📝 About This Recipe
Unlike the thick, chocolate-infused moles most are familiar with, Mole de Olla is a light, brothy, and deeply aromatic soup hailing from Central Mexico. It features tender chunks of beef shank and a vibrant array of garden vegetables simmered in a smoky red chile broth infused with fragrant epazote. This dish is a rustic masterpiece that perfectly balances the earthiness of dried chiles with the sweetness of fresh corn and the tang of xoconostle.
🥗 Ingredients
The Meat & Aromatics
- 2 lbs Beef Shank (Chambarete) (cut into large chunks, bone-in for flavor)
- 1 lb Beef Short Ribs (optional, for extra richness)
- 1/2 piece White Onion (whole)
- 4 cloves Garlic (peeled)
- 2 tablespoons Salt (or to taste)
The Chile Base
- 4 pieces Guajillo Chiles (stemmed and seeded)
- 2 pieces Ancho Chiles (stemmed and seeded)
- 2 pieces Pasilla Chiles (stemmed and seeded)
- 2 pieces Roma Tomatoes (roasted)
Vegetables & Herbs
- 2 ears Corn on the Cob (cut into 3-inch rounds)
- 3 pieces Carrots (peeled and sliced into thick rounds)
- 2 pieces Chayote Squash (peeled, cored, and cubed)
- 2 pieces Zucchini (sliced into thick half-moons)
- 1/2 lb Green Beans (trimmed and halved)
- 2 pieces Xoconostle (Sour Prickly Pear) (peeled, seeded, and sliced (substitute with a squeeze of lime if unavailable))
- 1 large sprig Epazote (fresh is best; can substitute with cilantro)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, add the beef shank, short ribs, onion, garlic, and salt. Cover with 4 quarts of water.
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2
Bring to a boil, then reduce heat to low. Skim off the grey foam that rises to the surface to ensure a clear, clean broth. Cover and simmer for 1 hour 30 minutes.
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3
While the meat simmers, lightly toast the dried chiles in a dry skillet over medium heat for 30 seconds per side until fragrant but not burnt.
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4
Soak the toasted chiles in hot water for 15 minutes until soft. Blend the chiles, roasted tomatoes, and a cup of the soaking liquid until completely smooth.
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5
Strain the chile mixture through a fine-mesh sieve directly into the pot with the simmering meat, discarding the skins and seeds.
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6
Add the corn rounds and the sliced xoconostle to the pot. Continue to simmer for another 20 minutes.
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7
Stir in the carrots and chayote. These take longer to cook than the softer vegetables, so let them simmer for 10 minutes.
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8
Add the green beans and zucchini. At this stage, tuck the epazote sprig into the broth. The aroma will immediately transform the kitchen.
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9
Simmer everything together for an additional 15-20 minutes until the meat is fork-tender and the vegetables are cooked through but not mushy.
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10
Taste the broth. Adjust the seasoning with more salt if needed. The broth should be light, spicy, and slightly tangy from the xoconostle.
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11
Remove the boiled onion and garlic cloves before serving if you prefer a cleaner presentation.
💡 Chef's Tips
Don't skip skimming the foam; it’s the secret to a professional-looking, clear broth. If you can't find Xoconostle, use a tablespoon of lime juice or a small piece of green apple to mimic that signature tartness. Always strain your chile sauce; the tiny bits of skin can ruin the elegant texture of the broth. For the best flavor, make this a day in advance—the spices and chiles develop significantly overnight. Use beef bones with marrow if possible; the marrow adds an incredible silkiness to the Mole de Olla.
🍽️ Serving Suggestions
Serve steaming hot in deep clay bowls with plenty of the broth. Provide bowls of chopped raw white onion, fresh cilantro, and lime wedges on the side. Warm corn tortillas are essential for dipping and scooping up the tender beef. A side of Mexican red rice (arroz rojo) pairs beautifully to soak up the juices. Pair with a refreshing Hibiscus (Jamaica) iced tea to cut through the richness of the beef.