Beef Mole de Olla
Yamilette González
Mole de olla is a traditional Mexican food recipe, originating from the center of the country, made with beef and pasilla chili sauce. This mole de olla recipe is very delicious and is accompanied by carrot, chayote, zucchini, potato, green beans, and corn.The xoconostle will give it an irresistible touch, don't miss it! Moreover, this mole de olla recipe is the grandmother's, try it now!
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Ingredients
8
Servings
  • 1 ear corn, large, cut into 4 cm wide pieces
  • 6 leaves epazote
  • 1.5 kilos beef shank , boneless
  • 10 cloves garlic
  • 1/2 onions, chopped
  • 2 carrots
  • 1 chayote
  • 1 potato , medium
  • 150 grams green beans
  • 2 zucchinis
  • 10 pasilla chiles, large, clean, deveined, and seedless
  • oil
  • 2 tomatoes
  • 3 xoconostle
  • lemon , for accompaniment
  • tortillas, for accompaniment
  • onion, for accompaniment
Preparation
2h
1h
Low
  • Peel the xoconostles and cut them in half to remove all the seeds, ensuring they are very clean. Then cut those parts in half again until you have 4 parts per xoconostle.
  • In a pressure cooker, add the meat, corn, xoconostle, 5 garlic cloves, half an onion, salt, and pepper to taste. Add water up to the pot's mark and cook for approximately 30 minutes.
  • Cool and remove the onion and garlic.
  • Peel the carrots, chayote, and potatoes and cut them into cubes of approximately 3 cm.
  • Cut the zucchinis into 5 cm cubes, slightly larger than the other vegetables.
  • Add the potato, zucchini, chayote, and carrot to the meat's cooking broth and cook on low heat for 15 minutes.
  • Clean the chilies very well, remove the veins and seeds, and fry them in oil until slightly golden. With the same oil, fry the remaining finely chopped onion, garlic, and diced tomato.
  • Blend the ingredients from the previous step along with the meat's cooking broth.
  • Add the epazote leaves for 10 minutes, adjust seasoning, and serve with lime. Accompany with tortillas.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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