Easy and Quick Mole de Olla

Deborah Dana
Mole de olla is a traditional Mexican soup from Oaxaca. The base of the mole de olla recipe is a beef broth, tomato, and vegetables. Enjoy this soup on a cold day.
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Ingredients
6
Servings
  • 1/2 kilos beef, cured meat or flank
  • 4 beef shanks
  • 1/4 kilos zucchini
  • 4 ancho chiles
  • 2 pasilla chiles
  • 1/2 onions, chopped
  • 4 carrots, peeled and chopped
  • 1/2 kilos ear corn, cut in half
  • 8 cups water
  • 2 tomatoes
  • 2 cloves garlic
  • pepper
Preparation
50 mins
0 mins
Medium
  • Heat a pressure cooker over medium heat, add oil, and fry the meats and garlic for 5 to 10 minutes.
  • Cover the meats with water and cook for 30-40 minutes or until the meat is cooked. Add the vegetables and continue cooking for 15 more minutes.
  • Roast the chiles, clean them in cold water, and remove the seeds and veins.
  • Blend the chiles and onion until a sauce is obtained. Strain it and add it to the meat broth.
  • Cover and continue cooking until the vegetables are tender.
  • When serving, remove the shanks and serve very hot.

Nutritional Information

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