Mole de Olla

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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Mole de Olla