A very Mexican recipe is mole de olla, which has been prepared for many years and varies its ingredients according to some regions of the country. However, its flavor and nutritional contributions are ideal for cold times. Mole de olla is a traditional Mexican soup from Oaxaca. The base of the recipe is a beef broth, tomato, and vegetables. Enjoy this soup on a cold day. Here we leave you the recipe to prepare this delicious dish, thanks to our chef Deborah Dana Beyda

Ingredients

1/2 kilo of Beef (cecina or brisket)
4 pieces of Beef shank with bone
1/4 kilo of Zucchini
4 Ancho chiles
2 Pasilla chiles
1/2 chopped Onion
4 Carrots, peeled and cut
1/2 kilo of Corn cut in half
8 cups of Water
2 Tomatoes
2 cloves of chopped Garlic
Salt and pepper to taste

Preparation Method

In a large pot, fry the meats with 3 tablespoons of oil and the garlic for 5-10 minutes.
Cover the meats with the 8 cups of water and boil 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.
Grind the chiles and the onion until you obtain a sauce. Add the strained sauce to the meat broth.
Cover the broth and continue cooking until the vegetables are tender.
At the time of serving, remove the beef shanks and serve very hot.

Presentation Serve in a soup platter and place small containers with chili and limes to season the soup. Recipes similar to mole de olla

- Pumpkin Soup with Basil

- Light Cauliflower Cream

- Potato and Leek Cream with Herbs

- Bean Cream

- Poblano Soup