 lb marrow bones
- 2 fresh corn on the cob (cut in 3 pieces)
- 2 medium zucchini (cut in chunks)
- 2 medium carrots (cut in chunks)
- 7 oz green beans
- 1 medium onion
- 2 Xoconostles (see notes)
- 1 garlic clove
- 1 epazote sprig (or 1 tsp. of dried epazote)
- 2 bay leaves
For the sauce:
- 4 medium guajillo chillies
- 2 medium ancho chilli peppers
- 2 small tomatoes
- 1 small onion
- 1 bay leaf
- 1 garlic clove (peeled)
Instructions
- Place meat and bones in a large pot. Add onion, garlic, bay leaves, and a tablespoon of salt.
- Bring to a boil and cook over medium heat for about 1 hour. Skim off any foam that rises to the surface.
Make the sauce
- Place tomatoes, ancho, and guajillo chilies on a small pot. Cover with water and bring to a boil. Cook until tomatoes become soft (about 10 minutes).
- Transfer chilies and cooked tomatoes to a bowl and allow them to cool down.
- Place all on a blender with onion, garlic, bay leaves, and oregano.
- Pour in 1 cup of the tomatoes cooking water and blend until you’ll have a smooth sauce.
Make mole
- After one hour the meat is cooking, place a strainer over the pot and pour in the chili sauce.
- Add epazote and keep cooking until the meat is cooked through and tender (about 1 hour).
- Now, add the vegetables and make sure there is enough liquid to cover them and to cook them.
- Simmer everything over medium heat until the vegetables are tender. Adjust salt to taste and turn off the heat.
- Serve with chopped onion and green chilies, a squeeze of lime, and corn tortillas.
NOTES
- The cooking time will depend on the type of meat you are using, so sometimes it is necessary to cook between two and three hours.
- You can test the meat by inserting a fork in a chunk, if you notice that there is a lot of resistance the meat still lacks cooking, on the contrary, if the fork is easily inserted, the meat is ready.
- Some people replace Xoconostle with tomatillo to give a lightly sour taste to the stew. Added them chopped with the other vegetables if you can find fresh tomatillo where you live.
- Want to make it spicer? Blend 2-3 arbol chilies with the other ingredients for the sauce.
Nutrition
Calories: 305kcal | Carbohydrates: 15g | Protein: 26g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 91mg | Potassium: 875mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4101IU | Vitamin C: 25mg | Calcium: 59mg | Iron: 4mg
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