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Receta Mole de Olla

Receta Mole de Olla

Imagine a steaming pot of rich, aromatic Mexican stew that instantly transports you to the heart of traditional Mexican kitchens. Mole de Olla isn't just a recipe; it's a passionate celebration of flavor, culture, and comfort that will make your taste buds dance with excitement! This hearty, soul-satisfying dish combines tender beef, vibrant vegetables, and a symphony of spices that promise to revolutionize your home cooking experience.

Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: Mexican
Serves: 6-8 servings

Ingredients

  1. beef shank
  2. onion
  3. garlic
  4. tomato
  5. chili peppers
  6. cumin
  7. oregano
  8. salt
  9. pepper

Instructions

  1. Begin by gathering all your ingredients: beef shank, onion, garlic, tomato, chili peppers, cumin, oregano, salt, and pepper.
  2. Prepare your vegetables. Dice the onion and tomato, and mince the garlic. For the chili peppers, you can use fresh or dried; if using dried, rehydrate them in warm water for about 15 minutes, then chop them finely.
  3. In a large pot, add enough water to cover the beef shank completely. Bring the water to a boil over medium-high heat.
  4. Once the water is boiling, carefully add the beef shank to the pot. This will help to create a rich broth as the meat cooks. Reduce the heat to medium-low and skim off any foam that rises to the surface.
  5. Add the diced onion, minced garlic, and chopped tomato to the pot. Stir well to combine all the ingredients.
  6. Season the broth with cumin, oregano, salt, and pepper to taste. These spices will infuse the broth with flavor as it simmers.
  7. Cover the pot and let the mixture simmer for about 1 hour. This will allow the beef to become tender and the flavors to meld together.
  8. While the mole de olla is simmering, prepare any additional vegetables you would like to include, such as carrots, zucchini, or corn. Cut them into bite-sized pieces.
  9. After the beef has simmered for 1 hour, add the prepared vegetables to the pot. Stir gently to incorporate them into the broth.
  10. Continue to simmer the mole de olla for an additional 20-30 minutes, or until the vegetables are tender and the beef is fork-tender.
  11. Once the mole de olla is ready, taste and adjust the seasoning if necessary. You can add more salt, pepper, or spices according to your preference.
  12. Serve the mole de olla hot in bowls, ensuring each serving has a good portion of beef and vegetables. This dish pairs well with warm tortillas or rice.
  13. Enjoy your homemade mole de olla, a delicious and hearty Mexican stew!

Tips

  1. Choose the Right Cut: Beef shank is ideal for this recipe, as its connective tissues break down during slow cooking, creating incredibly tender meat and a rich, flavorful broth.
  2. Layer Your Flavors: Toast your spices like cumin and oregano lightly before adding them to enhance their aromatic qualities and deepen the overall taste profile.
  3. Low and Slow is the Way to Go: Maintain a gentle simmer rather than a rolling boil to ensure the meat becomes fork-tender without becoming tough.
  4. Skim the Foam: Remove any foam that rises during initial boiling to ensure a clear, clean-tasting broth.
  5. Customize Your Vegetables: While traditional recipes include specific vegetables, feel free to add seasonal produce to make the dish your own.
  6. Let it Rest: Allow the mole de olla to sit for 10-15 minutes after cooking to let the flavors fully meld together.Pro tip: This dish tastes even better the next day, so don't hesitate to make it in advance for even more developed flavors!

Nutrition Facts

Calories: kcal

Carbohydrates: g

Protein: g

Fat: g

Saturated Fat: g

Cholesterol: mg

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