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The mole de olla is a typical dish of central Mexico, where the meat is cooked with pasilla pepper sauce. It is accompanied by vegetables such as carrot, squash, potatoes, green beans and corn. This combination of ingredients will have the perfect flavor. Do not forget to add xoconostle that will give you the final touch.
Over medium heat, fry the garlic cloves, onion, tomatoes and the pasilla chilies. Fill with water and add the epazote.
Cook and blend.
Empty the sauce and fry with oil for 10 minutes.
Fill a pot with water and put into it the beef shank, bone marrow, the corn cubs, garlic, onion and salt. Cook for an hour and withdrawing the foam from the broth.
Add the staind sauce into the pot and cook for some minutes.
Add the vegetables and cook until they are soft. Serve.
Enjoy!
PRESENTATION
Serve the soup with the vegetables and tortillas.
TIPS
The marrow gives a lot of flavor to the broth because of its high fat content. You can skip it if you do not like it.
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Nutritional information
* Percentage of daily values based on a 2,000-calorie diet.
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Ratings(24)
Rocio Espitia
01/08/2020 21:46:37
Queda delicioso!!!!
Jaki Flores
28/06/2020 09:09:18
Exelente 👍
Gels Olvera
05/05/2020 15:51:27
Buenísimo
Gerardo Ramirez Dominguez
01/05/2020 15:58:38
Muy buena receta, está deliciosa
Manuel Cuellar
31/03/2020 13:19:53
Excelente receta
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