Mole de Olla Recipe

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Mole de Olla is a traditional Mexican stew that beautifully combines the rich flavors of beef with an array of vegetables and spices. This hearty dish is perfect for gatherings and family meals, providing a warm and comforting experience.

Ingredients:

  • 2 lbs beef shank: Look for well-marbled meat for the best flavor and tenderness.

  • 8 tomatoes: Ripe, red tomatoes will provide a natural sweetness to the broth.

  • 1 onion (for the soup): A medium-sized onion, roughly chopped.

  • Chopped onion (for topping): Finely chopped for garnish.

  • 3 cloves garlic: Whole cloves will add depth; you might want to roast them for a sweeter flavor.

  • 1 bunch cilantro: Fresh cilantro enhances the dish; reserve some for garnish.

  • 4 dried guajillo chiles: These add a mild heat and a beautiful red color.

  • 4 dried puya chiles: Slightly spicier than guajillo, they add a rich flavor.

  • 1-2 dried árbol chiles: Adjust for spice preference; they add both heat and a smoky flavor.

  • Salt (to taste): Essential for enhancing all flavors.

  • 2 ears of corn: Sweet corn adds a delightful crunch; cut into 3 pieces each.

  • 1 calabacita mexicana (small green squash): Also known as Mexican zucchini; chopped into bite-sized pieces.

Instructions:

Step 1: Boil the Beef

  1. In a large pot, place the beef shank and cover it completely with water. Season generously with salt to enhance the broth’s flavor.
  2. Bring the pot to a rolling boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer. This slow cooking process will take about 1.5 to 2 hours, allowing the meat to become tender and infused with flavor. Skim off any foam that rises to the top for a clearer broth.

Step 2: Char the Ingredients

  1. While the beef is cooking, prepare the other ingredients. Heat a dry skillet over medium heat.
  2. Add the tomatoes, onion, garlic, guajillo chiles, puya chiles, and árbol chiles to the skillet.
  3. Cook, turning occasionally, until they are slightly blistered and fragrant. This charring process enhances the overall depth of flavor in the mole.

Step 3: Blend the Mixture

  1. Carefully transfer the charred ingredients to a blender.
  2. Blend until smooth, adding a small amount of the beef broth if necessary to help with blending. The goal is a thick, smooth sauce that will form the base of your mole.

Step 4: Strain and Combine

  1. Strain the blended mixture through a fine mesh sieve into a large pot, discarding any solids that remain. This step ensures a silky texture for the soup.
  2. Add some of the beef broth to adjust the consistency to your liking and return the tender beef shank to the pot.
  3. Toss in the entire bunch of cilantro (you can remove the stems later for a cleaner presentation).

Step 5: Simmer

  1. Bring the mixture to a gentle simmer over medium-low heat. Let it cook for another 30-45 minutes. This allows the flavors to meld beautifully, and the meat should become so tender it falls off the bone.

Step 6: Add Corn and Squash

  1. After the meat has simmered, add the chopped corn pieces to the pot. Cook for about 10 minutes, allowing the corn to sweeten the broth.
  2. Next, add the chopped calabacita mexicana and continue cooking for an additional 5 minutes, or until the squash is tender but still firm.
  3. Taste the broth and adjust the seasoning with more salt if necessary.

Step 7: Serve

  1. Before serving, remove the bunch of cilantro from the pot.
  2. Ladle the Mole de Olla into bowls. Top generously with chopped onion and fresh cilantro for brightness.
  3. Serve alongside warm tortillas for a complete meal experience.

Enjoy your flavorful Mole de Olla!

This dish is not only delicious but also brings a taste of tradition to your table. Perfect for sharing with family and friends, it embodies the heart of Mexican cooking. Enjoy every comforting spoonful!

Feel free to ask if you’d like tips on variations or side dishes to serve with this dish!

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