Mole de Olla (Mole de olla)
Overview
Mole de olla is a hearty, brick-red beef and vegetable soup from central Mexico. Beef shank and marrow bones are simmered slowly in water with onion and garlic until tender. Dried guajillo and ancho chillies are toasted, soaked and blended with tomato and garlic, then fried and stirred into the broth, turning it a deep red. Chunks of corn on the cob, courgette, chayote, green beans and potato are added, along with epazote and a few sour xoconostle cactus fruits. It is served with lime, chopped onion, chilli and corn tortillas, and is a favourite on cool, rainy days.
History
Despite its name, mole de olla is not a thick mole sauce; the name means mole in the pot. It comes from the home cooking of central Mexico, around Mexico City, Puebla and Morelos, where it was cooked in clay pots over a fire. It is a typical dish of the fondas, small family restaurants, where it is often the soup of the day.
Main ingredients
Beef shank, guajillo and ancho chillies, corn on the cob, courgette, chayote, epazote. The soup is built on red chilli beef broth and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Beef soups · Corn soups · More soups from Mexico
Recipe
Method
- 11.5 h
Simmer the beef with half the onion and garlic in 3 l water for 1.5 hours.
- 25 min
Blend the chillies with the tomatoes, remaining onion and garlic, fry the sauce for 5 minutes and add it to the pot.
- 315 min
Add the corn and potatoes and cook for 15 minutes.
- 410 min
Add the courgettes, chayote, beans, xoconostle and epazote and cook for 10 minutes.
- 5
Season and serve with lime and onion.
- ✓
Serve. About 2h 50m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
