Mole de Olla with Epazote

Liverpool
For cold or rainy days, enjoy this mole de olla recipe, a broth full of flavor, with plenty of vegetables and very tender meat. Pair it with tortillas and enjoy the spicy flavor of this broth; your whole family will want seconds.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1/2 kilos beef shank
  • 1/2 kilos rib
  • water
  • 1/2 onions
  • 1 garlic head, in half
  • 2 ears corn, in quarters
  • salt
  • 4 ancho chiles, rehydrated and seeded
  • 4 guajillo chiles, rehydrated and seeded
  • 2 morita chiles, rehydrated and seeded
  • 2 tablespoons vegetable oil
  • 1 clove garlic
  • 1/4 cups onion, in quarters
  • 2 cups tomato, in quarters
  • 2 cups beef broth
  • salt
  • 1 1/2 cups chayote, peeled and diced medium
  • 1 1/2 cups green beans, in quarters
  • 1 cup potato, peeled and diced medium
  • 3 xoconostle, peeled, seeded, and diced medium
  • 1 cup zucchini, diced medium
  • 1 sprig epazote
Preparation
1h 30 mins
30 mins
Low
  • Pour enough water to cook the meat in a Tramontina® pot, add the shank, rib, onion, garlic head, corn, and season with salt. Cover the pot and cook for 1 hour.
  • Heat the oil in a Tramontina® pot and fry the garlic, onion, and tomato for 2 minutes.
  • Add the chiles and beef broth to the Tramontina® pot with the garlic, onion, and tomato, and cook for 5 more minutes.
  • Blend the tomato, onion, garlic, chiles, and beef broth. Then strain and return to the Tramontina® pot and cook for 5 more minutes. Season with salt and set aside.
  • Remove the onion and garlic head from the meat cooking. Add the chayote and cook for 5 more minutes.
  • Add the green beans, potato, xoconostle, squash, and epazote to the meat pot, cook for 5 minutes, then add the previously cooked mole and let cook for 5 more minutes.
  • Serve in a deep plate, accompany with tortillas and lime.

Nutritional Information

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