Mole de Olla
Beef & Chile Broth
A brothy, vegetable-packed mole built on long-simmered beef shank or short ribs and three dried chiles strained straight into the pot with no frying step, then loaded with corn, chayote, carrots, green beans, and zucchini.
Mole de Olla
✦ Antes de Empezar
Before you cook
Can I use short ribs instead of beef shank?
Yes — the recipe already calls for either bone-in beef shank or short ribs; both turn meltingly tender after the 1 1/2 to 2 hour simmer.
Ingredientes· 10View
The Beef & Broth
- 3 lbs totalBeef Shank (Chamorro) & Short Ribsbone-in for rich broth
- 1/2 onion + 1 garlic headWhite Onion & Garlic headsimmered with beef
The Chile Broth
- 4Dried Guajillo Chilesstems and seeds removed
- 2Dried Ancho Chilesstems and seeds removed
- 1Fresh Epazote Sprigessential herb aroma
The Vegetables
- 2Sweet Corn Ears (Elote)sliced into 2-inch rounds
- 1 chayote + 2 zucchiniChayote & Zucchinidiced
- 1 cupGreen Beans (Ejotes)trimmed
- to tasteSalt
For Serving
- as neededLimeswedges
Instrucciones
6 pasosCocina la carne
Simmer the beef
Simmer the beef with water, onion, garlic, and salt for 1 1/2 to 2 hours, skimming as needed.
Prepara los chiles
Prepare the chiles
Toast and soak the chiles. Blend with 2 cups broth and strain directly into the pot — this broth-style mole isn't necessarily fried first.
Añade elote y zanahoria
Add corn and carrots
Add the corn and carrots and cook 15 minutes.
Añade chayote y ejotes
Add chayote and beans
Add the chayote and green beans and cook 12 minutes.
Añade calabacita y epazote
Add zucchini and epazote
Add the zucchini and epazote and cook 8 to 10 minutes.
Sirve
Serve
Adjust the salt and chile concentration, then serve as a brothy stew with lime and tortillas.