Name: Mole de Olla with Epazote
Prep time: 120 min
Cook time: 30 min
Yield: 4
Cuisine: Mexicana
Ingredients: 1/2 kilos beef shank; 1/2 kilos rib; water; 1/2 onions; 1 garlic head, in half; 2 ears corn, in quarters; salt; 4 ancho chiles, rehydrated and seeded; 4 guajillo chiles, rehydrated and seeded; 2 morita chiles, rehydrated and seeded; 2 tablespoons vegetable oil; 1 clove garlic; 1/4 cups onion, in quarters; 2 cups tomato, in quarters; 2 cups beef broth; salt; 1 1/2 cups chayote, peeled and diced medium; 1 1/2 cups green beans, in quarters; 1 cup potato, peeled and diced medium; 3 xoconostle, peeled, seeded, and diced medium; 1 cup zucchini, diced medium; 1 sprig epazote

Preparation

1h 30 mins

30 mins

Low

Pour enough water to cook the meat in a Tramontina® pot, add the shank, rib, onion, garlic head, corn, and season with salt. Cover the pot and cook for 1 hour. Heat the oil in a Tramontina® pot and fry the garlic, onion, and tomato for 2 minutes.