Mole de Olla
- 🥩 2 lb Beef shank
- 🧄 2 heads of garlic
- 🧅 1 onion
- 🌶️ 1 jalapeño
- 🌿 1 bay leaf
- 🧂 Salt
- 🌶️ Black pepper
- 🥔 2 potatoes
- 🌽 1 corn
- 🥕 1 large carrot
- 🎃 1 chayote squash
- 🥒 1 large zucchini
- 🌿 2 cups of green beans
- 🌿 4-5 leaves of fresh epazote
- 🌿 Fresh cilantro for garnish
- 🌶️ 5 morita peppers
- 🌶️ 3 guajillo peppers
- 🌶️ 1 ancho pepper
- 🍅 2 Roma tomatoes
Mole de Olla is a traditional Mexican beef soup known for its rich flavors and hearty ingredients. This comforting dish features tender beef shank simmered with an array of vegetables, all brought together with a spicy and smoky salsa. Perfect for warming up on a chilly day, this soup is a wonderful example of authentic Mexican cuisine.
Ingredients
🥩 2 lb Beef shank
🧄 1 head of garlic
🧅 1/4 onion
🌶️ 1 jalapeño
🌿 1 bay leaf
🧂 Salt
🌶️ Black pepper
🥔 2 potatoes
🌽 1 corn
🥕 1 large carrot
🎃 1 chayote squash
🥒 1 large zucchini
🌿 2 cups of green beans
🌿 4-5 leaves of fresh epazote
🌿 Fresh cilantro for garnish
For the salsa:
🌶️ 5 morita peppers
🌶️ 3 guajillo peppers
🌶️ 1 ancho pepper
🧄 3 garlic cloves
🧅 1/4 onion
🍅 2 Roma tomatoes
Instructions
1- Prepare the Beef Broth:
- Place the beef shank in a large pot. Season with salt and black pepper. Add the head of garlic, 1/4 onion, jalapeño, and bay leaf to the pot.
- Cover the ingredients with water and cook over medium heat for about 20 minutes.
2- Make the Salsa:
- In a separate pot, combine morita, guajillo, and ancho peppers with 3 garlic cloves, 1/4 onion, and 2 Roma tomatoes. Cover with water and cook for about 15 minutes.
- Once cooked, blend the salsa ingredients with some of the cooking water until smooth. Strain the salsa to remove any solids and set aside.
3- Finalize the Soup:
- Skim any foam from the top of the beef broth. Remove the garlic, onion, jalapeño, and bay leaf from the pot to achieve a clean broth.
- Add the diced potatoes, corn, carrot, and chayote squash to the pot. Strain the prepared salsa into the pot as well.
- Cook the mixture for 10 minutes, then add the zucchini, green beans, and fresh epazote. Continue cooking for another 5 minutes.
4- Serve:
- Ladle the soup into bowls and garnish with fresh cilantro. Enjoy the soulful and hearty flavors of Mole de Olla.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4-6
Equipment: Large pot, Blender, Strainer
Cooking Tips:
- Adjust the spice level by varying the amount of jalapeño and types of chilies in the salsa.
- For deeper flavors, consider browning the beef shank in the pot before adding water.
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YouTube channel - No Way José Cuisine: https://www.youtube.com/@NoWayJoseCuisine
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