MOLE DE OLLA
Representation of tipical Mole de Olla
INGREDIENTS
Butter
30 mL
Bone-in beef shank
2 kg
Sweet onion peeled and chopped
1 piece
Cloves garlic minced
6-8 pcs
Jalapeño
1 piece
Dried guajillo chiles
4 pcs
Dried ancho chiles
3 pcs
Bay leaves
2 pcs
Chopped epazote
80 g
Fire-roasted diced tomatoes
500 g
Chayote
2 pcs
Earn corn
4 pcs
Large carrots
2 pcs
Potato peeled and chopped
1 piece
Trimmed green beans
250 g
Salt and pepper
Fresh lime
(optional)
PREPARATION
(1) Set a large 8-quart sauce pot over medium heat. Add the butter. Salt and pepper the beef slices liberally on both sides. Then add them to the butter and brown on both sides.
(2) Add in the chopped onion, jalapeño, and garlic. Sauté and stir for 8 to 10 minutes.
(3) Stir in the epazote, bay leaves, and canned tomatoes. Add enough water to cover the beef completely. Then cover the pot with a heavy lid and simmer for 1.5 - 2 hours, until the beef is tender.
(4) While the beef is cooking, pop the stems off the tops of the dried chilies and shake out as many seeds as possible. Peel and chop the remaining produce. Cut the potato and chayote close to the end so it doesn't have time to brown.
(5) Once the beef is fork tender, add the dried chiles. Push them down under the beef to keep them submerged and simmer another 10-15 minutes.
(6) Use tongs to pull out the cooked chilies. Place them in the blender with a little broth, if needed, and purée until smooth. Then pour the chili paste back into the pot.
(7) Taste the broth. Then add salt and pepper to taste. (I usually 1 - 1.5 teaspoons of salt here.)
(8) Now add in all the fresh chopped produce. Simmer another 15 to 20 minutes until the potatoes and carrots are fork tender. Taste again, and salt and pepper as needed.
(9) You can remove the bones and bay leaves or leave them in to serve authentically. Serve warm with a fresh lime wedge on the side.