Mole de Olla

Name: Mole de Olla
Prep time: 100 min
Cook time: 60 min
Yield: 6
Cuisine: Mexicana
Ingredients: 1/4 cups vegetable oil; 6 cloves garlic; 1/4 onions; 4 tomatoes; 10 pasilla chiles, cleaned and seedless; 6 cups water; 1/2 bunches epazote; 1 tablespoon vegetable oil; 4 liters water; 3 ears corn, cut into 3; 1 kilo beef shank, boneless; 1 bone marrow, 100 g; 1 clove garlic; 1 cup onion, in pieces; 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

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.

Reviewed by Editorial Team of Kiwilimón

Published: 09-06-2017

Preparation

40 mins

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.