Mole De Olla 2
A spicier version with added xoconostle of mole de olla! A hearty beef and vegetable soup with a red chile broth!
Servings 6 Servings
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
If you want to cook extra meat on the side, I would suggest cooking chuck roast in chunks seasoned with, salt, pepper, onion, garlic and bay leaves. Use that broth once cooked to add to the soup.