Mole de Olla with Chochoyotes

Angelica Ponce
Angelica Ponce
Mole de olla is a classic dish from our country and represents an expression of culinary mestizaje. We give this popular recipe based on beef and vegetables a special touch with fried or boiled dough balls, known as chochoyotes in some regions.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • water, for cooking the meat water, for cooking the meat
  • 800 grams beef shank , with meat, in medium pieces 800 grams beef shank , with meat, in medium pieces
  • 1/2 onions, in half, for cooking the meat 1/2 onions, in half, for cooking the meat
  • 1/2 heads garlic, with skin, for cooking the meat 1/2 heads garlic, with skin, for cooking the meat
  • 3 ears corn, quartered, for cooking the meat 3 ears corn, quartered, for cooking the meat
  • coarse salt , for cooking the meat coarse salt , for cooking the meat
  • 250 grams masa dough, kneaded, for the chochoyotes 250 grams masa dough, kneaded, for the chochoyotes
  • vegetable oil , for frying vegetable oil , for frying
  • 2 tablespoons vegetable oil , for the broth 2 tablespoons vegetable oil , for the broth
  • 1 clove garlic, without skin, for the broth 1 clove garlic, without skin, for the broth
  • 1/4 onions, for the broth 1/4 onions, for the broth
  • 2 tomatoes, quartered, for the broth 2 tomatoes, quartered, for the broth
  • 4 ancho chiles, cleaned, without tails or seeds; soaked in hot water 4 ancho chiles, cleaned, without tails or seeds; soaked in hot water
  • 5 guajillo chiles, cleaned, without tails or seeds; soaked in hot water 5 guajillo chiles, cleaned, without tails or seeds; soaked in hot water
  • 3 morita chiles, cleaned, without tails or seeds; soaked in hot water 3 morita chiles, cleaned, without tails or seeds; soaked in hot water
  • 1 cup green beans, quartered
  • 1 cup carrot , peeled and cut into quarters
  • 1 cup zucchini , cut into quarters
  • 1 chayote , peeled and cut into quarters
  • 1 cup potato , peeled and cut into quarters
  • 3 xoconostle, peeled, without seeds and in quarters
  • 1 sprig epazote, only the leaves
  • 2 lemons, cut into thirds
  • corn tortillas
Preparation
1h
45 mins
Medium
  • Place the beef chambarete in a pot and cover with enough water, then add the onion, the head of garlic, the corn, and salt to taste. Cover the pot and cook over medium heat for 50 minutes or until the meat and corn are cooked. After the time is up, remove the garlic and onion. Reserve the broth with the meat and corn.
  • While the meat is cooking, prepare the chochoyotes: Shape 1.5 cm balls of corn dough and, with your finger, press the center to create a small hollow, then repeat until you finish with the dough.Fry the chochoyotes over medium-low heat in a deep pan with enough hot vegetable oil, making sure to coat them well with the oil; also, ensure they are golden brown and well cooked in the center. Once the dough balls are ready, remove, drain, and set aside.
  • Sauté the garlic, onion, and tomato over medium heat in a pan with hot vegetable oil until they take on a golden color; stir occasionally to achieve this. Then, blend everything together with the ancho chili, guajillo chili, morita chili, and one cup of the broth from cooking the meat. Once you have a homogeneous mixture, pour the blended mixture into the pot with the beef broth, straining it. Continue cooking over medium heat.
  • Add the green beans, carrots, zucchini, chayote, potatoes, xoconoxtle, and epazote to the broth pot. Continue cooking over medium heat until it boils or until the vegetables are well cooked. Finally, add the chochoyotes and adjust the seasoning with salt and pepper.
  • Serve the mole de olla with chochoyotes in a deep plate and accompany with lime and tortillas.

Nutritional Information

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