Beef Mole Soup

Yamilette González
Mole de olla is a traditional Mexican dish, 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 carrots, chayote, zucchini, potatoes, green beans, and corn. The xoconostle will give it an irresistible touch, don't miss it!
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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, cleaned, without veins and seeds
  • vegetable oil
  • 2 tomatoes
  • 3 xoconostle
  • lime, for serving
  • tortillas, for serving
  • onion, for serving
Preparation
2h
1h
Low
  • Peel the xoconostles and cut them in half to remove all the seeds, making sure they are thoroughly cleaned. Then cut those halves again until you have 4 pieces per xoconostle.
  • In a pressure cooker, add the meat, corn, xoconostle, 5 cloves of garlic, 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 about 3 cm.
  • Cut the zucchinis into 5 cm cubes, slightly larger than the other vegetables.
  • Add the potatoes, zucchini, chayote, and carrots to the meat cooking broth and cook on low heat for 15 minutes.
  • Clean the chiles very well, remove the veins and seeds, and fry them in oil until lightly browned. With the same oil, fry the finely chopped remaining onion, garlic, and diced tomato.
  • Blend the ingredients from the previous step together with the meat 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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