Mexican cuisine · Soups & Stews

Mole de Olla

A rustic beef stew simmered in pasilla-guajillo broth with corn on the cob, chayote and green beans, seasoned with epazote.

Ingredients · for 6 servings

• 1 kg beef brisket
• 3 dried guajillo chiles
• 2 dried pasilla chiles
• 3 tomatoes
• 2 corn cobs
• 1 chayote (or 1 zucchini)
• 200g green beans
• 3 potatoes
• 1 white onion
• 4 garlic cloves
• 2 sprigs epazote (or 1 tsp oregano)
• Salt, pepper

Instructions

1. Cut the beef brisket into large cubes, place in a pot with 2.5 liters of water, the halved onion and 2 garlic cloves, bring to a boil and skim off the foam.
2. Cover and simmer gently for 90 minutes until the meat is tender – the broth must not boil hard, or it will turn cloudy.
3. Deseed the guajillo and pasilla chiles, toast them dry, soak for 20 minutes, then blend finely with the tomatoes, remaining garlic and a little broth.
4. Press the chile sauce through a sieve into the pot and simmer for 15 minutes until the broth turns deep red.
5. Slice the corn cobs and dice the chayote and potatoes, add to the pot and cook for 15 minutes; add the green beans for the last 8 minutes.
6. Add the epazote, season with salt and pepper, and serve the stew with plenty of broth in deep bowls.