Mole de Olla

Alejandra Cota
Alejandra Cota
Mole de olla is typical of central Mexico, where the meat is cooked with a sauce made from pasilla chili. It is accompanied by vegetables such as carrots, chayote, zucchini, potatoes, green beans, and little corn. This brothy dish made with vegetables, meat, and marrow will have the perfect flavor. Don't forget to add xoconostle, which will give it the ideal taste.
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Ingredients
6
Servings
  • 1/4 cups vegetable oil 1/4 cups vegetable oil
  • 6 cloves garlic 6 cloves garlic
  • 1/4 onions 1/4 onions
  • 4 tomatoes 4 tomatoes
  • 10 pasilla chiles, cleaned and seedless
  • 6 cups water 6 cups water
  • 1/2 bunches epazote
  • 1 tablespoon vegetable oil 1 tablespoon vegetable oil
  • 4 liters water 4 liters water
  • 3 ears corn, cut into 3
  • 1 kilo beef shank, boneless
  • 1 bone marrow, 100 g
  • 1 clove garlic 1 clove garlic
  • 1 cup onion, in pieces 1 cup onion, in pieces
  • 1 tablespoon salt 1 tablespoon salt
  • 2 carrots, cut into long pieces
  • 1 chayote, cut into large cubes
  • 1 potato, cut into large cubes
  • 1/4 cups green beans, clean
  • 4 xoconostle, peeled
  • 2 zucchinis, cut into half moons
  • 1 pinch salt
  • tortillas, for serving
Preparation
40 mins
1h
Low
  • Heat the oil in a pot over medium heat and fry the garlic, onion, tomatoes, and pasilla chili, fill with water and add the epazote. Fry and reserve.
  • Blend the previous preparation.
  • Heat the oil over medium heat, fry the sauce for 10 minutes. Reserve.
  • Place the water in a pot with the corn, chambarete, marrow, garlic, onion, and salt, cook for 1 hour, skimming the foam from the broth.
  • Strain the sauce and add it to the broth. Cook for a few minutes.
  • Add the vegetables and cook until tender, season the broth to your taste.
  • Serve hot and enjoy.

Nutritional Information

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