Mole de Olla is the ultimate comfort stew we need to beat the winter chill. This dish is a wholesome and hearty, moderately spicy beef recipe that calls for plenty of meat and vegetables. Interestingly, its only commonality with Mexican Mole is that the chiles used to flavor and spice up the beef broth are also used to make the traditional Mole paste/sauce.
Hence its name. And there all the similarities end. Mole de Olla is really what is called a Caldo South of the border. Caldos are stews with some kind of meat and different vegetables that vary with each recipe. There are countless recipes for Caldos in Mexico. The meats run the gamut from fish to lamb to goat.
We won’t be using anything more exotic than beef shank or ribs and marrowy bones for our Mole de Olla. In addition to enhancing the flavor, bones with marrow contribute a treasure trove of nutrients to any beef stew/soup worth its salt. And with the inclusion of the various vegetables this recipe calls for, you will get a complete meal in one single bowl.
No need to worry about the dried chilies used for the broth. They are not too spicy hot but they sure are tasty. On the other hand, if you like your dishes spicier, feel free to add some dried Chiles de árbol. Add 2 or 3 leaving the seeds in. That is guarantee that your stew will have some toothsome kick to it.
Traditionally, people use the fruit of a certain Paddle Cactus called xoconostle to impart some tartness to this stew. I didn’t even try to find it here. You, however, might be in luck if you live in places like California, Arizona or Texas. It is very possible you might find it in a Mexican/Latino market. In that case you will need only one or 2 small xoconostles or a large one. Go ahead and remove any thorns that might remain. Wash them well, quarter them lengthwise and simply drop the pieces in your broth once you have added the blended dried chiles.
Xoconostles look like this: (see below photo). They are rich in calcium, fiber and antioxidants. Their benefits have earned them a spot in the super food category. People have been using them from time immemorial in hot sauces and jellies. And, like in today’s recipe, to add some contrasting tanginess to a broth and therefore achieve multi-layered deliciousness.
Like I said, I did not use it and my stew was still finger-licking exquisite, so don’t you worry too much about it if you can’t find it.
Mole de Olla
Ingredients
- 2 lbs. beef shank or bone-in ribs plus marrowy bones cook meat until fork tender; the marrowy bones come usually from the spine or the legs.
- 6 – 8 cups broth where you cooked the meat
- 2 units dried bay leaves
- 4 dried guajillo chiles
- 2 dried pasilla or ancho chiles
- 2 – 3 dried árbol chiles optional, if you desire extra spiciness
- 1 unit small white onion
- 4 units garlic cloves
- 1 unit xoconostle quartered and cooked (optional)
- 3 units corn ears cut in 1.5" rounds and cooked
- 3 units zucchinis cut in 1" rounds and cooked
- 2 cups green beans trimmed, cut in half and cooked
- 2 cups baby carrots cooked
- 2 units chayote squash quartered and cooked (optional)
- lemon juice optional
- warm soft corn tortillas to accompany the Mole de Olla
Instructions
- In a large pot, over medium heat, place the cooked meat with its broth, add the bay leaves and bring to a boil. Soak the dried chiles in some of the boiling broth for 10 minutes, until the chiles are soft. Transfer the dried chilies to a blender with the soaking broth, onion and garlic cloves and process until smooth.
- Pour the chile mix, passing it through a strainer, into the pot with the meat and broth. Mix well. Drop the quartered xoconostle if you are using it. Let everything boil together for 15 – 20 minutes. If you don't mind your vegetables turning too soft, mix meat and vegetables in the meat pot and boil together until heated through.
- Otherwise, keep your vegetables warm in separate pots. Discard the bay leaves and the xoconostle before serving. When ready to serve pour some meat with broth into individual bowls and add the desired warm vegetables. You can also squeeze a dash of lemon juice in your bowl. Enjoy with warm soft corn tortillas!
Notes
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