Mole de Olla: Traditional Mexican Beef and Vegetable Soup Recipe

Introduction

Mole de Olla is a traditional Mexican soup that features tender beef simmered with a rich, smoky chili broth and fresh vegetables. This hearty dish is both comforting and flavorful, perfect for sharing on a cozy day.

Ingredients

• 2 lbs beef shank
• 8 tomatoes
• 1 onion for the soup
• Chopped onion for topping
• 3 cloves garlic
• 1 bunch cilantro plus extra for topping
• 4 dried guajillo chiles
• 4 dried puya chiles
• 1–2 dried árbol chiles (adjust for spice preference)
• Salt to taste
• 2 ears of corn, chopped into 3 pieces each
• 1 calabacita mexicana (small green squash), chopped

Instructions

1. Step 1: In a large pot, add the beef shank and cover it with water. Season with salt, bring to a boil, then reduce heat and simmer until the meat is tender, about 1.5 to 2 hours.
2. Step 2: While the beef cooks, char the tomatoes, onion, garlic, guajillo chiles, puya chiles, and árbol chiles in a dry skillet over medium heat until slightly blistered to enhance their flavors.
3. Step 3: Transfer the charred ingredients to a blender and blend until smooth. Add a bit of the beef broth if needed to help blend.
4. Step 4: Strain the blended mixture into a large pot, discarding any solids. Add some beef broth to adjust the consistency, then return the beef shank to the pot along with the whole bunch of cilantro.
5. Step 5: Bring the mixture to a gentle simmer and cook for 30–45 minutes, until the meat is tender and falling off the bone.
6. Step 6: Add the chopped corn and cook for 10 minutes. Then add the chopped calabacita mexicana and cook until just tender, about 5 more minutes. Adjust salt to taste.
7. Step 7: Remove the bunch of cilantro before serving. Ladle the soup into bowls and top with chopped onion and cilantro. Serve with warm tortillas on the side.

Tips & Variations

• For a smoky depth, consider lightly toasting the dried chiles before charring them.
• If you prefer a spicier soup, add an extra árbol chile or include some chile seeds when blending.
• Substitute calabacita mexicana with zucchini if it’s hard to find.
• Leftover mole de olla tastes great after the flavors meld overnight in the fridge.

Storage

Store leftover Mole de Olla in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a little water or broth to loosen the soup if it thickens.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef instead of shank?

Yes, you can use beef brisket or short ribs as alternatives. Just ensure to cook until tender, adjusting time as needed.

What if I don’t have a blender?

You can finely chop or mash the charred ingredients by hand, but the texture will be less smooth. A food processor also works well.

Mole de Olla: Traditional Mexican Beef and Vegetable Soup Recipe

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★★★★★

4.6 from 61 reviews

• Author: Simon
• Total Time: 2 hours 30 minutes
• Yield: 6 servings 1x

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Description

Mole de Olla is a traditional Mexican beef stew featuring tender beef shank simmered in a flavorful broth made from charred tomatoes, onions, garlic, and a blend of dried guajillo, puya, and árbol chiles. Enhanced with fresh cilantro, corn, and calabacita squash, this hearty and comforting soup is garnished with chopped onions and cilantro, perfect for a satisfying meal served alongside warm tortillas.

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Ingredients

Scale 1x2x3x

Beef and Broth

• 2 lbs beef shank
• Salt to taste
• 1 onion (for the soup)
• 1 bunch cilantro (plus extra for topping)
• Water (enough to cover beef)

Chili and Vegetable Blend

• 8 tomatoes
• 3 cloves garlic
• 4 dried guajillo chiles
• 4 dried puya chiles
• 1–2 dried árbol chiles (adjust for spice preference)

Vegetable Add-ins

• 2 ears of corn, chopped into 3 pieces each
• 1 small calabacita mexicana (green squash), chopped

Toppings

• Chopped onion for topping
• Chopped cilantro for topping

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Instructions

1. Boil the Beef: In a large pot, add the beef shank and cover it with water. Season with salt and bring to a boil. Then reduce the heat to a simmer and cook for 1.5 to 2 hours until the meat is tender.
2. Char the Ingredients: While the beef cooks, heat a dry skillet over medium heat. Char the tomatoes, onion, garlic, guajillo chiles, puya chiles, and árbol chiles until they are blistered and aromatic, enhancing their flavors.
3. Blend the Mixture: Transfer the charred ingredients to a blender and blend until smooth. Add some beef broth if needed to help blend into a thick sauce.
4. Strain and Combine: Strain the blended mixture through a fine sieve into a large pot to remove solids. Add some of the beef broth to adjust the consistency. Return the beef shank to the pot along with the entire bunch of cilantro.
5. Simmer: Bring the pot back to a gentle simmer and cook for an additional 30 to 45 minutes, allowing the meat to become tender and infused with the sauce.
6. Add Corn and Squash: Add the chopped corn to the soup and cook for 10 minutes. Then add the chopped calabacita mexicana and continue cooking for about 5 minutes more until the squash is tender. Taste and adjust salt as needed.
7. Serve: Remove the whole bunch of cilantro from the pot. Ladle the soup into bowls and garnish with chopped onion and cilantro. Serve with warm tortillas on the side for a complete meal.

Notes

• Adjust the number of árbol chiles to control the spiciness of the stew.
• Charring the vegetables and chiles adds a deep, smoky flavor essential to the dish.
• Using beef shank with bone imparts more flavor but can be substituted with another stew beef if preferred.
• For a thicker stew, reduce the broth slightly during simmering.
• Serve with warm corn tortillas to soak up the flavorful broth.

• Prep Time: 15 minutes
• Cook Time: 2 hours 15 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican

Keywords: Mole de Olla, Mexican stew, beef shank soup, guajillo chiles, puya chiles, árbol chiles, traditional Mexican soup, calabacita mexicana, corn soup, hearty beef stew