Easy and Quick Mole de Olla

Name: Easy and Quick Mole de Olla
Prep time: 50 min
Yield: 6
Cuisine: Mexicana
Ingredients: 1/2 kilos beef, cured meat or flank; 4 beef shanks; 1/4 kilos zucchini; 4 ancho chiles; 2 pasilla chiles; 1/2 onions, chopped; 4 carrots, peeled and chopped; 1/2 kilos ear corn, cut in half; 8 cups water; 2 tomatoes; 2 cloves garlic; pepper

Deborah Dana

Mole de olla is a traditional Mexican soup from Oaxaca. The base of the mole de olla recipe is a beef broth, tomato, and vegetables. Enjoy this soup on a cold day.

Reviewed by Editorial Team of Kiwilimón

Published: 04-12-2009

Preparation

50 mins

Medium

Heat a pressure cooker over medium heat, add oil, and fry the meats and garlic for 5 to 10 minutes. Cover the meats with water and cook 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. Blend the chiles and onion until a sauce is obtained. Strain it and add it to the meat broth. Cover and continue cooking until the vegetables are tender. When serving, remove the shanks and serve very hot.