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
- beef shank
- onion
- garlic
- tomato
- chili peppers
- cumin
- oregano
- salt
- pepper
Instructions
- Begin by gathering all your ingredients: beef shank, onion, garlic, tomato, chili peppers, cumin, oregano, salt, and pepper.
- 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.
- In a large pot, add enough water to cover the beef shank completely. Bring the water to a boil over medium-high heat.
- 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.
- Add the diced onion, minced garlic, and chopped tomato to the pot. Stir well to combine all the ingredients.
- Season the broth with cumin, oregano, salt, and pepper to taste. These spices will infuse the broth with flavor as it simmers.
- 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.
- 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.
- After the beef has simmered for 1 hour, add the prepared vegetables to the pot. Stir gently to incorporate them into the broth.
- 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.
- 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.
- 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.
- Enjoy your homemade mole de olla, a delicious and hearty Mexican stew!
Tips
- 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.
- 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.
- 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.
- Skim the Foam: Remove any foam that rises during initial boiling to ensure a clear, clean-tasting broth.
- Customize Your Vegetables: While traditional recipes include specific vegetables, feel free to add seasonal produce to make the dish your own.
- 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