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

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.