Mole de olla 2? Why mole de olla 2? I prepared it a little spicier and more tried Xoconostle for the first time in my recipe! It’s delicious! Thank you for coming along on my food journey! The original recipe for mole de olla on my blog is tasty too. It’s a kicked-up version of caldo de res, cocido(beef soup).
Take a recipe to the next level!
I personally enjoy experimenting with existing recipes and trying new things. How boring would it be if you kept things the same all of the time? This hearty beef and vegetable soup is so satisfying when I am craving soup. I remember my dear friend Bill asking how come the vegetables were so big? Lol! He loved soup of all kinds! May he RIP.
Make the recipe your own!
Mole de olla, loke many traditional Mexican soup recipes are prepared with big chunky vegetables. You most certainly can slice them into bite size or even smaller pieces. You are the chef in your kitchen!
Xoconostle!
What is xoconostle(choko- nose-leh)? Opuntia joconostle, or prickly pair, is used mostly as a condiment in the Mexican cuisine. It is tart cactus fruit used to prepare jams and candies but is delicious in savory dishes as well. Of course it is optional.
Mole De Olla 2
Ingredients
- 3 1/2 lbs Beef shank add 1 1/2 lbs chuck roast for more meat!
- 1 medium onion
- 1 head of garlic plus more garlic for chile sauce
- 3-4 bay leaves
- Plenty of water to cook meat
- Salt and pepper, to taste
- 2 dried chile ancho(pasilla) remove stems and seeds
- 4-5 dried chile guajillo remove stems and seeds
- 6-8 dried chile puya removed stems only
- 2 Roma tomatoes
- 2 ears of corn sliced
- 2 carrots peeled and sliced
- 1 chayote squash peeled and sliced
- 1 russet potato washed and sliced
- 3-4 xoconostle peeled, seeds removed, sliced
- 6 oz fresh green beans sliced smaller
- 2 Mexican squash(calabacitas) sliced
- 5-6 fresh epazote leaves
Garnishes
- Cilantro finely chopped
- Lime wedges
- serrano pepper finely miced
- onion finely diced
- Warm corn tortillas
Instructions
- Add beef, onion, garlic and bay leaves to a dutch oven soup pot. Cover with plenty of water. Season, to taste, with salt and pepper. Heat to medium.
- Once it comes to a boil, reduce heat slightly. Skim the foam off the top, as needed. The beef will take 2-2 1/2 hours to become tender. Keep a pot of water warming on back burner. Add more water to beef as it cooks down. Prep your chile sauce and vegetables in the meantime.
- In a separate pot, fill halfway with water and heat to medium. Add the tomatoes, 4-5 cloves of garlic and dried chiles. Bring up to a boil, reduce heat and continue cooking for 10-12 minutes. Remove from heat.
- Drain out half of the cooking water from the chiles and tomatoes, then pour contents into blender jar. Add a pinch of oregano and salt to taste. Blend on high until smooth. If not using a power blender, I suggest you strain the chile sauce.
- Once meat is tender, remove the onion, garlic and bay leaves. Discard. Add more reserved hot water(or broth) to the beef. Bring it back up to a simmer.
- Taste soup base for salt. Add the corn, carrots, potato, chayote and xoconostle. Pour in the chile sauce. Bring up to a light simmer. Cook for 12-15 minutes or until carrots(chayotes) and fork tender.
- Once vegetables are tender, add the fresh epazote leaves, green beans and calabacitas(Mexican squash). Continue cooking for 10-13 minutes or until desired doneness of green beans and calabacitas.
- Ladle into large bowls. Garnish! Serve with warm tortillas and rice on the side.
Notes
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Can one substitute prickly pear powder? If so what would be the ratio of powder needed? We can not get the pear in Vietnam.
Hi Tim. I wouldn’t know anything about prickly pear powder, to be honest. I don’t think it would be good to add it to this recipe. Just eliminate the xoconostle and add more chayote squash.