Mole de Olla, a hearty and deeply flavorful Mexican beef stew, is a culinary masterpiece that transcends a simple meal. It's a comforting embrace in a bowl, a rich tapestry of textures and tastes woven from slow-cooked beef, an array of vegetables, and a complex blend of spices. This isn't your average stew; Mole de Olla is a celebration of Mexican culinary tradition, a dish passed down through generations, each family adding their own unique twist. The aroma alone is enough to transport you to a cozy kitchen in Mexico, filled with warmth and the promise of deliciousness.
Beyond its captivating aroma and rich history, the beauty of Mole de Olla lies in its simplicity. While the ingredient list may seem extensive, the process itself is remarkably straightforward, focusing on the gentle melding of flavors over time. For a step-by-step guide to creating your own unforgettable pot of Mole de Olla, follow the recipe instructions below.
Tools Needed
- Pot
- Knife
- Spoon
Ingredients
- Beef ribs: 1.5 kg
- Boneless beef for broth: 0.5 kg
- Beef bones: 3 pieces
- Oxtail: 3 pieces
- Onion: 1
- Garlic: 1 head
- Salt
- Thyme sprigs
- Dried thyme
- Black chilies (seeds removed): 2
- Ancho pasilla chilies: 3
- Guajillo chilies: 8
- Tomatoes: 2
- Pasote: 3 branches
- Green beans: 150 g
- Corn: 2 ears
- Potatoes: 6 small
- Zucchini: 2 small
- Choconostle: 1
- Masa (fresh corn dough): 200 g
- Water: 3 liters
Step-by-Step Instructions
Step 1. Prepare the Meat and Chili Base
- Rinse the beef ribs, boneless beef, bones, and oxtail. Remove excess fat from the ribs. Cook the meat with half an onion, half a head of garlic, a little salt, and thyme.
- Fry the chilies with the tomato, onion, garlic, and a little water. Let it cool.
Step 2. Simmer the Meat and Vegetables
- Add the prepared meat to boiling water with the remaining half onion, garlic, thyme, choconostle, and salt. Cover and let it cook for about 1.5 hours.
- Add corn to the simmering meat broth.
- After 2 hours of cooking the meat and corn, add the potatoes.
- Add the prepared chili sauce, epazote, green beans, zucchini, and dough balls to the broth.
Step 3. Add Dough Balls and Final Ingredients
- Form small dough balls from the masa.
- Add the prepared chili sauce, epazote, green beans, zucchini, and dough balls to the broth.
Step 4. Finish and Serve
- Simmer gently for 15 minutes, or until the vegetables and dough balls are cooked through. Avoid stirring excessively to prevent the dough balls from falling apart.
- Serve hot, garnished with chopped onion, chili, and cilantro, as desired.
Read more: Authentic Charro Beans Recipe: South Texas Style
Tips
- Removing excess fat from the ribs helps prevent the broth from becoming too greasy.
- The choconostle and epazote are key ingredients for authentic flavor.
- Don't over-stir once you add the dough balls to prevent them from breaking apart.
Nutrition
- N/A
FAQs
1. Can I use different cuts of beef for Mole de Olla?
Yes! While chuck roast is traditional, you can use other tougher cuts like brisket or shank. Just ensure you allow sufficient time for it to become tender.
2. How can I make this recipe vegetarian/vegan?
Substitute the beef with hearty vegetables like butternut squash, potatoes, and mushrooms. Use vegetable broth instead of beef broth and consider adding a vegan chorizo for extra flavor.
So there you have it—a rich, flavorful, and deeply satisfying Mole de Olla. This recipe is perfect for a chilly evening or a special occasion, offering a taste of authentic Mexican cuisine in the comfort of your own home. Enjoy the warmth and deliciousness of this traditional stew!