MOLE DE OLLA 6 servings

INGREDIENTS

FOR THE MEAT

¾ kg (1 2/3 lb) boneless beef shank, diced
1 kg (2 ¼ lb) beef short ribs, cut into chunks
½ onion
3 cloves garlic, peeled
2 fresh bay leaves
3 sprigs fresh thyme
3 sprigs fresh marjoram
salt to taste
water as needed

FOR THE SAUCE

3 guajillo peppers, opened, seeded, soaked
3 ancho peppers, opened, seeded, soaked
½ onion
2 cloves garlic, peeled

FOR THE VEGETABLES

beef broth
1 baby corn, husked, cut into thick slices
3 carrots, peeled and cut in half lengthwise
3 zucchini, cut in half lengthwise
1

xoconostle, peeled, seeded and cut into quarters lengthwise
¼ kg (1/2 lb)

tender green beans, tips removed and cut into thick slices
3 sprigs epazote

TO SERVE

4 limes, halved and seeded
oregano to taste
½ onion, finely chopped
3

serrano peppers, stems removed, finely chopped (optional)
corn tortillas

PROCEDURE FOR MEAT

Warm a saucepan over medium heat and brown the meat. Add water, onion, garlic, herbs and salt, cook over medium heat until meat is tender yet firm (i.e., has not yet detached from the bone). Constantly skim the surface of the cooking liquid. Remove the meat, strain the broth and set aside both.

PROCEDURE FOR SAUCE

Grind the ingredients and add them to the pot where the meat is cooking.

PROCEDURE FOR VEGETABLES

Cook the meat broth in a pot over medium heat. At the boiling point, add the corn, when the corn is half cooked, add carrots, xoconostle, zucchini, green beans and epazote. Do not overcook.
Add the meat and let simmer for 5 minutes, then adjust seasoning.
Serve hot in deep bowls with limes, oregano, onion, pepper and corn tortillas.

GLOSS

Mole de olla differs from other traditional Mexican moles because it is a stew that is closer to a European potpourri. It is a recipe that calls for one or more peppers and is cooked in a standard pot—rather than in a clay pot, as is the case with a traditional mole.

Products

Round squash, long squash or zucchini
Guajillo chile
Ancho chile
Serrano chile
Chalqueño corn
Xoconostle