Mole de Olla

A deep red broth featuring melt-in-your-mouth beef and firm vegetables. The smoky aroma of chilies blends with acidic vegetable notes for a robust, hearty dish.

• Prep time: 30 min
• Cook time: 120 min
• Difficulty: Medium
• Calories: 652
• Protein: 48 g
• Carbs: 40 g
• Fat: 25 g

Ingredients

• 800 g Beef shank ( cut into large cubes )
• 4 piece Round tomato ( quartered )
• 1 piece Onion ( peeled and halved )
• 3 piece Garlic ( germ removed )
• 1 tsp Hot pepper en poudre
• 2 piece Carrot ( thickly sliced )
• 2 piece Corn ( cobs cut into thirds )
• 200 g Green bean ( trimmed )
• 1 piece Zucchini ( large dice )
• 2 L Mineral water
• 2 tbsp Sunflower oil
• 1 pinch Gray sea salt
• 4 piece Guajillo Chili ( rehydrated and seeded )
• 2 piece Xoconostle ( peeled, seeded and quartered )
• 1 piece Epazote ( fresh sprig )

Instructions

1. Sear the meat

   In a large pot with oil, brown the shank pieces on all sides. A brown crust should form to lock in the juices.

2. Prepare the aromatic base

   Blend the tomatoes with the garlic, onion, chili powder, and rehydrated guajillo peppers. Strain the sauce through a fine-mesh sieve to remove skins and achieve a smooth texture.

3. Start the broth

   Pour the sauce over the meat, add the mineral water and the epazote. Bring to a boil, then lower the heat. Carefully skim the surface to keep the broth clear. Simmer until the meat begins to fall apart.

4. Cook the vegetables

   Add the carrots, corn, and xoconostle. After 10 minutes, add the green beans and zucchini. The vegetables should be tender but still have a slight bite.

Chef's tips

• Don't skip the straining step: a mole sauce must be perfectly smooth, without chili skin residue.
• The shank is ready when the meat yields without resistance under the pressure of a fork.

Storage

Keeps for 3 days in the fridge. The broth gains depth after resting overnight.