Mole de Olla

Mole de Olla Recipe

Introduction

Mole de Olla is a traditional Mexican soup that captures the rich and earthy essence of the country’s cuisine. Translating to “mole in a pot,” this hearty dish combines tender chunks of beef, a medley of vibrant vegetables, and a mildly spicy, flavorful broth made with dried chiles. It’s the kind of meal that’s both nourishing and satisfying, perfect for gathering family and friends around the table. With roots in Mexican home kitchens, Mole de Olla is a comforting and rustic dish that highlights the beauty of using simple, wholesome ingredients to create a rich and complex flavor profile.

Key Points and Tips

1. Beef Selection: Use bone-in beef shank or short ribs for a rich, flavorful broth.
2. Chiles: Dried guajillo and ancho chiles add a mild spice and smoky depth to the broth. Always toast them lightly for better flavor before blending.
3. Vegetables: Traditional vegetables include corn, squash, green beans, and chayote, but feel free to customize based on availability.
4. Patience in Cooking: Slow simmering ensures the beef becomes tender and the flavors meld beautifully.
5. Blending the Sauce: Strain the chile sauce after blending to achieve a smooth, velvety texture.

Ingredients

For the Soup:

• 2 lbs (900 g) beef shank or short ribs
• 10 cups water
• 1 small onion, quartered
• 3 garlic cloves
• 2 bay leaves
• Salt to taste

For the Chile Sauce:

• 3 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 2 tomatoes
• 1/2 onion
• 2 garlic cloves
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin

Vegetables:

• 2 ears of corn, cut into thirds
• 2 medium zucchinis, sliced
• 2 chayotes, peeled and cubed (optional)
• 1 cup green beans, trimmed
• 2 medium carrots, sliced