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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
