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Recipe of Mole de Olla de Res
Recipe

Mole de Olla de Res

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The mole de olla is a traditional recipe for Mexican food, originally from the center of the country, made with beef and pasilla chile sauce. This recipe for mole de olla is very delicious and is accompanied by carrot, chayote, pumpkin, potato, green beans and corn. The xoconostle will give it an irresistible touch, don't miss it!

Ingredients

8 portions
  • 1 corn, large, cut into 4 cm wide pieces
  • 6 leaves epazote
  • 1.5 kilos beef shank, boneless
  • 10 cloves garlic
  • 1/2 onions, chopped
  • 2 carrots
  • 1 chayote squash
  • 1 potato, median
  • 150 grams green bean
  • 2 zucchini
  • 10 pasilla chili peppers, large, clean, veinless and seedless
  • enough oil
  • 2 tomatoes
  • 3 xoconostle
  • enough lemon, To accompany
  • enough tortilla, To accompany
  • enough onion, To accompany

Preparation

Peel the xoconostles and cut them in half to remove all the seeds, make sure they are very clean. Then cut those parts in half again until you have 4 parts per xoconostle.
In a pressure cooker add the meat, the corn, the xoconostle, 5 cloves of garlic, half an onion, salt and pepper to taste. Add water up to the mark on the pot and cook for approximately 30 minutes.
Cool and remove the onion and garlic.
Peel the carrots, chayote, potato and cut them into cubes of approximately 3 cm.
Cut the pumpkins into 5 cm cubes, slightly larger than the other vegetables.
Add the potato, pumpkin, chayote and carrot to the meat cooking broth and cook over low heat for 15 minutes.
Clean the chilies very well, remove the veins and seeds and fry them in oil until lightly golden. With the same oil, fry the remaining finely chopped onion, the garlic and the tomato cut into cubes.
Blend the ingredients from the previous step together with the meat cooking broth.
Add the epazote leaves for 10 minutes, correct seasoning and serve with lemon. Accompany with tortillas.

PRESENTATION

Serve in a deep plate, with the vegetables and meat, accompanied by lemon and tortillas to taste.

TIPS

If you want the squash to be the same size as the rest of the vegetables, add them minutes later to prevent them from overcooking. It is important to completely remove the xoconostle peel so that it does not sour the preparation.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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